How to make PERFECT ribs, every time! Kamado Joe Rib 101

Рет қаралды 237,465

Күн бұрын

We give our Kamado Joe ribs the foil boat, overnight dry brine & double indirect treatment for the ultimate Kamado Joe rib 101. These hot & fast ribs are done in 3hrs.
Wether you're cooking St. Louis or Babyback ribs on the Kamado Joe, my process is the same for each so grab whichever you like best and follow along. Chapters below to help navigate
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00:00 - How we discovered the best rib method
01:33 - Why you should dry brine your ribs
04:40 - Make your own Texas style dry brine rub
07:57 - Building a clean fire for perfect ribs
11:31 - Cook game plan
14:01 - Smoke hack, keep smoke rolling on a long Kamado cook
15:16 - Why the foil boat was made for Kamado's
18:06 - Rib sauce hacks
19:30 - Glazing ribs
21:40 - Results & taste test
#SMOKINGDADBBQ #Kamadojoe101 #ribs
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Пікірлер: 421

@goodjj22 Жыл бұрын

Bring the grill up to 300 degrees. Ribs go directly on the grill for 2 hours. Remove ribs and place in foil boat. Ribs go back on for an additional hour in foil boat. If you want to sauce your ribs, remove them from the boat, place back on the grill, sauce both sides and allow 10-15 minutes to tack up. Remove from the grill and let rest for 5-10 minutes.

@stevenbrennan-rn8gz 4 ай бұрын

No Apple cider vinegar in the boat? Have you ever tried bourbon barrel oak chips? Unlikely my other wood, these did not work in the ash tray for some reason.

@daviddesertspring1918 3 ай бұрын

Nice summary but I would add one more step,: Brush off the remaining salty brine rub before grilling.

@need2speed424 2 ай бұрын

Do you flip the ribs at all when directly on grill for 2hrs?

@user-fk8zw5js2p Ай бұрын

@@need2speed424 SDBBQ doesn't seem to flip the ribs at all before putting in the foil boat. He mentions at about 17:36 that checking the bottom doesn't show any burning because of the double indirect setup he has in the kamado. So, if cooking ribs directly over the heat, yes, you would probably want to flip them to prevent burning and drying.

@user-ls3rv8tv2e 2 жыл бұрын

Made two racks today. Double indirect is legend. Absolutely perfect. One piece of oak under the coals and one in the ash tray. Glazed with Smoke on Wheels bourbon-infused sauce. Thank you for everything you do!

@niceguybille 2 жыл бұрын

Another great video. Combining all the tips/tricks and restating what’s been successful and/or what doesn’t really matter certainly helps the viewer to key in on the variables that do make the best cooks. Thanks James, now I’m craving ribs at 6am! 🙂

@JenandPen 2 жыл бұрын

I followed your directions exactly and have to say, these were the juiciest, most tender ribs I have ever made! Love your videos.

@SmokingDadBBQ 2 жыл бұрын

Rock on!

@vagrante13 5 ай бұрын

I just bought a Komado Joe Classic I because of your channel. I cannot wait for my new cooker to arrive. Your channel is a Godsend for Komado cookers.

@minorhibbs504 2 жыл бұрын

I used the double indirect and foil boat the other night for a rack of St. Louis ribs. Best ribs I’ve ever cooked! Thanks. I’m never going back.

@rocketman7774 2 жыл бұрын

Used your recipe and cooking method on my Komodo Kamado. All I needed was one heat deflector and it worked great. The ribs were fantastic. Perfect bite, meat came off the bone nicely, moist, without being overdone. Thanks for your videos - excellent info 👍!

@SmokingDadBBQ 2 жыл бұрын

Great job!

@patrickdonohoe4986 Жыл бұрын

Found your page when researching Kamado Joe and BGE. Your informational videos tipped the scale and I got the Big Joe 3. Decided I wanted to do the ribs for my first charcoal/wood cook for me in about 15+ years without a pit. Followed your directions start to finish and these are the best rib’s I’ve made, and up there with some of the best I’ve ever had here in Texas. Best decision getting the BJ3 and subscribing to your channel. Great content James, you have videos for about every question I have. Thanks!

@SmokingDadBBQ Жыл бұрын

Thanks and congrats on your new Joe

@JavierVazquezVidal 2 жыл бұрын

I just finished my first batch using this method on spare ribs and i have to say that these are the best ribs i have ever made, and they were definitely better than the ones at my favorite restaurant (we have four votes out of four for that!). Thank you very much for your videos James, keep 'em coming!!!

