Smoking Ribs - Start To Finish On The Oklahoma Joe's Highland
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- Опубликовано: 18 май 2018
- In this video I take you step by step as I smoke Sticky Ribs on the Oklahoma Joe's Highland, from firing up the smoker to cutting into some of the juiciest, tastiest ribs I've ever made. And tasting them, of course :)
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#grilling #cooking #ribs #bbq #barbecue 
Хобби
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I have done a lot of ribs and watched even more ribs videos. But I don’t think I’ve ever seen these ribs on steroids before LOL. Talk about layers of flavor! You took ribs and kicked them up four notches.
They were amazingly flavorful. I was beyond pleased :)
Kicked em up to notches-unknown!!
Does anyone know what 225 is in C
@@paulknight883 about 120
My wife bought me an Oklahoma Joe combo grill/smoker as a wedding anniversary present. I’ve used gas and charcoal grills before but never a smoker. I followed some of the steps you showed with slight changes and Man! Wow! What great ribs. Thanks and Keep up the great work
And just like that I'm grilling at 2 am
For long cooks too much work lol. Imagine doing a 12-16hrs cooks 🤯.
@andrew maaaaan I swear I was about to open mine up at 2:39 am today!!!! 👀👀👀👀👀 Dead ass!!! 💥
Tried the 3-2-1 method using the foil pan instead of wrapping the ribs with foil, and it lead to a fantastic result. I didn’t sauce them during that time. I just added Apple juice in the bottom and brown sugar on top. I sauced the during the final hour of smoking. I used Killer Hogs rub throughout.
Pure NUUUMMM YUMMINESS is all I can say. I've made these and they're ABSOFREAKNLUTLEY the BOMB. Making them AGAIN that's how good they are.
LOVE your videos. Straight to the point with NO frills. Easy directions.
Hi Ry, I’m from the UK, we have a totally different idea of what BBQ is to the US, BBQ for us is just grilling over coals, smokers and smoking is pretty much unheard of (but starting to get more popular.
Anyway, I bought a cheap bullet smoker for like £30 2 years ago and smoked ribs and pulled pork, but this thing was paper thing, leaky and no options to moderate the temp.
But, I loved it so much, it’s a passion for me, I kinda mastered the cheap bullet smoker and have just bought an offset, I bought American, Chargiller Wrangler with firebox, cost more than £30 ;)
I’ve seasoned it and very excited to do my first cook, I’m thinking a pork shoulder (butt) to start with.
Anyway.. sorry for the long comment, I found your offset guides to be the best I found on the Internet, and believe me I watched them ALL!
Thank you for your no nonsense but experienced advice, I look forward to watching the rest of your RUclips library.
A pork butt would be a great first cook. Just let that smoker do the work until you reach the right temperature and tenderness. Good luck!
Love my wrangler. From the range any chance? Its turns into a tremendous smoker with a few must do mods. Check several vids out. The big one is though it was quite leaky. Use a gasket to seal what you can. The firebox holds a tremendous amount of coals. Can get a 12 hour cook on the minion method. Retrofit your thermometer or by a grill top oven thermometer the supplied one is crap. Smoke on from sunny Wales. (Its raining loads really)
@Andrew White I'm also in the UK and just about to purchase my first every smoker - After 10 years of regular travel to Austin, Texas, it's time for me to do it myself seeing as I won't be going as much ;)
How you getting on with your smoker? Which model did you go for?
Andrew White nice! Been looking at that but think I might spend a bit more on the BlackFire Indiana (from the makers of the cactus jack). Apparently won’t need modding so just a bit easier to get started I think?
Very excited to finally be able to do this myself!!!!!
Andrew White we’ll see! 3mm steel do not amazing but seems def thick enough for using at home for the odd bbq ;) - we’ll see how it goes! Just waiting to move house before I make the purchase! Wish me luck 😂
Those Ribs look AWESOME!!! I have that same smoker and need to use it. Thanks for the tutorial, I now have a sense of what to do.
Thanks Ry! It was -4F yesterday when I fired up the Highland smoker. 6 hours later, 3 racks of sticky St. Louis ribs. I like the tin foil pan method much better than wrapping the individual ribs. I'd like to add, a good bottle of whisky helps the time go by faster at these temps. Also, because of the fuel required at low temps, I elected to put the pan in my oven for two hours, in lieu of the smoker. A half hour before the final hour on the smoker, I got the firebox stoked back up.
