From Novice to Pitmaster: Mastering Rib Cooking on A New Smoker

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[@knoxavebbq]

Thank you all so much for watching this video! Even though this isn't exactly a step by step rib tutorial, I hope you were able to learn something new. Put down below what else you would like to see next!

[@logang865]

Idk if you like meatloaf but it may be cool seeing your take on a smoked meatloaf

[@2005Pilot]

Pork Butt. Pork belly burnt ends

[@2005Pilot]

How about your BBQ sauce recipe, bro? Thanks 🙏

[@tristanfletcher8449]

Brunswick stew!

[@alexaguillon7904]

Bro I really think you should do a Chicago style rib tip boat on top of a pile of fries swimming in mild sauce. Tbh I don’t think that dish gets the respect it deserves on a national level

[@SmokinJoesPitBBQ]

Texas Ribs = Simple Seasoning SPG - Offset Smoker Using Post Oak or Mesquite - Lite Glaze👍

[@WilsonsBBQ]

I’m excited about you having a new cooker, and all the new content you’ll make with it.

[@knoxavebbq]

me too! it's great. thanks for stopping in!

[@HChavera]

Awesome video, I've had a 250-gallon offset since February 2022, been struggling with the fire, glad you made this video gives me another direction on starting and maintain the coal bed, definitely going to try soon. and pray my ribs come out as good as yours!!

[@knoxavebbq]

nice! i would just say, dont try to make it do anything it doesnt want to. build a fire, see how your smoker responds to it, and learn to adapt to what it likes

[@ShackWv]

@@knoxavebbqdo you have the recipe video for your sauce or is it a secret sauce sorry if that’s a dumb question thought maybe I missed the video in searching

[@2005Pilot]

@@ShackWv asked the same question 🤣

[@commishg]

Mighty Joe, I met you at a Leroy & Lewis New School BBQ-U last year. For the benefit of backyard and pop up pit masters, it is exciting to see you cooking on a smaller offset than a 1000 gallon. The smaller the offset, the more usable cooking area you lose to the hot spot. I believe your delving into cooking on smaller offsets will encourage you to help develop new technologies and techniques to reduce the size of the hot spot and create more usable cooking space. Jirby is working on this, and it's time for Mighty Joe to enter the ring!

[@stonesbbq]

Those ribs look amazing Joe . The pit looks awesome and I’m sure you will make good use of it !

[@knoxavebbq]

definitely. thanks for watching!

[@timothyswatzell221]

Great video and thanks for making it. I also need to test a new pit and never thought about not rotating them and just let them finish when they finish. Keep up the great work and be safe.

[@knoxavebbq]

Appreciate you watching!

[@madeinthefireministries9718]

Dude! They are looking supreme! I am newer to off set smoking and learned so much, so thank you very much!

[@knoxavebbq]

Awesome. I’m glad I can help.

[@madeinthefireministries9718]

@knoxavebbq I recently subscribed to Chuds and Mad Scientist, between you all, I'm in good hands. I wish you all the best in growing your new channel, I will certainly help spread the word.

[@knoxavebbq]

@@madeinthefireministries9718 thank you. it goes a long way.

[@WildAggie202]

Beautiful pit man. I have several pits and now I want a PP 250. Love that it’s on a cart.

[@knoxavebbq]

Yup. I love the cart

[@kjohnson3177]

You're the common man's pitmaster. I like how you're not afraid to smoke at elevated temps and say that you are.

[@knoxavebbq]

Haha. Thanks. I have no reason to lie to you guys.

[@nerfherder9021]

holy shit! that's a beast of an offset. this is the first I've seen on your channel. instant sub!

[@knoxavebbq]

Haha. Thanks. I just got a recently.

[@harrythehorsebbq]

Im so jealous of that new pit! Gorgeous and it cooks like a dream! I think the fact that a Texas spare means a full spare is an essential part of a Texas spare rib

[@narbekalantarians6269]

Great helpful video. The drip check is def a good indicator, which we use at my buddy's bbq joint.

[@knoxavebbq]

Appreciate it! Thanks for watching

[@barrelmanbbq6201]

Geese, I kept the drain closed. Awesome video once again!

