Well, here we go. Just put my ribs in the Bronco, gonna hang ‘em for this cook. tstalafuse if you’ll notice I daisy chained 2 hooks on the ribs, this will almost guarantee no danger of falling on the heat deflector, don’t be nervous about hanging meat in your Bronco. Give it a try one day.
45 MINUTES INTO THE COOK, NO MORE THAN 2 DEGREES VARIANCE FROM 254*!
Last edited by Panhead John; July 4, 2022, 12:44 PM.
Timothy, they’re not suspended in mid air.. They’re hanging from meat hooks that go all the way through the meat. Plus, with ribs you’ve got the bones for support. Quit watching those YouTube naysayers. 😂
No Ribs, but these came from an animal with ribs! Prime tri tip rubbed with Oakridge BBQ Carne Crosta Steakhouse Rub. Smoked on the Yoder for 2 hours with cherry pellets to IT 110°F. Seared on the Klose with KBB and oak chunks to 125°F.
Unfortunately no pics of cooking or finished (people looking over my shoulder saying, "are they ready yet?")
Garlic smoked on the Yoder for 3 hours with cherry pellets for smoked garlic sauce for the steaks.
Homemade Pico de Gallo and tortilla chips to get started.
Troutman’s corn salad with Brentwood corn
And to finish it off browned butter /scallion mashed potatoes and green beans with lemon and capers. Enjoyed by all
I’ve been camping for last two weeks and just got home the other day so missed out on knowing about this. Anyway, I did an overnight smoke on a pork butt for pulled pork to take to a party today. We decided meat was the theme today so I did pulled pork, one friend did a brisket, and another is doing chicken. Can’t remember if ribs were on there somewhere.
Here is my pork right after pulling from smoker. It’s resting now before I pull it.
Sideview (I split them lengthwise and refroze the other portion - it's a 5 boner (so to speak) and it's just me today). I'm a little apprehensive about the fat on one end but... eh.
Finished up with some mac-n-cheese. Turned out pretty well, but seemed to need more salt. I dry brined them overnight but maybe I didn't use enough. Otherwise they were good and few left today!
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
A friend is doing the Q'ing today, just visiting this time around. I did this Saturday, does it count? Spatchcocked chicken. Riley's Kansas city rub along with a bourbon brown sugar rub. Was delicious and used the left over chicken in an Asian salad last night.
Just threw a rack of Stl cut spares on the performer with B&B briquettes and chunks of hickory and cherry. Rubbed with Hanks KC Royale. Found a fantastic looking rack of ribs at the grocery store.
MsTwiggy I gave up years ago also, trying to get the membrane off. Actually I think it helps in keeping moisture in, plus I’ll sometimes eat the membrane when I get to it. It doesn’t bother me in the least leaving it on.
Most times I don't bother with the membrane. It's up against bone, so it's not like meat isn't getting smoke. Thought I'd give it a shot since I had guests from England I was trying to impress. Came off fairly easy. They had been frozen, but most ribs I cook were frozen.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I love smoked bologna. I make it all the time. Like you, I do it in slices and usually have on a burger bun with slaw on top. Yum. Try some Carolina Gold bbq sauce in it. Money.
Like some others posted, this brought back memories. I haven't had smoked bologna in YEARS. Our local deli/butcher sells it in chunks, so THANKS for the reminder.
Could come off a bit earlier but I digress.
Walmart’s sauce wasn’t bad, beats any BBQ sauce Kraft makes even better than Diana’s a popular brand here. I’d put it ahead of Sweet Baby Rays but behind Stubbs.
Ended up not getting my smoking act together until 2:00pm today. I almost gave up on participating but then I remembered; Blasphemy Ribs!
Smoked these at 225 for 2.5 hours. Rub was Hardcore Carnivore Red (with a little amplify) and then sauced with my very doctored up Amazing Ribs Kansas City Sauce (I took my leftover previously doctored sauce and combined it with a remainder of a bottle and some pepper jelly).
WE INTERRUPT YOUR REGULARLY SCHEDULED PROGRAMMING FOR…..
A blatant and shameful promotion of the Oklahoma Joe Bronco…🥸
Once I set the vents for my desired temps at the beginning of the cook, this is what they’ve looked like after 2 1/2 hours in. I promise you, no vent adjustments have been made after I got it dialed in. Using B & B charcoal with 4 of their char logs in the bottom of the charcoal pan and 2 large hickory chunks on top. I wanted to stay at around 250*. The Bronco has stayed between 248* and 254* for 2 1/2 hours! This thing is like cooking on a pellet grill, temps wise. Love it!
Still working on controlling the vents. Mine wasn't quite that steady. But close enough. I opened mine about 3 hours in to pull a problem thats gone wonky. Should have left it alone because when I closed it again the temp shot up for a while.
Pic heavy. No need for words as you know what is going on.
Creekstone
dry brine
slather with "Q Glue"
Get smoker up to temp. Using lots of pecan chunks. Dial not far off. 225 2 hrs then 245.
Took more pics than usual.
Not fall off the bone but close. In a couple spots they had bones slide out but most had a tug. Used the homemade sauce and just tacked up in the smoker.
They’re hanging from meat hooks that go all the way through the meat. Plus, with ribs you’ve got the bones for support. Quit watching those YouTube naysayers. 😂
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