I just got an Oklahoma Joe Highland and after watching your Rib video I must say these ribs tasted like a real pro did them up!!! It was my first time 'ever' doing ribs!!! I used your 3-2-1 method that turned into a 3-2-1.5 method and it is fool proof!!! Thank you for your detailed video that made me look good!
Just made this watching your recipe and copying it exactly for my sons 3rd birthday. Wow it’s was a huge hit! Everyone was commenting on how great the ribs we’re. I’ve made ribs before but this was by far my best. Thanks for posting such a delicious and complete how to guide.
As an aside I made them on a Oklahoma joes highland offset smoker using a propane burner mounted in the heat box as my main source of heat. I used a hickory chips in a cast iron smoking cup for the smokey flavor. I find it much easier to deal with small kids around a bday party when I can set the temp and leave.
That's a great mod idea for the firebox!
Great video! I just purchased my first smoker and it is the same smoker on your video. I appreciate the step-by-step video and cant wait to try for myself. You make it look easy and hopefully it will be. Thanks again for the video and I will be subscribing shortly to se more of your content, especially if you do a brisket.
I met Joe Davidson when I was attending college in Stillwater, OK. He's a very interesting guy and is always ready to talk BBQ. Those smokers are great.
I love this recipe! I’m so stoked I found your video. The best ribs I ever had.
Totally awesome! Bought the same grill trying all of the recipes on your videos! Thank you for the instructionals !!
I really love your vids! you show step by step on how to do these and it's amazing! definitely going to try this out.
Just bought my first smoker. A professional Char-Griller and can't wait 2 start smoking. Getting all the information concerning how to smoke meat. Because I love BBQ and flavor um um um. Keep on smoking and learn the trade
The ribs look just amazing,tanks for sharing your knowledge 👍
I can't say that I have ever used my off-set right (i had been using the cooking chamber to smoke with indirect heat). This video has inspired me to give these ribs a shot and use these techniques to control the temps. I agree with the layers of flavor comment. I can't wait to give this a shot.
From a beginner smoker on an electric smoker: I learned a lot from you. I am a heck of a good griller but a very beginner smoker. My first successful piece was a hunk of pork belly. The crowd consumed it like mad. Have ribs and a brisket on the freezer. Will try your tips.
Pork belly should be currency :)
OMGOODNESSS....THOSE LOOK SO GOOD! YOU DID AN EXCELLENT JOB ON DEMONSTRATING HOW TO COOK RIBS IN THE SMOKER! I WILL BE TRYING THIS IN MY NEW SMOKER! THANK YOU SO MUCH! STAY SAFE IN THIS PANDEMIC 2020. GOD BLESS!
Great instructional video! Just finished 2 racks after following your instructions, and they are perfect. First time smoker btw. Thank you!
Used your recipe for my first time smoking ribs. Switched out the sauces but still came out really well
Thank you for the shopping list. Trying out my first smoke next weekend as I just got a starter (old hand me down) offset smoker. I know you suggested an electric to begin with, but I got a free offer. Found some wood and ready to try my luck with the ribs! Thanks again Ry!
Hey, if it's free, that's the smoker you start with :)
I just finished(?) my first attempt at offset smoking ribs after watching the video. Everything seemed to go perfectly with the temperature maintained at 250 on the fire side and 225 on the chimney side. I placed the ribs (beef) on the chimney side, 3 hours, looked good, 2 hours wrapped in foil, and the final hour direct. I had a thermometer in the meat and never could get it above 179 degrees. I had great temp, good smoke but a cautionary note...get good meat! While the experience with the smoker was stellar, the meat was not good, tough and fat.
much respect for your skills .keep the videos going.thank you
While I disagree with your choice of BBQ sauces (completely subjective), those ribs are gorgeous. Great job. Love your videos!
Thanks! Yep, sauces are very individual, and some don't like them at all. I've had great ribs with no sauce many times :)
Great video, thanks for the video. Definitely the most informative video I've seen on smoking ribs.
Thank you. I appreciate that :)
smoked ribs a few times over the years and your technique for getting the membrane off super helpful I often get so frustrated trying to get that off! was using a steak knife and no paper towel! my sauce of choice is head country, have used that powder marinate before though we used to have one of those restaurants around here years back!
I'm smoking some ribs for the first time this weekend. Can't wait. Great video.
