Orange County Ribs Smoked On The Oklahoma Joe's Highland

I've lived in Orange County California almost my entire adult life so today I'm gonna make some ribs in honor of that I'm gonna be making Orange County ribs [Music] so what are Orange County ribs you ask yourself well they've got a little bit of a special seasoning that I've come up with no I don't think I'm the first to do this but I want to give it a try on these ribs these are two racks of st. louis-cut spareribs we'll be cleaning them up in a minute getting the membrane off but the rub we're gonna be using is a two-step process the base rub which is the one that I'm most excited about is an orange rub this rub consists of the zest of one fresh orange mixed into a cup and a half of brown sugar so all those oils and flavors from the orange zest just sort of absorb into the brown sugar and it smells and tastes amazing that's gonna be our base layer rub on top of that we're gonna put a little bit of Famous Dave's rib rub then we're gonna get it out on the Oklahoma Joe's Highland and we're gonna smoke it with a combination of pecan and peach wood so let's get started getting these ribs ready first thing I need to do is I need to get the membrane off so let's flip these over we're also going to clean it up if we need to get a little bit of a skirt here a little bit left over not doing competition but I want to clean it up a bit this little meat here from the skirt when you cut that off of the back of the rib that's fine it's good use it in beans you can cook it up right now if you want I'm gonna save it this rack looks pretty good don't need to do anything there we just need to get the membrane off now you've probably seen rib membranes removed a hundred times I did a video on how to do it put a link to it up here I'm gonna go ahead and remove these membranes on these racks of ribs and I'll bring you back as soon as we're done all right the membranes removed but I want to show you that not everything always goes perfect for me take a look at the back side of this rack when I inserted the knife under the membrane to loosen it so you get my fingers under there pull it up grab it with a paper towel pulled some meat off too so we have some exposed bone here is that gonna really matter at the end of the day well this end of the ribs might be a little more fall off the bone than I like but that's alright we'll work with it so first thing we're gonna do is we're gonna hit this with that base layer of the orange county rub you can see it here it brown sugar and orange zest and the scent coming off of this is amazing orange e and sweet it's just filling the space around me right now I just took the lid off this we made this yesterday so that orange zest has been sitting in the brown sugar overnight almost 24 hours just letting those oils and those flavors get into the sugar so let's start rubbing rye why aren't you using a binder I don't use binders I just prefer not to that orange citrusy smell coming off this want to thank everybody who's been watching and who's been coming to the live streams especially on Saturdays I've been doing them around 11:00 in the morning Pacific time and I've asked some of you to send in photos that I can show you send in some amazing photos so I do appreciate that if you haven't come by the livestream yet do it got some more great photos for this weekend now of course if you're watching this in the future that may not mean much but you can watch the replay of the live stream now let's turn these over get some on the backside now that I've got the back side done I'm going to hit this with some of that famous Dave's rib rub over the top of that Orange County rub just turn these back over with that brown sugar you're gonna get like a tacky sticky sweet coating on this we're also going to be spritzing this with a 50/50 mix of orange juice and water today and the barbecue sauce we're gonna glaze it with later on it's got orange in it well we're gonna put orange in it alright our ribs are rubbed the orange is just coming off of these right now I can smell it it's amazing we're gonna let these sit for just about ten minutes the smoker is almost up to temp and I'll bring you back when we take these out there and get them on the Oklahoma Joe's Highland okay the temperature of the Oklahoma Joe's Highlands about two hundred and thirty degrees perfect I want to try and keep it between 225 and 250 today we really don't want it to go above 275 but to 25 to 50 bees sweet spot so let's get these ribs on so I have one water pan pretty full right next to the firebox side of the cooking chamber and the second water pan at the opposite end near the smokestack two water pants today should be fine I won't add the third in there positioning these racks kind of away from the firebox so that's how we have our st. Louis ribs set up there to make these Orange County ribs today I can still get that orange scent coming off of them so we're gonna close this up and we'll check the fire fire I started out with a hunk of peach and a piece of pecan it's time to add one more of each some pecan going there I'm also gonna shake down some of the ash we're gonna put our hunk of peach in there - I have the side door on the firebox closed but the damper fully open and the smokestack is fully open as well fire is looking good let's close this door and start building back up to temp might be a little hard to see in this light but we've got really good nice clean smoke coming out okay we're ahead and back up into the temperature range we're shootin for after having that lid