Smoking Ribs - Start To Finish On The Oklahoma Joe's Highland

today I'm gonna be making st. louis-cut spareribs on the Oklahoma Joe's Highland and I'm gonna take you with me from start to finish gotta get our charcoal chimney going I've got this about 3/4 full of briquettes and that's just gonna help us build heat initially and get our wood going in the firebox we'll wait for this charcoal to catch while we're doing that let's get the smoker set up so let's take a look inside what I've got set I have my temperature probe for the thermo pro right about midpoint in the cooking chamber towards the front so there's plenty of room for the two racks of st. Louis ribs I'm going to be doing I have one full water pan at the back left corner these are those mini water pans that I've been using for a long time and they're linked in the description below I have a second water pan on the side of the cook chamber closest to the firebox that's also full and that will boil I can tell you now but that's going to put a lot of moisture inside this chamber which is what I want I want to keep these ribs moist throughout the entire cook so that will boil off we may have to add more water to it it just depends on how the ribs are looking when I check the water in the pan on the other side may be sufficient but this is to initially keep a lot of moisture in the cooking chamber get our smoke stack fully opening you're gonna open the damper but we're also going to open this door about 45 degrees just to allow even more air in there and if we need to I'll use my little portable fan on the little ash bucket there to push more air into the firebox in the firebox itself I have a piece of pecan that I didn't end up using all of it was smothered in a previous cook some left over you know coals and things there we're just going to add our charcoal to that and then we'll be using a mix of Hickory and apple today this is going to be a fairly straightforward cooking session today I'm not going to be doing a traditional three to one method where you wrap them for two hours in foil I'm actually going to be using a foil pan and putting the ribs in they're gonna be adding some brown sugar or some barbecue sauce I want these ribs to really be sticky when they're all done after that couple hours in that foil pan we'll take them back out put them make it again in the cooking chamber to sort of tighten up and get that sort of glaze on the outside you can see the ambient temperature today is 74 degrees that's what's showing on my thermal probe with nothing going on in the open cook chamber 75 degrees now really mild day fairly grey I don't think we're gonna get too much warmer than this so temperatures not really going to affect the overall cook we're not dealing with extreme heat or extreme cold it's not windy at all today we're not gonna have to deal with that with the smoke stack or the firebox getting smoke pushed back through or too much air being pushed in it should be a fairly straightforward cook okay the top layer of coals in the chimney are just starting to get ash on their edges and it is blazing hot so it's time to get this in to the firebox [Music] got a nice hotbed of briquettes in there now gonna let that piece of pecan catch I'll add more wood when we're ready to put the ribs on so I'm gonna close this up let's start building up to temperature today I'm gonna be shooting for between 225 to 75 if we're right in the middle of 250 that's fine lower the better if I can keep it at 225 I will sometimes that's a little difficult in this smoker but we're shooting for 225 to 250 starting to get our first wisps of smoke from that pecan coming out I'm gonna go get some ribs ready alright so I've got my two racks of Saint Louis ribs right here first thing I got to do is get the membrane off of them let's turn these over it's gonna both arrange the same way here you can see the membrane right along here the shiny skin if you've never done this before it's easy I did a video about this and I'll link to it we're gonna do is get our just kitchen knife here underneath the ends get underneath that membrane then with a paper towel we're good grip grab it and pull it's done we got a little bit of fat here a little extra fat we're gonna trim off now we're gonna do this one just go right along the bone here and do that with your fingers if you've got gloves like these these nitrile gloves are really helpful saves you having to wash your hands a lot get a good grip pull that membrane these are ready to rub now the rub I'm going to be using today is Famous Dave's rib rub if you can see that there I've used this before it's really nice I have my one gloved hand that I'm going to use to spread the rub the other hand I'm just gonna use to shake it want to get good coverage now if you're someone who likes to use a binder like mustard or werster sure like mustard or werster sure sauce Worcestershire Worcestershire this would be the time before you put the rub on to add that I prefer not to use binders I like it to just be the rub and the meat yes even the backside especially after you remove that membrane you want to get rub in here so it can penetrate from the backside there's meat back here it needs to be flavored and I'm gonna put some more on the front side I like a lot of flavor it was a good colored rub too look at that nice golden color to this it's gonna be perfect with that sauce we have later to make those sticky ribs all right our ribs