Orange County Ribs Smoked On The Oklahoma Joe's Highland

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I've lived in Orange County most of my adult life, so I decided to prepare some ribs to honor that connection. Using some fresh orange zest and brown sugar, I created a sweet rub for a pair of St. Louis cut spareribs to be smoked on the Oklahoma Joe's Highland offset using a mix of pecan and peach wood. What resulted were some of the most tender ribs I've ever made that still retained a good bite.
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#cooking #ribs #bbq #grilling #barbecue

Опубликовано:

29 сен 2024

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Комментарии : 150

@THEREALSHOWBBQ 6 лет назад

I believe those were really good. Lol! Great idea with the orange juice and zest. It definitely goes well with pork. Such a huge change in color the last 30 mins. Awesome job bro.

@CookingWithRy 6 лет назад

Yeah that color change was just phenomenal. Totally surprised me :)

@shellmaker10 5 лет назад

The OC Ribs caught my eye since I am a local gut myself and just starting the home smoking thing. Are the unusual woods,.....peach, from the wood shed? I subbed and will be going through your video library to try and shorten the learning curve a bit. Thanks.

@CookingWithRy 5 лет назад

Yep get my wood from the OC Woodshed :)

@eatmydust1716 3 года назад

I live in OC!!!

@Imgiftedboy 5 лет назад

I’m in Orange County too. What city you in?

@CookingWithRy 5 лет назад

I live in North OC :)

@jeffshannon5410 6 лет назад

Hey ry i have to say those might be the best looking ribs iv seen you make and the finished result was perfect! I really liked that this video is a bit longer than your others. Keep up the good work and have fun eating those ribs!

@CookingWithRy 6 лет назад

Thanks! They've been great leftovers :)

@onlyychevys 6 лет назад

Citrus always makes meat tender faster. Maybe the orange zest put it in overdrive? I'm going to try this recipe for sure. Looking forward to your live feed tomorrow!

@CookingWithRy 6 лет назад

I was thinking that but the rub was only on for a short while compared to an overnight cook. But if it did, that's some turbocharged zest :)

@timothyjohnson9475 4 года назад

Details trying!!

@markypooh6165 3 года назад

Whoa Ry you live in Orange County?? I just found out about this. I live in Orange County too!!!

@aldphillip2003 5 лет назад

Orange County!

@enamias 6 лет назад

My guy RY

@apiapi20 3 года назад

From Germany, very good.

@donhussey4490 4 года назад

Hey Ry,!!!! I'm a professional chef in New Orleans, but was raised in Santa Ana between Grand Blvd and Champman on Fairhaven. Went to Fairhaven elementary as a kid in the 70's. Just made these Orange County ribs, and were awesome. It was my first run on a highlander that I bought used 2weeks ago. Thank you!!!

@CookingWithRy 4 года назад

Thanks! I run into lots of OC people on RU-vid :)

@holliefunches13 6 лет назад

Ribs looked amazing!!!!👍👍👍👍

@CookingWithRy 6 лет назад

Thank you!

@ChuckRiley 6 лет назад

These ribs look awesome.

@CookingWithRy 6 лет назад

Thank you!

@CookinWithJames 6 лет назад

i try to make the live stream. been on a couple of times. see if i can make it this saturday!! well besides that!! The ribs look awesome!! That smoke ring is perfect!! beautiful rack ya got there. lol!! great cook!!

@CookinWithJames 6 лет назад

i just gotta say. i really want ribs now

@CookingWithRy 6 лет назад

Thanks! I missed your stream last time, too. Gotta fit everybody's stream in! LOL

@richardcabrera389 6 лет назад

Great Videos. I started using a smoker last year. I subscribed. And you’re from Orange County. Cool. I’m from Tustin

@CookingWithRy 6 лет назад

Right down the road from me! Smoking is such a great way to cook. I hope you're enjoying it :)

@TDRUSH1 6 лет назад

As always great cook video

@CookingWithRy 6 лет назад

Thank you very much. I appreciate that :)

@davidgavin1759 6 лет назад

I'm going try this with Schezwan pepper instead of lemon pepper .

@CookingWithRy 6 лет назад

That'll kick it up a bit! Sounds good :)

@ironman44320 2 года назад

and orange juice sage mixture would have made an excellent binder and adds incredible flavor to pork or poultry....

@charlesgoff6429 5 лет назад

of all of your smokers which produces the best smoked flavor?

