Can't wait to try the sauce! Those ribs looked amazing! Feel free to try this sauce. It's finishing glaze for smoked ribs - and should work for the style you used here. 2 cups dark brown sugar 1 cup dark Karo syrup 3/4 cup ketchup 3/4 cup + 2 tablespoons cider vinegar 2 tablespoons tomato paste 1 teaspoon black pepper 1 tablespoon + 1 teaspoon Worcestershire sauce 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon chili powder 6 teaspoons of sweet and smokey rub 1/2 + 1/8 teaspoon powdered ginger 1/2 teaspoon cumin 1/2 teaspoon mustard powder 1/8 teaspoon ground allspice For heat - optional: hot sauce to taste or cayenne pepper, start low with 1/4 teaspoon. Mix, heat slowly. Heat on lowest setting, stirring constantly to evaporate some of the liquid and get all the sugar melted. Do not boil! Don’t “cook” this sauce; just get it all melted together and allow some of the liquid present in the vinegar and ketchup cook off a bit so it’s not too runny. Store in refrigerator.
If you like sweet & spicy, you're gonna love the Peach Habinero sauce! Thank you so much for the sauce recipe. It a really good list of ingredients and I can't wait to give it a try!
@@TonyToneBBQ Will do! The recipe I shared is our version of “Blues Hog”- at one time it was believed that it wouldn’t be available again. So we set about making something close. Now we like ours better than the original. Hope you have a great Sunday-cheers. 🍺👍🏻
Great stuff Good lord ive been smoking now for about 2 months. Ive started out with chicken wings,then smoked a Boston butt. Ive got the Boston butts down packed. I tryed ribs,2 racks of extra meaty babyback ribs. Let me tell yall i fault with the temperature for 5-6 hours trying to keep it at 275. 😅😅 man it was tuff. So i seeled my smoker up with smoker seal but still have some heat escaping for back and side. Im going to try the fire brick in fire box to see if that will help. Im haveing a hard time with fire. Burned oak the whole time. Of course i started out with lump charcoal then added small pieces of oak. I can keep it burning but its eather to hot to where i have to prop the fire door open or the the drops. I would love to be able to walk away from it now and then but im haveing to stand at it. 6 hours 😮😢 killing me. Im not going to give up till i can seal it up completely or as much as possible then i might able to control the temp. I can see why people get these 1000 pellet smokers now,i think. It would be nice to set it and 4get it..Any advice from anyone would be nice. Love your channel, oh i am smokeing with your same off set smoker Tony
Hey Geoffry! Sorry, it's been a couple months since your comment. I moved last November plus work has been CRAZY so I've been out of commission for a bit. Things are starting to settle down and I'm ready to burn some wood! I'm wondering how things are going for you. Sounds like you're working with the Char Griller Smokin Champ. I made a video on the modifications that made the biggest difference. One was sealing up the lid, by the way I added two layers of smokers gasket to the back of the lid. The other was I replaced the factory fire grate with a larger cast iron grate, which created more air space below the wood. Together, HUGE difference. I hope that helps! Let me know. Thanks!
Have you seen Oklahoma joes marshal center box, not much video content on it. Your videos are awesome between instructions and the amazing food you cook
Hey Wayne! Thank you so much for that complement! I've looked into the Marshal and I was thinking about getting one, but decided to hold off a bit longer. I was thinking it might be a nice upgrade to the Judge because the main cooking area is 544 square inches and the Judge is 493 square inches, but I'd really like to see one of these in person before buying one. I haven't been able to find any schematics that answer questions and reservations I have on the design. If I end up ordering one, I'll be sure to post an update. Thanks for staying tuned in!
So comparing 1-hr direct heat over charcoal ribs versus 5 to 6 hour offset smoker wood barbecuing ribs, . . . your preference? (and you can't say "yes", lol).
Ah! You ask the hard questions! Lol! They're really both so good. Directly over coals it's so great and nice you don't have to wait all day. 6 hours in an offset is also great and the meat is so tender... I'd have to say that if I wasn't the one doing the cooking and both options were presented to me at the same time and I had to choose one, I'd go with the 6-hour cook from the Offset Smoker. It's just hard to beat that smokey and tender meat. Lol!
@@TonyToneBBQ I appreciate your honest opinion. I haven't done direct heat ribs before, I guess I need to find out for myself. Thanks so much for these great videos!
Definitely needed more time for tenderness bones barely pulling back and ribs not bending but look great . More cook time so you want have to snatch the meat off the bone.
@@denisejohnson2840I agree with you Denise! Would definitely need a longer cook at a much lower temperature. This process though gave the ribs a nice bit of char and you can have a lot of fun with sauces and seasonings this way. Either way is a lot of fun and delicious just depending on the mood! Thanks!
I've been thinking about buying this grill and adding a charcoal diffuser at the bottom to use the full grill to make ribs. How many ribs do yiu think can fit on their? And do they sell a second tier ?