[@knoxavebbq]

I wouldn’t definitely leave it open. Haha

[@seansmith3747]

Pushing that smoke color to the max before wrapping is an extremely valuable pointer!

[@knoxavebbq]

Yup. It’s important

[@hankt2792]

Thank you for taking the time and trouble of making and posting these videos, I always learn something. The flavor and texture of everything I bbq has improved A LOT!

[@knoxavebbq]

Aye! Awesome. Glad to hear

[@dwaynewladyka577]

A nice cook. I think the ribs look great. Cheers, Joe! 👍🏻👍🏻✌️

[@knoxavebbq]

They were close to being 💯

[@mannvsfood]

Great first cook Joe. I've had mine for about 6mo now and I am still learning how to work the fire to keep better temps. This is my first real offset though so my first real fire management.

[@knoxavebbq]

Awesome. It’s an exciting and also challenging stage of the learning process! Hope my videos help speed up the process!

[@mannvsfood]

@@knoxavebbq yeah for sure. Keep up the content. Love it.

[@cyborgzulu2011]

Found ya while doing BBQ research. dig the videos and channel. New subscriber! We share the same feelings about Franklins BBQ. Not hating on it. It really opened a lot of doors and helped push people to stay into the hobby, changed a lot of business models as well. Much respect but defintely soooo many other places!!

[@knoxavebbq]

Most definitely. I’ll be honest, I probably wouldn’t be doing what I’m doing now if that place didn’t exist.

[@damoose1829]

Them Ribs look awesome Joe!!. Great job for a first cook on the new pit!! Thanks for sharing your Maiden Cook!!!!😛😛👍👍

[@knoxavebbq]

Appreciate you watching

[@mattbenskin538]

Primative pit, ribs, and Korean newspaper = how I spent my lunch break today. Thanks for the vid Knox Ave BBQ

[@knoxavebbq]

Lol. Nice

[@ClantonTomlin]

Already like this guy. He get the details of the grill.

[@knoxavebbq]

Appreciate it! Are you new to the channel?

[@swinebovinebarbecue]

Great looking ribs! Looking forward to more cooks on Heisenberg 2.0

[@knoxavebbq]

Thanks boss!

[@shedman123]

Love the videos and the tips. I've got a back yard pit over in the UK, love the texas style stuff but always looking for new tips like the fat run off one in this video. Great stuff, looking forward to seeing more👍

[@knoxavebbq]

Awesome! Thanks for watching

[@lyleswavel320]

I'm liking that smoker, clean smoke, great cook, great voice for tutorials

[@knoxavebbq]

Thanks so much!

[@2005Pilot]

Love the Buc’ees hat and The Smoker😁👍👍. Kool info on temps vs pits! Thanks Joe

[@knoxavebbq]

Thanks for watching

[@davidp5322]

Nice pit! I'm waiting on my 1975 wagon. 3 more months to go.

[@knoxavebbq]

It’ll be worth it

[@bmasta7]

Watched your chopped episode last night. Good stuff man. Was hype to see you on there and was pulling for you!

[@knoxavebbq]

Haha. Thanks. I had a few ppl tell me they saw it as well. Wish I could’ve brought home the W

[@bmasta7]

@@knoxavebbq all good man, you did amazing.

[@andrewknaff9220]

That’s a really nice pit! The ribs also looked amazing! Great informative video for new and old pit owners.

[@knoxavebbq]

Appreciate it

[@joshuaturner6882]

Thanks for all the great content.

[@knoxavebbq]

appreciate you watching! i'll make a more detailed rib video in the future, but it's currently below 30 degrees at the moment so won't be anytime soon. lol!

[@WilliamChase-y1y]

Great video, and so impressive how you are able to hold consistent heat, especially with the size logs you are using.

[@knoxavebbq]

Thanks so much for watching! I’ve been doing this for a really long time, which means I’ve always messed up A LOT! Haha. Just gotta get the reps in.

[@christopherbrock6214]

Can not wait to try out that Korean newspaper !!!!!

[@knoxavebbq]

It’ll change your life.

[@hbgriss]

It all works out dude!! Looking killer

[@knoxavebbq]

Yup. Turned out great. Sometimes you just gotta wing it and cook on instincts. Haha.

