Smoked Spareribs Using The 3-2-1 Method On The Offset Smoker

okay and this great plan I was gonna film three videos while making one video I was going to do the three to one method for ribs was gonna do does that side pot warmer on the Oklahoma Joe's Highland actually work and I was going to do using rib trimmings to up your game on your barbecued beans scrap that all three are going to be in one super video [Music] hi everybody thanks for stopping by okay you're here for this super video okay let's hold there for a second I just want to let you know this is gonna be a fairly detailed video especially when it comes to getting things ready fire cooker things like that I'm gonna go into quite a bit of detail on how I do it doesn't mean you have to do it that way I want to give you a really good example of what I do to get ready to smoke ribs then we'll get into actually smoke in the ribs so enjoy first thing I got to do is I've got to get two fires lit one in the Oklahoma Joe's Highland and the other in my weber kettle I'm gonna be doing the rib trimmings on the weber kettle indirect and i'm gonna be doing the ribs on the oklahoma joe's highland it is charcoal for my Oklahoma Joe's Highland offset that's getting started now I got to get the charcoal in the Weber Kettle going so I'm setting up the weber kettle for indirect and i'm gonna be using this for the rib trimmings and i'm also going to be reusing some charcoal in here that still has some life left in it I'm a big believer in that you don't always burn out your charcoal completely sometimes you need dad fresh got a couple fresh pieces in there but I'm gonna be starting this today with my favorite method for lighting charcoal even though it's not always the most practical I'm gonna be using the torch also have a couple pieces of old hickory on there I'll be adding fresh Hickory later just need to get this charcoal started it'll do the rest of the work here but a few pieces going for those of you wondering how long the blue cylinder lasts I've used this so far for about 20 to 25 cooks starting charcoal for that still going strong you can also use just those green camping propane cylinders for it this is just propane our we're gonna let that charcoal catch fully once that stunned we'll put the lid on build up to temp and we're gonna rib trimmings on there I don't know if you can see this but I have these two weber accessories which are used for dividing up coal for an indirect cook you can put them on either side I also use them just like this to help sort of divide the kettle and keep the coals further to one side it's just sort of a makeshift use of them but it seems to work well to smoke these ribs today I'm going to be using Hickory which I've cut my sticks in half my quarter round sticks in half the sticks I get are usually about 16 to 20 inches long I like cutting them in half partly because the firebox on the Oklahoma Joe's Highland isn't huge it's not as you know big as a Yoda or a Lang or something like that so I find that cutting these sticks in half allows you to put it in there and control it a little better rather than just trying to always down a huge stick in there and if you notice the bark pieces on top there I know some people don't like to cook with bark generally if the barks on there I don't mind if it comes off I use it to help get the fire going at the beginning I haven't noticed any difference when there's bark on there if it falls off and I don't like the looks of it I'll just throw it away or just use it for in the fire pit but generally I just keep it to help get the fire going Suns coming out a little bit of blue sky it's gonna be a nice day not hot you can see that in there I have my three little mini water pans and those are filled with water almost full one of them's a little under full I like using these sighs water pans in here because they don't take up a lot of real estate I've mentioned that before in another video and I can position them at different places in the cook chamber I generally like to keep two on the firebox side the hottest side of chamber and again this is just to help keep moisture in there to keep the the meat from drying out ribs especially I mean I'll be spritzing them with apple juice but the ribs like moisture in there you want to keep them moist a charcoal and the Weber kettles glowing nice and red down in there already looking good we'll probably have to add charcoal as the day goes along along with some hickory chunks but that's what this is these are gonna be probably going indirect for about four hours which is at least two hours shorter than the spareribs I'm going to be doing but they're gonna be taken off these trimmings at the end and I'm going to cut them up and put them in with some barbecue beans and see our kettle temp is coming up we're already to 500 degrees we're gonna dial that back but bringing the vents down a little bit we're not going to want it cooking that hot I'm also gonna let this coal burn down a little bit then I can add individual but cats and ones and twos to keep the fire going the temperature at home so just a real quick note here about the firebox and how I'm gonna be setting it up and how I usually run it you can see my