Smoked Hanging Ribs | Oklahoma Joe Bronco Drum Smoker

[@thirdshifter5044]

Nice to see the bronco being used. I absolutely love mine. One day I will for sure upgrade to the bronco pro.

[@brandondoesbbq4252]

Yeah I’m pretty happy with it! I think for 300 bux it’s a solid piece of equipment and holds temps like a champ!

[@joephillips5891]

My Bronco is on the way! I can’t wait to smoke some ribs, a turkey, and my favorite - standing rib roast! Thanks for the great video!

[@brandondoesbbq4252]

You’re gonna love it! Holds temps like a champ! Thanks for watching!

[@AceMC42]

Not many good YT vids on the Bronco. Just lucked on to one for dirt cheap and used a few times. Love it. Keep up the good work man.

[@brandondoesbbq4252]

Thanks man! Enjoy it! It’s a great cooker!

[@AceMC42]

@@brandondoesbbq4252 heck yeah man. Just trimmed some spares for tomorrow. Keep at the videos man. I'll check out a few more. You get the fixed intake?

[@brandondoesbbq4252]

I’m not exactly sure what you mean by the fixed intake. Everything is exactly as is out of the box. Is there something I should know? Lol.

[@AceMC42]

@@brandondoesbbq4252 they welded the flange bolt on the wrong end of the intake. There is a gap between top and bottom piece. Let's a little bit of air flow in. I got a replacement from OKJ for free w/ shipping.

[@brandondoesbbq4252]

So I just looked it up and thankfully I didn’t have that problem. I got mine about a month or two ago so maybe they had the kinks worked out by then.

[@JAGFamily10]

Been following since the first video.. proud of you dude

[@christophervela5447]

Great honesty video man good stuff

[@patriot5.56]

Hey Brandon I have a question. Do you have to wait for the "bad" white smoke to clear and wait for the thin blue smoke before adding your meat? The reason I ask is I noticed you added your meat when the smoke was still white but the meat seemed to turn out great. Thank you for another awesome video!!

[@brandondoesbbq4252]

So I'm not super finicky when it comes to smoke. I don't like dirty smoke which will actually have a dark haze to it when it's igniting the wood. White smoke isn't bad in my opinion, I don't want it billowing white smoke. They say the ideal smoke you should hardly even see which is how it typically is on my offset. But on my drum and BGE, using mostly charcoal and wood chunks, I tend to get more of the white smoke. It's never given me bad tasting food so I just roll with it! Thanks for watching!

[@bwelch1745]

Why didn't you use the diffuser suring smoking? I just got my grill.

[@PMB827]

Beautiful ribs! Excellent job there

[@brandondoesbbq4252]

Thank you!

[@fjimmel]

I see you used an ambient temp probe, what did you attach it to?

[@brandondoesbbq4252]

I just had the probe hanging on one of the hook rods so I had an accurate reading of the cooker temperature where the ribs were at!

[@jeffwesdyk2908]

Great cook.What was total time of cook.? At what temp?

[@brandondoesbbq4252]

Thanks! I want to say it was around 250 and probably took about 3 hours.

[@scottgrinnell3909]

@@brandondoesbbq4252 thanks

[@edwardmiskotten2380]

What temp of smoker

[@jessethabarber]

Just got my bronco delived today. Home depot has the orange one with a cover right now for $400 bucks, hanger ribs are going to be the first thing i try. Hoping for a mich better smoke flavor than from my pellet smokers!

[@wisconsinlife3971]

Couldn’t you cut the ribs in half ? Keep em from hanging so close to the fire box..

[@cnfurjanic]

Great video. Have a bronco myself. Curious what temp did you smoke the ribs at? Want to try out a full cook of ribs hanging. I guess the apple cider takes place of the wrap.

[@brandondoesbbq4252]

I think I was going around 275. Most people do wrap a few hours in and throw the rack back on the drum and finish it off. I just felt like trying it without and they turned out great! Can’t go wrong either way really!

[@cnfurjanic]

@@brandondoesbbq4252 thanks I'll have to give it a try.

[@christopherwolf6768]

Why aren’t you using the heat defuser?

[@brandondoesbbq4252]

Wanted to get all those juices on the coals so it would steam back up into the ribs! At least that was my thought process. Can’t say if I did a taste test vs with the heat diffuser if I would notice a difference!

[@mistateguy1986]

No need to worry about the ribs losing structural integrity from the membrane removal. I hang ribs like this all the time and have never had an issue :)

[@brandondoesbbq4252]

It was definitely a fear of mine! Thanks for the advice!

[@mistateguy1986]

@@brandondoesbbq4252 No problem, if you still have concerns you can always hang them for 2-2 1/2 hours and then wrap them. That way you are pulling them off before they hit that 200 mark and if they get "fall off the bone" they are contained within the foil. I still get good bark this way.

[@jfox2282]

Same. I hang babybacks sans membrane all the time and have yet to donate a rack to the charcoal gods. It just works

[@christophervela5447]

Full rack the bottom 2 or 3 ribs seem to get toasted

[@Guzballnugget]

What kind of wood did you use

[@brandondoesbbq4252]

For this one I used pecan chunks!

[@fjimmel]

Do you have a link for Mississippi Grind......

[@brandondoesbbq4252]

I just added to the description! howtobbqright.myshopify.com/products/swine-life-mississippi-grind

[@mejias935]

to smoke do you use a tray with water?

[@brandondoesbbq4252]

Typically I would use a water pan but I did not on this cook. My thoughts were that the rendering fat would drip on the coals and make steam that would help keep the cook chamber nice and moist!

[@juliasanchez5762]

how long does it takes the moment you fire it till it fully cook

[@brandondoesbbq4252]

It takes about 25 minutes to get the coals going and up to temp then about 3 hours on the ribs, if I remember right!

[@daniels.5754]

Hey Brandon, I'm trying to learn how to properly smoke meats.... did you have to add more charcoal throughout the cooking process?

[@brandondoesbbq4252]

Hey Daniel! I did not have to add more charcoal during the cook. This smoker has an 8lb charcoal basket that I filled all the way up and added a few wood chunks for smoke. Once you get your vents adjusted to your desired smoking temp, it burns for a solid 6-8 hours depending on how high of heat you’re running. But after about 8 hours you can expect to have to add more charcoal.

[@daniels.5754]

@@brandondoesbbq4252 got it, thanks a lot!

[@cliffordtowles7928]

Did not give us a temp or how long

[@highontaiwan]

I'm using my Bronco for the first time. I guess I should have trimmed down the ribs a bit. They're way too long and sitting on the heat damper.

[@brandondoesbbq4252]

Those must be some big ribs! I’m guessing spare ribs? I always trim off the ends quite a bit because they’re thin and just burn up. You could also try hooking them a few extra bones down to raise them up!

[@MrRandomhumanbeing]

Ditch the heat diffuser and place them directly over the coals. I half my racks so as not to have them char to heavily at the end closest to the coals.

[@jfox2282]

Dont use the heat damper. It kills my heat severely whenever I use it. Just trim your racks a bit and flip (hang from the other side) about halfway through. Mine come out great this way

[@BibleTumper]

I use the brown mustered. I can never can keep a good secret!!!😒

[@brandondoesbbq4252]

Haha! Do you taste a difference??

[@ernestflores9352]

what temp did you cook them at I have the same smoker

[@brandondoesbbq4252]

I probably had them around 275. It's a great smoker!