[@alexaguillon7904]

That grease drip tech was dope asf. Preciate you

[@knoxavebbq]

I only give out the best info. 🤷‍♂️

[@RandomInternetPeople]

Where's the Chud Chimney? Is Chudley slacking on the product? Haha, excellent test run Joe, love your videos.

[@knoxavebbq]

I’m a little low on funds after buying this smoker. So can’t afford one and I don’t expect him to just give me one. That’s not how friends support each other.

[@GetzReel]

I’m ready to watch you grown on this pit! One day I’ll have a nice offset pit. Recently, in my area there was a rib cook off… what a huge let down. The ones I tried were slathered in barbecue sauce. And then many of them tasted like a stinky campfire. 😬😬 hard to beat your own sometimes.

[@knoxavebbq]

Yeaaa…. That’s why I generally avoid rib fests. Haha. Thanks so much for watching.

[@tank4dacubz799]

OK...now that I finished it (instead of just commenting on your hat LOL), I'd say those look beautiful. I like that level of doneness (for myself) just based on the look of your bites, but I love that you said "I'm tougher on myself since it's my cook". I swear, I always find something "wrong" with every cook...while friends & fam all LOVE it and say it's perfect...I don't think I'll ever be fully 100% happy with a cook; just have to keep chasing & improving (although I know it's generally better than the last one, it's never as good as I plan for the next one). Liking the new pit...keep killin' it! 😎🔥

[@bobbicatton]

I always learn something from you👍😊

[@pwread]

Joe sportin' the Buccee's hat. Love it.

[@reallybadaim118]

Wow excellent job. Looks delicious.

[@knoxavebbq]

Appreciate you watching

[@koltonfurr3151]

Congratulations on the sweet joe sized pit! Things clean good sir!

[@burk3806]

saving this for when I move out of this apartment and have my own smoker

[@knoxavebbq]

Do it!

[@michaelduncan2759]

I think it was awesome MJY, love the new pit, JD is the man. I want one of his 250’s.

[@knoxavebbq]

He sure is

[@TheDisasterblaster]

Those looked really good. I am going to do some ribs this weekend now cause of this video lol

[@knoxavebbq]

Haha. Great! Let me know how it goes!

[@TheDisasterblaster]

@@knoxavebbq will do!. I'll be using a Weber Smokey mountain until I can get an offset but they still come out pretty good 😎

[@knoxavebbq]

@@TheDisasterblaster WSM is one of the best rib cookers

[@starofgracebbq]

I feel like cooking it Texas style is all about the final flavor and appearance which is constructed by utilizing the seasoning, styles and techniques made famous in the central Texas area. So, yes I believe s&p, offset style smoker (Franklin style smoker) or open pit styles like Smitty’s in Lockhart), no sauce to very light sauce (sometimes just a mop just before the end). Each region is not just about a specific season or style, but everything all combined that is popular or done in that region.

[@SamFerrugiacraftbbq]

Awesome rib cook Joe thanks for sharing.

[@knoxavebbq]

appreciate you watching! i'm sure you put out great ribs too man.

[@jazzmaster9426]

Great video Joe

[@knoxavebbq]

Thanks. Appreciate you watching

[@mrhalfapino]

Hey Joe great video! So excited to see you cook on this new pit! What we’re the final times and temps of the cook?

[@knoxavebbq]

Time was about 4.5 to 5 hrs. Temp? Idk… around 300 the entire time. Haha.

[@mr.splackavellie2184]

Salt+ black and white + pepper + pecan/mesquite/oak wood + Texas crutch = Perfect Texas Sparerib

[@testtube7404]

Enjoyed your tips.

[@knoxavebbq]

Thanks for watching

[@jeffreygwinn5081]

Nice cook!! My wife can definitely tell when I wrap and when I don't. I've even tried to trick her before. She also likes them fall off the bone. They're a little more tedious to get them that tender unwrapped. Ive added a baffle about 6" from the the throat in the cook chamber. This seems to help as far as far as having more service area to use. I haven't used my top grate with this as of yet.

[@knoxavebbq]

Nice. Sounds good

[@smokescouts]

Great video, love the grease drain tip.

[@knoxavebbq]

Appreciate it!

[@AdamWitt]

Legendary ribbers.

[@knoxavebbq]

Thanks man. Let me know when you wanna cook here.

