Glazed Party Ribs Smoked On The Oklahoma Joe's Highland
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- Опубликовано: 31 янв 2019
- Don't just make ribs. Give these Glazed Party Ribs a try. Smoked until nearly tender on the Oklahoma Joe's Highland Offset Smoker with Hickory Wood, then cut into individual ribs and glazed with a sweet mixture of sauces and flavors before finishing back on the smoker, these will be the hit of any party or family dinner.
Bob's Smokin' Southern BBQ: www.smokinsouthernbbq.com/
Rib Glaze Ingredients
Spritz with 1 to 5 mixture of Apple Cider Vinegar and Cranberry Juice
1 cup Brown Sugar
2 1/2 cups BBQ Sauce (I used a mix of Sweet Memphis and a Jack Daniels BBQ Sauce)
1/2 cup Agave Syrup or Honey
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#grilling #cooking #ribs #bbq #barbecue 
Хобби
You are a top notch BQ guru great video. Got my apple ribs going as i send this. They look great.
Fantastic!
More people need to find this channel
Thank you. I'm really pleased with how quickly it's grown in the past year :)
“It’s like a porkey popsicle “ love what you’re doing! Keep them coming
You consistently knock your cooks out of the park. Relatively simple things, like Spare Ribs, but the twists you create, take them to the next level. Thanks.
Thank you!
Great video Ry and those ribs looked amazing brother!!! I'll have to give your method a try! Thanks for sharing! Cheers to ya!
Thanks! They turned out pretty darned good :)
I just found you, and I can’t say how much I enjoy your content. As a 22 yo who lives in the barracks, this seems like a perfect thing to use for a cookout. Thank you Sir!
Thanks so much for the kind words :)
Looks good to me! I agree that you should have to “pull” the meat off the rib when you bite it. Ribs are meant to be eaten with your hands, off the bone; not with a fork because the meat fell off the bone.
Yeah I like that satisfying bite and a clean bone :)
Very good looking ribs and technique that I’ve got to try. I agree about the bite, fall off the bone to me is smoked/steamed. I like a bite with clean bone but still meat on it as well, awesome job.
Thank you! Yeah a nice bite is a perfect rib to me :)
I agree with leaving the membrane on when you're doing individual bones. It helps hold them together. Especially when you're trying to achieve that fine line between tough and fall off the bone ribs.
You've got that right :)
I like doing ribs that way when you have picky people, some like fall off the bone and others like me want to bite it off the bone. Makes it easy to make them both ways and separate them and they are still sticky and gooey! Yours look amazing!
Good point there. You can leave some on to tenderize even more :)
Nice 👍🏻. Going to try this method out. Great looking cook sir!!!
They look delicious Ry 😮
These look fantastic! This is definitely a contender for some good SuperBowl eating!
Why do people seem so insistent on putting a binder on their meat? I'm with you, it doesn't seem necessary and in my minimal experience doesn't add to the flavor and doesn't make too much difference in the amount of rub that sticks either.
Thanks! I think using binders is just a personal preference thing :)
I like your idea of using cranberry juice
So many fruit juices are great to use. Especially the berry juices :)
That's pretty cool. I know Bob he lives not too far from me. Great guy and great products too. Just received some more the other day. Those ribs look amazing bro. I believe I could eat the entire rack.
Yeah these were some of the 'prettiest' ribs I've turned out :)
I'm almost drooling watching this. I'm making my house recipe baby back ribs tomorrow. Thanks to your videos I have improved my flavor and my family is constantly requesting ribs on the smoker!
Nothing better than ribs on the smoker--except ribs in the belly :)
@@CookingWithRy absolutely!
glad to see you using the stick burner again!
Gotta get some cooks in between the weather :)
Just came upon your channel, you have a new subscriber. You mentioned sanding and painting your firebox, why not try coating it with cooking oil before going to all that work. I just take a cheap paint brush and apply it before each cook, it seasons the box just like a cast iron frying pan. Give it a shot and see if it works for'ya.
That's always an option. I've wanted to give the high-temp paint a try for a while now. Just need time and good weather :)
I love the idea of cooking them the day before. I typically reheat my leftover smoked ribs in the oven, no reason not to serve them the same way for a party.
Absolutely! And who's going to turn them down? No one :)
great video!!...thanks!!
Great looking ribs. I have an offset and I'll give this recipe a try in the spring. Love your videos.
Hope warmer weather reaches you soon :)
Great cook Ry!! Love your channel...I have watched nearly all of your videos. I notice though, that you sometimes have (trouble?) maintaining a target temperature on both the Oklahoma Joe's Highland and the Weber kettle 22". Curious, have you ever considered using a system such as BBQ Guru's "Cyber Q" or similar? I use the "Cyber Q" on my Weber kettle 26", Weber WSM 18" and Weber WSM 22", and it will maintain my target temperatures to within +/- 5°F...and that's on a BAD DAY!! Other than the battery operated fan, I don't recall that you've ever mentioned why you wouldn't use such a product. Cheers!! Keep up the great work!! BTW...it's your fault that I have the Weber kettle 26" and a clay pot. :)
I'm just not into the fan control aspect for the kettle or the offset. I actually enjoy having to dial it in. It's sort of a challenge :)
A challenge it is, sir...a challenge it is! ;)
Those glazed ribs look awesome. Very nice cook. I cooked ribs today also, plus I also used Baileys Sweet Memphis Sauce. That is good stuff. Thanks-Phil
Great minds think and eat alike :)
this looks so good
Thank you :)
Another triumph Ry. Nicely done.
