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Six Racks Of Ribs On The Oklahoma Joe's Bronco!
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- Today we’re cooking up 6 whole slabs of baby back ribs on the Oklahoma Joe’s Bronco.
Step 1. Make em’ pretty: Start by inspecting the rib and removing and unwanted fat. From there we’re going to use a butter knife to get under the membrane (silver skin) on the back of the rib, once you pull it up with the butter knife use a napkin to peel it the rest of the way off.
Step 2. The Rub: Today i’m using a rub I made up a while back, you can use your favorite rub or Google a recipe. I’m applying the rub without any adhesive/binder, not something i normally do but these will be sitting overnight and i know that will give the rub a chance to adhere and soak in. If you plan to do these the day of i’d suggest using a mustard binder and letting the ribs sit for about 30min (or enough time to sweat). I’m also throwing on the Killer Hogs The BBQ Rub to add a bit of color, completely optional.
Step 3. Pit Prep: I’m using the Oklahoma Joe’s Bronco, however, you can cook ribs on just about any pit. You’ll want to hold the temps between 225-250. For the Bronco i’m going to be using Kingsford Blue, i’m filling the charcoal basket and lighting the coals from the middle. The idea here is since im hanging them the heat will disperse evenly, no idea if that’s accurate, just how i'm doing it. After letting the charcoal catch I'll drop the basket into the Bronco. Add some wood chunks, i’m using 2 chunks of cherry and one chunk of hickory. For those using the Bronco now is a good time to add the hanging brackets and a probe if you’d like.
Step 4. Meat Prep: While the pit is coming up to temp you can start hooking the meat. For ribs I try to hook two bones in. Once you’ve hooked the ribs you’re ready to start the hanging process, as long as the pits at the desired temp. I normally start off by hanging the ribs as I pick em’ up. I'll adjust by heat exposure throughout the cook if needed.
Step 5. The Process: Right now the pit is at the correct temp, the ribs are hung, lids down, and you’re probably sitting back drinking a bee..drink of some sort. This is a great time to relax, monitor the temps and check the ribs every hour to see if they need any added moisture. You can also use this time to make up a sauce if you’d like, I’ll add the recipe to mine under this. If i look at the pit and see dryness i spray them down with water, I’ll repeat this step until it’s time to wrap. I judge the “wrap time” by pull back on the bones, if i like what i see and they’ve had enough to smoke I’ll wrap them. This typically happens at the 3 hour mark for me.
Step 6. The Wrap: After about three hours I've determined the ribs are ready to be wrapped. This portion of the video is a little sloppy, I was doing six racks and crunched for time on a rainy day. Now, you should start by tearing two pieces of aluminum foil large enough to fit the ribs. Then add some brown sugar, butter and honey, place the ribs meat side down on that mixture, wrap them back up and place them meat side down on the smoker. I’m using the bottom grate from my Weber Kettle as another rack in the Bronco to accommodate the 6 racks. Once you have all the ribs wrapped and back in the smoker you’ll want to check that the temp is still in range 225-250. I’ll normally leave my ribs wrapped for about one hour.
Step 7. Da Sauce: Once you determine the ribs have been wrapped an appropriate amount of time and they have your desired look you are ready to remove them from the smoker and add sauce. You can pull the aluminum back to make a tiny tub around the ribs or remove the ribs from the foil completely, but save the foil if possible, you’ll need it again. Today I’m using a homemade sauce (recipe below) I’m going to cover the entire top of the rib with the sauce and place them back side down on the smoker. The goal here is to let the sauce tack up, the process should take around 20 minutes.
Step 8. The Finish Line...sort of: It’s been 20 minutes, the sauce has set and the ribs are ready to be removed from the pit. Let’s eat!!! Well, not quite. As for any meat you’ll want to let them sit for about an hour in the foil you wrapped with. This time allows all those awesome juices to soak back into the meat while allowing them to cook just a bit more for tenderness.
**Disclaimer** The ribs in the video were pulled a bit early. They are for a Super Bowl party and will be refrigerated and re-heated the day of. I pulled them a bit early in an attempt to counter any dryness that may occur during the re-heating process. Pro-tip: it worked!
Well guys, that’s it, we’ve made some excellent ribs on the Bronco. Now, sit back and bask in all the compliments you will receive from your friends once they try your ribs :D Maybe even take a few pics for social media bragging rights!
Hope everything made sense for you guys, if it didn't please let me know, still getting a hang of all this. Thanks for watching, see you next week! #Ribs #OklahomaJoe #BBQ
Ive been thinking of buying a Oklahoma Joe Barrel smoker, and I think this video is a good reason to do it. Thanks.
this video was very useful to me. I will be getting my Bronco next week and will have to put it together. I will pick up the caulk this weekend thanks for that tip.
I really appreciate you sharing your expertise , as soon as my new Bronco Drum Oklahoma Joe arrive and after seasoning the drum I’ll try your recipe. Congratulations 🎉🎊🍾
You're in for a treat, the Bronco is an excellent cooker. Thanks for watching!
No bs and straight to business. Thank you!
I just bought a Bronco and haven’t cooked any ribs on it but I’m glad I watched your video. I noticed that you added another grill grate to the Bronco. What a great idea! It adds another level so you could fit more ribs or whatever. Thanks and those ribs look awesome!
Thank you! And you can actually buy a second grate for it, the one I used in the video didn't fit as secure as I'd like 😂 you're going to enjoy the pit, definitely a fun one to cook on!
