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Baby Back Ribs HOT and FAST vs LOW and SLOW 3-2-1 battle on the Kamado Joe…. which method is best?
Рет қаралды 293,302
3 жыл бұрынI cooked a rack of baby back ribs low and slow using the 321 method and another rack in half the time using the hot and fast method to see if its worth taking twice the time when using a Kamado style BBQ to find out if you should plan your next rib cook hot and fast, or low and slow.
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#babybackribs #hotandfast #lowandslow
@Kamado Joe
@SmokingDadBBQ 2 жыл бұрын
UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Pulled pork - kzfaq.info/get/bejne/hrR_qsZk28rPqIk.html Brisket - kzfaq.info/get/bejne/Z7FyZrOC3pOonmg.html Ribs - kzfaq.info/get/bejne/bsV0pZp02c-2qIE.html Steak - kzfaq.info/get/bejne/hpeblc2SyZ2xZIk.html Chicken - kzfaq.info/get/bejne/lb-leJlesuDMd6M.html
@chillwill2673 2 жыл бұрын
Hey, can I get away with taking just the top off the slower roller when cooking at higher temps, or should I still remove all the pieces?
@SmokingDadBBQ 2 жыл бұрын
@@chillwill2673 remove it
@daveclark9904 Жыл бұрын
For many years we did both the 225 degree 3-2-1 and 2-2-1 meathods for ribs (both baby back & St Louis) with usually good results but recently have found a much better way; 300 degrees for two hours (flipped over half way through) followed by 20 minutes wrapped in foil, glazed with sauce, out of the smoker on the table. The ribs are juicier, have a great bark, and are ready to go much faster. Still use smoking wood of your coice (we like apple) but will never go back to the old 5-6 hour way. I owe this discovery to Kosmo and he is 100% right; they're the best.
@stevenscarborough6221 Жыл бұрын
I have seldom done ribs. The amount of time spent wasn’t worth the pay out. I tried your hot and fast method last night on my AKORN. I am a changed man. They turned out great. Less work and much better food. That’s a double bonus! I’ll be doing this a lot more often. 👏👏👏👏👏
@SmokingDadBBQ Жыл бұрын
Right on!
@edwardpate6128 Жыл бұрын
I love my Akorn, for the money it is hard to beat!
@stevenscarborough6221 Жыл бұрын
@@edwardpate6128 I got mine 50% off at Walmart. I had accumulated some gift cards that I used on it. I was left with under $30 to pay for it out of my pocket.
@JeffWilhems 7 ай бұрын
Still my go to channel! Just had Hot & Fast Baby Back Ribs using Binder, Franks Red Hot then hit them with Meat Church Honey Hog Hot, then once they formed good bark after 1 hr at 325 I wrapped in foil using butter pats and sprinkled brown sugar and cayenne pepper. Cooked 1 more hr. Once they were 205 I rested them for 2 hrs in cooler wrapped in a towel. Then put them on my gas grill for 5 min on high heat to tack them up again, cut then served to our family! They LOVED the ribs!!!
@brettnelly94 3 жыл бұрын
James, love your videos. You’ve made owning a new kamado joe much less intimidating. If I could make a suggestion, I think a text write up of the instructions in the description or on a website/blog would be very helpful. I find myself jumping around the video a lot looking for a detail or next step. Keep doin what your doin!
@SmokingDadBBQ 3 жыл бұрын
Great suggestion! a site with this is on the to do list
@kapinnn 2 жыл бұрын
Completely agree!
@SizzlingWithCindle 2 жыл бұрын
Try this too kzfaq.info/get/bejne/edV8dtaHtNSvlmQ.html
@jvs00051 2 жыл бұрын
You can generate instructions from the outline notes you’re using in your presentation.
@antonikonecne549 Жыл бұрын
Agree!🤘
@umakegoodcookies 3 жыл бұрын
I'm glad you published this test. I gave up foiling ages ago. I just do 3-4 hours around 250 at the grate and better flavour and as much or as little bite as I want.
@SmokingDadBBQ 3 жыл бұрын
Great point!
@industril 3 жыл бұрын
I did a direct comparison between two racks of baby back ribs on my classic 3, both 3-2-1 method but I left one unwrapped. We had a unanimous opinion that the unwrapped rack was definitely better (not that the wrapped one was bad by any means).
@stevebrown9803 3 жыл бұрын
@@industril Did the cook time vary?
@industril 3 жыл бұрын
@@stevebrown9803 both racks were cooked for the same amount of time.
@1_lens_view 2 жыл бұрын
I’m with you. I’ve been smoking ribs for about 20 years, the last 12 using a ceramic. My ribs have always been pretty good (I use getting invited back to cook for groups as my indicator). About two years ago I increased my temp from 225F to 265-275 and my results improved. Toward the end of last season I skipped the foil and my results improved again. Cooks take longer, but not that much because I’m not opening the smoker as often.
@kurtier 3 жыл бұрын
I got lazy one day and decided to leave them unwrapped and run my Joe around 250°, it’s now the only way I will cook them 😊
@bravekumquat3014 3 жыл бұрын
Hey Kurt, I would love to hear some more details on exactly what the steps are you go through if you wouldn’t mind sharing; thank you!