are rubbed our smoker that I can see now is it 229 almost perfect temperature there let's get these out there and get them on okay we've got good smoke rollin out of there pretty clean you don't want it to be nothing you don't want to be invisible you know that's a good thin smoke right there and it's gonna change as we go along today in our smoker pit temp is 268 it's gonna rise even more for right now until we open this up get the meat in there then we'll use the vents to sort of moderate it like I said try and keep it in that 225 to 250 sweet spot if it's 275 and under I'll be okay but love that low and slow so let's get these ribs on let's get our ribs in here I'm gonna position them away from the fire box want it down at this end far into the cook chamber away from the fire box closer to the smokestack so you can see that's how we have it setup ribs to the smokestack side but let's look at that water pan that's nearest the firebox I think I mentioned earlier that that's actually gonna boil and create steam and you can see that it is that steams gonna help keep moisture in here especially in this early part of the cook we don't want all that moisture just kind of getting sapped out of these ribs we're gonna close this up and then we'll check our fire and see how it's doing this initial part of the cook when you're using coals that's what's creating most of the heat as those coals burned down we're changing to the wood providing the heat so now we're gonna add a piece of hickory on here right on top we're just gonna let that catch before we close this up I want that to catch really really good before I close the firebox lid our piece of hickory is going good what I want to do now is I want to shake this charcoal basket to try and knock any of the ash that's accumulated in there down that'll help create better air flow coming up through under this piece of hickory nice piece of hickory burn in there smells great that pecan before smelled really good too it's gonna be a good mix of wood today start it out with a little bit of pecan but that's mostly gone Hickory and apple all right I'm gonna close this up and start working the vents to try and dial in the temperature so I'm gonna close the door now but leave the damper fully open and monitor the temps to see if we need to make further adjustments all right the pit temps about 216 right now I'm going to continue watching this thing if we need to adjust the vents let more air in there all right 2:15 so it drop a little bit so I want to check this and want to see if we need to open up add some more air in there to get that going [Music] sometimes what I'll do to allow more air in as I take my tongs put them under the door allow that much more air to get in there to assist the fire and getting going if I need to I'll use my little fan to push air in there we'll give it a few minutes okay the temp creeping back up from 215 so I'm gonna add my little portable fan to push some air in there see if we can help this along just let that push a little extra air into the firebox and a few minutes I'm also going to be adding a piece of Apple small chunk of Apple alright temperatures starting to come up again slowly let's get that piece of Apple on there see that our hickories burning nicely I'm gonna put our Apple up here and a knock off a little more ash off one good air flow will probably have to scrape some of that Ash out of the firebox a little bit later for right now it's good let's close this with the tongs again alright so the pit temps leveled off right around 250 ish or a 256 right now I've taken the assist fan off and it's just gonna burn now we're gonna just monitor it and see when we need to add fresh wood probably in about 30 to 45 minutes left add more wood probably about every 30 to 45 minutes after that we have good smoke going there very clean but there is smoke to it it's not invisible it might be hard to see on camera and it smells really great I can smell that Hickory in there and even a little bit of hint to the Apple very distinct you know scent flavors in those woods you can differentiate them if you've smoked with them enough so it's going well so far we're right around our target temperature range I'll bring you back when we need to add wood alright our temperature has come down to about 2:16 time to add some more wood I'm going to put a piece of hickory on here [Music] it's also knock down some of this ash a good airflow these Hickory in there that's hit careers epic on might be and I think that's Hickory okay well that's catching I'm gonna take some ash out of the firebox you see how much ash is built up in there just in this early part of the cook a lot of that is the charcoal ash not wood ash so there could be less ash from now on thanks for mostly been in wood it's that leftover charcoal to burn down just like the four we're gonna let that get going and then we'll close it up I'm going to call an audible here I'm also going to add a piece of apple just a small little chunk of Apple and it closed this with the tongs again let it have better air flow as it's starting up you can see how I have the tongs there just propping the door open an extra you know half an inch three quarters of an inch just to get a little extra airflow in there okay we've got good smoke now after adding that piece of hickory and a little chunk of Apple we're about an hour and 20 minutes into this it's going good next time I bring you back when we take