little ash can down there to pull ash out which will probably happen during a long cook I mean this is gonna be about a six-hour cook for these ribs the damper I will prop open with my little MacGyver hook there I know people say you can just tighten this it'll stay better I've tightened it it just doesn't want to stay well so this is a simple solution for me the other thing is I generally leave this door open like this especially when the fire is just starting well sometimes also just leave the lid fully open for a while until we have a good fire going on the sticks once the fire is going I'll even go into step further I'll put this old pair of tongs under the door to get some more airflow in here just to make sure everything's going well I want a good fire in there once everything's going good I can close this lid I can even shut the door if I need to if I'm still having difficulties I'll leave the door open and use my little assist van which I've shown you before also when I'm getting a fire going in the fire box for the Oklahoma Joe's Highland I always like to have a few chunks of really dry wood this is some dry Hickory right here these aren't big sticks these are smaller chunks which will catch very easily if I need to again these are just to help it along if for whatever reason that piece of wood isn't going or you're having difficulties a lot of humidity that day there's a lot of things that can affect your fire I just like to have these on hand in case I'm gonna open my smokestack all the way eternal temp probe for the pit and we're reading 70 degrees which is about what it is outside as I've mentioned before I'm a big believer in recycling charcoal that hasn't had its usefulness completely taken out of it this was smothered in a previous cook there's still some good time in it a couple of chunks of I think that's still Hickory in there we're gonna let this help us along today okay if you can see that there we have very hot coals about two or three levels down this is about where I want to go okay now I'm gonna add some of my bark pieces in there and I'll let these catch then we'll get a stick on there our bark pieces are going good we're gonna get a stick on there now we're gonna let that catch and then we will bring the door down with the tongs underneath it okay so we have a good fire going here I'm gonna bring our lid down with our tongs underneath that will allow us to still have good airflow as this fire starts to build and catch this initial fire I just love the look of that smoke starting to come out of the smoke stack sort of calming I don't know if you can hear everything I've got an airplane going overhead traffic 50 feet away from me and I think they're mowing the median out on the boulevard you know about 50 feet from my back wall so I've got mowers airplanes cars trucks I don't know there's like smoker therapy this just calms me I love this and while it's coming up to temp I need to go get the ribs ready so what I have here are some spare ribs which I've trimmed down to basically st. Louis cuts and I'm going to be putting on my brown sugar to polt a rub which is heavy on the brown sugar it's got enough Chipotle powder in it to give it a little kick but not too much and that mellows out as you're smoking let's get these rubbed up here you notice these were full racks I've got three of them actually that I've cut in half so six half racks I just find that the half racks I got used to doing that with my electric smoker which wouldn't hold a full rack and on the Oklahoma Joe's Highland I found if you're doing more than two full racks you can actually fit them better by cutting them in half to begin with remove most of the membrane on this I always miss some but I haven't had any complaints yet that's been times where I've left the membrane on - no one complained then either but I do like taking the membrane off I'm not going for a really heavy coating of rub right here because during the three to one method I'll explain that a little bit more later if you're not familiar with it during that two stage of it we're gonna be adding more brown sugar and some more liquid when you wrap these in foil like I said I'll go through that a little bit later okay four more half racks to go I'll be ready okay so here are all the rib trimmings now I know some of you out there that may be butchers or more skilled and trimming ribs or looking at this going what did you do well you're right I'm not a butcher and I'm not really great at trimming things but I wanted to get these down to really edibles like I said st. Louis II type ribs so you're cutting off big chunks with the bone a chine bone everything up here I think it's called the chine bone big old hunks but there's a lot of good meat left in here and this is what we're gonna be putting on the Weber to get that meat cooked so we can get it in our barbecue beans so I'm just gonna use the rest of my rub on this and just kind of douse it we're just gonna shake it on everything and rub these up as best we can we won't be saucing these at all because they're going to be going into beans that are gonna have barbecue sauce where is it the end of our cook for the actual ribs we will be saucing them during the one time of