@kurtier 3 жыл бұрын
@@bravekumquat3014 Apply a rub of your choice, let them sit as the joe comes up to temp. Throw them on indirect and spritz with apple juice after the first couple hours whenever they start to look a little dry. I start probing for tenderness and when they are just just about finished I glaze with whatever sauce I have on hand that pairs well with the rub. I pull them off 20-30 minutes after I sauce them. I was so tired of dealing with tinfoil and all the added steps, now it’s the only way I cook.
@makesy-5327 3 жыл бұрын
I was short on time the other day and cooked some ribs hot n fast at 375-400 for an hour and a half, spritzing and after about 45mins basting with some melted butter and apple cider vinegar every 10mins or so, about 3 times, then hit them with sauce to tack for 15. Turned out much better than I expected, really good smoke ring and flavour, and still super tasty! No foil wrap either, which is so much easier! I’ll try your method next time i have a little more time to cook because i reckon you’re on the money with the no wrap kurt 👍🏼
@crispinduenas7297 3 жыл бұрын
@Kurt Rule I’ve wanted to try unwrapped for a long time but always afraid of screwing up the ribs...And making my wife unhappy 😂. What was your approximate total cook time for your method?
@bravekumquat3014 3 жыл бұрын
@@kurtier Thanks Kurt; I’ll have to give it a try!
@SmokingDadBBQ 2 жыл бұрын
Must watch KJ videos: KJ 101 (start here) - kzfaq.info/get/bejne/rpmeqc6o0t3Zdqs.html Top 10 KJ beginner mistakes - kzfaq.info/get/bejne/ncqTlLKbttrDeWQ.html Dome alignment issue? - kzfaq.info/get/bejne/p719adB30MzSnX0.html Top 5 KJ maintenance tips - kzfaq.info/get/bejne/ndaYiLR3vJzZeaM.html Don’t buy these accessories - kzfaq.info/get/bejne/hbiTldJny7qsnZ8.html Smoke wood secret - kzfaq.info/get/bejne/aNeke9V3z729YYk.html First 5 cooks for a new owner - kzfaq.info/get/bejne/gKdoZ72nvrKYZ40.html
@jerrybeasley6916 3 жыл бұрын
Finally the right method to cook ribs on a kamado! I’ve been searching and experimenting for about 7 years and have only produced mediocre ribs that had little or no smoke flavor. The hot and fast method with minimal charcoal has worked fantastic…. Thanks for sharing your research!
@SmokingDadBBQ 3 жыл бұрын
Glad I could help!
@MrMarnold6 2 жыл бұрын
What do you mean "minimal charcoal"? Don't put too much in the firebox, to have a smaller, hotter fire?
@mtettle01 3 жыл бұрын
You easily have the best ceramic grill based channel on KZfaq. Thanks so much for the content!
@SmokingDadBBQ 3 жыл бұрын
Wow, thank you!
@W.Vanderbilt Ай бұрын
Great video. You are the Kamodo Joe grill daddy! I always come to your channel before cooking on my Joe
@CtrlAltSk8 3 жыл бұрын
Dude you're really churning out the content lately. It is not going unnoticed
@SmokingDadBBQ 3 жыл бұрын
thanks
@CtrlAltSk8 3 жыл бұрын
@@SmokingDadBBQ just an idea for a video but here in New Zealand there's been alot of talk about the inconsistencies in inkbird and other leave in thermometer temp readings. I and I know many others have encountered probes that read properly at in boiling water but not in meat when compared to instant read thermometers and the like. Could be a nice easy video to shoot while you're doing another. If I see you do it ill be sure to share it everywhere for ya
@CtrlAltSk8 3 жыл бұрын
Just to add. In my case my inkbird with 2 different probes were reading 165-167f but all my other thermometers including instant read were showing 202f
@warusk2nd 3 жыл бұрын
James great comparison! I've done hot and fast and low and slow. However, when I do low and slow with ribs I don't foil wrap, instead I mist the ribs with a sprayer for the 2 hours to make sure bark doesn't get too dried out. This gives the best of both methods in my opinion. You should try that method and see what you think. Also mayo.. that's ingenious!! Never would have thought
@SmokingDadBBQ 3 жыл бұрын
Sounds great. will try the sprayer
@bobv5806 2 жыл бұрын
I might try that next time. I added just a splash of ACV in the foil to try to keep them from getting too wet, and that worked well.
@craigw4644 3 жыл бұрын
Agree with the thoughts on lower temps and smoke quality. I do a lot of homemade bacon: 180-200 F at 5 to 6-hours does not get as much smoke compared to 225-250 F at 2.5 to 3-hours. Finishing meat temp for both cooks is 160-165 F. What I have not tried yet, is using a little extra wood at the lower temps. Would imagine there's a fine balance so not to get the bad smoke flavor. For the time being, I go a little hotter for less time, which has really messed up my overnight brisket and pork butt cooks. Now I start them at 3 am versus 10 pm the night before. My dinner time is 1 pm.
