- Jun 26, 2023
- 14
- 45
Finally had my first session on my Oaklahoma Joe's Highland after picking one up last month.
Maybe crazy, maybe stupid, but went all in with 8 racks of beef ribs right off the bat. I was a little nervous in the build up because it was a lot of expensive meat going on and my first time using an offset.
Went with oak wood from start to finish using some kiln dried Oak for the heat and then adding some of my own naturally seasoned splits as well.
Lit really easily then it was just a case of managing my splits to keep it going at good temps. Some larger splits smouldered instead of catching, so they were pulled and replaced by smaller splits before being split and used again.
At one point my stack of splits I had in the Firebox to pre-heat toppled and ignited setting off high temp alarms from the thermometer in the chamber and bellowing flames from the Firebox which was fun
All in all, my brother in law and I had fun and a good catch up whilst keeping an eye on it.
So the ribs... Trimmed the night before and reduced the fat for tallow which I used when it was time to wrap. Went with the good old 50/50 salt and pepper seasoning (yellow mustard as a binder)
Cooked for 8 hours or so (two thinner racks were done sooner) but overall really pleased with the results. Good bark on the ribs, really nice smoke ring and best of all they tasted amazing.
Maybe crazy, maybe stupid, but went all in with 8 racks of beef ribs right off the bat. I was a little nervous in the build up because it was a lot of expensive meat going on and my first time using an offset.
Went with oak wood from start to finish using some kiln dried Oak for the heat and then adding some of my own naturally seasoned splits as well.
Lit really easily then it was just a case of managing my splits to keep it going at good temps. Some larger splits smouldered instead of catching, so they were pulled and replaced by smaller splits before being split and used again.
At one point my stack of splits I had in the Firebox to pre-heat toppled and ignited setting off high temp alarms from the thermometer in the chamber and bellowing flames from the Firebox which was fun
All in all, my brother in law and I had fun and a good catch up whilst keeping an eye on it.
So the ribs... Trimmed the night before and reduced the fat for tallow which I used when it was time to wrap. Went with the good old 50/50 salt and pepper seasoning (yellow mustard as a binder)
Cooked for 8 hours or so (two thinner racks were done sooner) but overall really pleased with the results. Good bark on the ribs, really nice smoke ring and best of all they tasted amazing.
