First cook on OKlahoma Joe

[Settertude Smokin']

A rack of St Louis ribs. Been setting in a modified Texas rub for a few hours. Getting fire stabilized.
Pictures soon. I am stoked.

 

[yankee2bbq]

Awesome

 

[TNJAKE]

Watching

 

[normanaj]

Also waiting.

 

[Gonna Smoke]

A rack of St Louis ribs. Been setting in a modified Texas rub for a few hours. Getting fire stabilized.
Pictures soon. I am stoked.

Just so you'll know, without pictures, it didn't happen.....

 

[Settertude Smokin']

So I got the chance to get somewhat of a handle on fire management while burning off the crap and then a second fire for seasoning. We will see. I am using real chunk charcoal and pecan from my own property.
As well as some store bought chunks of hickory.

 

[Settertude Smokin']

Two hours in...

 

[SmokyMose]

Looking good!
I remember when my smoker looked pretty and new.....

 

[Settertude Smokin']

3 hours in and spritzed a few times.
Out and some butter, honey, brown sugar and a wee sauce....wrapped in foil and back on.

 

[normanaj]

Sweet!Can't wait to see the final product!

 

[Settertude Smokin']

Almost ready to take off!

 

[Settertude Smokin']

OK folks---this was a very good first cook on the new smoker. Fire control and temp management needs some work, but the result was very good. I would not say great.

I got fearful of overcooking and took them off 30 minutes early and the temp had dropped off from desired in the final 30 minutes or so.

The meat was nearly falling off the bone and the taste and bite texture was as it should be. Just think another 30 minutes at temp was in order.

The smoke pallet was right on. as usual, Toni wanted more garlic flavor and she thought more sauce in the wrap would have been good.

All in all--a very good lesson.

BTW--Max loved 'em.