the three to one method all these pieces and some of these are going to cook quicker than others and that's alright because like I said it's going to be cut up and it's going to be cooked after about the four hour mark we'll take it off and we'll pull as much meat off as we can we're gonna lose some I know again if you're a butcher out there looking at these please don't laugh at me doing the best I can a lot of good meat in there alright think it's time to get these on the Weber Kettle okay so our temp on the Weber Kettle has moderated down from 500 degrees we're about 300 degrees that's gonna drop even further so I want to again want to keep it between you know 225 250 on the kettle here I don't mind if it gets up to about 300 I don't want to try and keep it 300 or under while I'm doing these rib trimmings see I've got the vent dialed down to about quarter on the top vent bottom vents all the way open get this lid off here I'm gonna add two briquettes and two pieces of hickory so just getting our smoke going in there start getting on the old rib chunks on here again I'm gonna put the biggest thickest ones closest to the fire and the ones and aren't that thick away and we're gonna be cramming in here with a lot of stuff to fit in this space that is a full house let's put the lid back on get it back to temp and let it start cooking there pit temp set to 69 that's going to moderate a little bit I want to try and keep it between 225 and 250 but I always find it's better to have that pit temp higher before he put the meat in because it's going to drop precipitously it's gonna get way down there so let's get these ribs on I'm gonna put my big pieces closer to the firebox end a little bit of a jigsaw puzzle and you can see just by opening the door putting the stuff in there we've lost over eighty degrees of temperature roughly eighty degrees a temperature so let's get this closed up and start building temp again let's get this closed up start cooking so the three to one method what is it well a lot of you out there I'm sure already know this is for those of you who aren't familiar with it three-two-one stands for three hours naked on the grill with smoke two hours wrapped in foil with some sort of moisture in there and one hour at the end again naked on the grill with smoke if you want or sauce whatever you want to do it now the three to one method works well with spareribs and st. Louis I find that sometimes the spareribs need to go a little bit longer at the one part of this baby back sometimes only need about five five and a half hours so you might end up doing a three one one or a two to one you have to play with it and see what works best for you the key here is remembering that that end number the one it's just a guide the ultimate test of whether your ribs are done is tenderness are they pulling away from the bone are they bending when you lift the racks up do they Bend I've said before that I don't like my ribs to be falling off the bone tender I like a little bit of bite so that last little bit of time lets you get the ribs to just the tenderness you like pit temp is holding around 243 that's good it's gonna come down a little bit more once we start burning that stick down we're gonna run in between 225 and 250 most of the day have a nice volume of good clean smoke coming out now every once a while you're gonna get a puff there that doesn't look like you know oh it's dim not in blue smoke anymore you know the thin blue smoke thing it's helpful you know you don't want super dirty smoke coming out but it's not always gonna be like that it's not always gonna be translucent and on camera here I can tell you this has a little bit of you know thickness to it it's not perfectly you know thin blue but it's close enough and you are getting good smoke in the chamber and with that volume of smoke coming out you're actually building up that smoke pressure in the chamber which helps it penetrate into the meat this may be a little difficult to see this is the drain spout on the bottom of the Oklahoma Joe's Highland you can see the bucket hanging there but there's actually smoke coming out of that now that's always to me a good indicator that you have a good volume of smoke in your chamber if it's coming out the drain hole you want that smoke to stay in there you want it to fill there to help penetrate the meat as long as it's clean smoking I want the filthy smoke you know but it's your you're gonna get some burn in there but you want that smoke pressure so I don't know if you can see it it's hard maybe on the camera but I can see it plainly here there's smoke you know just drifting out of there which is good it's the quick check here see how our what is doing sometimes I like to turn it you know I think we're gonna add another piece now we're gonna give that just a minute to help catch a little bit but we already have one piece going really well in there they're gonna close this up again our pit temps holding at about 250 ish 252 right now right on the upper side of what I want 225 250 can I want to give you an example why it's important to keep moisture in your cooking chamber that pan one of the ones closest to my firebox which was almost full is now empty it's boiled away