How to Smoke Pork Ribs in an Offset Smoker
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- Опубліковано 29 сер 2024
- In this video I show you how to cook pork ribs in an offset smoker!
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Great job. Nice video. Don't mind the guys saying they're overcooked. They look great! Perhaps let them rest about 20 minutes before digging in. They will continue to go up in temperature for a while after you take them off the pit.
@@djgene5621 thanks heaps mate, appreciate the support! 👊🍻
They look fantastic!
Thanks heaps!
Great Job!!!! Watching from Central Texas!👍😁
Thanks heaps mate! Appreciate the support! 🙏🍻
Yeah yeah, blah blah. Too dry. Wa wa. This was the perfect video for me bro. A great overview of the necessary steps. Timing is MY issue. Picked up 3 racks from conroys this arvo. Lunch for saturday. Going for hickory with "rub&grub" honey shot rub. Pretty keen. 👍👍🍻
@@SpikesStudio3 thanks heaps mate, really appreciate you taking the time to let me know you liked the video. That cook for Saturday sounds awesome! Best of luck with it mate! 🍻👍
❤😋😋😋
Ribs look great! I have the same smoker. New fan here!
Thanks mate! It's a great smoker hey! Thanks for the support! 🍻
Same smoker here as well. Trying baby backs for the 1st time today. Fingers crossed. 🤞🏼
@@TEX-704 good luck!
Dry mate. I did some today my first cook on a offset. 275 for 1-1/2 hrs unwrapped 1:15 wrapped but I didn’t spritz I forgot I never spritz with my Kamado. Mine we’re dry also 20 minutes with sauce. My opinion is the Kamado is better. Far far far less fuel super moist. Much less babysitting.
But I also cooked chicken wings on the offset and they were the best ever. So choose your meat choose your grill. I see why guys like them for brisket to build bark.
Yeah i hear you mate, if you have the tools like a smaller pit for a small rack of Ribs.. Then great. The point of this video though was for people who are gonna be using an offset though. And honestly, they weren't as dry as they looked. But I've definitely had better!
Offset smokers require you to pay attention to your BBQ. Getting it right takes repetition. If your ribs are dry, wrap sooner, lower your temp, sauce sooner, open the wrap later, or any combination of the above. Choosing the right wood, and making sure it's clean and dry is important, too.
@@djgene5621 100%, this! 🙌👌
Aaah shit. I just got an offset to get rid of my kamado. And now you say this? Missus will kill me if i keep both. I need a bigger back yard.🤣
@@SpikesStudio3 haha! You can never have enough bbq pits man 😂.
that off set smoker is great good for putting ashes in
Could you please share the link to your charcoal basket?
No problem at all, here you go! 😊 Oklahoma Joe's 5279338P04 Stainless Steel Offset Smoker Charcoal Firebox Basket, Silver amzn.asia/d/aKGXNEx
Should have to cut them if them fall off the bone
Why do all the aussies who do smoker content talk in this imperial Fahrenheit nonsense lol
@@sergeantwombat because most content relating to low n slow BBQ is American and most recipes use Fahrenheit, so it's easier to explain to alot of beginners this way to keep things consistent whilst learning. Not to mention working in Fahrenheit gives you a lot more wiggle room to dial in temps much more precisely, where as celcius is much more narrow and can't get extremely granular with the temp. 👍
@@GrillMarksBBQ fair dinkum,
Welp wish me luck, just got some cheapo smoker from bunnings, gonna have to seal the bugger and season it but ive never used one before and im keen to try
way overcooked but good rubs