@CookingWithRy 5 лет назад

The offset because of the full sticks it burns :)

@ianlahaye9476 6 лет назад

Been following your videos for a good long while and hadn't realized I wasn't subbed! D'oh! Just rectified that. I grew up in OC for 25 years. Costa Mesa and later on Fountain Valley. I just moved back to my roots in Louisiana to start a family, but I sure miss it there. This was a very cool video and an interesting take on the ribs. Made me both hungry and nostalgic! My Highland gets shipped on friday. Definitely going to revisit some cooking techniques you've shared in the past. Thanks for the channel, Ry!

@CookingWithRy 6 лет назад

Thanks so much for watching! Nice to have another OC connection on here :)

@Kauthor1 6 лет назад

Orange county theme. Why not smoke with orange wood also??

@CookingWithRy 6 лет назад

Didn't have access to any, and I haven't used Orange wood before and I'd like to try it before using it in something like these ribs :)

@amnesia1982 6 лет назад

What is the spice from the spreader you use?

@CookingWithRy 6 лет назад

First on was the brown sugar and orange zest mixture, then I topped that with Famous Dave's Rib Rub :)

@davidb9547 6 лет назад

Nice ribs. Did the citrus speed up the finish time? Sure look good.

@CookingWithRy 6 лет назад

I'm not sure. It's a bit of a mystery :)

@prevost8686 5 лет назад

Great video. I wonder if anyone has ever used orange wood for smoking.

@CookingWithRy 5 лет назад

I've used a small amount of it and it has a very mild flavor. Almost too mild, except maybe for fish, I think :)

@DaveMurphy58 6 лет назад

Where did you go to school?

@CookingWithRy 6 лет назад

I didn't grow up in OC. Went to school in LA County.

@Doug6714 6 лет назад

The ribs look so good. Will be smoking some tomorrow if the rain holds off. Keep smoking!

@CookingWithRy 6 лет назад

Thanks! Hope the weather holds for you :)

@MICKIN310 5 лет назад

if you need someone to make mods i have mig tig plasma set up Im local too in Riverside id love to learn more of your recipes my co workers chip in at work for potlucks and im the designated smoker cook ,I have the same setup as you and a few more . love to touch base with sources for woods and meat etc.

@CookingWithRy 5 лет назад

If you're looking for wood, the best supplier I've found is The Woodshed in Orange. Great stuff and fantastic service :)

@-hilbert-1623 6 лет назад

Awesome! I need to go and get some ribs asap! Ever tried smoking with orange wood? It it gives a great subtle smoke flavour.

@CookingWithRy 6 лет назад

I haven't, but I'm going to ask my supplier about it next time I load up on wood :)

@pacoskid420 6 лет назад

Can we hang out and bbq?

@CookingWithRy 6 лет назад

LOL. Get in line with my neighbors :)

@shawnlaroche 3 года назад

Hello from the future 🤣. Do you still do livestreams? Would love to catch one sometime if you do. Haven’t seen them on any of my SM feeds so I am guessing you may be not be running them any longer. Cheers!

@CookingWithRy 3 года назад

Haven't really been doing them for quite a while now. Not sure if I will do any more.

@shawnlaroche 3 года назад

@@CookingWithRy certainly appreciate the response! If the ‘juice is not worth the squeeze’ with things like livestreams, no sense in running them. I would certainly tune in if you ever decided to run one again!

@marciaprobst5745 6 лет назад

Hey Ry is there a reason that you could use wood from an orange or lemon tree?

@CookingWithRy 6 лет назад

I've read about people using both, but have no experience myself smoking with either. It makes sense that they'd be usable like other fruit woods :)

@Hugog320 4 года назад

I’ve fairly new to smoking done ribs twice and both times they’ve come out tasting like ham. Any suggestion or tips to stop this ?

@CookingWithRy 4 года назад

I’ve never had that issue. Hard to say what might be causing that.

@Hugog320 4 года назад

Cooking With Ry ok thanks I’ll keep practicing and hopefully can get it right

@williamlohnes3838 6 лет назад

Hey RY lining time sub here and you've done it , no more procrastination thinks to you I'm motivated to get a okj stick offset I'm local and love do do a cook with you to learn first hand.

@CookingWithRy 6 лет назад

Wish I could, but I do these cooks fit in between my work schedule and family stuff :)

@williamlohnes3838 6 лет назад

Cooking With Ry Thanks for the quick reply. I totally understand maybe one day but have a great weekend and keep up the awesome vids .