so if you're pushing that much moisture out of a pan that's full of water you can also push the moisture out of your food that's when you want to help keep moisture in the chamber so I'm gonna have to add water to that pan I'll top off the others at the same time let's close this up now and build back up the tempo okay well I'm out here I'm going to check the fire you're looking good we're gonna add another piece right now so we don't go completely down give that a second to start catching but we definitely have a good fire going probably in a couple hours I think we're gonna have to pull some ash out of the bottom of this that's not a problem let's close this up see how our rib trimmings are coming our rib trimmings look good I think we need to add anything more to these I'm gonna open the top here to give a little more airflow all right coming outside here to check on things and the kettle is holding at about 275 which is actually really good not too hot I'm trying to keep it under 300 so happy with that so far I may have to add some more charcoal later but for right now we're about two hours into the cook holding well it's time to spritz these ribs again oh you hear that sizzle they're looking good you know two hours in these are just looking really good already got to keep them nice and moist close this up and keep them cooking give her a fire look see how it's doing time for another piece I'll let that piece catch and close it up again looking good okay good smoke still a little bit breezy today not too bad get with this bright Sun I don't know if you can see that down there but I've added another stick to the firebox and some more charcoal because just getting ready in about 15 minutes to move into the to phase of the three to one method so I want to make sure I have a good heat going there smoke is not as important in this second phase because it's heat you're gonna be wrapped up in foil and we've got my wrapping station set up with six pieces of heavy-duty foil already laid out so I can wrap my ribs up quickly as I take them off all right time to take our ribs off and wrap them for the two portion of the three two one method for two hours I look good let's just look at those for a minute can I start pulling these off one at a time wrap them and get them back on you get some brown sugar on here it's gonna sort of melt around there it's more liquid be generous with the liquid different kinds of liquids you can use I like apple juice and I wrap this up good want to keep bone side down so I have this fold on top I always keep my rib bone side down when smoking them I don't roll them over to the meat side on top I keep it this way so this is going back on the smoker and now we just repeat the process five more times there are six half racks of st. louis-cut spare ribs wrapped up ready for two hours in foil brown sugar and apple juice this will help tenderize them even further keep them very moist let's close this up we've got to build that temp back up while we're out here let's see how our rib trimmings are doing temps a little high it's over 300 about 350 right now so I'm going to bring this back down so no looking good nice we've got about an hour more to go before we cut them off chop up the meat get it into our beans which we are soon gonna start testing on the Oklahoma Joe's Highland offset firebox pot warmer okay so as part of super video I said I wanted to test and see if the pot warmer this little part here on the firebox of the Oklahoma Joe's Highland and they're on the other offset smokers I've seen two does that actually really work could you actually use that to you know actually heat something like beans up enough to where you can eat them not just keep them warm but actually cook them there get them hot enough and I'm gonna test that today okay so the first thing I want to do using my infrared thermometer here is see what is the temperature of the pot warmer and I'm getting about four hundred and thirty ish degrees not too bad okay if you have a pot sitting on there that will come up to temp but how long will it take well in a little while I'm gonna test that with an entire can of barbecued baked beans that's what we're gonna use when we add our rib trimmings in we're gonna be cooking it on here on the pot warmer see how it does all right beans going into the pot this is to test the side pot warmer on the Oklahoma Joe's island see how it does you can see that shown about 460 ish degrees right there but one way want to be a little bit more accurate as I'm gonna put temp probe in here now it's not gonna be perfect but should give us a little bit of a sense if we're gonna get up to a temperature which works for actually eating beans okay so the temperature probe in the beans 158 and rising not bad I'm gonna give it some time there to cook because in just a few minutes need to get the ribs off the Highland unwrap them and sauce them let's take a look in here because I just saw some when I added some barbecue sauce you see that it's bubbling well what do you know it works it works I can take the probe out now all right time to start removing our ribs from the foil you're gonna move from the two and the three to one method to the one get this opened up