@SmokingDadBBQ 3 жыл бұрын
100% agre
@billburford3183 Жыл бұрын
So I’ve done three cooks on my 18 KJ. Pork butt, 13-1/2 hrs slow cook 225/235 , best ever according to the family, a 12 1/2 lb prime brisket that was absolutely awful, burnt outside and not finished inside so today I did one slab of St. Louis ribs. Over the years I have cooked many ribs on my pellet grill and they turn out good. I figured I would cook these 3-2-1 method at 200/225. Well they were done in 3 1/2 hrs, very tender, nice smoke ring (apple) and still had a bit of chew to them. As I watched your slow vs hot fast I think I see two things. The fat seemed to render better on the hot/fast and the meat appeared to be not as well done as the 3-2-1 method. BTW I never wrapped these ribs as they were done too quick. Keep up the excellent videos. Of all the BBQ KZfaqrs out there I firmly believe your the best. Oh and I doubt I’ll ever go back to the pellet after cooking on the KJ👊👊
@elderhiker7787 2 жыл бұрын
Another remarkable comparison video. I haven’t actually started my Kamado Joe journey yet. My KJ jr. is in a box waiting for Christmas morning. I have watched a ton of your videos to prepare myself, but I think I’m going to start with your rib recipe. It looks like it is wonderful and relatively simple. Thanks for the tips and good instruction.
@SmokingDadBBQ 2 жыл бұрын
Hope you enjoy it!
@bldrv7522 3 жыл бұрын
Geat minds think alike! 😎I got up yesterday, searched your videos for how to smoke ribs, and followed your directions for my first ever ribs. I used the Joe Jr as that is what I’ll be taking to air shows. They came out great. My wife thought she didn’t like ribs but said I made her a convert. Thank you for all of the great videos!
@SmokingDadBBQ 3 жыл бұрын
love to hear this
@shortythefrenchie 3 жыл бұрын
Making my ribs tomorrow on my classic thank you Smoking Dad!
@unclephill4764 3 жыл бұрын
Amazing video! Thank you! This May be frowned upon by the real grill masters, but I found the best process for me(I don't have a smoker or charcoal grill) I throw the ribs on a hot grill just to burn em up a little bit, spray them with vinegar at this step. Flip them maybe twice. When you're happy with the color, wrap em(brown sugar, honey and bbq sauce) and into the oven (270°f)for just under 3 hours, when you get that 208ish internal temp take em out, sauce em again, turn oven up to 450° for about 10 minutes for the sauce to get sticky. Done. They dont fall off the bone because I don't want that texture. Best ribs ive ever had
@wstewart5532 2 жыл бұрын
Nobody asked how you cook ribs
@jeffreyschmidt3997 2 жыл бұрын
@@wstewart5532 this is social media. The comments section is for discussion and is the place for others to chime in with their thoughts and variations
@AverageJoeBBQ 8 ай бұрын
Just took a bite of my hot and fast ribs right now and wow you couldn't be more right. The smoke flavor I taste is crazy good. Thank you James
@SmokingDadBBQ 8 ай бұрын
Rock on!
@johnsolberg7301 3 жыл бұрын
Great comparison on ribs super job can't wait for the next one
@SmokingDadBBQ 3 жыл бұрын
Thanks 👍
@altonreid9726 3 жыл бұрын
Wow...almost daily videos! Sign me up James. These are fantastic. This is a great idea for a series. Be honest...that twinkle in your eye led me to believe those hot and fast ribs were some of the very best you've ever cooked.
@SmokingDadBBQ 3 жыл бұрын
they were pretty fantastic
@markcrewse404 3 жыл бұрын
Awesome. Very interesting side by side test! Well done James!
@SmokingDadBBQ 3 жыл бұрын
Thanks! 👍
@krameriggy33 2 жыл бұрын
Tried hot and fast over the weekend, they turned out fantastic! Thanks for the advice!
@SmokingDadBBQ 2 жыл бұрын
Glad you liked it!!
@mattiashedman8845 3 жыл бұрын
Great comparison - just as you say the 3-2-1 ribs have a more boiled taste to them, and that is why I have changed how I cook ribs. I do a 110 C for 5-6 hours without a pouch. I do spray them with acidulous tasting spray just to keep them moist. And now the bomb... I do not glaze them with BBQ sauce! I use syrup, bread syrup. And then I serve them with BBQ sauce on the side.
@SmokingDadBBQ 3 жыл бұрын
sounds delicious
@Lugnutz89 10 ай бұрын
I never wrap my ribs or pulled pork. Spare ribs I let go for 6 hours and baby backs I go about 5 doing low and slow. I just picked up an Akorn and my baby backs were tender but over done in 3 hours. I have a bit to learn with this thing. Good video, I love to watch your how to vids.