Appreciate that. Thanks!
Super stuff Ry👌
That's simply AMAZING pull off the bone Ry! I would have to say, those are cooked to absolute perfection!!! Love this video
That is a neat way to cook ribs for a crowd. Really Like.
Really thanks :)
Great video! The ribs look awesome, I'm definitely gonna try this recipe out. Your video quality is superb as always. Thanks again!
Thanks so much for sending me the rubs and sauces! Will be using some of the sauces soon :)
Wow Ry! I’m definitely going to give that a try. Those ribs looked to be right out of a book! Nice job my friend! Very nice editing too.
Thank you much :)
@1:43 they look good enough to eat even before there're cooked!
You deserve way more subs! Excellent videos!
Thank you! That's very kind of you to say :)
Excellent job Ry............I'm hungry !!!!
Me too!
Wow. OK, this method may be a little more work than just letting the slab cook, but, man, they must be delicious. Rib candy! I need to be invited to a party at our house!
LOL
Going to make these for my Sunday superbowl party! Thanks!!!
Perfect for that :)
Because of you I'm going home from work early and making ribs lol. Those ribs look great Ry!
'Sorry, boss, I'm cutting out early because I have an appointment with some ribs." :)
Great video. Hey can i use hickery apple or cherry wood for my ribs.
I've used all of those and they work great. Hickory is my favorite :)
Perfecto Ry!
Appreciate that. Thanks!
Great vid! I have a question, Is there a big difference in taste when you cook using only wood vs charcoal as your heat source with wood chunks for smoke?? Thx
There is a difference. Cooking with wood only on an offset imparts much more flavor, in my opinion. But there's nothing wrong with chunks. I use them all the time with charcoal :)
Great technique!
Thanks! It works really well :)
Wow, those looking amazing. Definitely going to give this a try. Keep up the good work and keep the videos coming 👌🏼👍🏼
Thanks! Plenty more coming :)
Another great video! Have you published a book yet?
A cookbook? No :)
Those look amazing! I'll have to try this very soon! Thanks for sharing.
Glad you enjoyed it :)
Have you ever been to oklahoma joes (now kc joes) here in kansas? Those ribs look amazing!!
No, never have. And thanks!
Looks amazing.
Looks amazing. I need to try that on my channel
That's a perfect rib. Comes off without falling apart. Awsome Ry.
Yeah I love it when the ribs cooperate :)
Ry those look great!
Thanks!
Oh wow. This video was awesome. The ribs looks super. !
Thank you!
Outstanding video.... Those ribs looked mouthwatering..... Kinda gives me a idea for cooking for church.....
Thanks for sharing ♨️👍😎
Glad you enjoyed it :)
@@CookingWithRy
I had a smoker very much like the one in your video.... I gave it to my son-in-law.... and from time to time... I still get to enjoy some good BBQ from it.... but I do miss it.... Mine was the Long Horn.
Again..... Thank you and have a great weekend ♨️👍😎
Great Job
Thanks!
Looks great I am going to try them.
I hope they turn out great for you :)
wow it's like brisket burned ends of ribs! looks outstanding great video Ry!
Thanks!
Does the thickness of metal in the bbq make a big difference. Dint have then here with thick metal
It can especially in cold climates.
Perfection on and off the bone!
Thanks!
Those Ribs looked Amazing.
Any difference in cutting the ribs at start of cook?
I think you have done that in the past.
Comparing the two ways, I think this way helps the ribs hold a bit more 'structure' at the end :)
Hi Ryan, my name is Robert. So I am an avid griller/smoker, well maybe part time griller/smoker but I love to grill/smoke a great rack of ribs, ribeye, brisket which is my nemesis just any good cut of meat. Speaking of brisket, I know that you have done some videos already of briskets but I wanted to know if you could do one with a gold graded wagyu brisket from snake river farms. I did one on my Oklahoma joes offset smoker like you have, I started it at 515am and keep the temps roughly between 250-275 but when I went to take it off at about 645ish pm, it was totally under done. Wasn’t sure maybe if it had anything to do with the rich marbling of the meat which maybe you have to do a very long time to get that fat really rendered down? I just wanted to see you do a video with a brisket like I did on the Oklahoma joe offset and see what are gonna be the results when you do it. Thank you and God bless
Can't guarantee I will do that exact brisket. I usually get mine from Costco when the Prime grade is on sale. What temp did you take te brisket to and how tender did it probe at what you believed was the end of the cook? Brisket is mostly about tenderness, with internal temperature being a guide.
