Maiden Voyage on the O.C. Wrangler-BB's

Discussion in 'Pork' started by grillin_all_day, Jun 10, 2013.

  1. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Morning everyone, finally made the switch from gas to a stick burner.  I picked up an Old Country Wrangler Friday night and after seasoning it that night and playing around w/ it Saturday, figuring out it's quirks and controlling temps, I decided today's the day to take it out for a spin and throw 2 racks of BB's on.  I figured it would at least be nice to get one smoke in before I head in for knee surgery on the 24th and lose my whole summer.  I also changed up my rub a little (turbinado sugar, sea salt, fresh cracked pepper, paprika, granulated garlic, fine onion power- picked up the wrong bottle, cayenne pepper, chile powder, and allspice) and will be using pecan wood instead of apple.  I've also never sauced my ribs, but figured why not sauce one rack w/ my drunken bbq sauce.  

    I'm gonna go fire up the pit in about 45 mins, but I'll be back with some updates and QView.
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]   I am in!

    Kat
     
  3. Nice purchase. Old Country Wrangler is a nice unit for the money and should provide good service.

    Hope that you Knee surgery is successful and you have a speedy recovery. They are going to tell you to get up and walk anyway, so you might as well prepare yourself for spending some time on the patio tending that stick burner and making good food for your family.

    Good luck and have a great day!

    Ed
     
  4. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks Ed, I appreciate it.  This is actually my second reconstructive knee surgery, so now I have matching knees haha.  I've been up walking around for about the last 2 weeks now and my leg muscles were pretty much shot after being on crutches for a month.  While my leg has gotten stronger, it's going to revert back to being jello and I'll have to start the process over again, but at least I know what to this time.
     
  5. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Oh boy is it a hot and humid day in NW Louisiana!  Thankfully I've got some liquid gold to help me keep cool.  This is the earliest I've fired up the pit and built my fire a little too big so I was fighting high temps and have had to get creative in keeping them down.  I've barely got the side vent open on the SFB, but didn't want to choke the fire out and get billowing white smoke, so I cracked the lid of the SFB open and have been able to keep the temps between 258-273 consistently.  Still have the damper on the exhaust wide open and have nice clean heat coming out of the top.  I'm using full splits, but think I'm going to invest in a chop saw so I can cut them in half for next time.  And before I forget, here's the Qview I promised

    The rub


    The BB's right before they went into the pit


    The pit all sealed up, ready to work it's magic

     
  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Got another update, I foiled the ribs around the 2.5 mark (I was making my bbq sauce) and switched to some smaller splits that I cut in half w/ an ax.  I've been getting much better temp controller w/ the smaller splits.

    Here they are coming off the smoke and into the foil


    And my drunken bbq sauce simmering away (didn't want to waste my good whiskey in it so I used the wife's Capt. Tattoo)...I'm going to transfer it to the smoker in a bit


    Speaking of tattoo's, I learned a valuable lesson today.....be very aware of your surroundings when putting wood into the SFB.  I got a little too close and since I switched to a sleeveless shirt, I singed my shoulder tattoo!  Oh well, no guts, not glory!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking great! I have been looking at that unit so I will be interested to here how it smokes gor you as you get into it more.
     
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Ribs are looking good! As well as the sauce. Still watching...[​IMG]

      Mike
     
  9. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks everyone, I put the bbq sauce in the smoker about 45 mins ago, threw another log on and wouldn't you know it.....I hit the SFB AGAIN!!!!!!! Even though I can't squat that well because of the bum wheel, you would have thought I learned my lesson the first time.  Now I know, when throwing a split on, don't get try reach around the side and get too close to the darn SFB!!  The combo of beer, ice pack (which I have plenty of now thanks to another torn ACL) and ointment is helping it feel better.
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those ribs look like they're coming along nicely...very nice new pit, too!  Congrats on that!

    Red
     
  11. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    The pit's working very well and I'm very happy with it.  Switching from gas, it's definitely a learning curve.  I pulled the ribs out of the foil and the smaller one was mushy and broke apart when I tried to throw it back on the pit.  Said screw it and slathered bbq sauce on both and threw it back in the smoke for a little bit longer.  Hoping it will firm up a bit, but either way it will get eaten!  This was a great first smoke on the pit though and am just riding out the next 20 mins. until its done.  Sorry no QView of the saucing process, but I'll post some when they come out of the smoker and they're sliced  Thanks for watching!
     
  12. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Everything's all done and mostly ate.  The ribs firmed back up a little bit and were fall off the bone.  While I don't like them fall off the bone, the family enjoyed them very much.  Ended up saucing both of the racks and was amazed at the extra depth of flavor it provided.  I will definitely be saucing more often.

    Here's the sauce keeping warm on the SFB


    Right before they were pulled off....notice the little one that split


    All carved up, my cuts got a little off



    My little helper approved though


    Finally my battle scars 

     

Share This Page