now I won't sauce this right here I'm gonna sauce it once it's back on the smoker let's take a look at this looking good you can see meats pulling away from the bones it's not done yet it's still not bendy enough it's hard to see when it's not a full rack but it still has a little bit of tension to it we want to give it some more time on the smoker so this next hour with sauce is gonna help bring it right to the end and these are spareribs remember so it might take a little longer than that hour I'm gonna get this back on the smoker ribs you're all on they're ready to be sauced gonna be using a hatch chili barbecue sauce picked up at sprouts market to coat these ribs for this last hour these just really smell wonderful there's one thing that YouTube Television everything's missing is that scent I know I always say that what I'm making the videos and saucing stuff or seeing how it looks man it is just awesome I think I mentioned in an earlier part of this video about smoker therapy you know how its relaxing well this isn't far off being able to look at the food you've made and smell it but sauce on it alright that looks pretty good it's just look phenomenal smell phenomenal I'm pretty sure they're gonna taste phenomenal too time to get this closed up for this last hour it is time to get our rib pieces off now obviously not every single piece is going to go into the beans but some of them are the rest I'm going to save and freeze unless someone decides to eat some of them tonight so I'm going to start cutting up some of these let's get some of these pieces off here again they're not going to be as tender as the ribs coming off the smoker because I haven't been on as long and under different conditions get the best part into the beans nice hearty barbecued beans with rib pieces it's a little toasty on the fingers yes I know I should have got my grill gloves out and get these into the beans you're the sirens no I didn't set anything on fire let's get these stirred in all right let's let that keep cooking the winds picked up a little bit but we've still got good smoke as the crook winds down and our pit temp with you know about 40 minutes until six hours is 2:00 to 5:00 t26 we're doing great it's been a very smooth cook so far let's give our beans another check on the pot warmer here I gotta say I did not expect this thing to do as well as a Desmond but I'm gonna make sense it's right over the firebox but it's got a little gap over most of it an air space but it transmits enough heat to do this and get it boil going so the ribs are just about done the beans are definitely done I I'm gonna get a taste of these right now it's big piece of rib meat mmm oh I like that by two rib meat these are just tell me what they were the Bush's baked beans or something some barbecue sauce added and rib trimmings that have been smoked got a safe that pot warm around the side of the Highland it works wears really well had to take the pot off near the end because it was too hot success with the beans ribs will be done soon our time is just fed up let's check for tenderness here whoa whoa look at that let's see that meat is okay yeah you see that to fall apart yeah look at this one right here as I pick it up that piece is breaking away this is perfect it is time to taste these look at that now I get to cut into this and bring my grilled gloves out but I've brought blue gloves Oh spoke tempter Wow look at that this one is a little too done for me but I know some people just love this but oh man I'm still gonna eat it now this was one of the ones that was closest to the fire box so it is gonna be cooked a little more it's also one of the bigger ones all right I'll pick it up and eat it I am absolutely 100% ready to taste this okay it's hard to see what this befalling but there's a just wonderful smoke ring on this I don't know if you can see that let's go oh my god oh wow I'm just gonna taste a piece of meat the fell off mmm that sweetness of adding that brown sugar during the two phase of the three to run I'm gonna just need a whole rib before anyone else gets here by the way I was cooking this for other people not just me tonight hmm so I hope you enjoyed this super video I know it's long a lot of detail but I wanted to give a lot of detail if you enjoyed it consider giving a like down below it sure does help and if you want to see more videos like this go ahead and hit the subscribe button if you're interested in any of the items that I used in this video I'll link them down below you can check them out in the description thank you very much for watching I hope you have a great evening and I'll see you again soon I'm gonna eat some more ribs right now okay falling off the bone isn't bad sometimes [Music]

Channel: Cooking With Ry

Views: 128,421

Rating: 4.9303446 out of 5

Keywords: smoking ribs, oklahoma joes, highland smoker, longhorn smoker, offset smoker, spareribs, ribs, pork ribs, bbq, barbecue, grilling, wood smoke, barbecue beans, weber kettle, pot warmer, cooking, cooking with fire, charcoal grill, 3-2-1 method, tender ribs, rib recipe, how long to cook ribs, how to cook ribs, bbq ribs, barbecue ribs

Id: LQf0DHv0D-8

Length: 32min 53sec (1973 seconds)

Published: Sat Oct 21 2017