Six Racks Of Ribs On The Oklahoma Joe's Bronco!

Описание: 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