Beef and Pork Ribs On the Oklahoma Joe's Bronco | Drum Smoker | Hanging Ribs | Grill Setup

Welcome back everybody!!
We’re having some fun with today's cook and doing two different kinds of ribs. We will be smoking up some Beef Flanken Ribs alongside a rack of Babybacks out on the Bronco.
Step 1. Prep
Beef: No trim, worcestershire both sides, cover with your favorite beef rub. I’m using the Hardcore Carnivore Black.
Pork: Trim excess fat and bone shards, remove membrane, mustard both sides, cover with your favorite pork rub. I’m using the Plowboys Yardbird Rub.
Step 2. The Pit
We’re using two racks in the Bronco. The bottom rack will be the standard rack, the top will be an 18 Weber Kettle Rack with the folding sides. I’m using lump coal and 3 chunks of hickory. My goal temp range is 250-275.
Step 3. The Cook
When the pit comes up to temp you can drop the ribs on. I’m laying the Beef Flanken Ribs on the grate. For the Pork Ribs I'm going to hang them, I’ll cut them in half, open up the Weber grate and that will give them enough room to hang. They’re going to cook for around 5hrs depending on how you like your ribs. If you like fall off the bone pork ribs I'd let them go for 6hrs. I check for moisture every hour, if needed i'll give it a spritz of water.
Step 4. Finished!
At the 5 hour mark I check for tenderness, if my probe is sliding in like butter I know they’re ready to pull off. If you’re adding sauce go ahead and do so now, let it go another 10 minutes and pull. Both cuts are very thin so they don’t require a long rest, 20 minutes and you’ll be good to go!
Hope you all enjoyed the video!
Drop a comment of something you would like to see me cook in the future and i’ll try to get it done!
Thanks for watching!!
#oklahomajoes #porkribs #babybacks