If you’re a fan of mouth-watering, fall-off-the-bone ribs, smoked to perfection, then you’re in the right place. In this guide, we’ll take you through the process of smoking the perfect ribs on an Oklahoma Joe’s Highland Offset Smoker using the classic hickory wood flavor. Whether you’re a seasoned pit master or a beginner, we’ve got you covered with tips, tricks, and a step-by-step guide to ensure that your ribs come out tender, juicy, and finger-licking good. With a little patience, some attention to detail, and of course, the right tools, you’ll be impressing your friends and family with your BBQ skills in no time. So, fire up your smoker, grab your apron, and let’s get started!

How to Smoke the Perfect Ribs on an Oklahoma Joe’s Highland Offset Smoker – A Guide to Hickory Smoked Ribs

Introduction

With summer in full swing, what could be better than the savory aroma of smoked pork ribs wafting through the air? If you’re a fan of barbeque, you know that there’s nothing quite like the taste of tender, juicy ribs that have been kissed by a hint of hickory smoke. Today, we’ll be sharing our tips and tricks for smoking the perfect ribs on an Oklahoma Joe’s Highland Offset Smoker.

Tools Needed

• Oklahoma Joe’s Highland Offset Smoker
• 5-7lbs St. Louis-cut spareribs
• Wood chunks or chips (hickory or apple)
• A meat thermometer
• Brown sugar pepper rub
• Aluminum foil
• Two water pans

Preparing the Ribs

1. Start by trimming the excess fat from the ribs, being careful not to remove too much.
2. Apply a brown sugar pepper rub generously to both sides of the ribs and let them sit for 30 minutes at room temperature.
3. Place the ribs in a plastic bag and refrigerate them overnight for best results.
4. Before smoking the ribs, let them sit at room temperature for approximately 30 minutes.

Preparing the Smoker

1. Fill the firebox on the Oklahoma Joe’s Highland Offset Smoker with charcoal and light it.
2. Once the charcoal has turned white, add hickory or apple wood chunks or chips to the fire for smoke.
3. Place two water pans in the smoker. One pan should be directly under the grate where the ribs will be placed, and the other should be placed on the opposite end of the smoker.
4. Let the smoker reach an internal temperature of approximately 225°F.

Cooking the Ribs

1. Place the ribs on the grate in the smoker over the water pan nearest to it. Close the lid on the smoker.
2. Maintain a steady temperature of 225°F and monitor the smoke level throughout the cooking process.
3. Cook the ribs for approximately 4-5 hours, or until they reach an internal temperature of 185°F. Use a meat thermometer to probe the ribs, making sure the temp is not touching any bones.
4. Remove the ribs from the smoker and wrap them in aluminum foil. Return them to the smoker for an additional 30 minutes. This technique is called “the Texas crutch”.
5. After 30 minutes, remove the ribs from the smoker and let them rest for 10 minutes before slicing.

Conclusion

Follow these simple steps and you’re sure to have hickory smoked ribs that will impress everyone at your next summer barbeque. With a little patience and preparation, you’ll be able to make tender, juicy, and flavorful ribs that will be the highlight of any meal.

FAQs

1. Can I use a different type of wood to smoke the ribs?
   A: Yes! While we recommend using hickory or apple wood, you can experiment with different types of wood to create unique flavors.
2. Can I marinate the ribs for longer than one night?
   A: Yes, however, we recommend that you do not marinate for more than 24 hours to prevent the meat from breaking down too much.
3. Can I use this method to smoke other types of meat?
   A: Absolutely, while this guide is tailored towards smoking ribs, you can follow these steps to smoke other types of meat as well.
4. What should I do if the smoker temperature drops?
   A: Add more charcoal to the fire and adjust the airflow to increase the temperature.
5. How many servings does 5-7lbs of ribs make?
   A: A general rule of thumb is that 1 lb of ribs will serve 2 people.