Do THIS to add more FLAVOR to your RIBS! | Smoke Lab with Steve Gow | Oklahoma Joe's®️

[@blueenglishstaffybreeder6956]

Mate your channel is going to another level with all these experiments, I love it, I have always thrown my trimmings on the coals for extra flavour and thought I was the only genius who thought of it, my secrets out lol, thank you for your awesomeness

[@BabyDiego10599]

The best ribs I make are simply dry rub the night before, put them on my Oklahoma Joe Bronco for 4 hrs or until they reach internal temp of 180, put some rib candy, butter and brown sugar, wrap them for an hour until probe tender, unwrapped and glaze them with bbq sauce for 15 minutes. Always a hit every time!

[@foodonfire3662]

Your favorite was the one that simulated the effect one gets from a drum smoker.

[@ScottysBackYardBBQ]

In the 70s we soaked them in apple cider vinegar. for a few hours. added fat tot all wood fire. nice job. thanks for sharing.

[@dietmar239]

It would seem like the method you liked the most would be very similar to the kind of ribs I get off of my Gateway Drum. Love that profile!

[@foodonfire3662]

Sorry, I didn't read your post before posting essentially the same point.

[@lancedean5987]

They all look good, I wouldn’t pass any of them up if they were in front of me.

[@fk319fk]

My wife can do better in the oven than I can on the grill. She seasons, adds a bit of ice, and wraps in aluminum foil. 4 hours at 275 or 5 hours at 250. The first melts more of the fat and produces less greasy results than the latter. The ice melts and makes steam. I have heard this is illegal in competition ribs, but my wife rules the kitchen in my house.