Is HANGING the secret to better RIBS? | Smoke Lab with Steve Gow | Oklahoma Joe's®️

Should you HANG your ribs or smoke them laying flat on a grate in a drum smoker? Steve Gow from ‪@SmokeTrailsBBQ‬ conducts an experiment on the #Oklahomajoes Bronco Drum Smoker to find out. #oklahomajoes #okj #ribs
Hanging drum smoker ribs recipe:
-Remove membranes from underside of ribs and season with your favorite BBQ rub
-insert one rib-hanging hook in each end of the ribs
-Smoke at 200 degrees (dome temp) on your drum smoker (the temp near the coals where the ribs are will be much higher)
-After 1.5 hours, flip ribs around so they are hanging from the other end
-After another 1.5 hours (or when the ribs reach at least 145 internal and have nice set bark and color), wrap ribs in foil with butter and maple syrup
-Insert rack in smoker and smoke wrapped ribs on rack at 250 f until they reach 190-203 internal, bend over easily, probe tender, and slightly tear when bent (Appprox. 1 to 2 hours)
-Remove ribs from wrap as they finish, sauce them and smoke them another 30 minutes unwrapped to set the sauce

[@danielmoore4756]

The Pit Barrel Cooker has been around a long time. I have the original 30 gal size, works really well, temps run a bit higher on it and have only had one rack fall into coals!!! Did 12 racks at one time for a large party, fantastic.

[@eduardoloya9437]

you just answered my question... thanks for your video!

[@mindhead1]

I hang without the flip and grill flat without the diffuser in my Bronco. Great results either way.

[@crushingbelial]

Hang ribs 300f spin the grate every 30 or so. Suckers will be close to done in 2 hours. Mop sauce em and either hang or horizontal until done. No wrap, all flavor. Mega delicious

[@ap3126]

Nice Steve glad to see bbq 101 I hang mine and they are all half racks and I use a firedial heat diffuser so I get that infused drippings and my bronco has few more mods on it a billows fan for great heat management. Ribs always come out fantastico

[@SmokeTrailsBBQ]

Doing half racks is a great idea!

[@ap3126]

Thanks you give me ideas outside of the box Ty bud and like you I have a dry rub been working on since 2009 and it’s great flavor , I’m ordering some of your brisket rub and will let you know my success

[@blink555]

I've never used one, but think a rib rack might be the best way to smoke ribs.

[@CoolJay77]

Great comparison Steve. I've done hanging ribs couple times, and I enjoyed the fat smoke flavor. I've been meaning to start in a stick burner at low temperature for around an hour or 90 minute, then continue to hanging ribs using charcoal without wood chunks, in order to get the best of both worlds. Never got around it. I've got to put "burning and turning" on my to do list as well.

[@SmokeTrailsBBQ]

I'll do a burn and turn video soon

[@daveluty2694]

With the bronco pro is there a “correct” way to set the diffuser? I’ve seen it put both ways and was curious if it makes a difference which way it goes in.

[@SmokeTrailsBBQ]

You mean installing it higher or lower? I like it lower because it's a big radiant heat sink. The close it is to the meat the more radiant heat will go from the plate to the meat.

[@duffmanjon]

I just got a bronco, but on my WSM, I have a deflector plate I bought on amazon that looks like a propeller. It sits like a lid right on top of the coal bed. This makes hanging long ribs low better IMO. I can hang over 20 racks if I align them right on an 18 inch smoker.

[@seanmacdonald9808]

Where would you suggest I go to find the bronco in calgary?

[@Celtic_Ninja]

"Fogo de chão" actually means fire from the floor, people from the south of brazil make bbq this way

[@MJ-tp1tp]

I Hang 9 in my bronco pro on a regular basses and definitely better results for me, you can’t fit very many in otherwise

[@richardturk7162]

Good way to ruin ribs is putting maple on them. Blues Hog products are my fave too.

[@samuelsheff1007]

You doing to much. I caterer here in Tampa, FL monthly. I have two drums and i can hang a case (24) rack of ribs in each one. I sell out everytime. I dont have to flip them either, they cook evenly.

[@KevinSmith-dq9tz]

24 racks at one time, in one drum ? 😯

[@teddyvarin5534]

@@KevinSmith-dq9tzhe said TWO drums

[@KevinSmith-dq9tz]

@@teddyvarin5534 Yes. But he did say 24 in each one. That's a lot. Haha

[@232memo]

@@KevinSmith-dq9tzmaybe he has a bigger drum? 24 on the base bronco wouldnt allow good smoke flow

[@ryandombrowski9004]

I need to see that set up!

[@jasonbice4815]

Both look great

[@SmokeTrailsBBQ]

Thanks!

[@eynki]

Why the low temperature. Isnt hot and fast the better way while hanging ribs?

[@southpawtn]

these BBQ wizards all love to wrap their ribs and use it as a crutch. it is unnecessary and the flavor is much better just letting them cook over the coals unwrapped.

[@eynki]

@@southpawtn Ummm thats my point. For a drum smoker around 300F should be the temperature for hanging ribs. At least that everything Ive watched or read. This is the first time someone said lower the better for hanging"

[@dustinmessner674]

Yeah, I think he owes it to himself to try hot and fast hanging all the way through the cook.| In fact, at least when I hang ribs on a WSM the end that gets darker is the top end.

[@bendosia]

@@dustinmessner674 Given the prevailing sentiment of drum smoking ribs, i'm kinda surprised he was so hesitant to cook it the way most people do. Just a cursory google of that will show ppl hanging ribs at 275-300 with no problem

[@brucerogers3253]

I see loads of white smoke

[@user-sc2fh9gq6p]

Way different with a drum. Thin blue smoke is more for an offset. I’ve noticed way more “dirty smoke” with my drum but doesn’t give the same off putting flavor that it would in an offset

[@leeharrell777]

I disagree. I have this same smoker and consistently get clean smoke and wonderful flavor. Suggest you adjust your air setup.