So I just found this channel and what I like over other channels is you made some killer looking ribs with stuff you can buy at Walmart. It shows what I tell people all the time you don’t need a 5,000$ smoker and 20$ of rub. Awesome job
Thanks for the kind words :)
This is an incredible video, thank you so much for making it.
Great video Sir, I’m going to try the sticky method with the ribs I’ve got in the fridge tomorrow.. I love the 3-2-1 method, but I find no matter what rub I use, in the end the ribs are basically the same when taken out of the foil. Great cook as always! 😉
Great video. I just bought a Oklahoma Joe's Highlander and this will be my first smoke. Going to do it exactly the way you did it.
Hope it turns out for you :)
Great video!!! I've learned a lot, and I will be executing this.
Good God, these look wonderful. A must try this weekend.
That looks bomb. I have a Oklahoma Joe and started with a pork shoulder. And it came out amazing.
Got ribs in the fridge. I need to try some ribs now. Great video bud
I just got my Joe’s smoker and this weekend gonna be heel fire, thank you for this great video you got my like 👍
Awesome job they look great that makes me want to cook me some I have a smoking Joe and love to cook on it and see I need to use water more thanks
Hard long work always pays of, looking delicious!
Thanks for the great info, gonna do a take 3 on the ribs again
really great video. one of the best a to z videos ive watched. thanks
Thanks for the ending explanation on tenderness versus time. Personally I find myself chicken hawking timing so it's a relief to hear that timing might be off.
Yeah, time still bugs me. I really WANT to know how long something is going to take to cook. But in the end for most pieces, it's tenderness or temperature :)
Such a beautiful rack of ribs Ry. I just picked up an offset smoker and will be having lots of fun with it. Thanks for the tutorial.
Enjoy that offset!
You just showed me what I've been doing wrong with my smoker...thank u...ribs look delicious
Man I really enjoy watching your videos. I went to get a Joe's Highland today. I'm trying these ribs first thing in the morning!
Awesome vid sir! I really going to try your method for Father’s Day I’ll be cooking me some ribs.
No better day for some awesome ribs!
Just bought my first smoker. Can't wait to start using it after watching this video. :)
Hey, same here. I bought the same model he's using in this video. Hope things are going good for you!
Just saw your channel. That looks Awesome Bro!!! Going to buy one of these Smokers from Lowes today and try it. Liked and Subbed
How did it go mate? Just ordered mine today 😁
Great video! I have been struggling with the underside of my ribs getting burned-especially with the one closest to the chamber. Going to use the pan method you showed and hopefully have better results. Very thorough video-thanks!
I usually position mine away from the firebox. Do you have baffle plates installed? Those have hands down been the best thing for keeping even temps across the cook chamber and preventing scorching :)
I made my own baffle plates that definitely help but I know there is still a temp difference-I may also put my temp probe closer to the box-this may help me get a better temp reading. It is all about the journey:) Like you said, have fun!
Very Good Video, Good explanation and walk through
I appreciate that. Thank you!
So much attention to detail. Very impressive.
Great video and tips Ry! Just bought our first home for the family and finally get to stretch my smoking muscles! Wanted to ask you, where did you happen to get the charcoal basket from?
Thanks! I made it, and did a video on how to do so: ruclips.net/video/O4mxUUE9OjI/видео.html Very easy :)
Re-watching this video as I'm getting prepped to smoke some ribs. Happy 4th and happy smokin'!
Awesome! Have a great 4th. I'm grilling up some chicken later with bacon-crusted corn. There may be a video on that coming up :)
Cooking With Ry bacon crusted corn 🌽?? Sounds awesome/amazing. Can't wait to see it. Cheers.
Man they look great. I was just introduced today on how to smoke grill. I would much appreciate any advice. I know no knowledge on where to even begin. Wish me luck
You got this Linda, yummy yum 😋
Before watching this video I had no idea how to do this...now I feel confident in my attempt...great step by step video
Have fun with it and enjoy what you cook :)
Good vid RY and those ribs looked delicious. Your smoking method is awesome and explaining each step is a big help. I still cannot get my OK Joe's out of the shed due to the mud, lol. They don't call it Spring here in northern Vermont, they call it Mud season due to all the snow melt and rains that last a month or more. So, that being said, I'm hoping to be able to get it out by Memorial Day weekend for a BBQ party I'm having. Oh, by the way, Congratulations on 2000+ subs. Cheers!