Hello Tony. First, thank you so much for your videos as I have learned so much. I’ve narrowed my search for a charcoal grill down to the judge and wondering if you could tell me whether or not you ordered it directly from the manufacturer? I noticed in your unboxing, an assembly video that your box was in really good shape, but I am somewhat concerned about the shipping and I’ll beat up. It will get since it’s so heavy. Any info you could provide would be helpful. Thanks much and have a great day.
Hey Bill! Thanks for your comment! I'm glad my videos have been helpful to you. I purchased my Judge from Home Depot. I ordered it online and had it shipped to my house. I checked the OKJ website and it looks like you can order direct, or from a local store. I liked the idea of ordering from a store since returning would be easier if there were any problems. It was packed very well, surrounded in foam so nothing could shift in the box so even if the box was banged up it would have been okay. I hope that helps! Thanks for watching!
It depends on how much charcoal I'm using and how hot the fire is getting but I typically keep the bottom vent half open to full open and I use the top vent to keep the temp down by keeping it half open or less. I usually have to start out with the vents mostly closed and open more and more as the cook progresses. Hope that helps! Thanks for the question!
Thank you! The temp that was showing on the gauge was about 300 for the duration of the cook. More importantly, the coals were about 8 inches below the cooking grates, which reduces the intensity of the heat. Thanks for the question!
You know something is good when you immediatly smile and start laughing. lol
Scharolet has me cracking up. The way her face lit up! Yes, definitely good. Lol!
It is great that Charlotte is in front of the camera!
*TonyTone BBQ* Bravo well done, thank-you both for taking the time to bring us along. GOD Bless.
You're very welcome! We appreciate your comment and thank you so much for watching!
@@TonyToneBBQ You bet, always learning. Peace & Grace.
Good job,gonna try this myself
Scharolet did such a great job!
Yes she did!!!
peach habanero sounds delicious on some ribs.
You gotta give it try! So good!
Great job! Great video and I love the family dynamic! Congrats on your first cook Charlotte, way to go😊
Thank You! You made that look so easy that I think that even I can do it! :)
You're welcome! It's really not hard. You just need to be comfortable with your grill. Thanks for watching!
Charlotte did a good job. Loved the hot and fast ribs on the Judge!
Thanks TDawg! She sure did! She's also getting really good at managing the fire in offset smokers. Proud dad!
great video! thank you for making it.
Thank you Randy! I really appreciate that!
Charlotte is rapidly becoming a pitmaster. Great video on direct.
She's awesome! It's so nice having her share firebox responsibility with me. She really loves it too. Thank you!
Can't wait to try the sauce! Those ribs looked amazing! Feel free to try this sauce. It's finishing glaze for smoked ribs - and should work for the style you used here.
2 cups dark brown sugar
1 cup dark Karo syrup
3/4 cup ketchup
3/4 cup + 2 tablespoons cider vinegar
2 tablespoons tomato paste
1 teaspoon black pepper
1 tablespoon + 1 teaspoon Worcestershire sauce
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
6 teaspoons of sweet and smokey rub
1/2 + 1/8 teaspoon powdered ginger
1/2 teaspoon cumin
1/2 teaspoon mustard powder
1/8 teaspoon ground allspice
For heat - optional: hot sauce to taste or cayenne pepper, start low with 1/4 teaspoon.
Mix, heat slowly. Heat on lowest setting, stirring constantly to evaporate some of the liquid and get all the sugar melted. Do not boil! Don’t “cook” this sauce; just get it all melted together and allow some of the liquid present in the vinegar and ketchup cook off a bit so it’s not too runny. Store in refrigerator.
If you like sweet & spicy, you're gonna love the Peach Habinero sauce! Thank you so much for the sauce recipe. It a really good list of ingredients and I can't wait to give it a try!
@@TonyToneBBQ Can’t wait - it looks like a great recipe-thanks for sharing! I hope to try it this week.
@@ourlifeinwyoming4654 please let me know what you think!
@@TonyToneBBQ Will do! The recipe I shared is our version of “Blues Hog”- at one time it was believed that it wouldn’t be available again. So we set about making something close. Now we like ours better than the original. Hope you have a great Sunday-cheers. 🍺👍🏻
@@ourlifeinwyoming4654thanks! I printed that recipe and hopefully I'll get a chance to make it this weekend. Thanks again!
The dog approves lmao
Oh yes, Packer is all about it. Hahaha!
Great stuff Good lord ive been smoking now for about 2 months. Ive started out with chicken wings,then smoked a Boston butt. Ive got the Boston butts down packed.