@D11Alpha 6 лет назад

Yer killin me! 😆

@CookingWithRy 6 лет назад

Come on, Cap'n...keep up! LOL

@D11Alpha 6 лет назад

I am. I bought two tri-tips @ $3.77/lb from Albertsons. Gonna cook em on the manifold of my Dodge 2500 6.7l Turbo diesel. New on the-go caveman technique. Lol

@framerw47 4 года назад

Douglas Cox I used to haul ice pack chickens from Morton, MS to Randall Poultry in LA back in the early 90s. I’ve cooked many a whole chicken on the turbo of a 425 Caterpillar. Stuff it with onions, wrap in foil with a quarter stick of butter and rock and roll! 👍👍

@Dive-Bar-Casanova 6 лет назад

Try the Heinz Hawaiian BBQ sauce. It's got no sucrose and is usually $2 at the grocery store. Amazing sauce at a decent price.

@CookingWithRy 6 лет назад

I've used that before. I think I used it in my Island Ribs video :)

@Dive-Bar-Casanova 6 лет назад

Thumbs up. I barbecued baby backs for years and finally started using a smoker and it takes them to another level in flavor and texture. Smokers are affordable for the back yard cook compared to basic BBQ prices if ya don't get too carried away. Easier clean up too IMHO. More designed for that.

@CookingWithRy 6 лет назад

Yeah smoking takes ribs to a higher level in my experience :)

@rigobertogervacio223 4 года назад

How much taxes did you have to pay to cook those

@CookingWithRy 4 года назад

Not sure what you mean.

@CookingWithCJ 6 лет назад

Awesome looking ribs brother! I'm an Orange County boy myself. Grew up in Garden Grove. Very good Ry!

@CookingWithRy 6 лет назад

Cool! Worked in GG many years ago :)

@SmokyRibsBBQ 6 лет назад

Great looking ribs before and after the cook Ry! I'm really liking the sound of the orange/brown sugar rub you made and the spritz. Blue Moon beer or any white Belgium beer has orange notes in it and I'm wondering how that would be as a spritz. You know me, I'm always looking for ways to cook with alcohol LOL! Ry, the faster cook time could be related directly to a higher fat content of the ribs. They were well marbled. Prime grade brisket or any prime grade beef will always cook faster than a lower grade because of the higher fat content. Just a thought. Great video!

@CookingWithRy 6 лет назад

Thank you, Rus. That's an interesting thought about the fat content. I hadn't considered that. They were EXTREMELY juicy when done, so that makes a lot of sense :)

@dementiabidenfallingontheb6712 5 лет назад

Just wondering. Have you tried fruit wood like pear, peach and apple wood? Maybe give a glaze from orange juice, apple juice and orange marmalade? Just leave out the brown sugar or molasses on a homemade BBQ sauce. Just a thought, and I never experimented with that theory. I have a thought it would be really good. BTW, I love your vids, and your ribs look delicious.

@CookingWithRy 5 лет назад

Yeah I've used apple, pear, plum, orange, and even lemon. Interesting stuff to mix it up with :)

@barringtoncarlisle2056 6 лет назад

Man alive every time you do it! You make my mouth water and there I am running off to my meat supplier ordering yet another rack of ribs, even though I promised the other half I wouldn't cook yet another rack!! Here I sit with her not speaking to me! I keep telling her 'practice makes perfect'.😉 Did have a question though if you don't mind! Have you ever come across Heat Bead coals or used similar? Bought a whole bunch of rubbish charcoal which is burning hot (207f) for no more than 20 mins so using it just as a lighting product to put on lump wood but hear these Heat Bead things will give a 6 hour cook at a constant temp? Not sure if they are a US or Australian product? Great video, again.

@CookingWithRy 6 лет назад

Can't say I'm familiar with those. I generally use just regular Kingsford Blue briquettes, and occasionally lump hardwood for direct grilling :)

@barringtoncarlisle2056 6 лет назад

Turns out heatbeads are an Australian product, no wonder you haven't come across them!. Going to be using them for the first time on a brisket cook in the next week or so. They are supposed to burn with a real high heat for four or more hours at a time so implement the Minion method and I'm told they should last an entire cook! lets hope so..

@FireWaterCooking 6 лет назад

Interesting Ribs! I dont use binders either, they are a waste when water does the same thing...