Thanks William! I hope you see the last of the mud soon :)
I finally made these last weekend. Best ribs I've made to date!
That's awesome! You can't beat ribs when they turn out right :)
Awesome tips. Thanks for sharing
My pleasure! Thanks for watching :)
Great job Ry!
Thank you Ry for sharing the magic!
That's one thing I have found on my highland I don't have issues with temp control. I wonder if your charcoal briquettes is choking the air flow initially before they all burn out. I use wood charcoal then whatever the wood I'm smoking with.
I've discovered over time that most temp issues I run into have something to do with wind. We get pretty good breezes that are erratic across my backyard. But I can dial in a nice low temp with a little tweaking :)
I just tried this recipe and they came out great. The question I have is my temp gauge that came with the highlander was reading 450 when my char grill digital temp piece with the probe was 200 which one do I use?
I use a digital probe at grate level and trust that. The lid temps will usually be significantly higher :)
Hey RY, I just purchased this smoker. Wal-Mart had it on clearance and I couldn't pass up the great deal. Is the intake on the side not large enough to draw air for this smoker? I noticed you had to use your tongs to pry the door open. BTW, I call it the "W" sauce because I can't pronounce it correctly either. 😂
I sometimes use the tongs to prop open the firebox door for a little while when the fire is getting started for airflow, or sometimes when adding a fresh split of wood, but I remove it once the fire establishes :)
U made me buy an oklahoma smoker... i have done your recipe step by step... and it was the BEST ribs i have ever eaten!
A bit spicy for me but great and super tender.
Greetings from paris, france!
U GOT A NEW SUBSCRIBER!!!
Fantastic!
an absolute masterclass my good sir thank you
When you took the foil off the pan, I said out loud OH DEAR LORD, Then again when the grill opened up again!!!
I just got the highland. Can't wait to apply all this to some ribs!
Enjoy that Highland!
Hey Ry, I'm a new subscriber. I just got a nice Brinkmann offset smoker used but well cared for and seasoned. Tmrw I'm going to be using it for the first time and smoking some ribs very similarly to how you did in this video! Thank you so much for making such a wonderful and detailed video such as this! I'm so excited and can't wait to see how it turns out! I'll reply to this comment with the answer!
Awesome. That smoker should work great for you :)
Thanks again for another awesome video. I bought my Oklahoma Joe Highland and made the mods you recommended. Still waiting on the baffle plate in the mail. Quick question ... do you have a preference in charcoal, briquettes versus lump? Any difference in flavor? Does it depend on what you're cooking?
Personally I prefer briquettes when cooking indirect because I'm used to their stable burn rate. But if you're just using it to light the wood for the offset, either will do fine :)
Great video Ry, really helpful 🙏🤘👍🔥
Holy Smoke, this was my first time Smoking anything. I followed this video-but used a rub I picked up earlier (Brown Sugar Bourbon by McCormick.) I added more brown sugar based on the video. It’s really difficult to maintain the temperature so I had to add a half hr to the end. That I figure will work out with experience. It came out so good-so tasty! I don’t think I’ve had restaurant made ribs this good! Thanks for this!
Fantastic! Adding or subtracting time is very common :)
Famous Dave’s rib rub is awesome!
His sauces are freakin’ incredible!
No wonder he’s famous!
Great video Ry!
Thank you :)
I am getting that pit soon. Was nervous at first about stick burners but i am more than ready.
I am learning so much. Thank you
For a slightly smaller channel the production value is amazing. I hope to binge a bunch of the episodes.
Thank you!
Hi Ry! Thanks for the detailed video. I'm definitely going to try this sticky method. For the last hour after you take them out of the foil pan, do you switch back to wood or are you still doing briquettes like you did when it was sealed in the pan? Thanks again!
Still wood for some more smoky flavor :)
@@CookingWithRy wow, thx for quick reply.
You should try STUBBS sauce. All my friends and family loves it. Im slowly getting my stuff together so when i put my smoker together it will not leak one oz of smoke. Got the defyzer plate, 2 tubes of goo and the tape for the cook chamber and another thermometer for the cook chamber. Placing one towards the cooking area
Just bought a Oklahoma Joe like yours can;t wait to smoke the ham we got to go with it. Thanks for doing this video as it was very helpful. I'm not a real big fan on a lot of smoke just enogh to give it a little kick that's what I've got to figure out and again Thanks it was a great vid and mafe me hungry looking at your ribs.
