Introducing the Texas Style Ribs Barbecue Class, coming your way Saturday May 2nd. Just in time for summer smokin’. Them boys out there in Texas know a thing or two about ribs. Salt, pepper, garlic (sometimes) & oak smoke. Add all of these components to a big boy rack of pork spare ribs, give em a few hours in a smoke bath and you’ve got some Texas Style Ribs on your hands. This is the method I first started out with wayyy back in the day and it’s still the usual go-to move if I’m just wanting some good, simple, tried and true ribs.
Ribs, from what I’ve come to understand, are one of the easiest, enjoyable and most accessible cooks in all of barbecue that can definitely come across as difficult to execute. This hands-on class will walk you from A-Z on ribs, where you’ll trim, season, smoke & eat what you cook. All in real time. We’re lighting the fires and trimming racks starting around 8am on May 2nd, I’ll see yall there.
-Stephen
Class Link In Bio
Or ya know, right here too: /ribsclass
This past Saturday was the first ever Foundations Class. And this is the first group of class grads. I couldn’t have asked for a cooler group of dudes to spend the day with discussing all things barbecue around a whole lot of fires. These guys trimmed, seasoned & executed their cooks. All while maintaining the smokers and shoveling live coals out of the burn barrel.
I really value getting to teach folks the how’s and why of various barbecue cooking processes that have impacted my cooking experience. But that pales in comparison to bringing together a group of outstanding humans that did all of it together, end to end. The videos of the day are being made, but I wanted to start by posting this photo of us together. Because together, we all shared a day to remember and I’m thankful for each and every one of them. And shoutout to @rolling_bones_bbq for keeping the logistical flow as smooth as butter.
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/bbqclass
Calisthenics, Cylinders & Creatine Coffee. That’s the scene. Hitched a ride with @rolling_bones_bbq into Bardstown, Kentucky (that’s God’s Country if ya don’t know) where the good folks at @luxrowdistillers are making some of the finest bourbon to ever grace a barrel. We alleviated 2 two things during this trip:
1. The hunger of several hundred bourbon fanatics lined up to get their hands on a bottle of Blood Oath Pact 12, all before the roosters brushed their teeth in the morning.
How: brisket, whole hog, sweet tea bourbon bacon burnt ends & bourbon soaked cherry sausage concocted from the mind of @rolling_bones_bbq himself.
2. The lower back pain that comes knocking more often than you’d like when your age now starts with a 3.
How: ibuprofen, black cold brew, creatine & continental breakfasts
The legendary iridescent beacon of hope. The piled high accoutrement neatly tucked into the corners of every tray of barbecue. They’re there for a reason. Once you chase that heavy bite of pulled pork or your 4th spare rib with a crispy tangy boy pickled red onion, you’ll get it. Just like pickles, pickled red onions are a nice, crispy acidic break that accompany a heavy spread of cue. They cost like .07 cents and are dead simple to make at home. Don’t buy that sketch who-knows-whats-in-it jar of them that you’ve seen in the grocery store. Head on over to the veggie section, nab a single red onion and whip up your own with the 3 ingredients you’ve already got waiting on ya at home. Unlike pickles, I don’t go for the mandolin move for these. Knife work only. I like my pickles uniform, I like my pickled red onions honest. And without the whole potential to lose a fingertip situation. Whip these up a few hours ahead or the day before your next bbq saturday. Jump right on the hype train that is pickled red onions. We’re happy to have you.
The rundown:
1 large red onion
Salt: 5g
Sugar: 30-40g(like em less sweet? Go less. Like em sweeter? Add more. Out on sugar? Well, I hear ya. leave it in the cabinet & omit entirely)
1 cup white vinegar
1 cup water(boiling for quick pickled onions, room temp if you’re fridging for later)
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/ribsclass
Bourbon and BBQ!
Had an awesome time cooking on the @ezrabrooksbourbon@mill.scale rig for the release of their Blood Oath Pact 12.
@john_e_rempe crushed this bottle and the folks @luxrowdistillers made this incredible event fun!
So cool seeing all the people who remembered the BBQ from last year and came out again this year for a bottle and some food!
Eat B.B.Q. Live Forever
#rollingbonesbbq #bbq #bourbon #texasbbq
Surprisingly enough: making your own house-made pickles is dead simple, probs tastes than what you’re buying (caveat; except mt. olive, ily. Is that a hot take? i digress) and can be done in a jiffy. You’d be better off having a jug of these on standby. Especially the next time you’re 2 slices of fatty brisket deep, your palate is as bogged down as a mule-drawn wagon in a soft swamp and ya need some dang acidity to push through the impending meat sweats.