I tryed ribs,2 racks of extra meaty babyback ribs. Let me tell yall i fault with the temperature for 5-6 hours trying to keep it at 275. 😅😅 man it was tuff. So i seeled my smoker up with smoker seal but still have some heat escaping for back and side. Im going to try the fire brick in fire box to see if that will help. Im haveing a hard time with fire. Burned oak the whole time. Of course i started out with lump charcoal then added small pieces of oak. I can keep it burning but its eather to hot to where i have to prop the fire door open or the the drops. I would love to be able to walk away from it now and then but im haveing to stand at it. 6 hours 😮😢 killing me. Im not going to give up till i can seal it up completely or as much as possible then i might able to control the temp. I can see why people get these 1000 pellet smokers now,i think. It would be nice to set it and 4get it..Any advice from anyone would be nice. Love your channel, oh i am smokeing with your same off set smoker Tony
Hey Geoffry! Sorry, it's been a couple months since your comment. I moved last November plus work has been CRAZY so I've been out of commission for a bit. Things are starting to settle down and I'm ready to burn some wood! I'm wondering how things are going for you. Sounds like you're working with the Char Griller Smokin Champ. I made a video on the modifications that made the biggest difference. One was sealing up the lid, by the way I added two layers of smokers gasket to the back of the lid. The other was I replaced the factory fire grate with a larger cast iron grate, which created more air space below the wood. Together, HUGE difference. I hope that helps! Let me know. Thanks!
Have you seen Oklahoma joes marshal center box, not much video content on it. Your videos are awesome between instructions and the amazing food you cook
Hey Wayne! Thank you so much for that complement! I've looked into the Marshal and I was thinking about getting one, but decided to hold off a bit longer. I was thinking it might be a nice upgrade to the Judge because the main cooking area is 544 square inches and the Judge is 493 square inches, but I'd really like to see one of these in person before buying one. I haven't been able to find any schematics that answer questions and reservations I have on the design. If I end up ordering one, I'll be sure to post an update. Thanks for staying tuned in!
Great stuff yall
What is the name and where can I get that tool u use to remove the grates and by the way great videos.
Thank you! It's just a Grate Lifting Tool. Here's a link to a good one. amzn.to/4bdPRst
So comparing 1-hr direct heat over charcoal ribs versus 5 to 6 hour offset smoker wood barbecuing ribs, . . . your preference? (and you can't say "yes", lol).
Ah! You ask the hard questions! Lol! They're really both so good. Directly over coals it's so great and nice you don't have to wait all day. 6 hours in an offset is also great and the meat is so tender...
I'd have to say that if I wasn't the one doing the cooking and both options were presented to me at the same time and I had to choose one, I'd go with the 6-hour cook from the Offset Smoker. It's just hard to beat that smokey and tender meat. Lol!
@@TonyToneBBQ I appreciate your honest opinion. I haven't done direct heat ribs before, I guess I need to find out for myself. Thanks so much for these great videos!
@@Zokfend absolutely! Give it a try! You're very welcome and thank you for watching!
Definitely needed more time for tenderness bones barely pulling back and ribs not bending but look great . More cook time so you want have to snatch the meat off the bone.
@@denisejohnson2840I agree with you Denise! Would definitely need a longer cook at a much lower temperature. This process though gave the ribs a nice bit of char and you can have a lot of fun with sauces and seasonings this way. Either way is a lot of fun and delicious just depending on the mood! Thanks!
I've been thinking about buying this grill and adding a charcoal diffuser at the bottom to use the full grill to make ribs. How many ribs do yiu think can fit on their? And do they sell a second tier ?
Hello Tony. First, thank you so much for your videos as I have learned so much. I’ve narrowed my search for a charcoal grill down to the judge and wondering if you could tell me whether or not you ordered it directly from the manufacturer? I noticed in your unboxing, an assembly video that your box was in really good shape, but I am somewhat concerned about the shipping and I’ll beat up. It will get since it’s so heavy. Any info you could provide would be helpful. Thanks much and have a great day.
Hey Bill! Thanks for your comment! I'm glad my videos have been helpful to you. I purchased my Judge from Home Depot. I ordered it online and had it shipped to my house. I checked the OKJ website and it looks like you can order direct, or from a local store. I liked the idea of ordering from a store since returning would be easier if there were any problems. It was packed very well, surrounded in foam so nothing could shift in the box so even if the box was banged up it would have been okay. I hope that helps! Thanks for watching!
How much would you open bottom vent
It depends on how much charcoal I'm using and how hot the fire is getting but I typically keep the bottom vent half open to full open and I use the top vent to keep the temp down by keeping it half open or less. I usually have to start out with the vents mostly closed and open more and more as the cook progresses. Hope that helps! Thanks for the question!
Great Cook, what was the temperature you cook at?
Thank you! The temp that was showing on the gauge was about 300 for the duration of the cook. More importantly, the coals were about 8 inches below the cooking grates, which reduces the intensity of the heat. Thanks for the question!
🔥🔥🔥🔥🔥
Thank you!