@SmokingDadBBQ 2 жыл бұрын

fantastic, congrats on the cook

@Poomastafatz 2 жыл бұрын

Perfect timing! I’m cooking ribs this afternoon! Always good to get a refresher!

@Poomastafatz Жыл бұрын

I’m back again for this summer for a quick refresher - love your stuff man! So many great tips (especially heat soaking the dome - biggest game changer for all Kamado cooks!)

@pianojazz123 6 ай бұрын

Followed this for my first cook on mine and it did not disappoint, easy recipe to follow for the most part and I found it very helpful in showing me how to use the vents to regulate/hold the temp, held steady at 300 the whole time, didn’t have to chase it at all! Looking forward to the next one

@robinhamilton9630 2 жыл бұрын

I am a new Kamado Joe owner and it is my new favorite thing. I appreciate the time and knowledge that you put into all of your videos. You don’t know this but you are my new best friend lol. You’ve helped me to set up my grill to cook on my grill and to enjoy it. Thank you.

@SmokingDadBBQ 2 жыл бұрын

I appreciate that! Glad to help

@SteveStratman49 Жыл бұрын

Tried your double indirect cook and overnight dry brine. Ribs came out fantastic! they ended up going almost 4 hours as I had 4 full racks crammed on the main grill and the overflow secondary upper rack! Glad i had this handy extension! Your video's are my always guide to amazing bbq! Thank you James!

@SmokingDadBBQ Жыл бұрын

Great to hear!

@tomvanlamoen3533 Жыл бұрын

Did them this weekend. By far the best ribs I've ever made. So juicy and tasty!

@stevewhitehead7318 Жыл бұрын

Hi James I have a Kamado Bono Minimo, and today cooked these ribs. I followed everything step by step, other than using the double indirect as my Kamado isn’t able to do that, but I did everything as you said and the ribs were…. EPIC! My wife said “these are the best ribs I have ever had… no need for extra sauce” Thank you so very much! 👌🏻🎉

@SmokingDadBBQ Жыл бұрын

right on, glad to help!

@smokingtarheel3003 2 жыл бұрын

What an awesome cook and the 101 series will help all of your students and fans alike. Gotta try the foil boat on the ribs as well as the dry brine method. It's really cool to see you demonstrate all your techniques in one video. Very inspiring.

@SmokingDadBBQ 2 жыл бұрын

thanks so much

@ericvaneupen9986 23 күн бұрын

Today was the day, my Big Joe III being a good month old it was about time to run the gauntlet. No more grilling today, but the real stuff. Double indirect method and.. St. Louis style ribs. Exactly followed SD BBQ's instructions: yesterday I did the dry brining and today after three hours....the best ribs ever!!!! Thank you very much for these more than helpful and crystal clear videos.

@okupchurchiii7850 Жыл бұрын

hey James.....I am new to KJ cooking and I just got my KJ Big Joe 3.....I followed your break-in burn and did some grilled carne asada....good first experience but next time I will use lower grate setting........today I followed your tips on a rack of St Louis ribs.....I could not believe that I got temp at 300F and never touched it ! after 1hr 55 min, meat was at 180F.....took off and put in boat.....waited for another 50 min.......took out of boat and added the sauce......put back for 10 min each side and the were the best I have ever had.....thanks for all you videos and personal touch.....the KJ Big Joe 3 is well worth the extra money....I am so glad I decided to get it.....the Classic 3 would not have been the right size for me.....

@vincentmaclang7358 2 жыл бұрын

Been watching the channel for a while before I bought a KJ2. This was the first cook I did and it turned out really good. Even though it was my first time using a Kamado (or charcoal grills in general), I felt like I knew what I was doing -all thanks to your videos James! Cooked 2 ribs at the same time -one with the salt/pepper/garlic dry rub and the other with an actual BBQ rub mix. I dry brined them with just salt a few hours before. Followed the rest of the cooking process. Both ribs were great, but we think that the one with the BBQ rub mix is tastier. This will now be my go to process for ribs. It's faster too than the 3-2-1 method!

@SmokingDadBBQ Жыл бұрын

Great to hear!

@Lift36 2 жыл бұрын

Just made spare ribs following your guide. They turned out great. Thanks for saving me a bunch of time! I appreciate your videos

@SmokingDadBBQ Жыл бұрын

Great to hear!