Enjoy that Joe!
Do you clean your grates/pans before each smoke?
Awesome video... I scored a great deal on a Highland reverse flow last weekend. Assembling This weekend and can't wait to try some of your recipes with my own twists.
That reverse flow is gonna be nice!
@@CookingWithRyhave any mods to get reverse flow to work on regular SJ grill?
@@dewaynemartin5164 Not sure what you mean by SJ grill :)
@@CookingWithRy Hey I ment Oklahoma Joes
@@dewaynemartin5164 The closest I think you can get without moving the smokestack would be to use a baffle plate like mine or something similar. That distributes the heat and smoke fairly evenly like a reverse flow.
Loved your video!! How long did you have them in there the first time, before putting them in foil pan? Going to try this, this weekend, looking at video as help lol... thank you!!!
Usually about 2 to 3 hours :)
Thank you so much!!!
Legendary effort
Nice video man. Just one thing that I learned using my stick burners is to preheat your splits on top of the fire box. They'll get good and hot so when you put them in the fire they will catch on fire much faster. I got a yoder Cheyenne smoker (about the same size as your Joe), also have a Lang 84D. Smoke on!
I tried that once and the split ignited. That was a surprise :)
@@CookingWithRy lol! I've always worried about that myself, so far so good.😁
This guy is serious man. He even gives a mini weather report. Great job, I must try this method soon.
Today it's 111 with a 100% chance of sweat :)
@@CookingWithRy lol great job man!
I just love this channel
Thanks! Glad you're enjoying it :)
Great video
Hey Ry. I was thinking of you today. cooked three slabs on the old Joe. I was worried I ruined em since my fire got hot. Then it was all “wow” and “oh man” when I got em off.
Wow and Oh Man means SUCCESS! :)
I've been watching your videos for ages you are great what you do mate ..and from.the the UK
Thanks! I appreciate that :)
My christmas present was a oklahoma joe fire chimney. Lots of coals and it only takes about 30 minutes till my coals are white. Still using oak wood stored in a plastic tub in my garage. 6 to 8 months and o have great wood. On the 9th i see my back surgeon to see how hes going to do to my back to gix it.
I wanted to give you a quick shout out and say thank you for your online evaluation of the Dragon BBQ VS the Aura addition to the 22" kettle. I am one of your dedicated subscribers. Especially when it comes to all things Weber. I'm going to be buying the Dragon. Without your evaluation, I probably would not buy it. I love your channel and your website. Thank you so much for what you do and the time you take to help all of us weekend smoking warriors. Also, I'm going to purchase the vortex. I think it gives me greater flexibility. Thanks again, for all of your time.
Thanks so much for the kind words :)
Just followed your recipe to the letter and made 6 racks for my son's bday. Not a single rib was left and everyone thinks I am a genius. Don't worry I gave ya credit. ;)
That's so cool! Glad those ribs were enjoyed :)
best looking ribs i ever seen , i just know they taste good
WOW! Those ribs look amazing. Still waiting for a taste :)
A question about the smoker. I struggle getting my Joe above 250 F, what's the trick? I've done all of the modifications that you have, and everything is very well sealed and smoke-tight.
add More fuel
Great video! Where did you get the charcoal basket?
I made it: ruclips.net/video/O4mxUUE9OjI/видео.html Really easy :)
that looks like a ribgasm! looks so good
Ry, that Amazon link seems to be broken and I can't find you on Amazon doing a search.
Here's a link to my Amazon Store: www.amazon.com/shop/cookwithry :)
Damn I wish my rib looked like that. Nice video buddy
Ry I have question for you, do you go by your digital thermometer that you use or do you use the analog one that is on the life of the highland? Baecause I'm getting 2 very different readings on the 2 thermometers. Thanks and j love your channel.
Thanks! Digital all the way. I place it at grate level and get more accurate readings at the location where the meat actually rests. The built in lid thermometers are only for the most general information for me, as it-- 'Oh, the temp is ABOUT 250 degrees.' :)
Thanks Ry!! Your the man keep it up.
That look on your face after the first bite tells it all lol....I need to make some ribs now.
I said the exact same thing
Sure wish we could share pics. Went out and bought the seasoning but couldn't find the mustard bar b que sauce. Is there any other brand to substitute ? Got my ribs seasoned and the smoker preheating as i type.
Pick your favorite BBQ sauce and enjoy 😊