3-2-1 Method Ribs On Oklahoma Joe's Highland Offset Smoker

[Music] how's it going everyone welcome back today we're gonna be doing three two one method ribs on the oklahoma joe highland okay so now i got the ribs on just threw them on that pit is up to temp we got water in the water pan ribs the membranes been removed how did show all that in the video because it's pretty straightforward membranes removed anyways and the ribs are up down with killer hogs the BBQ rub like i said we're gonna be doing the three to one method on these things today so three hours and smoke is the first step so we're gonna do that okay so the ribs been on here for about an hour and a half we're maintaining the temp but it's between 225 and 250 here they're on a great level anyhow so it's reading a little higher up at the gauges but a great level it's buck 230 right now anyhow so we're gonna spritz for the first time today and I'll show that to you guys we have a mixture of apple juice and apple cider vinegar here we're going to be spritzing with all righty I'll come back here in a little while okay so we're back at the pit they've been on for two hours now we're running at 225 still we've been targeting between 225 and 250 all day and right now I was running 225 this would be the last time we spritz them until it's time to wrap and then we'll wrap it two hours and we'll show you that process anyhow but this right now we're gonna spritz him for the last time you can see they're getting awesome color on them almost got the color I want already forgiveness this apple juice and apple cider vinegar I did rotate these and flip them and firend at about an hour mark still got water in the water pans looking good then we'll pick up back here when it's time to wrap okay so now we're back in the house we've got our tin foil laid out here we've got a half a stick of butter laying on top and it's time to wrap these ribs so we've got our half a stick of butter there we're gonna throw some brown sugar on top of the tinfoil where the ribs are gonna be laying meat down it's about good for the butter brown sugar we've got apple juice here pour a little in there for moisture that's about good we take our ribs and weigh the meat down on top of these we're going on the bone side we're gonna throw a little more brown sugar on top and that's all we're going to add to our tin foil today that one's done we're going to do the same with the second one we'll meet you guys back out smoker okay the ribs and tinfoil are back on the smoker we'll pick back up when it's time to take these things off you okay so the tinfoil portion of the three to one method is finished I just unwrapped them and now it's time to put barbecue sauce on one of these racks and the three to one method this is time to do it you unwrap it for one more hour one of these racks I'm not going to put barbecue sauce on but one of them I am for know people that prefer barbecue sauce and myself actually I I prefer no barbecue sauce on so today we're gonna be using KC masterpiece sweet honey and molasses barbecue sauce it's just store-bought of course picked up at Walmart I believe that's pretty good I've used it on pulled pork before anyhow and it was excellent so I'm gonna use it on this rack here in front it wasn't warmed up or anything but it is room temperature just put a glaze on there and these will sit like this for one more hour and it's the one in the three to one method this will tack up these are some good-looking ribs I have to see nice pull back on the bone they're already tender when I took them out of the tin foil actually lost one bone off that rack so it's time to let these sit for one more hour and we'll pick back up okay so they're all done one hour has completed got the barbecue sauce on that rack nothing on this rack these ones are dry ribs so cut one up here and we'll try it hard to do with one hand they're very hot I just literally just took them off kind of hard to hold on those are really really good as you can see super tender falling off the bone bone came out clean these are really good these are excellent maybe the best ribs I've ever made before I made ribs a lot of times so these are really good all right everybody that's it that's it for the video that was a dry rib too that I'd tried um three two more methods - way to go special on baby backs sometimes it takes a little last time on baby back sometimes it makes takes a little more time on spareribs the killer hogs rib rub Wow pork rub it's excellent that maybe became my best route or my favorite rub that I've been using Hickory - haven't you take a real atman pass the last couple cooks have used it this and pork butts and it's been excellent so that's the difference maker for me this is the quality of the products that I've been making lately has been off the charts so anyhow if you haven't already subscribed people like on the video comment down below what you think and we'll see you guys next time [Music]

Channel: Northwoods

Views: 43,268

Keywords: cooking with ry, william kasper, offset smoker, seasoning, t-roy cooks, howtobbqright, malcolm Reed, bbq, smoker, rust, rust prevention, ribs, brisket, burnt ends, chicken, ham, porkbelly, new years, mods, prime rib, competition, smoke, weber, yoder, pellet, Turkey, meatloaf, texas, Aaron Franklin, Franklin bbq, mad scientist bbq, char-griller, traeger, smoke hollow, masterbuilt, rec tec, Bradley, weber smokey mountain, weber kettle, pit boss, Longhorn, weber smokey joe, big green egg, Blackstone

Id: GfEL9DoUFb8

Length: 8min 58sec (538 seconds)

Published: Tue Jun 04 2019