The rundown:
1 English cucumber
10g Kosher salt
5g Msg
2 bay leaves
10g mustard seeds
2g dried dill weed(fresh dill would be better, but I forgot it at the store and zero chance I was going back with a solid B+ average dried dill on the spice rack)
1 cup white vinegar
1 cup water (boiling for quick pickles, room temp if you’re fridging for later)
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/ribsclass
Anddd we’re back to wrap up this part two pit cleaning. In part one, we scooped, scraped and shoveled out all the undesirables and highly flammables from the pit. Once you’ve got it cleaned out, its time to got another layer of seasoning on the areas that need it most. And no, the dangly flakey creosote bits hanging on by a molecule to the inside of your smoker lid isn’t the type of seasoning you want keeping around. It could sound like it, but seasoning isn’t removing flavor from your smoker. Seasoning is the process of taking your scraped down, raw rusty steel and giving it the protection it needs through our old friend polymerization. Where oil is heated to the smoke point, breaks down and forms a protected layer on the outside of the steel. That’s the good stuff we want that will help your smoker rolling smoke for more seasons. It’s as easy as getting the steel hotter than a two dollar pistol (light a big ol fire or get that propane torch you swore you bought just for weeds and proceed to blast the steel), spraying evenly over said steel to the smoke point and doing it as many times as needed. As some folks say, you’re basically treating it like you would a cast iron pan. It’s always seemed to work out just fine.
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/ribsclass
It’s time. You know good and well it’s time. You’ve been putting it off. Dreaded it. I get it. But spring is full swinging and that’s a good time to give that dirty greasy gross pit a good tlc sesh. Here’s how I do a moderate clean on a backyard offset. Not quite a complete deep clean with power tools, but I’ll do this when I notice a few things: A. Grease collection in the chamber (peep the grease fire). B. If the grahdoo build up on the chamber walls or cooking grate is further along than a torch burn off can handle. C. When I notice a substantial-ish amount of rust build up on and around the firebox, which the hottest portion most prone to rust wear.
If I’m seeing 2-3 of those, I know it’s time. Get you a scraper and get to scraping. Once all grime is out, give her a hosing to wash away those fine particles that you’d be better off not keeping around. In part 2, we’ll do a re-burn, re-season, etc.
After cutting 2-3ish pork steaks off of a bone-in pork butt, this is what you’re left with. The mangled bone end of the pork shoulder. The heck are ya supposed to do with part? A few things, actually. You could toss this whole situation in a stock pot for the porkiest of stocks. You can trim the meat off of the bone to grind down for whatever your heart desires. Orrrr, if you already have a smoker running whilst filming the previous pork steak video, you’d be better off tossing it right next to them for some bonus pulled pork. That was the move here. No seasoning(it was later, of course), no nothin. Just toss it on, cook until it’s tender, give her a rest & boom..you’ve got bonus pulled pork. This round, some easy breezy tacos were the move. As they usually are within this household. They’re a match made in heaven.
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/bbqclass
Last time, we cut em. This time, we’re cooking em. Pork steaks to get your week started off on the right foot. A littttttle upfront slice work gets you a magical end result. These pork steaks were dry brined overnight in the fridge to let the salt go to work. After an addition of the tried and true water binder, there was only one flave profile I wanted and that was @rolling_bones_bbq Perpetual Pork. A pork steak’s best friend. Cooked these steaks low and smokey for the first hour. They were done 3.5-4ish hours later. The vinegar sauce/simple syrup wrap situation sent these steaks to the stratosphere in ways I’m still dreaming about. Next time you’re feeling porky but maybe want to switch it up, give this pork steak method a try and have yourself a transcendent experience.
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/bbqclass
A few scenes from the first Foundations Barbecue class. A little sneak peak insider scoop, if you will, on what the students executed throughout the day. What went down: Principle rundowns of offset and direct heat smokers, how they work and why they’re different. Students cooking their own foods with hands-on trial and error in real time. Butchering & tasting their finished results of the cook. But in addition to all the educational aspects you’d want in a class, actually spending the day together getting to know a group of guys brought it all home for why these classes were created. Hearing everybody’s individual stories, what they’re cooking or wanting to cook, smokers they’re eyeballing, certain areas they’re troubleshooting, etc. That, right there, is what barbecue is all about. And getting to do it on a sunny 80 degree day while deleting a couple of cold beers is hard to beat, boys. I can’t wait to do it all over again and keep the community build rolling.
The next Foundations Class is 4/18. It’s live on the site and ready. Can’t wait to do this scene all over again!
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#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
/bbqclass