@the_indie_army 3 жыл бұрын
The 3-2-1 method is for spare ribs. Baby backs are suppose to be 2-2-1. (The smaller ribs take less time to cook.) Also, the last "1-hour" step is designated an hour in case you want to be applying multiple layers of sauce at a raised temp of 250. Most people don't do this because ribs take on sauce very well. But despite the designated time, you really only need to do the last step until your final layer of sauce has glazed. I personally only do one layer, which takes about 10 minutes to glaze at 250. Anything more than these times and you're just wasting time, really. So realistically, the 2-2-1 method of cooking baby backs is only ~4h10m, not six hours. Also, with 2-2-1 you also go bone down - bone up - bone down. So when in the pouch, the bones should have been up just like hot and fast.
@SmokingDadBBQ 3 жыл бұрын
thanks Gregg
@andrewjensen5711 3 жыл бұрын
This guy knows how to cook baby backs. Your 'side by side' smelled like confirmation bias, even through the Internets
@JayHutchG Жыл бұрын
Kudos James. Yet another very informative vid. I have watched many of your videos and 1st interest was your switch from BGE to KJ. Your skill is obvious, but your natural style and personality make your vids fun and interesting. Your Smoking Dad !
@emmgeevideo 2 жыл бұрын
I did a long cook for my St. Louis ribs yesterday. I completely overcooked them :-( I'm going to try your hot and fast technique next time. BTW, I was in Austin last week and went to Bradley's (Chuds) workplace. I wasn't even going to try to brave the line at Franklin's. These guys are true innovators but I think you're also in the Pantheon. Many mere mortals aren't going to buy a huge offset smoker. The rest of us who can afford to buy a Kamado Joe and have the modest space to put it are benefiting hugely from your discoveries on how to achieve similar results as the legends.
@SmokingDadBBQ 2 жыл бұрын
wow thanks
@tallywacker4209 Жыл бұрын
Once you said the word process I knew you were Canadian lol love the video, need a nice smoker like these
@SmokingDadBBQ Жыл бұрын
hahaha
@JoaquinChea 3 жыл бұрын
Great experiment, Just got a kamado style cooker yesterday for my birthday and I can’t wait to try ribs on it as my first cook. My family prefers the falling off the bone ribs I typically make for them in the oven and finish on the grill but I will make both ways and give them the taste test with my new Komodo grill. Thanks for sharing really appreciate your work!
@SmokingDadBBQ 3 жыл бұрын
Hope you enjoy
@billyt3442 2 жыл бұрын
Just got a joe and cooking with your knowledge is making for some remarkable food and great times! Thank you sir, I very much appreciate your time and content. 👌
@SmokingDadBBQ Жыл бұрын
thanks, glad you're enjoying cooking on the joe!
@barry1122 2 күн бұрын
Here in Ottawa Canada, I only do low and slow on my WSM.. 225 for 6. 🇨🇦🇨🇦 sometimes 321.. mostly unwrapped.
@jazzwyld1 3 жыл бұрын
Quite possibly one of your most important videos. Thank you.
@SmokingDadBBQ 3 жыл бұрын
Glad it was helpful!
@ScottysChev 2 жыл бұрын
I'm new to the kamado style cooking. I'm really glad you mentioned cooking under 250ish seems to be counter productive because I was struggling under 250. And when I did ribs keeping at 220ish there isn't alot of smoke and it just doesn't seem happy at that temperature. First I heard about this I just thought I sucked
@SmokingDadBBQ Жыл бұрын
Hope it's helped!
@wildcat59 3 жыл бұрын
Excellent video James and really looking forward to the rest of this series. Caught you on Man Cave Meals live stream and it was nice to hear you speak in that type of forum openly on many topics. Would like to see you do more of those live stream events when you come up for air after all of these cooks that you have in the works. 👍
@SmokingDadBBQ 3 жыл бұрын
thanks for tuning it, that was fun to do. hope to do it again
@debwellmes551 3 жыл бұрын
We just smoked some ribs following the hot & fast method you described. They were amazing! Thanks 😋
@SmokingDadBBQ 3 жыл бұрын
Glad you liked it!!
@penguin12902 3 жыл бұрын
Great comment regarding smokers delivering different amounts of smoke at different temperatures. I run a Backwoods, which is an insulated, reverse airflow cabinet smoker with a water pan. Because the fire box is separated from the cook chamber, lower temperatures (in that 250 range) produce awesome results on the big meats, and delivers tons of smoke flavor because the heat being delivered to the cook chamber is via air flow from the firebox, not like the Kamado which does a lot of it's cooking from radiant heat from the ceramic and direct heat from the fire below the meat. I do still find that for poultry, hot and fast can't be beat, and I do also like to run my ribs a little hotter to get better bark.
@SmokingDadBBQ 3 жыл бұрын
right on. cheers
@SpYucaipaSoCal Жыл бұрын
I cooked spareribs at 230 to 250 towards the end. And smoke ring with the slow roller was off the hook. This was on Kettle Joe. So probably was burning more fuel vs the ceramic unit. Vs the pellet grill I’ve been using previously more moist and far less drying out even with spritzing occasionally. I didn’t spritz the Kettle ribs at all.
@mycraziesthomevideos725 3 жыл бұрын
Cooked the low and slow today and they turned out ahhh-mayyyy-zing. Great rub recipe!