open adding our wood once we're in that 225 to 250 I'm happy just gonna work with the vents today add wood funny Dead charcoal they will but wood should probably do it got my little portable fan blowing a little extra air in there to get these fresh pieces burning really good I've got my pecan splits down there that I'll be adding as the day goes along got my peach chunks and my burlap bag I used some Post Oak and a cook the other day and I'm using the peach today and both were birthday gifts from my brother and sister-in-law so thank you to 17 moving up quickly still really clean smoke coming out of there and it smells really good that peach mixed with the pecan is an interesting flavor I'm really curious to see how this is going to taste on the ribs I know I love pecan and the peach smells really good so I've never cooked with peach before I don't believe cook with pear with plum but not with peach I'll bring you back when it's time to spritz in just about an hour all right we are an hour into this cook and it's time to spritz these ribs with our orange juice water mixture they're looking really moist still I want to keep giving that orange flavor on them interesting here got this little bubbly thing I think that's from the orange zest that is interesting very orangey yeah I just gave a quick little taste of that I know if you can see all the little orange flecks in there from the zest and that sugar that just got so sticky on there it looks really good we're an hour in really only just starting to develop color got two more hours before we put these into a foil pan with all of our sauce and seal that with foil so I'll bring you back when we're ready to foil these ribs [Applause] and we still have really good smoke coming nice clean smoke we're almost at the three hour mark when we're gonna be transferring these ribs into a foil pan that's gonna be covered tightly with foil and we're gonna put some nice things in there on the ribs including an orange barbecue sauce that we're gonna make right now now we're not making this from scratch we're taking a standard store bought barbecue sauce in this case I'm using a KC masterpiece original we're gonna be doctoring it up with the juice of one orange and a little bit of lemon pepper it's gonna get all of this bottle into this bowl it will taste on its own not bad got a nice sweetness in it the orange is also going to add sweetness but it's also going to add a little bit of tartness now we're just going to add that juice from our orange we're gonna grind up some lemon pepper in here and mix it up it's fairly thin and that's what we want because it's gonna be a glaze on these ribs in the foil pan let's give this a taste oh nice Oh citrusy I like that a little bit of that Tang like I said from that orange in there all right let's get this sauce out there and get these ribs in that foil pan so they can continue on to the number two portion of this three to one method cook okay we are three hours in and it's time to move these to the foil pan oh I know what that sunlight it's hard to see but these are looking really nice already getting a good amount of tender and send them that flex it's one two hey let's move these over to the table and get these sauced up and covered and close this so we don't lose too much heat fighting the Flies here today they want some of this too so try and move quickly first thing I'm gonna do is give this another spray of this orange juice water mixture really nice generous spray now brown sugar this is just gonna dissolve in there give us a nice sweet sticky coating spread that around a little bit that's time for a BBQ sauce and I am just going to pour it before I spread it around oh that looks so good I was gonna brush it in here with that brown sugar and everything and if you're worried about the backside getting any of this don't worry there's gonna be enough moisture in this pan that it's just gonna seep around there and cover both sides that just doesn't mean just it's I just want to eat some right now oh man I'm gonna add just a little more liquid in here and make sure we've got plenty of moisture in this pan those ribs are showing a lot of tenderness for the amount of time so I may do this instead of a two I may do this a one and a half and check them I don't want them to be too tender I mean some people like falling off the bone I prefer there to be some bite not falling off the bone but if they're falling off the bone I'm not gonna turn him down all right let's get these covered with two layers of foil nice and tight so we can keep all that moisture in there all right let's get these back on the smoker closed up so we can keep our tent so for the next hour and a half to two hours depending on how long I think it actually needs in that foil pan just gonna be using charcoal maybe a couple pieces of leftover Hickory that I have but I'm not going to be wasting any of the peach or the pecan on foil still shooting for that 225 to 250 during this part of the cook and I'll bring you back when we open it up and see how tender they are okay we are at the hour-and-a-half mark in the foil total cook time so far four and a half hours I want to check these cuz they were showing some pretty good signs of tenderness a lot of flex in the more than I usually get after three hours so let's take a look okay first of all let's look at the bones it might be hard to see in this light but and get a lot of retraction on the bones right now so now we're gonna probe for tenderness to how I mean these are extremely tender you could technically take these off