@darrenvass1510 Ай бұрын

Hi James. I have been watching your channel since the start of covid. I was a gas bbq griller for many years, but after viewing your content, I decided it was time to take the plunge. So ,after many years and much saving, I brought my first charcoal bbq and guess what, it was a Komado classic 3. So today, I fired up the Joe 3 classic for the first time and tried out your 3hr ribs recipe. Thank you, thank you , and thank you so much. Buy far, the best ribs I have ever had the pleasure to eat. Keep up with the great content, your channel is very much appreciated.

@SmokingDadBBQ Ай бұрын

Glad I could help

@darrenvass1510 Ай бұрын

P.S forgot to mention, I'm from UK and will be trying your spatchcock chicken tomorrow. Thanks mate👍

@davidroygodden 2 жыл бұрын

Thanks James. I have been following along the journey and have been doing this method that you have demonstrated since learning this from your vids.......All of my friends clamor for more everytime I do these St Louis Ribs with the double indirect method. Thank you for elivating my game on the Kamado Joe Big Joe.

@SmokingDadBBQ 2 жыл бұрын

Excellent

@DanielRodriguez-gj4yp 2 ай бұрын

Bought a KJ Classic III a couple weeks ago. So far I have cooked a Spatchcock Chicken, which was great, and I just smoked two slabs of baby back ribs using the double indirect method and they were outstanding! Your videos have greatly helped my learning curve with the KJ Classic. Thanks!

@marcopinto9420 3 ай бұрын

I’ve done the 3-2-1 method before and today I tried this method for the first time. Best ribs ever 🔥🔥🔥

@CoolJay77 2 жыл бұрын

This is a great step by step guide to follow. Great execution and recipe. I appreciate the fact that you don't drown the meat in heavy flavors and sweet jams. I like to taste the meat along with a good balance of smoke and flavors such as you stated.

@SmokingDadBBQ 2 жыл бұрын

I appreciate that!

@paulleidig6095 11 ай бұрын

I just finished smoking baby back ribs following this method. Smoked at 350 (couldn't get KJ to 300) and ribs probed 210F after 1hr 45 minutes. Went to the BBQ sauce thinned with apple cider vinegar. Came out perfect. This process will be part of my future rib cooks. Thanks!

@alexg7856 Жыл бұрын

For the black pepper a good way to do a fresh grind is to just use a blade coffee grinder. I just toss what I need as peppercorns in there and pulse them for a few seconds until your desired granularity is reached. Also works great for fresh cumin, coriander, chilis and other whole spices that you might want to experiment

@TheCarlos830 Жыл бұрын

Another alternative is to use a Perfex pepper grinder - the kind with a crank handle on top. About halfway between a little grinder and the pepper cannon I suspect.

@stevenzucchi Жыл бұрын

The best part of the video is how excited your are when you lift the lid and see your ribs...Total BBQ Geek, and I mean that in a Good way! LOL keep up these awesome videos brother. I have learned a ton watching your channel. I'm just under 2yrs on my Kamado Joe.

@SmokingDadBBQ Жыл бұрын

Right on! Thanks Steven

@amorris116 2 жыл бұрын

It would be nice if you have an overview of temps, time, and steps.

@stonelox Жыл бұрын

Ya it’s annoying having to replay but It’s something like cook til 180 on the grate then put in foil boat til 205 and then sauce for additional 10min on the grate

@michaelvonfrolio5118 Жыл бұрын

I had asked for this a few times as well. Great information in these videos.

@d48mclain Жыл бұрын

Ya, if it is meant to be a “this is the best way,” explain the best way. On top of the, how about a couple independent judges? Like my way, or the highway. Let’s make this honest for a change. Reality KZfaq?

@tnick777 Жыл бұрын

He wouldn’t get full video plays which is how he gets paid

@mikejones-sc7tn 4 ай бұрын

I just bought my kamado Joe last month and never smoked before. Thank you for your detailed instructions. The ribs came out phenomenal!!!! Thank you!

@BlkMog50 2 жыл бұрын

Thank you i have 2 kamado Joe's a junior and a classic. I've been cooking wrong on them you are a God send.

@SmokingDadBBQ 2 жыл бұрын

Glad I could help

@frankie4674 2 жыл бұрын

Have been patiently waiting for another ribs 101! Thanks James.