@CookingWithRy 6 лет назад

I've always just found that there's enough moisture to hold the rub. But if someone prefers binders, I'm not going to turn down anything they offer me to eat :) Heck, I'll take a bucket of the binder as a side :)

@SmokingBBQ 6 лет назад

Very Nice Ry! I am also in Orange Country, glad to see others close by enjoying smoking and BBQ. Thanks for sharing!

@CookingWithRy 6 лет назад

Awesome! So glad you enjoy the videos :)

@kennyb40 3 года назад

OMG, Ry! Visually, those of some of the most beautiful ribs I've ever seen! Great cook!!!

@Paul-bw6eo 6 лет назад

Oh my goodness Ry,this is a tournament winner rib.Remember the process and were you got the meat.I ate my I Pad cover while watching,was not that tender.Killer recepie, I will definitely do this one man ,you rock the grill!🇨🇦👍👍👍

@CookingWithRy 6 лет назад

Thank you! I really preferring using the foil pan rather than individually wrapping the racks in foil :)

@RaspberryRockOffGridCabin 6 лет назад

Timely! As you know, I'm doing beef ribs tomorrow...

@CookingWithRy 6 лет назад

Mmmm. Beef. Hopefully you're putting that on video :)

@MBlankenhorn 3 года назад

You are one of my favorite outdoor chefs, thanks for all the great how-tos'

@iambiblefellowship2886 6 лет назад

Very nice they look delicious and that pull back on the bone is amazing. I don't think I've ever had that kind of pull back. 👍😋

@CookingWithRy 6 лет назад

To be honest, it even surprised me :)

@Dive-Bar-Casanova 6 лет назад

Good take.

@markjensen7381 5 лет назад

I don't know how I missed this one, but Wow. I've got some Bakersfield oranges that I'm fixing to use. Thanks for the recipe.

@CookingWithRy 5 лет назад

Awesome! Those oranges will work fantastic :)

@davidj7271 5 лет назад

OC baby, San Clemente representing! And smoking St Louis ribs! A beautiful day!

@CookingWithRy 5 лет назад

Nice!

@kellyhay79 6 лет назад

I came across your channel a couple months ago and seriously, I'm really impressed with all you have done so far. I like how you explain everything and let us know that the "rules of bbq, grilling and smoking" are more just guidelines that can be bent any way that we feel we need to explore that day. I've been smoking everything on a gas grill for the last 6 or so years and looking to purchase a weber kettle shortly. I'm sure my grill game will drastically change and I can't wait. I will check back often looking for pointers on how to "bend the guidelines". This is my "go to" bbq channel.

@CookingWithRy 6 лет назад

I really appreciate that. Thanks :)

@DaveDabomb 6 лет назад

Great cook Ry! I’m loving the orange and brown sugar rub:-D

@CookingWithRy 6 лет назад

It was so flavorful. I'm definitely doing that again :)

@marpaf7331 6 лет назад

I couldn’t understand what you’re saying when you were eating the ribs could you repeat that please lol👍👍👍great job

@CookingWithRy 6 лет назад

I think it was mmmm-mm-mmm-mmmmm-mm. But I'd have to review the video to be sure :)

@smokingtarheel3003 6 лет назад

Those look incredible. We have an Orange County in NC so I guess I'll have to try this recipe. Great cook!

@CookingWithRy 6 лет назад

It's for Orange Counties everywhere :)

@jonandrews6299 6 лет назад

Oh my! Those ribs look spectacular! This is definitely something I'm going to try. I'm with you on not using a binder - I've never felt the need to as the rub naturally adheres to the meat whenever I've used rub. This video made me want to get out and smoke when I saw the thin blue smoke rolling (one of my favorite sights) and it definitely made me want to get out there when I saw how tender and juicy those ribs were - awesome job!

@CookingWithRy 6 лет назад

I was luck and pulled them JUST in time before they went a little too tender for my taste :)

@jonandrews6299 6 лет назад

Let's call it grillmaster's intuition instead of luck!

@kevins6664 6 лет назад

Ry, great vid as always! Where do you get your wood and ribs? The place I get my wood from is in Compton. Hickory, Orange, & Pecan for $15 a bag. I'd be interested in trying the Peach. As for ribs, I'm finding it hard to good St Louis cuts. Most I've been finding are meatless. SMH

@CookingWithRy 6 лет назад

I get my wood in Orange at The Woodshed: thewoodshedoc.com/ These ribs I picked up at Sprouts. The best ribs I've found that are easily accessible and a decent price are from Costco.