@SmokingDadBBQ 3 жыл бұрын
Great to hear!
@link_7164 10 ай бұрын
I love these comparison videos. And thank you for explaining your method. It allows me to assess the nature of the comparison better and decide if the results apply to me. I initially wasn’t happy that you chose the 321 method. I’d prefer cooked to doneness not time for both temps. However, your conclusions about the cleanness of the fire may outweigh that. Still, if you did a rematch I’d definitely watch.
@RRoy83 3 жыл бұрын
I’ve had my Joe for about a year now (coming from learning on a Char griller Akorn) and have been smoking around the 225 range. Have always had great results and for some reason she’s always been like setting an oven, it just locks in. This weekend after watching your videos I decided to kick her up to 275 and smoked some St Louis Ribs on Saturday and Beef Plate ribs on Sunday...Holy Crap...Absolutely an amazing change. Using your 2hours on the smoke and 1 hour wrapped, Pork ribs were the best I’ve ever made. Beef ribs were amazing as well (I mean, beef ribs always are lol) I’ll be running mine in the 250-275 range from now on.
@SmokingDadBBQ 3 жыл бұрын
kamados are so much happier at 250+
@clboo86 3 жыл бұрын
Since cooking hot and fast 275-300F, I've been a convert and have been doing all my cooks this way. Much quicker and better flavour!
@SmokingDadBBQ 3 жыл бұрын
100%
@michaelc.8510 3 жыл бұрын
Very informative video. This was only my third cook on my new Classic III but using the hot & fast method (coming from a grill 3 hours doesn't feel fast) ribs came out great. Next time I will go lighter on the rub as I felt it was starting to overpower the meat and smoke. Thanks and on to brisket!
@SmokingDadBBQ 3 жыл бұрын
Good stuff!
@adamfoster9197 3 жыл бұрын
I’ve just christened my brand new Big Joe with 3 racks of your hot and fast baby back ribs method - thanks James they turned out amazing!
@SmokingDadBBQ 3 жыл бұрын
Fantastic, congrats. Great to hear!
@HarenikGaming 2 жыл бұрын
Got my Kamado Joe Big Joe yesterday and just did hot and fast ribs on it tonight. Was a success! Thanks again for the great content, James!
@SmokingDadBBQ 2 жыл бұрын
Great job!
@ImaGorilla2000 2 жыл бұрын
Nice video. That is one of the reasons why I never wrapped my ribs. Because they taste less like they were cooked on a grill. And there is much less smoke. If you did low and slow unwrapped, you would taste more smoke than hot and fast. I enjoy your videos. Keep up the great work
@SmokingDadBBQ 2 жыл бұрын
i agree, i have since gone to the boat and the results are much better yet again - kzfaq.info/get/bejne/ocudgcVmrbmWhIk.html
@swimadamswim 2 жыл бұрын
James this was brilliant. Really invaluable and so happy I can get these ribs done quicker. Brilliant
@SmokingDadBBQ 2 жыл бұрын
thanks Adam
@mephisBRAHpheles 3 жыл бұрын
Another great video, James. Appreciate your detail at all steps of the process. Really thoughtful analysis. Hot and fast looks like a winner.
@SmokingDadBBQ 3 жыл бұрын
cheers
@Self_Empowered444 Жыл бұрын
Fantastic video man, honestly. I really appreciate your enthusiasm and the way you deliver information. Excited to see what other content you have. 👍🏼
@SmokingDadBBQ Жыл бұрын
Much appreciated!
@fullthrottle300zx Жыл бұрын
Hi James. I’m in Australia and just bought the KJ classic1. I cooked on it for the first time last night cooking beef ribs and pork ribs. I thought it was going to be difficult but watching your videos made my experience so much easier. The pork ribs were awesome but need to practice more on the beef ribs. The meat shrank a lot on the ribs and weren’t quite cooked properly but the taste was insane. Thank you for your videos they are very informative
@SmokingDadBBQ Жыл бұрын
Great to hear!
@worldstallestmidget 11 ай бұрын
I use a pellet smoker. And I have found that I smoke my ribs 2.5 -3 hours to get good smoke in them at 230-250. Then wrap them for about 2hrs or until hit 200-205 at 280 to 300. Always come out almost fall off the bone. And when you bite it pulls away clean. Almost competition style
@jonkennedy1771 2 жыл бұрын
Thanks for another great video. My first set of ribs are going on the KJ tomorrow!!
@SmokingDadBBQ 2 жыл бұрын
Hope you enjoy
@miguelsantos2545 2 жыл бұрын
Best ribs I have ever made hot and fast. 1st time using my Classic! Thanks for the video!
@SmokingDadBBQ 2 жыл бұрын
Glad you enjoyed it!
@stannichols1490 3 жыл бұрын
I'm really enjoying your videos. I appreciate the detailed explanations.
@SmokingDadBBQ 3 жыл бұрын
Thanks for watching!
@luketolley5732 2 жыл бұрын
I know lamb isn't as popular over that side of the world but a hot and fast lamb shoulder is the bees knees!!!
