Robert-R
TVWBB Diamond Member
I've been practicing with the OK Joe Highlander (fire management) for a while & have started cooking on it.
Did some Pepper Stout Beef a week ago (no pix) that came out great & for the second cook, decided to try some Baby Backs. Just one rack to see how things would go.
Home made convection & tuning plates:
They work well. Took a while to get them dialed in. Temps are pretty even from end to end of the cook chamber:
The ribs were generously coated with Amazon Sunshine and rubbed with Memphis dust, put in the fridge for 5 hours and dusted again when added to the cooker. Used RO Lump and a mix of hickory & pecan for the fire. Nekid cook. Occasionally spritzed with a 50/50 mix acv & bourbon the last hour before saucing.
Gave them the bend test at 4 hours & they broke in half. Sauced with Rufus Teague Touch O' Heat and pulled 20 minutes later.
Out of the cooker:
Dinner: ribs, grilled zucchini & mac salad.
Have to say these were the best ribs I've ever cooked (have been horsing around with BBQ since the mid '80s).
The flavor was incredible. Not fall off the bone & not mushy. I really think it was the offset doing it's thing. I've been a WSM & Weber grill type for the last 10 years & never cooked ribs that tasted as good. However, since I got the offset I have been buying wood chunks from a firewood company and that may account for the better tasting food. Before I had been getting wood chunks from Home Depot & Lowes.
I still have to work on fire management. As you can see the temps varied from 240* to 310*. Tried not to panic and remembered that cooking with an offset is done within a range of temps. Think I need to work on narrowing the range a bit as my target temp was 260*.
Did some Pepper Stout Beef a week ago (no pix) that came out great & for the second cook, decided to try some Baby Backs. Just one rack to see how things would go.
Home made convection & tuning plates:
They work well. Took a while to get them dialed in. Temps are pretty even from end to end of the cook chamber:
The ribs were generously coated with Amazon Sunshine and rubbed with Memphis dust, put in the fridge for 5 hours and dusted again when added to the cooker. Used RO Lump and a mix of hickory & pecan for the fire. Nekid cook. Occasionally spritzed with a 50/50 mix acv & bourbon the last hour before saucing.
Gave them the bend test at 4 hours & they broke in half. Sauced with Rufus Teague Touch O' Heat and pulled 20 minutes later.
Out of the cooker:
Dinner: ribs, grilled zucchini & mac salad.
Have to say these were the best ribs I've ever cooked (have been horsing around with BBQ since the mid '80s).
The flavor was incredible. Not fall off the bone & not mushy. I really think it was the offset doing it's thing. I've been a WSM & Weber grill type for the last 10 years & never cooked ribs that tasted as good. However, since I got the offset I have been buying wood chunks from a firewood company and that may account for the better tasting food. Before I had been getting wood chunks from Home Depot & Lowes.
I still have to work on fire management. As you can see the temps varied from 240* to 310*. Tried not to panic and remembered that cooking with an offset is done within a range of temps. Think I need to work on narrowing the range a bit as my target temp was 260*.
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