While waiting on TS Fred a weather event that didn’t happen here in the Keys, I did a quick cook so I could have everything cooled and put away prior to the storm. My wife loves chicken thighs so I did a small pack of them two ways and a slab of ribs that was in the freezer. The ribs were marinated in a mustard sauce for about 3 hours before cooking. The ribs were rubbed with my personal rub that is a close replication of the world famous Memphis Dust. The thighs cooked for about 2.5 hours and the ribs just shy of 4. Unfortunately in the last hour I lost the heat in the barrel due to a heavy squall line that passed through. I saw it coming and tried to open the vents to compensate but either I was not fast enough or it didn’t work how I planned. The chicken was amazing, the ribs were a bit tough and needed more time that I didn’t have. I’ll wrap what we didn’t eat in foil and put them in the oven or on the grill sometime in the next day or so.
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Moderator
- Nov 2014
- 14117
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Still good cook though if you got a good meal out of it. That is how I always look at it. You can't control nature, you can only react to it. Reheating those ribs in the oven will tenderize them up and you will be all set.
How are you liking that OKJ smoker?
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Club Member
- Jul 2016
- 10110
- Virginia
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LOL not a chance, I have two I have to take care of, one is on a lift and one is in the water. My insurance dictates what I do. Named storm in my area, the little boat has to come out or it is not covered if something happens. Its PITA becasue I do it myself. As soon s the next storm is gone It will be back on my seawall.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7688
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My toys:
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CaptGreg , do you say fewer wood chunks with the OJB due to temperature control or flavor? Just curious.
Kathryn
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I think there is some flare up and temp spikes with extra wood, but I took some advise i read here..and right now I can not recall who it was from. 2-3 large chunks of wood was enough. When I started I was adding LOTS of wood to the charcoal and I was getting a burned smoke flavor. I've backed off to 2-3 large chunks of wood buried in the charcoal and the smoke flavor is excellent now. I'm using my normal rubs and seasoning with the exception of the mop but that is another issue.
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Thanks for the additional information, CaptGreg . I own a PBC and never put more than 2 chunks in for a long cook, one chunk for a short cook. A little wood goes a long way in that barrel style, I learned.
It's good to hear that you're enjoying your OJB, despite the learning curve.
Kathryn
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