@SmokingDadBBQ 2 жыл бұрын
oh I like the sounds of that
@JimmyJaxJellyStax 2 жыл бұрын
low and slow baby (back) !
@SmokingDadBBQ 2 жыл бұрын
hahah heck ya
@CameronCold 3 жыл бұрын
Great comparison! I would think the higher temp gives you more maillard reaction as well. The bone pull looked nicer on the higher temp also. You've really been cranking out a lot of new content this last week!
@SmokingDadBBQ 3 жыл бұрын
Great point! LOL I did have too much saved up and needed to catch up to the nicer weather lol
@mememultiplier4966 3 жыл бұрын
Very helpful explanations.... Thank you!
@SmokingDadBBQ 3 жыл бұрын
Glad it was helpful!
@danhusband6154 3 жыл бұрын
Thanks James… I followed your instructions on the hot & fast St. Louis ribs today on my new KJ… OMG!.. in 32 years of marriage, I’ve never seen my wife eat nothing but meat for dinner… and as much as me!… outstanding
@henrykrinkle5353 3 жыл бұрын
Dan, that's a great comment! I had a similar reaction from my wife of 25 years and I have only James (and Kamado!) to thank. I've just stuck a couple of racks on for the three hour method, so here we go again!
@danhusband6154 3 жыл бұрын
@@henrykrinkle5353 trying an 18 lbs brisket next weekend…looking forward to it!
@SmokingDadBBQ 3 жыл бұрын
heck yes... another satisfied customer. Happy to help
@Leigh5330 3 жыл бұрын
Thanks for this video. It answered some questions I had. Liking the idea of the hot and fast.
@SmokingDadBBQ 3 жыл бұрын
Glad it was helpful!
@joeygreear7099 3 жыл бұрын
I do hot and fast for everything. I don’t wrap the ribs though. 3 hrs in smoke then 30 mins sauced seems to work well for me on ribs. Good to see them side by side. Keep up the great videos
@SmokingDadBBQ 3 жыл бұрын
Great tip! Cheers
@jgoree8319 3 жыл бұрын
Nice James, excellent content. Thanks for sharing.
@SmokingDadBBQ 3 жыл бұрын
Glad you enjoyed it
@berniegrunhaus3899 3 жыл бұрын
Im in awe! I swear by the 3,2,1 method and now i have to try hot and fast! Thanks for a great video
@SmokingDadBBQ 3 жыл бұрын
Thanks, cheers
@chriscaron9530 3 жыл бұрын
I have been doing the brisket low and slow also till I tried it hotter and faster and it turned out pretty good...better smoke ring
@raphealstephens7969 3 жыл бұрын
James, you’ve convinced me to purchase the Classic 3 and thanks to your videos I feel like I know how to use the grill already. It hasn’t even arrived yet 😂😂
@SmokingDadBBQ 3 жыл бұрын
Glad to help and congrats
@paulkysar6207 3 жыл бұрын
Love your comment. I am in the same boat. Feel like a kid a few day before Christmas 🙂
@IAmInLoveWithMyHorse 2 жыл бұрын
Just did the hot and fast baby backs on my Classic 1. WOW! Best ever!
@SmokingDadBBQ 2 жыл бұрын
right? so good
@kenhetro6742 2 жыл бұрын
`I think your right at the higher heat method. I used the 3-2-1 method for baby backs the other day at 225 degrees. After 2 hours in the foil, the meat hardly shrunk from the bones. When finished the meat was tough and gummy. My brother told me the ribs inside the foil should be really steaming, and at 225 degrees that is just not going to happen. I'll never do them at 225 any more, way to low for the wood to smolder, and way to low to tenderize the meat!!!
@SmokingDadBBQ Жыл бұрын
for sure!
@MadHouseBBQnyc 3 жыл бұрын
Looking forward to this for brisket!!
@SmokingDadBBQ 3 жыл бұрын
can't wait to share... i think april 1 is when it comes out
@jamiesworkshop3198 2 жыл бұрын
Very interesting results!! I just did some ribs this weekend on my drum smoker. It looks like an R2D2, so it's named R2BBQ :) Anyway, I was testing hotter and faster. I ran it around 275 to 300 for the first 2 hours with spritzes of apple juice. Then I wrapped them and did another 1.5 to 2 hours. It was late in the day, so I let them cool and put in the fridge overnight. The next day, I put them on my regular propane grill on low (with GrillGrates) and cooked them wrapped for a half hour. Then unwrapped and sauced them until they were around 165. They were some damn good ribs! Meaty, juicy, with a good bite. Next time I'm going to start the ribs on my smoker and then wrap them and toss them in the oven and maybe finish them on the grill.
@jonathanwilliams1974 Жыл бұрын
Drum smokers do really well using low and slow. I smoke my ribs around 2220-230 on my drum and wrap for the last hour. For the last step I'll sear on the grill over a hotter flame while I sauce them. They come out perfect. It sounds like all the Kamado style smokers don't perform near as well at lower temps. So if you like low/slow...seems you should avoid a Kamado.