@kevins6664 6 лет назад

Ry, I just saw you reply now. Hilarious... my wood guy in Compton didn't call me back today and I went into panic mode. (Got on Yelp! to find the closest wood place, and The Wood Shed came up. It was one long drive... but they are nice folk there. Next time i go I'll let them know you sent me. 👍🏻

@BBQJOE 6 лет назад

I'm definitely going to be trying this recipe. That looks really really good!

@CookingWithRy 6 лет назад

Thank you. That citrus addition was killer :)

@davidgavin1759 4 года назад

Amazing Ry ! I followed your recipe a couple of times, delicious without a fault .

@BigLou956 6 лет назад

Those ribs look mighty fine... They got a nice mahogany color👍👍

@CookingWithRy 6 лет назад

It was interesting, the color took a bit longer to develop than I've seen before, but when it stuck, it was amazing and filled with flavor :)

@goody869 6 лет назад

Just stumbled on your channel. Great video. Love the orange zest idea. Going to give that a try. Thank you for sharing.

@CookingWithRy 6 лет назад

Glad you stumbled ;) Yeah, that zest was such a great addition to the rub. The brown sugar just soaked up those flavors from it.

@matthewgreen8859 6 лет назад

Hey Ry, I’ve been doing a similar version for about a year now. Try adding 2-3 tsp of orange zest into your sauce and make it at the same time you drop your racks onto the smoker, and you’ll get a stronger orange flavor in your sauce, without having to add the extra brown sugar to get the flavor at stage 2.

@CookingWithRy 6 лет назад

Good idea. Thanks!

@sideyardbarbecue3214 6 лет назад

Nice job Ry, looked fantastic.

@CookingWithRy 6 лет назад

Thank you!

@HogWildBBQ 6 лет назад

Hey Ry, I was born in Fullerton. Lived in Anaheim, Buena Park, and Irvine. Work has since taken me to northern Utah. I'm just starting my RU-vid channel, and I find yours highly informative, and how to do it right. Thanks so much.

@CookingWithRy 6 лет назад

Yeah, you're very local to me in North OC. And thanks for the kind words :)

@tcalhoon9606 5 лет назад

Hey Ry! I've been watching your videos for a while as I get into world of smoking. I'm from Florida but moved to North Carolina a few years ago. I made these ribs for my wife and I to get some Florida orange flavor in our lives. We loved them! Thanks for all the tips!

@CookingWithRy 5 лет назад

Fantastic!

@aaronwilson6278 6 лет назад

Those looked amazing Ry!! Another one of your recipes I'll have to try out.

@CookingWithRy 6 лет назад

Yeah that orange zest was a really great addition to the rub :)

@aaronwilson6278 6 лет назад

@@CookingWithRy I wish I could get ahold of some peach wood here in Wisconsin lol.

@dannyseely7623 6 лет назад

Hey Ry, awesome video as always. Those look so good. I'l have to try making them soon. See you tomorrow on the chat.

@CookingWithRy 6 лет назад

Thanks! See ya then :)

@stevelitteral 6 лет назад

The orange flavor sounds really delish A must try on next cook thanx for the share

@CookingWithRy 6 лет назад

You're very welcome :)

@LassesFoodAndBarbecue 6 лет назад

Really nice. I have used lmon zest in a rub - but for chicken. This is a great idea :) I am going to Los Angeles in a few weeks and hope to pass through orange county - have heard so much nice about the area :)

@CookingWithRy 6 лет назад

Some beautiful spots here. I've used lemon zest before for chicken, too. Lemon pairs so well with chicken :)

@waltmasterson1585 5 лет назад

Text book! Perfect! You've mastered it!

@RichGrueber 6 лет назад

“Just gotta year that smoke ring......” Riiiiiiiiiiight 😉🖖🏽 Nice video I stuffed up a rack of baby backs a few weeks ago when I ignored all signs it was actually done at the end of the 2 hour wrap. Here in Aussie they say 3, 2 and 15 minutes ... I should have run with that.

@DaveMurphy58 6 лет назад

Ok, keep those great videos coming, I really enjoy and learn from them!

@DaveMurphy58 6 лет назад

Ry, I too have lived here all of my life. It’s nice to know a Pitt Master is in the OC!

@CookingWithRy 6 лет назад

I'm far from a pit master. I'm just a dude who likes to cook. And eat :)