right now but I want to get them back on get a little bit of tightening up with this glaze on there so I'm gonna transfer them back to the cooking grate in the Oklahoma Joe's island see if we can get these without them totally falling apart oh ho all right let's go one there okay it's one thing I want to do is I want to get a little bit more of this glaze that's left in the pan here on these ribs just to get a little bit more of this barbecue sauce that orangie flavor on these ribs now I can tell this has only got about a half an hour to go so today these ribs are gonna take about five hours instead of six that's just the way it is sometimes I'm gonna close this up let these finish tightening up and then we'll get them off okay we have had another half-hour here where they've just been sitting and tightening up I'm not I'm not even gonna probe them because as tender as they were before I can already tell they're done I mean just look at those alright we're gonna get these off of here and hopefully they don't fall apart oh these are tender you can see the meat retraction from the bone there yeah these for some reason cooked quick today and the temperature was 225 to 250 the entire time that's why you got to watch this stuff that's why time is only a guide you know these are tender and it's five hours and normally on a st. Louis rack when I do them it's about six hours let's get these in cut into them and have a taste so here we have one of those racks and they just okay I'm gonna I'm telling you we cheated we already tasted some my wife couldn't wait and so I had to taste one too and I'm still gonna taste it on camera I didn't taste a lot but they are good but look at that meat retraction and just beautiful coloring I was wondering should I put some more sauce on them but they don't need any more sauce right now maybe later for reading more but oh they're just gorgeous right now all right let's cut into these so we can get a taste all right so I'm gonna go right here right in here all right here we go Oh beautiful look at that oh look at that just look at that that is gorgeous just beautiful wonderful smoke ring you can see there right along the top oh I can't wait to taste this for real not that little bite I had with my wife I want to dive into this and tear this meat from the bone so let's do that all right now all right here we go there we go I mean can you see that just beautiful tender juicy all right it's sticky it's that candy light consistency on the surface from that brown sugar and the orange and I'm really looking forward to tasting the orange on this one I already taste it on the other one but this is a bigger hunk for me so here we go oh boy Oh oh wow hmm coming right off the bone not falling off the bone luckily I think I cut it just in time if I had gone a full three to one on this we would have been eaten just meat out of a bowl look at that oh it's going to be in my mustache for days I can tell you I'd like a little rib popsicle oh man that orange really comes through with that brown sugar mmm and you know what in that smoke ring you get the pecan but there's something else are that's that peach hmm it's almost a nutty sort of flavor I'm the only way to know for sure just to cut another rib mmm I mean I don't want to leave you all with a lack of information so I got to go into that smoke ring again and see if I can narrow down that peach was a definite other flavor there beyond that pecan and it is a little nutty not nutty like crazy you know what I mean nutty again perfect pull away from the bone when you bite perfectly tender juicy as can be all right I'm gonna squeeze got some juice there let's run down my fingers I'm gonna have to go into my moustache and beard with a fire hose after this okay we have complete bone separation I'm going in straight for the meat right now here we go mmm I wanted to do something sort of the honor the county that I've spent most of my life in Orange County ribs I think these work mmm that orange brown sugar rub totally works you got to make that zest of one orange cup and a half of brown sugar mix it together leave it overnight in a bowl you got yourself a really killer citrus rub and one thing really to remember after watching this video is something that I had to deal with out there was it cooked faster than I expected it didn't cook hotter there weren't really any environmental condition which should have influenced this it was about 89 degrees today that's not extra hot for this time of year here but for some reason these two racks of ribs they cooked quicker they got tender faster than other ribs I've cooked in the same situation these were from cryo packs so they should be nearly identical the size was nearly identical and yet they're both just as tender an hour early go figure so that's why it's important to always keep checking your meat when you're cooking it it might take longer to get tender but there are those occasions when it can take less time and if I would have left this on there that full time I think I would have ended up with a little bit of mushy ribs and I don't like that I hope you enjoyed this video feel free to check out some of the other videos on my channel and consider subscribing and if you do click that bell for notifications thank you all for watching hope you have a great evening I'll see you again soon

Channel: Cooking With Ry

Views: 18,108

Rating: 4.9338841 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, grilling, bbq, barbecue, pork ribs

Id: dfl65uZKnN0

Length: 19min 44sec (1184 seconds)

Published: Fri Aug 17 2018