The Best Offset Smoker Ribs Ever/ Old Country Brazos DLX

I made some spare ribs with a glaze to finish them off. They turned out to be the best ribs I have ever eaten in my life!!

[@RaleighSmoke]

That glaze sounded nice. Try getting a pair of tight fitting gardening gloves w/ the rubber palms or undesired. You can throw a pair of you disposable gloves over top and it makes it easy to handle hot meat.

[@LigglesHoneycut]

Good stuff man. Hang on to that lard-soaked butcher paper and it can be used to start your next couple fires!

[@h.collier3544]

I've been running my fire on the bottom without the fire grate. I can't tell the fire grate helps anything.

[@choppstr]

That glaze sounds nice. Would you mind sharing a list of the item used and the measurements of the ingredients? Thanks!

[@brandongcookingoutdoors8532]

It will be hard to get you the measurements. I don't use them. I normally just put things together and then adjust amounts by taste. I will try to figure it out and let you know.

[@choppstr]

@@brandongcookingoutdoors8532 OK, Thanks Let me know.

[@thestgch]

What cover are you using for this? I just bought one and can’t seem to find a cover for it

[@brandongcookingoutdoors8532]

I'm just using the original brazos cover

[@LyftedDieSeL_Wv]

Can we get the sauce recipe sounds fantastic

[@brandongcookingoutdoors8532]

I can’t remember ifof the top of my head. I will try to go back and watch it tonight. I’m on shift at the hall. I will try and get back with you tonight or tomorrow!

[@LyftedDieSeL_Wv]

@@brandongcookingoutdoors8532 awesome sir thank you. I’m actually get ready to buy that same smoker you have. Can’t wait and Tennessee and like my second home love it there. Only place I know just as beautiful as West Virginia

[@brandongcookingoutdoors8532]

@@LyftedDieSeL_Wv I’m pretty sure what I said in the video is all that I put in there. It was probably about 2 tablespoons of ghost pepper jelly, about 3-4 tablespoons of ketchup, some sweet baby rays, a little apple cider vinegar, lemon juice, brown sugar, salt, pepper garlic, paprika. You will have to play around with the exact amounts because I never measure anything. I cook by tasting things as I make it.

[@PurerockSmokinBBQandMETAL]

you cooking on post oak or something else?

[@brandongcookingoutdoors8532]

Red oak

[@brianmorin8412]

What are the measurements of the cooking grates? I am curious if they are in fact bigger than the cheaper Brazos non-dlx model.

[@brandongcookingoutdoors8532]

They are the exact same size as the original

[@carltrano1325]

How has the stack Extension worked out

[@brandongcookingoutdoors8532]

It works for pulling more airflow through the fire. It doesn't really help even temps

[@reinsclan-bbq5259]

👍

[@MR-mz6cy]

Just got my brazos, done a few cooks with little issue. Are you gonna stick with the extension? What benefits has it given you?

[@brandongcookingoutdoors8532]

It just gives better pull of draft on the fire. It doesn't do much else.

[@h.collier3544]

I get cleaner smoke and more even temps across the cooking grate with the extension.

[@brianhourigan771]

I added the stack extension. Run the firebox door wide open and my temps are within 10 degrees across the grate. Best mod for the $ in my opinion.

[@JC-lf8pr]

I finally broke down and bought the Brazos DLX a week ago. Man she is a heavy beast to unload from a F150. I have her seasoned now and a couple of very good first cooks under my belt. I ran the firebox door about 1/4 inches open with the tuning plate in and am seeing left to right temps within 10 degrees and perfect smoke. I bought an extension the day I got the smoker but I don't see the need for it so far.

[@h.collier3544]

@@JC-lf8pr Dang right it's heavy! I unloaded from a low trailer and it kicked my butt. I just put some retractable casters on the front to aid in moving it around on the patio.