@JeffWilhems 3 жыл бұрын
Your videos using the Kamado Joe's are awesome. This is my go to channel as I attempt to conquer the smoking of various meats. ONLY REAL PROBLEM is that since I bought my Big Joe III last May, all the staying at home stuff except trips to the meat market and grocery store has allowed me to eat waaaaaaay too much and gain about 30 lbs since then. lol Keep up the great work!
@SmokingDadBBQ 3 жыл бұрын
hahah thats the truth.... cheers
@Atlastitan-nation 3 жыл бұрын
Love your videos! Definitely plan on buying a kamado joe soon!
@SmokingDadBBQ 3 жыл бұрын
congrats on the soon to be new Joe
@RodStiffinton 2 жыл бұрын
Throughout my years of experience, 275 is the sweet spot for me. Thanks for the confirmation
@SmokingDadBBQ 2 жыл бұрын
You bet!
@jorgeazucar1884 3 жыл бұрын
Great video @smokingdadbbq! Can't wait to try this. Should I add another hour when smoking St. Louis style ribs? Great vid as always!
@SmokingDadBBQ 3 жыл бұрын
no i do them the exact same and they come out great
@tberreth33 3 жыл бұрын
Great comparison James! This Canadian who learned smoking in Texas, started on a Weber smoky mountain (bullet) and now/also have a big joe 3. With the Weber, there’s a ‘best ribs in the universe’ recipe and it’s almost like your hotter y a touch and fast but without any foil. Every time I’ve tried foil or at least with some foil but at a lower temp, they just aren’t as good as the hotter grill rib. Cheers to seeing more comparisons!
@SmokingDadBBQ 3 жыл бұрын
cheers 🍻
@marktcoleman 2 жыл бұрын
Always enjoy your videos. I grew up in Burlington (Holy Rosary & Aldershot High School) but have lived in downtown Austin TX for years and can enjoy good BBQ all the time (e.g., Franklins, Blacks,). Nice to see BBQ from the homeland.
@SmokingDadBBQ 2 жыл бұрын
Thats awesome! Was supposed to be out your way for the F1 race next weekend but the travel stuff didn't come together in time
@marktcoleman 2 жыл бұрын
@@SmokingDadBBQ That's too bad, hopefully you get down here sometime soon for a visit
@ApexLongimanus Жыл бұрын
Did the Hot&Fast. Perfect. Thanks!!!!
@gregk5728 Жыл бұрын
My experience with hot 'n fast: 1. The rub was too salty; made the ribs inedible. This should have been apparent when I was making the rub. Even used the new, modified "less salt" recipe upon closer examination is just too salty if you consider the proportion of salt. 2. The foil wrap w/ vinegar turned the ribs to mush. I was very careful to add only a spritz of vinegar; 2 tablespoons most. Temps during the smoke were a perfect 260F. I followed the directions meticulously. Quite a disappointment but lessons learned. Never wrap ribs; every time I tray to wrap ribs they turn to goo. The vinegar in this instance only exacerbated the gooiness. And never add anything to the foil wrap if you do wrap. Positives; I followed your fire building & lighting instructions and had zero problems w/ temp control during the smoke.
@royceblack3082 3 жыл бұрын
This is a great video. I have learned that cooking hotter works better for me on my kamado. I am looking forward to your video comparing brisket and pork butt using the hot and fast method. I have done this to both meats and really liked the results. Thanks again!
@SmokingDadBBQ 3 жыл бұрын
thank you. cheers
@ZillaYT 2 жыл бұрын
Reminder for me: Low and slow @ 225 F / 6 hrs, hot-and-fast @ 270 F / 3 hrs. Thanks!
@KC-uw3fq 2 жыл бұрын
I do ribs and brisket around 265°-275° by default. I get great smoke flavor and smooth texture.
@SmokingDadBBQ 2 жыл бұрын
100% a great temp on the kj
@mrhardy7660 3 жыл бұрын
Wow James you are cranking out the content... I watch you channel daily... my classic 3 is on it's way & can't wait to try your recipes
@SmokingDadBBQ 3 жыл бұрын
congratulations on the Joe. I did have some saved up content I needed to accelerate getting out as to not have snow in June videos lol
@pireina1 3 жыл бұрын
Another excellent video that again come to test the smoking profile at slow temps vs the little higher one in the Kamado joe. We definitely agree that 200-225 range does not give you that much smoking flavor than the 250-270 seems to give and to me is not that bad, I don’t like overwhelming smoking flavor either, but I am slowly building that taste. Remember I am coming from a pellet grill. Yesterday for the first time I made a Pork shoulder in the Kamado classic 3 at the 225 range with the slow roller and I did noticed a mild smoking profile, Very pleasant though . At the end all was well, was able to break and pull apart that meat with my hands with very low effort. By the way I am returning my bear claws, don’t need them. 😂 Will try ribs next and will be cooking them at 250 with the 2-1-1/2 method I am used to and will see how it goes. I don’t like the meat to fall of the bone either, that’s why I leave them in the foil until 190. I wonder at what temp you take them out of the foil. Thanks again and keep them coming.