@toddwynia7491 4 ай бұрын

Thanks so much for this 101 lesson. This past week was my first time cooking ribs and I followed your method. They came out perfect. I have a Kamado Joe Classic III so the ribs just barely fit, but I made it work. I suppose I could have steepled them somehow. Thanks for your channel. I get a lot out of it.

@sammymac76 Жыл бұрын

I've just cooked some ribs on my kj for the first time, I followed your video and they came out perfect. Thanks a lot, your vids are excellent 👌🏻. Sam from the uk

@SmokingDadBBQ Жыл бұрын

thanks Sam

@dixter1652 Жыл бұрын

Thanks for the video... just finished cooking 3 racks of baby back ribs... worked perfect... we take ours and cut the racks up and put servings into vacuum bags and put into the freezer... we'll get a brisket or two done, about 6 racks of ribs into bags and frozen that way its just so much easier to just pull out a bag and put into boiling water to warm them up again for dinners so we have a few months of great food to eat...

@SmokingDadBBQ Жыл бұрын

its amazing how well they reheat with sousvide from frozen

@adskyraider1 2 жыл бұрын

First off - thanks for the tutorials on setting up a Kamado, great info and advice. I don't have a Kamado Joe but the thought process applies to mine (not green either). I did my first hot and fast baby back ribs using this method this weekend. I did work to get the dome to temp and thought I had stabilized the grill at 300 but it shot up to over 350 about 15 minutes after I started cooking and it took about 20 minutes to bring it back down. Unfortunately I ended up overcooking and drying out the ribs. I will use my wireless grill temp monitor next time so I know when the grill temp is changing. Couple questions. 1. Do you know what the meat temp is when you put it in the foil boat? Might help adjust some timing on when to put the ribs in the foil boat. 2. I do not have the KJ double indirect method available but what do you think the affect of using the ceramic dividers and an elevated drip tray (2 tier grill grates) with water in it would do for the cook? Perhaps might reduce some of the burning on the underside of the ribs and provide some moisture.

@JoaquinChea 2 жыл бұрын

I don’t have a Kamado Joe but a knock-off ceramic cooker so I’m gonna give it a try as best as I can with your instructions. thanks for the training!

@SmokingDadBBQ 2 жыл бұрын

knock off works great too, hope you enjoy

@radbennie Жыл бұрын

I'm glad I've come across your channel. Beautiful presentation and instructions 👌🏾

@SmokingDadBBQ Жыл бұрын

Thank you so much!

@mjspinosa Жыл бұрын

did them this weekend and they were amazing. My temp probe had a hard time with the thinner ribs and I think they might have been a slight over done but still awesome. Also it seems like I have to use about twice the amount of charcoal than what you do in your videos. Seems to always fall off toward the end of the cook. I have a KJ classic.

@paulapincombeandrolandlega6287 2 жыл бұрын

Thanks for the awesome video - put this to use today with baby backs, adapted for my Primo Oval, and they were fantastic. I’m curious - do you keep track of your grate temperature as well? I had 300F at the grate and 255-260F at the dome, but looking at your MEATER graph it looks like your temps were about even.

@thegalleryBBQ 2 жыл бұрын

James. I love the Foil Boat method. Your explanation is spot on. Now I want ribs. lol, Nice job man.

@bikingvikingstudios 2 жыл бұрын

I have started to build my slow roller and the top rack away from the grill while it is is coming up to temp and just have them sit outside in two separate stacks. This way it takes almost no time to just drop them in and less heat is lost. Also, if it is really cold, I store the top rack inside to minimize the temperature shock on the deflector plates.

@lisa-mariegomez7056 2 жыл бұрын

Going to try this soon! It looks amazing

@tomd3744 2 жыл бұрын

Having been a KJ owner for the past year, I can honestly say that my cooking game has been elevated to the next level after churning through your videos the last couple of months. The time and care you put into your content is absolutely top notch - you can tell you truly love what you do and have a great affinity for teaching. Keep doing what you’re doing James!

@silush630 2 жыл бұрын

Great video wish I’d seen this yesterday before doing ribs, got a few tips here to improve mine next time

@SmokingDadBBQ 2 жыл бұрын

Glad I could help

@shampton3434 2 жыл бұрын

DIY auto pepper mill: Canadian Tire has a Universal Socket Set where the sockets have 12 splines. Size 5.5 fits exactly over the square shaft on a pepper mill (I can't confirm every pepper mill has the exact same size). The 5.5 socket fits into a 13mm socket which can attach to a drill with an adapter. Start the drill slowly and use at a rate that won't destroy the pepper mill or rip it out of your hands.

