Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on July 27, 2014, 04:07:53 PM

Title: Big Boy Ribs on the Old Smokey
Post by: HighOnSmoke on July 27, 2014, 04:07:53 PM

I set up the Old Smokey with a snake of KBB and hickory chunks. I am using parts of my
charcoal baskets as dividers.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6255_zps5c50b262.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6255_zps5c50b262.jpg.html)

A rack of spares that I seasoned last night with a base of BBQ Savor and topped it off with BPS
Sweet Money.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6257_zpsffd33bcd.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6257_zpsffd33bcd.jpg.html)

Put onto the Old Smokey.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6259_zpsb671f797.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6259_zpsb671f797.jpg.html)

Here they are after 4 hours. I have been spritzing them with a mixture of apple juice, apple cider
vinegar and water every 30 minutes, starting at the 2 hour mark. I have been maintaining a
temperature of between 225 and 240 so far.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6262_zps500dd066.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6262_zps500dd066.jpg.html)

I gave the ribs a glaze of Lambert’s Sweet Sauce O’Mine at the 5 hour mark.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6263_zps3ed2c37b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6263_zps3ed2c37b.jpg.html)

I let the glaze set for about 20 minutes and pulled the ribs. Toothpick tender and nice bend to the ribs.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6265_zpsf85838c4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6265_zpsf85838c4.jpg.html)

Plated with some pasta salad.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6270_zpsa09318ec.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6270_zpsa09318ec.jpg.html)

Ribs came out moist, tender and very delicious!

I am extremely impressed with how well the Old Smokey not only maintained a fairly steady temperature,
but when I removed the lid to spritz the ribs the recovery time for the temperature was less than a minute.
I kept the bottom vent at about ¼ open and the tops vents were one at ¼ open and the other at about
1/8. I still have about ½ the snake of charcoal left. I am thinking I have a lot of money invested in my other
grills that I could have saved by just buying the Old Smokey to start with.  ;)
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6272_zps484ed916.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Big%20Boy%20Ribs%20on%20the%20Old%20Smokey/DSC_6272_zps484ed916.jpg.html)

Title: Re: Big Boy Ribs on the Old Smokey
Post by: ACW3 on July 27, 2014, 04:20:49 PM

Mike,
Dem bones looking good!!!  Nice job!!

Art

Title: Re: Big Boy Ribs on the Old Smokey
Post by: sliding_billy on July 27, 2014, 05:34:20 PM

Great looking cook.

Title: Re: Big Boy Ribs on the Old Smokey
Post by: Smokin Don on July 27, 2014, 05:36:52 PM

Ribs look perfect for me!!! Nice!!! Don

Title: Big Boy Ribs on the Old Smokey
Post by: Pappymn on July 27, 2014, 06:22:55 PM

They really look excellent. Great job!

Title: Re: Big Boy Ribs on the Old Smokey
Post by: sparky on July 27, 2014, 06:27:15 PM

those bones look super good.  nice color on them. 

Title: Re: Big Boy Ribs on the Old Smokey
Post by: drholly on July 27, 2014, 06:29:16 PM

Those are great looking ribs! And looks like the legend of the OldSmokey grows!

Title: Re: Big Boy Ribs on the Old Smokey
Post by: muebe on July 27, 2014, 07:12:48 PM

Those ribs look great HOS!

I have heard that those old smokey's can be blown over and damaged pretty easily due to the thin metal. That would be a concern of mine. Anyone have experience with that?

Title: Re: Big Boy Ribs on the Old Smokey
Post by: tekn50 on July 27, 2014, 09:10:36 PM

Those look really nIce.  I have been looking at those for cAmping and going down to the lake

Title: Re: Big Boy Ribs on the Old Smokey
Post by: hikerman on July 27, 2014, 09:39:45 PM

Quote from: muebe on July 27, 2014, 07:12:48 PM

Those ribs look great HOS!

I have heard that those old smokey's can be blown over and damaged pretty easily due to the thin metal. That would be a concern of mine. Anyone have experience with that?

Unfortunately this happened to me the first week of June. We cooked lunch on my 18" OS with the extended legs. Later in the evening we came home from a graduation party to find the OS on the ground...and bent! I have tried several times to get the base round again with no luck. >:(  This non-round base now leaks smoke to the point that I can't smoke any longer with it, so now it's just a soso grill. Be careful OS owners, those longer legs make them very tippy. The OS people don't even want you using a grill brush on the grates while on the base!

