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Baby backs on the ok joe

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yankee2bbq

yankee2bbq

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
May 7, 2017
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3,846
Northern Arkansas-Banjo Land
Well, did two baby backs on my ok joe. Started with all wood only...post oak, red oak and some hickory. I use a wood stove for heating the house in the winter so I kinda know a little bout about fire management. However, the ok joe likes to run hot not around 225. So, almost halfway through my cooking process I switched over to charcoal. One rack I did just salt and pepper the other rack I removed the membrane rubbed with mustard and a sweet BBQ rub and let it marinate over night, and it will be the 2-1-1 method. Pics below[
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IMG_0194.JPG

IMG_0194.JPG

 
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Thanks wanna be smoker! The end results...I prefer and the rest of my family prefers the rack that was just with the salt and pepper no wrapping in foil or removing the membrane. More pics of the smoke...
IMG_0193.JPG

IMG_0193.JPG


http://www.smokingmeatforums.com/content/type/61/id/
541336/width/200/height/400

Tuning plates removed and a lowered smoke stack in its place.
 
Welcome from SC. It's good to have you on this great site.

Those ribs really look good. They look tender and moist. Keep it coming.
 
They look good... on a side note, there is nothing wrong with running a little hotter than 225. I know it's the goto bbq temp, but I get good results hot smoking anywhere from 225 to 325... the hotter temps just seem like you have a narrower window of hitting your desired IT but with digital thermometers and the built in alarms, that's kind of not much of a problem anymore.

I have cooked ribs anywhere from 225 to 270 and not had much difference... the 325 I've only done for "hot and fast" briskets and butts... (well chicken and turkey too I guess) I think there is a difference at that temp like it's light on the smoke for my tastes but great when you wake up and decide you want one for dinner that night instead of starting midnight the night before
 
Last edited:
Yea, I bumped up my temp to 250 for almost 2 hours. Total cook time was just over 3 hours. I still need practice on the ok joe. I'm trying to use nothing but firewood and not charcoal. Right now, I'm using about 80/20 ratio charcoal to wood.
 
yankee2bbq said:
Yea, I bumped up my temp to 250 for almost 2 hours. Total cook time was just over 3 hours. I still need practice on the ok joe. I'm trying to use nothing but firewood and not charcoal. Right now, I'm using about 80/20 ratio charcoal to wood.
Click to expand...
nothing wrong with charcoal and wood mixed... personally i only use raw wood in my offset, but i do the snake thing in my weber. with the wood (and i'm sure some people would disagree) i think i clean hot burning fire is more important than tight temp control so i leave my door with the intake in it completely open and a wide open exhaust... 90% of my fire control is from fuel restriction and the other 10% is me using a crushed can to prop the lid type door open on the fire box a little if i'm running too hot. i see at most 30* swings as long as it's not too windy and that small of a change doesn't seem to negatively effect the finial product.
 
uzikaduzi said:
They look good... on a side note, there is nothing wrong with running a little hotter than 225. I know it's the goto bbq temp, but I get good results hot smoking anywhere from 225 to 325... the hotter temps just seem like you have a narrower window of hitting your desired IT but with digital thermometers and the built in alarms, that's kind of not much of a problem anymore.

I have cooked ribs anywhere from 225 to 270 and not had much difference... the 325 I've only done for "hot and fast" briskets and butts... (well chicken and turkey too I guess) I think there is a difference at that temp like it's light on the smoke for my tastes but great when you wake up and decide you want one for dinner that night instead of starting midnight the night before
Click to expand...

Ribs look good! Keep working on your fire management. Offset smoking is an art..... be ready to get mad, disappointed and amazed! Good luck and enjoy.
 
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