@andrewwoodall2214 2 жыл бұрын

Have two slabs in the freezer, cannot wait to try this method later this week! Question though, how do you keep the Slo-Roller so clean? Maybe you did vid, but I missed it.

@billc7211 Жыл бұрын

I made these yesterday, and they were excellent! I didn’t bother with the Lawry’s, and I only set up for normal, indirect cooking on my BGE, and they turned out very well. I always thought the steaming period of 321 was unfortunate, so I’m glad to eliminate it. The time savings is also very nice.

@SmokingDadBBQ Жыл бұрын

Glad you like them!

@carolkalmerkalmer3135 6 ай бұрын

I finally got ribs right by using some of your methods. I have a Big Green Egg. I noticed that your double slow roller set up had much more coverage of fire box than the place setter on Egg. So instead of using place setter/egregulator I used the expander system of placing the pizza stone in place of setter. This decreased amount of direct heat. But I used a pan of water sugar apple cider sitting on pizza stone. Wahlah! my ribs came out really great and tender. Has worked every time. I do dry brine my ribs. Think this helps too. So thanks much!!!!!!

@jtuds 2 жыл бұрын

I just made this following the recipe. My third cook on a CJ3. Anyway, the ribs came out amazing but I found they were very peppery. I made the rub as shown on the video but I think I used too much. I want to do these again next weekend but maybe I’ll try a different rub or just cook them plain and add bbq sauce at the end….

@garthhatfield2954 2 жыл бұрын

OK, this is the best method I've used, they turned out perfect!

@SmokingDadBBQ Жыл бұрын

Great to hear!

@DCI-Cycles 2 жыл бұрын

I just ordered my KJ big joe 3. Can't wait to get it. If I do these ribs like you show, but do 2 slabs instead of 1, do I need to adjust anything? Your channel is very helpful.

@benflannery7367 2 жыл бұрын

This series is perfect! Been watching for a couple of months since getting my Kamado, and having all your most recent, refined methods in one place is exactly what I needed. Thanks so much for doing this, I’ll be rewatching multiple times.

@SmokingDadBBQ 2 жыл бұрын

thanks Ben, working on the brisket one next

@pedromunoz4468 2 жыл бұрын

Yep I really appreciate all the videos

@kimchi43 Жыл бұрын

I’m excited to try making ribs for the first time this weekend. Question: any changes to this method if I don’t have the slow roller but just the heat deflectors? Thanks!!

@MaccaWelland36 Жыл бұрын

Awesome videos and inspiring cooks! How would you go about creating the foil bits with multiple racks?

@HypnoticDarkmoon 2 жыл бұрын

Can’t wait to give this a try. Quick question, and I think I may already know the answer, but if I need to make like 4 or more racks on the BJ3 does it matter where they sit in the grill/extender throughout the cook? Would I want to move them around to get more or less smoke from the edges vs the innermost section of the grill? Also, I assume each rack would benefit from its own foil boat instead of putting maybe 2 side by side in a single boat? Thanks.

@danieldreiling395 Жыл бұрын

James, thanks for the videos, I am a champion chef to my family now thanks to you. I followed this recipe to a T, but I had 2 slabs and a classic Joe 3 as opposed to big Joe. Most of the ribs in the middle were divinely delicious, best I ever had. However, the outermost ribs were a bit overcooked since they hung to the edge of the grates beyond the deflector plates. I'm trying to figure out how to avoid that in the future without needing a big Joe. Also, please make a rotisserie duck video! Thanks man, love your work!

@ChipPeterson-io6yb 6 ай бұрын

rotate your ribs mid cook

@rkon02 Жыл бұрын

I love the tip of adding some cider vinegar to Sweet Baby Rays. We love SBR Barbecue but adding a touch of vinegar adds such a simple but awesome dimension to the sauce.

@SmokingDadBBQ Жыл бұрын

100%

@BehindTheFoodTV 2 жыл бұрын

"2nd verse just like the first" lol! Another great video James! Those looked perfect!

@SmokingDadBBQ 2 жыл бұрын

Thanks! 😃

@FOGOcharcoal 2 жыл бұрын

Eggcellent stuff! All of the best methods combined!

@SmokingDadBBQ 2 жыл бұрын

Many thanks!

@411pups 2 жыл бұрын

You are the best!! thanks for all you do!!