[@joekerrytorres3027]

Love your videos! Keep them coming!

[@knoxavebbq]

Thanks for watching

[@Plottman]

Pretty cool….. just watched The Mighty Joe Yim on chopped!!!

[@knoxavebbq]

Haha. Seems like a few ppl saw that today

[@jhosoi808]

Ribs look 🔥

[@edruiz1202]

They look great!!!

[@knoxavebbq]

Thanks!

[@shawnhooks3448]

Love ur honesty

[@knoxavebbq]

👍 I have no reason to lie. Haha

[@jamesgunn5358]

Looks delicious man

[@knoxavebbq]

Thanks man

[@theanthonyv]

TX spare rib means: Full spare (no St Louis cut), salt & pepper rub, smoked with oak, pecan or mesquite, minimal sauce, not wrapped with brown sugar or butter or honey. In other words, simple and perfect.

[@knoxavebbq]

👍

[@TheStefdaddy]

I have a Big Phil's 250, and do you recommend wrapping the ribs and placing them on the top rear rack to speed up them getting tender, or do what you did in the video by rotating them on the top rack? Love the video and keep it up.

[@knoxavebbq]

Idk. I would have to experiment with it being that hot in the wrap.

[@Draft2win]

The best part of this video. Was when you mentioned where you went wrong. Everyone else in you tube is always perfect seasoning. Perfect tenderness. Blah blah. The honesty is what everyone learns from. Keep real. Be safe and happy 4th.

[@knoxavebbq]

No one is perfect. And even though the stuff that I might try out comes out great for the most part, I feel like I will forever be chasing something better. So all I can offer you guys in my honest opinions. Haha. Glad you enjoy it! 😁👍

[@Draft2win]

@@knoxavebbq thanks again for the content you do. Good luck in your new chapter and looking forward to awesome food when you get the new pit dialed in.

[@RKHarm24]

The cut of meat and SP+/-G. I am a TEXAN Too

[@billbryant1288]

Nice jazz trumpet in the background. Who is it?

[@onecallclose]

Enjoyed that, I felt like I was on the “first cook” right there with you🙌 As far as other cuts, while ive never done pork belly, itd be nice to see how you cook it🙌 Some content Ive enjoyed from you is Korean inspired cooks…PersonallyIm a huge fan of ayce Korean bbq…that would be cool to see a smoked variation of ayce bbq🙌

[@knoxavebbq]

Cool. I’ll see what I can do. I have some Korean dishes on my channel if you haven’t seen them yet

[@darylmarx4069]

I have a primitive 250 and it seems to cook hotter than the tell true. What the bottom door farthest from the firebox read when you cook. I’ve tested the thermometers and they are accurate.

[@knoxavebbq]

Every smoker cookers differently. I personally like the fact it seems to cook hotter. Less wood usage, but it’s also depended on how much draw your pit has. If it you think it’s cooking way too hot then you need to cook wirh less wood or find a way to slow down the draw

[@darylmarx4069]

@@knoxavebbq yea I know I just see everybody cooking based on the thermometers and they all are reading 250 and was wondering why mine cooks at 200.Thanks Ben enjoying your your channel. I just got my 250 about six months ago and it been through about 10 cooks up to that point of been on smaller rigs so definitely a learning curve but enjoying the process. I think if I cooked on it with somebody who had used one of them more frequently, I could flatten the learning curve significantly thanks again.

[@ronsimpson143]

I rotate my ribs religiously. And as I do, I baste or glaze. I made peach/jalapeno/bourbon and a passionfruit/jalapeno/bourbon glazes last weekend. I personally hate the apple cider vinegar people use. Not a fan of any kind of vinegar.

[@petenovak9461]

hey Joe! To me, a 'texas spare rib" has to be a nod to the salt and pepper style of BBQ, sort of the the same way a "texas style" brisket is a simple salt and pepper treatment. But I don't think adding some nuance disqualifies it either. So, salf and pepper dry rub as at least the primary base, makes it the "texas spare rib" to me.

