I’ve been smoking meat on a cheap Walmart grill with a lid for a while, but I finally upgraded to an Ok Joe Highland offset smoker — and wow, what a difference.
This was my first cook with a real smoker. Used Oak Wood. Smoked at 225 for first 2 hours, 250 the next 5 hours and finished in the oven for 1 hour at 300. Didn’t like the bark after wrapping in foil and oven.
But overall pretty good. Smoke flavor 8/10 – tried to use clean smoke all the way.
by edjamus
7 Comments
Crazy smoke on that!
That looks like a plate rib no? Short ribs have 4 bones.
Great job looks good….I recently got my first offset smoker been using a Weber kettle for a few years…
I’m curious, why did you decide to finish them in the oven?
That looks so appetizing, but I’m allergic to beef！！i hate that😭😭
Looks good
Good job 👍