@SmokingDadBBQ 3 жыл бұрын
thanks so much... not sure on the meat temp, i don't check anymore lol
@mickeyperre5192 3 жыл бұрын
Great content. I’ve just bought a kamado joe and this information is timely 🙂. Keep up the great work
@SmokingDadBBQ 3 жыл бұрын
Awesome! Thank you!
@scottnicholson463 3 жыл бұрын
Great video! I'm doing my first rib cook today and I going to try the fast method. I've done the 3-2-1 on a different smoker but based on your reaction I want to try the faster cook today on my joe
@SmokingDadBBQ 3 жыл бұрын
Hope you enjoy. let me know what you think
@JohnSmith-yr6je 2 жыл бұрын
What did ya think?
@sharper1094 2 жыл бұрын
Great info. Thanks for sharing
@SmokingDadBBQ 2 жыл бұрын
Thanks for watching!
@StevenAshley91 2 жыл бұрын
Good video, only gripe i have is the actual bbq or smoker or whatever its classified as... so to paraphrase what you said was.. "i put my grate down to put my charcoal on, then a tube to funnel heat, then a baffle to separate the heat, then a stand to set another grate on for the meat to sit on..." im just thinking.. its a bunch of extra steps for what seems to be no reason. And its not the persons fault so much as its the designer of the product.. that is just more work than I've ever seen with a smoker to do plain ol ribs lol
@SmokingDadBBQ 2 жыл бұрын
haha true but eventually worth it lol
@henrywolfe5714 2 жыл бұрын
Thanks James. You make me want to buy a grill like that. Maybe for Father’s Day.
@SmokingDadBBQ 2 жыл бұрын
Go for it!
@reinhardmagel3227 3 жыл бұрын
Wanted to look at this video again, since I have decided to try the hot and fast method with a rack of baby backs. Looking forward to the results.
@SmokingDadBBQ 3 жыл бұрын
You can do it!
@Rigs275 Жыл бұрын
Great video James.
@amoktimeflies 3 жыл бұрын
Love your videos have learned a lot - ‘go ahead’ and make even more!
@SmokingDadBBQ 3 жыл бұрын
Thank you! Will do!
@the1timster 3 жыл бұрын
Got stick with my Weber 1-1/2 hr rotating approximately 10 -15 at around 300-350 with home made rub. Must be missing something but never wrap until they are done and let them rest
@SmokingDadBBQ 3 жыл бұрын
don't disagree, just putting two different popular methods head to head as i get asked about these two different approaches regularly
@ZillaYT 3 жыл бұрын
Hot & fast it is, will try it today. Thanks!
@SmokingDadBBQ 3 жыл бұрын
Enjoy!
@kierangallagher5687 Жыл бұрын
This is like if Joe Pera drank a gallon of coffee and made ribs
@phillipkullen9298 3 жыл бұрын
James, I love the hot and fast method. My current challenge is quantity. Can this method work with a holding rack filled with 5 slabs?
@SmokingDadBBQ 3 жыл бұрын
i have done 5 flat... sometimes you need a touch more time for a full grill. worst case is 20-30min extra
@kevinbaeyens7753 15 күн бұрын
Dogs are getting angry at the end for not getting any
@Boy.Wonder 3 жыл бұрын
Great job! Next time, invite me over lol
@SmokingDadBBQ 3 жыл бұрын
Next time!
@diverchris6831 2 жыл бұрын
Hello James, Thank you for this and your volumes of videos that I watch and learn from. I was wondering if you have or can cook ribs without using foil. I have eliminated aluminum products in my house. Looking forward to your response and have a great night
@coffeensteak 3 жыл бұрын
I just did the 275deg 2-2.5hrs then wrap for another 1-1.5hrs until at temp. Best I’ve made
@SmokingDadBBQ 3 жыл бұрын
nice 👍
@kursk8 2 жыл бұрын
Just picked up a classic 1 for $409, can't wait to finally be able to try some ribs!
@SmokingDadBBQ 2 жыл бұрын
congrats Luke
@admranger Жыл бұрын
Going to try hot and fast later this week on my classic joe. Instead of mustard, I'm going to try Truff sauce as a binder. I'm not a fan of mustard, especially yellow mustard.
@spikelove9533 3 жыл бұрын
I don't use any foil on my low and slow ribs in my Webber kettle. Im not even sure why one would use foil in a low and slow cook. It's certainly not needed and of course if you steam something in foil it will not pick up smoke and will taste boiled cause in a since that's what your doing. Edit didn't mean to sound snoby and my statement is not true I've wrapped my ribs to hurry them along. Before when things took longer than expected, but I try not to.
@SmokingDadBBQ 3 жыл бұрын
i don't find the short 1hr in foil turns them into boiled ribs but agree longer time frame foil cooks absolutely does change the taste and texture to a boiled rib
@spikelove9533 3 жыл бұрын
@@SmokingDadBBQ I've put foil on the bottom and paper on top to hurry things along before. It seemed like to me that workerd well I had nice bark on top and got the ribs done so starving people could eat lol.
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