Title: Re: Big Boy Ribs on the Old Smokey
Post by: TMB on July 27, 2014, 09:42:04 PM

Nice cook Mike, you gonna bring ribs to the cookout? ;) ;)

Title: Re: Big Boy Ribs on the Old Smokey
Post by: hikerman on July 27, 2014, 09:47:26 PM

I'm sorry Mike! Those ribs look excellent! Really nice cook on your OS!

Title: Re: Big Boy Ribs on the Old Smokey
Post by: smokeasaurus on July 27, 2014, 10:00:30 PM

Great looking ribs and some big props for a great way of cooking in the Old Smokey  8)

Title: Re: Big Boy Ribs on the Old Smokey
Post by: HighOnSmoke on July 28, 2014, 06:13:29 AM

Quote from: TMB on July 27, 2014, 09:42:04 PM

Nice cook Mike, you gonna bring ribs to the cookout? ;) ;)

I think I will leave the rib cooking to Sparky.  ;) But I will be bringing the OS to the cookout for
chicken and other stuff.  ;)  I did do ribs last year on the Rec Tec that everyone seemed to enjoy.

Title: Re: Big Boy Ribs on the Old Smokey
Post by: spuds on July 28, 2014, 09:31:37 AM

Quote from: CaptJack on July 27, 2014, 05:07:40 PM

HOS
that's the problem with the OldSmokey
no one wants to admit that a $64 - 2 thin metal aluminized pails can cook charcoal cooks better than any other cooker
it actually makes all our other cookers moot, except for a hot gasser with GrillGrates for fast grilled cooks
and no one wants their wives to know ;)

That IS amazing,great Ribs Mike!

Title: Re: Big Boy Ribs on the Old Smokey
Post by: Jaxon on July 28, 2014, 04:13:16 PM

Now, Mike, don't go leavin' your Weber roots, man.

That OS did mighty fine with ONE rack o' ribs, but you have cooked multiple racks on the Webers you have.

If you decide to get rid of  'em, lemme know...
That bein' said, I'll tell you (don't tell a soul about this) I haven't cooked on anything but the Akorn since I got it a couple of months ago [well, I DID cook some hamburgers on the gasser once].  Haven't used the Kettle or the offset since the hot weather moved in.  It is just too hot to stay out there with those hot boxes.

just sayin'...

Title: Re: Big Boy Ribs on the Old Smokey
Post by: HighOnSmoke on July 28, 2014, 04:21:27 PM

Quote from: Jaxon on July 28, 2014, 04:13:16 PM

Now, Mike, don't go leavin' your Weber roots, man.

That OS did mighty fine with ONE rack o' ribs, but you have cooked multiple racks on the Webers you have.

If you decide to get rid of  'em, lemme know...
That bein' said, I'll tell you (don't tell a soul about this) I haven't cooked on anything but the Akorn since I got it a couple of months ago [well, I DID cook some hamburgers on the gasser once].  Haven't used the Kettle or the offset since the hot weather moved in.  It is just too hot to stay out there with those hot boxes.

just sayin'...

Oh I don't plan on going away from my Weber's. They are what I started on. I just like to see what other cookers will do. I am still pondering the Akorn, but unless
I can get it for what I paid for the Old Smokey I think I will meet with some resistance from my wife!  ;) I haven't cooked on either of my pellet grills for awhile, but that
is due to the dang lightning and thunderstorms we seem to be getting every afternoon. Just something about electricity and rain that makes my charcoal cookers a lot more
inviting and safer.  ;)

Title: Re: Big Boy Ribs on the Old Smokey
Post by: N. Ontario Smoker on July 30, 2014, 12:02:52 PM

Love the look of those ribs. Ribs and charcoal go together. Haven't used my gas grill since I went charcoal.

Title: Re: Big Boy Ribs on the Old Smokey
Post by: Las Vegan Cajun on August 12, 2014, 04:02:25 PM

Quote from: N. Ontario Smoker on July 30, 2014, 12:02:52 PM

Love the look of those ribs. Ribs and charcoal go together. Haven't used my gas grill since I went charcoal.

X2! ;)