those ribs put them in a foil pan slather them with barbecue sauce and brown sugar and start getting them ready to become sticky ribs alright the ribs have been in about three hours let's open it up take a look at them and then get them in this foil pan so we can turn them into sticky ribs ah those look nice then this light it's a little harder to see but they look really good so let's get them out of here into the foil so we can get them back in it the first thing I'm gonna do is I'm gonna put a little bit of apple juice in the bottom of this pan just so we get a little more moisture in here I'm also gonna hit these ribs it's a little bit more of the Famous Dave's rib rub it's brown sugar on here and I'm gonna be adding two different sauces here one is a sweet baby Ray's sweet golden mustard barbecue sauce the other is just a craft slow simmer original now what I want to do I know these ribs are sort of leaning on each other here as I just want to lift this one up we're gonna mix all this together all this good gooey sweetness both ribs when I get them covered in here and once that's on there I'm gonna hit it once again with some of this famous Dave's right on the top this is gonna be good I'm gonna add just a little bit more apple juice to the bottom I'm gonna make sure there's plenty of moisture in there now we're going to foil it double foil it all right let's get this back on the smoker set this in here once again away from the firebox down towards the smokestack to close this up it's gonna cook for about two hours in that foil pan now for the next two hours I'm not gonna be using wood to keep the temperature up if I need to add anything in their firebox I'll be using charcoal there's no reason to waste wood there's no wood smoke flavor gonna get in to that foil pan when we get back to that last hour when we put the ribs back in they're naked without any foil on them then I'll be using wood all right our ribs have been in the oil pan for two hours hopefully getting sticky let's take a look oh that smell is good ah look at that really nice color on there we need to get these back into the smoker mmm I'm actually gonna spoon a little bit of this juice on top here of these ribs I could reserve this and use it if I wanted to but I don't really need to right now there's a lot of a lot of juice stuck on these ribs this glaze those are just gorgeous gorgeous ribs look at that all right we got to get this closed and let those start tightening up let that glaze start getting thicker you want these to be really sticky at the end don't let them keep cooking all right it has been six hours total one hour after we took them out of the foil pan let's see how they're looking oh ho look at those look at the color on those just beautiful but the color isn't our test here we want to see how tender top those are nice and floppy you can also see meat pulled away very well at the back there yep these are looking good and to get these off here into a pan cut into them have a taste of these sticky ribs these look amazing oh look at that I'm just gonna cut right here into the center let's see oh these are juicy let's see oh look at that and the smoke ring look at that smoke ring can you see that right along there great penetration these look good so juicy - just juice boozing out of this all right I gotta taste this I've been waiting all day for this Wow they smell amazing I showed you the smoke ring before but this smoke ring is incredible on these look at that I hope you can see it let's see can you see that smoke ring on there what penetration just awesome here we go Wow oh wow definitely sticky I don't care man I've said it before I prefer not to have fall off the bone ribs but look at how they pull away there's bite but they're so tender Wow I don't really care if there's anything on my face oh these are up there with the best ribs I've made these are really really really good now at the end there when they were finished they might not have been finished after six hours if we checked them and they still weren't quite tender you let them cook I would have let them go they probably could have gone another 20 minutes half hour hour it depends on the tenderness that's the guiding principle here not just the time the time is a guideline the tenderness tells you when they're done these were done if you've never made sticky ribs like this go ahead and give it a shot they're they're worth any mess you might have at the end I wanted to make this video to be that sort of step a two-step Z guide that shows how I make ribs you may make them different or maybe you've never made them like this and you want to give it a shot take what I've used here bits of it change it for yourself just remember tenderness tenderness tenderness that is the guiding principle and the key to having ribs like this I hope you enjoyed this video feel free to check out some of my other videos on my channel and consider subscribing and if you do click that bell for notifications thank you all for watching I'm gonna need some more ribs hope you have a great evening I'll see you again soon

Channel: Cooking With Ry

Views: 384,007

Rating: 4.8599277 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, oklahoma joe's, highland smoker, offset smoker, how to smoke ribs, grilling, bbq, barbecue, sticky ribs, smoking ribs, st louis ribs, rib recipe, dry rub, bbq sauce

Id: rjX_TxtCK2E

Length: 21min 5sec (1265 seconds)

Published: Sat May 19 2018