@@eikenbbq9023 where do you buy the second grate
I actually picked this one up on a sale rack at Target. It the grate from a 18" Weber kettle. You can find them on Amazon.
Very informative video, easy to understand. I m following your method of smoking beef ribs. Unfortunately those product you use is unavailable in my country, but i use other kinds of powder type to rub on the ribs. Thanks for sharing the video and it helps me alot. Cheers.
Wow! I'm going to get the bronco now!
My Bronco came today💨💨🔥🔥
Great videos and very inspiring. Got bronco last week and will be working my way through your videos, thanks heaps!
Glad the video can help! Good luck with the Bronco, it's an excellent pit!
Did your jack n coke chicken 🐔 yesterday, I air fried it at the end to crisp it up.. wow, my wife said "We will be doing that again!" Lol so much flavour
Awesome, glad to hear that!
Beautiful ribs!!!! Thinking about purchasing that Bronco smoker!
Thank you! It's a great cooker to use, you won't be disappointed.
I love mine! Holds Temps for a very long time
Agreed!
I just bought a bronco, but bro 100% perfection. perfect bite off the bone. WOW
Thanks man! The Bronco makes life pretty easy 😂 You'll see! Good luck with boss!
You go head and enjoy bro, you cooked the hell out of them ribs. Got me ready to fire my drum up at 11 o'clock at night.
Fire it up! Them overnight cooks hit different!!
Ribs looked Amazing
THanks for doing this!!
Of course, glad to help! Thanks for watching 👍
Can you tell me the tool you use to lift the fire basket in and out of the barrel smoker. I just bought a bronco pro and am looking for a good tool for this. Love your videos!
This tool actually came with my Bronco, I've never checked but it may be for sale on their website.
best rib video on youtube thank you
Wow, thank you!
Awesome video
Thank you, glad you enjoyed it!
I always have been worried about sealing up my foil wrap to trap moisture but bark texture suffers... question is do you leave the foil open on top to preserve the bark? And feel like the meat still retains moisture? Sure looks like it does...
When I wrap ribs I typically understand that the bark will take a hit, however, I really only care about bark on my pork butt and brisket.
I'm in. Nice video. Thanks for sharing.
Thank you! New videos every Wednesday!!
Nice video. I have a green egg and a Pitboss pellet. I hate the pellet grill and thought about getting a bronco since they run 300 bucks. Haven’t pulled the trigger because I’m afraid it’s too small. Any thoughts?
Honestly, I'm cooking for two so I haven't had much on there at once. Anything hangable you'll go far. For brisket I can get about 14lbs on there, 4 chickens using two racks, and around 4 porks butts as well. I'd say it's a good size for me and my needs but that's subjective. Love the pit though haha hopefully this helps.
How long do you smoke them how long do u wrap them and how long you let then sit unwrapped in the smoker for
I don't necessarily go by time but more by look/feel. I put a full breakdown of the cook in the description. I think it was 3hrs unwrapped, 1hr wrapped and 1hr unwrapped. Hope that helps!
Damn, gunna have to try that... i got the bronco smoker just a month ago and haven't done ribs yet.
The Bronco is a rib cooking machine, you won't be disappointed
About how long for it to get up to 225-250? I am a novice when it comes to smoking or grilling anything but received the bronco as a wedding gift! Really want to learn how to use it and enjoy it.
Currently following this video and it is by far the most helpful one I have seen on the platform.
I'd say it takes around 45 minutes to get from start to 250.
Wow I’m sold , is it efficient on coal wood?? My offset smoker goes through a whole bag of lump
I've actually just started using lump, I've only used it while grilling on the Bronco, one bag has lasted me 4 cooks but I haven't smoked with it yet. I'll be sure to get it in a video soon though. Thanks for watching!
What temperature do you pull the ribs out before you start wrapping?
I actually don't go by temp, I wrap when the bark has set. After a few hours I'll touch the bark with my finger, if the rub doesn't come off I know it's time to wrap.
@@eikenbbq9023 Thank you brother
Beauitiful Buddy 🔥
Thanks man!
Is this the OG bronco or pro? Dope video, I liked and subscribed.
This is the OG!
@@eikenbbq9023 Good stuff. I got 2 of them for my house at $269.99. I've been using my webber for years, but wanted to invest for the future and summer coming up.
what are the benefits (or differences) of hanging the ribs instead of putting them on top of the grill?
I don't believe so, but people swear there 😂. For me, I hang when space is an issue or of I want to switch it up. Nothing more than that, flavor is typically the same. Removing the heat deflector does make a difference, the juices dripping down and steaming back up are a game changer for flavor. Hope this helps!
@@eikenbbq9023 ok ok, yes I was actually thinking about the space factor, but was wondering about anything else, interesting about juices dripping down and steaming back up, I will try it for sure! thanks!!
Damn dude!!
😂 Thank you!
When you let them rest for 1 hour do you wrap them back up in foil so they don’t get cold?
I actually do not. I find right at that hour mark they still have a good amount of heat. I have wrapped in foil in the past, it retains heat better but it builds steam which can soften the bark. I guess it boils down to preference. Thanks for watching!!
Isnt it pointless to foil your ribs but not have the foil closed all the way?
It depends on what you're going for. Even with the smalls gaps the juices still puddle in the foil and steam back up. They don't cook as quick but that wasn't a concern for this cook. Generally speaking, you wouldn't want to have gaps in your foil wrap though.
The ribs turned out perfect...falling off the bone...
Did you hang them? What wood?
twitch.tv/hungry music