I love using racks when smoking. The only problem I've had was the crusty bits left on the racks. I found if I spray them first with an oil, cleanup becomes a lot easier.
Nice job. I started smoking beef ribs because of a couple of your older videos and my family LOVES them. Even though beef ribs can be pricey, it's just 3 of us, so it's a better portion than doing an entire brisket. I also do tri-tips, but we like coulotte even better.
Just smoked some beef ribs this past holiday weekend on my WSM. Way better than pork ribs, imo. But let’s keep this our secret so there isn’t a run of beef ribs like brisket the last few years. 😏
You spritzed and wrapped with simple water. Would there be any benefit of spritzing with water/apple cider vinegar and wrapping with some tallow like some do with brisket?
Definitely brisket on a stick Ry! Incredible smoke ring and really juicy looking. What was the final temp after that extra 45 minutes? Nicely done! Thanks for sharing Ry!
Love the videos! Do you find the temps pretty even side to side on the LSG? I am about to order a 20" but i am limited on patio space. Im looking at the 20x36 which would be enough space if its not nuclear hot on the firebox side like the Horizon Icon i cook on now. I love the format of your videos. Very relaxing to watch! Keep it going!!
Hi! Thanks for the kind words. I find that right up by the firebox is about 25 degrees higher, but I rarely put things that close. That’s to be expected with proximity to the heat source. The rest I have found to be very even, within about 15 degrees, which is well within normal temp fluctuations.
I love beef ribs but I think they’re better at Choice grade. They have SO MUCH fat already that prime and especially Wagyu are inedible for me. I’ve smoked all 3 grades and choice was the consensus favorite for my friends
I just started smoking on an 8 year old Oklahoma Joe. I'm curious how your experience with your OKJ compares to the other offset smokers you may have? Could you get the same flavors on your OKJ as you obtained on the Lonestar (or other offsets)? Don't have a lot of money but I'm wondering if I should bite the bullet and buy a more expensive smoker and am interested in your thoughts on this. Thanks!
I made some great tasting food on the OK Joe. It's more about method than equipment. Equipment can make some cooks easier, but you can get great food using a plain kettle to smoke. Whatever you use, enjoy it :)
I have an Oklahoma joes offset. It works quite well for the money, but I think it just doesn’t breath as well as it should given the size of the stack. I tend to leave the firebox lid slightly open to ensure a clean fire and also to regulate temperature. Just use a small 1 inch split and close the lid on it. You can adjust as needed. I keep the firebox door wide open at all times. I’m sure better quality smokers are less labor intensive.