Well Ryan, I believed when I checked it at about roughly 13 hours, it probed with a bit of resistance and the temp was barely at 145ish, somewhere around there. Wasn’t sure if I gave the brisket enough time for that fat to really render down
Yeah it really needs to get above 190 and closer to 200 before it starts probing tender. The probe should slide in and out with almost no resistance. It sounds like it just needed more time :)
Yeah I figured that. I got me a 13 pound angus brisket from my local restaurant depot. Gonna grill that on my pellet grill the next time but gonna do it overnight at 225 to just let that bad boy get tender tender
Plus I wonder if you notice when doing meats on the Oklahoma Joe offset it takes quite a long time to grill and smoke meats say verses a Weber geill
Porky popsicle... classic Rye lol. Great cook bud.
It was! Just like a porksicle :)
Just out of curiosity, where/how do you get your wood that you’re using? Great video as always!
I get it at a place called The Woodshed in Orange, CA :)
Wow, yum!
They most definitely were yum :)
Ry, man you got my mouth watering for some of them ribs. Great video.
Thanks! They turned out really nice :)
Looks tasty
Thanks!
I have a request for a future rib video... Pizza Ribs!
Now you've challenged me :)
I tried to do some St Louis style ribs today and I just can't get them tender like this. I let them smoke for maybe 4 hours, pan cook for snot 1.5-2 and final smoke for another hour and they still weren't this tender. Idk what I'm doing wrong. Maybe checking the fire and the ribs every hour to 2 hours kills it maybe?
I would just try a regular 3-2-1 method at 225-250 to see what results you get from that, and then you can adjust the individual time segments to get exactly what you like :)
Porky popsicle lol.. They look great RY..
Thanks!
WOW!!!!! Amazing looking ribs sir!!! KILLIN ME!!!
Thank you :)
Winter ? what winter
We play winter here in Southern California :)
Ry ,that was an epic episode.The ribs.....oh my! Could you mail a few to me in Toronto?LOL🇨🇦👍
I think some postal employee with a nose for BBQ would intercept and eat them :)
Hi! Ribs look really yumm and beautiful. Thank you have a great weekend. 😎👍👍👍🤛👊
Thank you! You have a great weekend, too :)
Do you ever have issues with keeping your fire going? I've tried every tip I can possibly find like turning the firebox grate the opposite way.. etc. Everything goes great until my initial charcoal I used to start it goes out. Not sure how to keep a bed of coals from the wood, everything just falls through. Thanks!
Not sure if you use a charcoal basket, but once I built mine and made a few adjustments things worked much better. Here are two videos on that if you haven't seen them :) Building Charcoal Basket: ruclips.net/video/O4mxUUE9OjI/видео.html Tip For Better Airflow: ruclips.net/video/do_wnfwhROw/видео.html The only other thing I can think of is wood. Is it fully seasoned or still holding too much moisture?
@@CookingWithRy I use a charcoal basket as well, I also have the tuner plates in, not sure if those make a difference or not. It seems like I dont get enough draft through it to keep it going, even if I keep the firebox side door all the way open I can still see smoke pushing out of that door, like it's not getting sucked through.
Thanks for the reply!
@@wetwilly839 All of Ry's ideas are great; I'd add just one that I haven't seen him explore yet - extend the length of your exhaust stack to increase the draft. Go to your local auto parts store and ask for an exhaust extension pipe and tell them it needs to be 3" inside diameter on one end to fit over a 3" outside diameter pipe (your exhaust stack). Tell them what you're doing. It only needs to add about a foot more to your exhaust (not counting the part that slides over your exhaust). Remove the nut cap and spring that hold the lid on the OK Joe stack, then just slide the new extension piece over the stack. No cutting is necessary, but if this works for you you might want to spray paint the new extension piece with high heat flat black paint to look nicer. The Feldon BBQ Calculator (www.feldoncentral.com/bbqcalculator.html) tells us that for the volume of the firebox and smoke chamber on the OK Joe, the exhaust stack (which is, I think, about 17" stock) needs to be about 29" for proper drafting. The extension piece, if you get the right length, will do exactly that. If you get too long an extension, the smoke will cool in the stack and flow back, just as you're experiencing now with too short a stack. My extension makes my whole exhaust stack 34" inches (the store only had a 17" piece, not a 12" piece) but it works fine. Feldon's webpage has a note that most smokers of this size use a 30" - 40" exhaust stack for maximum benefit. Not everyone needs this for some reason - Ry's OK Joe seems to work fine without it. But he might try this just for grins and see if it helps his draft like it does mine. :)
I meant to add that these ribs look great, like everything Ry cooks!
That’s like burnt end ribs
That's a good way to put it :)
Ohh nice. Did somebody say party? 👍🏼🥂💅🏼 ha ha
Party Party Party!
Cut them up, let the juice out, then re-hydrate. Insanity.
Tasted pretty good to me.
@@CookingWithRy I'm just being a competition dick head. LOL