Thanks for sharing your process with us. Looks delicious.

@SmokeTrailsBBQ

5 жыл бұрын

Thanks!

Great video. My ribs came out to perfection. Thank you.

@SmokeTrailsBBQ

3 жыл бұрын

Nice!

Left California so I could afford a home to have an Oklahoma Joes smoker lmao. Thanks for the tips

Wow! How your videos have come on! Still informative as ever, just now, far more charismatic 🤣🤣🤣 keep up the good work!!!

Great video my friend nice short and straight to the point good job those look amazing

@SmokeTrailsBBQ

3 жыл бұрын

Thanks!

Never tryed them, but now it's on my list,,great video

@SmokeTrailsBBQ

5 жыл бұрын

Thanks Todd, let me know how it turns out when you do your short ribs.

Great video, Thanks, I watch all of your videos. I tried the V shaped setup in the firebox of my Oklahoma Joe and it was an acrid nightmare, I must have set it up wrong. So I pulled it out, turned the grate, creating about 4 inches of clearance under the coal bed, and it's been perfect clear blue smoke ever since.

@matthewwarren7879

2 жыл бұрын

I got a charcoal box with ok Joe's highland reverse flow but I've had my best control and results treating it more like a charcoal grill. By using the intake damper to control the temps. Also I'm using kiln dried wood so even though I'm getting some white smoke it has not been over-powering nor has it given me a bad taste. When I used the v shaped grate setup I can not prevent the temps from jumping to over 340 everytime I toss a split in.

Great video,,I hope mine turn out like that,,fingers crossed..cheers to ya my friend

Great video with great tips. You answered a lot of questions in my mind. But why not put some water inside the smoker like you did with brisket? Many thanks and all the best

My favourite KZread channel!

@aimesn3

5 жыл бұрын

Do you typically cover your meat in olive oil or mustard before adding your rub? Or it doesn't matter?

@SmokeTrailsBBQ

5 жыл бұрын

My favorite subscriber!

@SmokeTrailsBBQ

5 жыл бұрын

Oil isnt water soluble so rub and salt dont bind/dissolve as well with it. Mustard is water based and sticks to the surface well so I usually use it as a binder and I find it helps build up the bark

Love your vids

@SmokeTrailsBBQ

3 жыл бұрын

Thank you Aaron!

@slothymotivation

3 жыл бұрын

@@SmokeTrailsBBQ I like how you are ok doing your own style. Keep it up man. How long you been smoking?

@SmokeTrailsBBQ

3 жыл бұрын

@@slothymotivation oh man I dunno like back in 2008 I think I started doing it alot. Hunted alot so had to figure out what to do with all the meat! How about you?

@slothymotivation

3 жыл бұрын

@@SmokeTrailsBBQ 2007 ish for me I guess. Struggled for 5-6 yrs. Got an Oklahoma Joe’s smoker 3 in one about 3 yrs ago. Just started smoking about 5-6 months ago. Nailed my first two briskets. 3rd was not a charm ha ha. This is my church. Anyway I appreciate you. Keep up the great work.

@guybetland8007

3 жыл бұрын

Did you only smoke 1/2 the ribs, or did I take a Marijuana?

do you only use the charcoal for the initial fire and then add wood to maintain the heat? or do you add more charcoal as well?

@SmokeTrailsBBQ

4 жыл бұрын

Hi Joel. It depends how much wood I have. Ideally I'd start with coals and burn stick for the remaining cook. But often times I cant get a ton of good hardwood so I just use limp charcoal and throw wood chunks and mor lump charcoal on throughout the cook

How come you haven’t try beef ribs with your newer method of long hold?

In Texas we call it "Brisket Point on a Stick".

@SmokeTrailsBBQ

4 жыл бұрын

Hah! Never heard that one. Love it

I cried when he cut them in half. :/

@coalcreekdefense8106

3 жыл бұрын

I prefer my ribs full-length. I'm really glad someone's out there to back me up.

How many pounds were those short ribs you smoked in the video? Also, I noticed short ribs taper off. There is a large amount of meat on one side of the rib and it tapers down to less meat toward the end of the rib. So when you sawed them in half like you did you have one half of the ribs with a bunch of meat, and then the other half of the ribs with a less amount of meat. Do you smoke them the same amount of time? Or do you put the half with the less meat/tapered half in further into the cook?

@SmokeTrailsBBQ

3 жыл бұрын

I just smoke them until they probe tender. Yes the thinner cut will finish faster

@raymondashtonjr7131

3 жыл бұрын

@@SmokeTrailsBBQ gotcha thank you! Smoking some on Sunday!

Thanks for the video. Im smoking a short rib today. I can’t find the recipe for the rub, can you please repost it?

@SmokeTrailsBBQ

4 жыл бұрын

Sorry man! Here it is: course grain salt: 2 Tbsp pepper: 2 Tbsp chilli powder: 1 Tbsp garlic powder: 1 Tbsp paprika: 1 Tbsp

@14cornerpocket

4 жыл бұрын

Thank you very much. We dont have much guidance here in South Africa. We are all about open flame halved oil drum braais🤣 i got myself an offset smoker during lockdown and have made 2 briskets and a chicken all ready. Today its time for a short rib. Thanks again for the recipe and a big thumbs up for your channel👍👍👍

@14cornerpocket

4 жыл бұрын

Smoke Trails BBQ I followed your recipe to the tee and it was amazing. I had good enough bark but extremely tasty. Meat fell of the bone and juicy. Thanks again 👌

Never got wet brining.... nothing penetrates and everything washes off.

I wonder what brand smoker he’s using, oh yeah Oklahoma Joe’s.

@SmokeTrailsBBQ

3 жыл бұрын

OKLAHOMA JOE’S

I think you meant carnivorous. Short ribs don't look carnal to me. Others may disagree...😁

I can't find the plate ribs like in this video. So I will ask the butcher to cut them for me. Instead I've been using the little individually cut short ribs, while they are great, i don't think they taste at all like brisket. So, I don't think they are the same ribs that you are using. I will request the "brisket on a stick" plate ribs next time.

@SmokeTrailsBBQ

3 жыл бұрын

They go by "shor ribs" "English cut beef ribs" "plate ribs" etc.