[@safeandeffectivelol]

SP and no sauce is traditional Texas style

[@SandalGuy1]

Hey Joe, ribs looked great. Congratulations on your new pit. It looks/cooks amazing. Is that 250 gallon pit used for business or just personal? I'm wondering if a pit that large is too big for a personal backyard pit. I've heard larger pits are easier to run, but wouldn't want to waste logs to heat a large pit. I was considering a 24x48 offset by Shirley, Workhorse, or TMG. Do you have any thoughts on the 250 gal. vs 24x48 size, or the quality of each of these makers? Thanks Joe.

[@knoxavebbq]

I would say this is a bit too big for just personal use. I do events every now and then so I wanted something bigger

[@reallybadaim118]

And where is the sauce recipe. That looked great!

[@elgordoozo5223]

good stuff Bro ribs looked amazing

[@coey25]

So good bro!

[@knoxavebbq]

Thanks!

[@happygoruckyrandy]

Those look delicious

[@knoxavebbq]

Thank you!

[@BARROTJASON2]

When did you wrap your ribs? Great video.

[@knoxavebbq]

I tried something new this cook and just wrapped them to rest. But they still needed a little more time. But i was happy with it overall

[@BBQ_Beto]

Great racks Chef!

[@terranceholley3629]

Were you running the stack wide open the entire cook?

[@knoxavebbq]

Nope. It was during my bread test. This time it was about half closed

[@donscott6431]

We did a whole lamb last year for Ramadan Challenging… I work for a Greek restaurant owned by Muslims. We also make our own loukaniko sausage and lamb shanks

[@knoxavebbq]

Sounds delicious

[@tlc2011jlc]

Texas style ribs or any meat is salt/ pepper /offset post oak smoke.?

[@MarcoAurelius]

Texas rib = A rib cooked inside the state lines of Texas…survey says?

[@knoxavebbq]

Lol. That’s a very fair answer

[@bnimble6230]

Anytime I associate "Texas" with BBQ, I think heavy pepper. So a "Texas" spare rib would be heavier pepper versus other types of BBQ.

[@mikehenry7252]

I'm my opinion using salt and pepper is what makes them TX spare ribs. Just like brisket

[@PonyPacks]

do you ever smoke beef back ribs? would you do them the same way as pork ribs? love your content bro

[@knoxavebbq]

Not yet, but hopefully in the next few weeks I’ll have one up.

[@justinh.9279]

is your bbq sauce similar to what you all made at the texas cook with Jeremy brad and Leroy and lewis?

[@knoxavebbq]

No. This is a more traditional bbq sauce.

[@joeidaho5938]

I always thought "Texas spare ribs"....were salt and pepper seasoning...usually cooking in an offset.

[@willsmith2058]

Great video, how long do you wrap after pulling for them to set? I usually wrap them when they're about done and pull them off the pit wrapped and they sit for 10 minutes. Thanks!

[@knoxavebbq]

I let them rest for about 30-45 mins

[@willsmith2058]

@@knoxavebbq Awesome! Thank you

[@thiennguyen-pj3uh]

Joe, can I ask you how much was your smoker? and where can I get the same smoker like your.

[@knoxavebbq]

Reach out to primitive. I was about 9k

[@stephenneal503]

Thoughts on the new Goldie’s back yard smoker? Do you think that design would be good on a 500/1000 gallon? Love yours and brads videos the most,starting my business this summer with all the solid videos you guys provide. Much thanks keep it up.

[@knoxavebbq]

No idea. It’s a unique design, but I really do think it’s the cook not the cooker that makes the difference. And those guys clearly know what they’re doing. But we’ll see. Maybe someday they’ll build a bigger version

[@bud1971]

I really liked your last sausage recipe. It indeed tasted like you would expect a Polish style sausage to taste. Have any other varieties? An andouille recipe would be nice for those of us that make gumbo.

[@knoxavebbq]

awesome! yea i was really surprised by it. i'm glad i got the ratios were good on the first try. i made another batch this past week and it was great. haha. i'll have to do some more research and R&D but it's definitely on the list of things to do

[@wcneathery3100]

Really like what I'm seeing here.

[@knoxavebbq]

Me too

[@0aklandRaiders4Lyf]

FINALLY I can watch a video with the term "pit Master" with an OBVIOUS TRUE PITMASTER smoking on a REAL smoker, not a pellet oven made for women and men playing adult pretend time. Hats off to you pal!