@allanglazer498 2 жыл бұрын

If I have an original classic joe - no pizza stone ( low carb don’t usually eat bread-- would I use the deflector plates at the lowest level or on the ring above the fire? I do have a searing plate insert.

@Food-Fire-and-Featherboards 2 жыл бұрын

I use a temp probe at grill level, and i see you are primarily using the thermometer on the lid to measure the temp. I find my grate temp level is about 50 degrees less than what the lid probe reads. So running at 300 as you are here, I'd guess my grate level temp would be about 250. Any thoughts or advice you could share on this? Cheers!

@revolt79 2 жыл бұрын

Hi James, good tip for smoke wood. I use it a lot and works very good.

@SmokingDadBBQ 2 жыл бұрын

Thanks 👍

@andrewwoodall2214 2 жыл бұрын

James - OMG!!! OMG!!! OMG!!! These were absolutely the best ribs I have ever made. Followed the steps exactly, from dry brine/recipe, setup and BBQ thinning (Bourbon :-) ) This is definitely the only way I will be making ribs from now on

@sfgarry 2 жыл бұрын

Can you let me know what accessories for the Kamado Joe also fit the Kettle Joe? IE. Kick Ash basket, Joe-tisserie ETC: I already bought the Soapstone and Cast-iron pieces from the Classic Joe size grill/smoker. Just wanted to see what other pieces of Kamado are interchangeable with the kettle Joe, Thanks Smokin’ James, we always look forward to your videos. 🔥 💨 💯

@victorramirez9986 2 жыл бұрын

Thank you BBQ Dad. We can always use a refresher course on our Big Joe's.

@SmokingDadBBQ 2 жыл бұрын

You bet!

@Fetterfly Жыл бұрын

Love the channel! Curious what app is that you are using for remote monitoring of dome temp? What app is showing the screenshots of the temp rising?

@paolowyatt 11 ай бұрын

Amazing vidro, thanks so much. Question got you - would you recommended following the exact same process with baby back ribs? Conscious they have less meat and worried about them drying out. Thanks a lot!

@roelvanbaekel9430 2 жыл бұрын

Great video! Can this be scaled up? If you want to give this as a 'first course' to the family? Regards

@nathanielrasmussen73 5 ай бұрын

Just followed this as close to a T as I could. My new friend is a base classic 2, so I had to skip the double indirect. Was worried my bottom side would be overdone, but it wasn't bad at all--I think the foil boat helped a lot there. The cook time and temps were exactly as you outlined though, right down to the 203 degrees at 3 hours. Still had a great smoke ring, and the dry rub tasted fantastic. I made my own Lawry's substitute. Thanks for your channel! Definitely want to get a charcoal basket next, and then maybe the slow roller--but I was really happy with the smoke as is.

@SmokingDadBBQ 5 ай бұрын

Awesome job

@mhiship Жыл бұрын

Brilliant brilliant video. Just a quick question. When you do your cooks, do you use the dome temp (as it is off the shelf) or one on the grill level.

@wa389 8 ай бұрын

I'm new to your channel and your videos are excellent... When I need a lot of pepper I hook up a power drill to my grinder and it really cranks out the ground pepper!

@DirkHarrington 2 жыл бұрын

I have the KJC3 and can't seem to get the double indirect method to work with my smokeware tray. The SloRoller and the deflectors fit fine but there's not enough room between the deflectors and the grates to fit the tray :( I'm not sure if I'm doing it wrong or if the divide and conquer systems are different enough to allow this only on the BJ3? :(

@firefestbbqandpizza7031 2 жыл бұрын

Hi great video as always but onequestion why don't you add enough wood to last in the charcoal basket

@TheSillyKitchenwithSylvia 2 жыл бұрын

Those do look perfect! Great tips!

@SmokingDadBBQ 2 жыл бұрын

Thanks so much! 😊

@kappatvating 2 жыл бұрын

Perfect video. All in one place. Looking forward to the brisket and pork shoulder all in one 😉

@SmokingDadBBQ 2 жыл бұрын

Coming soon! brisket is recorded

@chadconstable79 Жыл бұрын

Your videos are amazing. Waiting for the rain to stop so I can get my Big Joe 3 unboxed and setup. Is there any reason you do not use the 18 inch smokeware drip pan?