[@knoxavebbq]

Thank you. I appreciate the compliment, but let’s not speak negatively about women like that. For most of existence women have been known to be the masters of multiple cooking techniques but all of sudden when it comes to grilling/barbecue we assume they can’t or shouldn’t do it. I’m pretty sure you didn’t mean it in that way. Unfortunately it has become a figure of speak for many people, but let’s keep misogyny out of bbq. Thank you, and I appreciate your support.

[@0aklandRaiders4Lyf]

@@knoxavebbq it was more sarcastic and rhetorical and an attack on pellet ovens 🙄

[@knoxavebbq]

@@0aklandRaiders4Lyf i know. that's why i said it was probably more of a feature of speech.

[@welovedji1116]

whats your opinion on rib racks? to put more ribs in, im thinking of those racks that i can put 8 ribs on. or do ribs have to be layed down?

[@knoxavebbq]

I prefer to lay them flat, but if it helps you get all your ribs done at one time, I don’t see a problem with that.

[@charlesn.3955]

Salt and pepper with post oak wood...pellet or offset

[@knoxavebbq]

Uhhh…. I would with everything except for the pellets. Haha

[@jjm6187]

Should one plan on not being able to use 20% of any size smoker? Or does the hot zone increase as the smoker gets smaller?

[@knoxavebbq]

I would say for most pits, yes. But if you have the whole thing full, I would say just to could your fires smaller and build the fire closer to the firebox door instead of the exchange. Where there’s a will there’s a way!

[@jjm6187]

@@knoxavebbq This is really helpful. I'd largely be barkyarding but want a big enough pit where I can put out enough for for word of mouth small events/parties. Trying to figure out size and whatnot to save towards.

[@knoxavebbq]

@@jjm6187 if you plan on feeding ppl in the future, and you know that's a thing, 250 is a great side. it is definitely an investment, but you'll be happy you did it once you start cooking for larger groups or multiple large pick up/catering orders. When I do one catering, I try to step up another that's ALL pick up. that way you justify all the extra pit space and make some extra money.

[@oso8595]

Would you say the ratio of salt and pepper is the same as the brisket 1:1 with a bit more pepper ?

[@knoxavebbq]

This one I probably would say less pepper. But if you want a really peppery bark, then yes.

[@oso8595]

I'm trying to do a one for all seasoning and was thinking 1:1 pepper and diamond crystal kosher salt would work. What do you think?

[@jamestaitano252]

do you put anymore glaze/sauce when you wrap?

[@knoxavebbq]

I did not. Just the sauce that was set on top and wrapped just to rest. That’s why the foil is pretty clean at the end

[@jamestaitano252]

@@knoxavebbq looks great. You do a great job of explaining the process and the nuances that will help level up a cook. Thanks and keep it up. Looking forward to more videos.

[@jason5157]

You need to call Chuds and have him hook you up with a Chud Chimney!!

[@knoxavebbq]

Nah. Those are priced items. I wouldn’t expect him to just give me one. That’s not how friends support friends, and….. I’m a little low on funds at the moment after this smoker. Haha

[@jason5157]

@@knoxavebbq haha totally understand. Keep up the good work. Found you through watching Chuds and like the content! I am just in the Milwaukee area so its nice to see BBQ content from the area!

[@knoxavebbq]

@@jason5157 nice!

[@brentpiper469]

Nice pit!!

[@knoxavebbq]

Thanks!

[@Cbbq]

What is Texas style in my view ….my answer salt and pepper are the main dry rub compounds, and sugar is not used.

[@jasonanderson2822]

Did u finish them in foil ? If so how long

[@knoxavebbq]

Nope. Just in the foil to hold

[@alexaguillon7904]

Personally I don’t like ribs under 275. Hot and fast gets a much better rendering and I can eat a lot of ribs this way, if it has too much residual fat, I’m like 2-3 ribs and I’m done. But when cooking at that temp you do need to wrap for 30 minutes to soften em up without messing up the bark we work so hard for. Hot take, I don’t really like using that much kosher salt on ribs, I want the sauce to bring the necessary sodium. Very pepper forward and heavy acid/moderate salt on the sauce to complete the cycle. Ribs are my favorite, might be from the Chicago rib spots and just getting rib tips and some mild sauce.