@anthonycampbell3612 Жыл бұрын

Hi. Enjoyed video. Did ribs this way over the weekend. Was wondering if you don't use rubs on your ribs or just the dry brine

@arnoverdoodt5959 Жыл бұрын

Hi, I’m getting my KJ on Monday. I was wondering if the double indirect method would work with a half basket of charcoal under the soapstone and then double heat deflectors on top. I ask because 1) I don’t have the sloroller yet and 2) I’d like to sear some steaks after the ribs are done. Thanks!

@aaronjohnson8165 2 жыл бұрын

If you aren't using the Sloroller, what temp and times would you be cooking the ribs?

@chriseh09 2 жыл бұрын

Can you do the double indirect on the classic 3?

@pedromunoz4468 2 жыл бұрын

Awsome video, gotta try the Double indirect 😉

@SmokingDadBBQ 2 жыл бұрын

It's so good!

@bikerjuan1 2 жыл бұрын

Does the double indirect work also with the classic 2 KJ

@TylerEchols-st8qy Жыл бұрын

as a native Texan, all you need for the rub is Morton's Kosher salt and 16-mesh black pepper. the garlic and lawrys isn't necessary, the ribs looked great either way!

@SmokingDadBBQ Жыл бұрын

Agree the lawrys is an optional extra. Thanks

@AndyJablonski Жыл бұрын

How would you fit the racks on a joe classic?

@danielp226 2 жыл бұрын

Hey James, How many racks of St Louis ribs can you fit on Big Joe? How many Baby Back racks? Trying to prep for weekend cook. Thanks.

@aleksandrkusayev1708 Жыл бұрын

Can you show me where you keep your went below at by the charcoal remover area?

@steevensirois4658 2 жыл бұрын

Is the "Double indirect" method only work with serie's 3 ?

@drunkmonkeyzero3372 2 жыл бұрын

Another great video James keep up the good work!!

@SmokingDadBBQ 2 жыл бұрын

Thanks again!

@giant80000 Жыл бұрын

Are you using the cast-iron charcoal holder under your charcoal basket?

@Brian-ld9wk 2 жыл бұрын

Does this method work if you just have the deflector plates?

@TheGameboy57 Жыл бұрын

Have you ever tried doing the foil boat for the entire cook? Or tried one of your reverse sear methods for steaks adapted to a rack of ribs? Wonder if either of those would change the flavor as well and if in a good or bad way

@joshuamcmahon7864 11 ай бұрын

James, could you use the wrap the ribs in foil and then a towel and then the cooler method? I love that method used it with pork and turkey and worked great. Still warm and juicy after a couple of hours.

@DeLFeTube 8 ай бұрын

When handling the hot ribs when they are done, do you have food preparation gloves over the top of heat protection gloves ?

@DuncanAtack 2 жыл бұрын

Love these videos! Really good for someone like me who is pretty new to my KJ. The only thing I wish you'd cover are any changes you'd recommend if you don't have the slow roller. Double indirect is your preference but what if you can't?

@SmokingDadBBQ 2 жыл бұрын

i tried to show that in the graphic where it says sloroller or deflectors and then a pizza stone as the second level. have done this on friends series 1 and 2 and it works

@DuncanAtack 2 жыл бұрын

@@SmokingDadBBQ Ah great! I have a pizza stone. Thanks!

@gerryong3994 Жыл бұрын

HI James! Thanks for your awesome channel! Really learned a lot here. Q: I sometimes find myself using a rack just so I can fit 3 racks of ribs inside my classic Joe. In the past, I wrapped and put the ribs back on it side in the rack. But this means I can't use the foil boat method. What if I make a foil boat for the entire 3 sideways racks of ribs? Does this make sense to even try at all?

@davidrussell631 Жыл бұрын

Contrary to all the videos you might see there’s no need to wrap or boat with foil on a ceramic grill, especially if you keep temps under 300*. There’s just so much humidity you don’t have to worry about the bark drying out. And since the heat is rising from underneath, rolling and skewering or using a rib rack will work just fine. I’ve got three slabs of St. Louis ribs on my big Joe right now running about 275* by the gauge. No worries. When they’re done they’re done. Love my offset smoker but for ribs or chicken it’s hard to beat a KJ.

@marineassassin9213 Жыл бұрын

I wonder if the more stout white pepper could replace the fresh cracked pepper, for those without the nice grinder? It's got way more POW than normal pepper. Nice warmth too.

@steevensirois4658 2 жыл бұрын

Do you use 2 or 3 pieces of wood in total for all the 3 hours ? (Is it 1 for every hour?) Ty!