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Yes!

Yeah, I’m sure you could. If that was the case I would make the initial slices of raw meat smaller in diameter so it cooks more evenly. But it’d be fine even if you didn’t. Just make sure to crisp up under hot broiler for a few minutes until sizzling to get the pork belly to the perfect texture.

Thanks for watching! They’re regular pizza stones and they can handle high heat.

@@embersonlybbq1 do you have a link to the gloves I should get for handling food? I ordered the heat resistant ones from Kamado but I’ve see many videos using some black latex looking ones on top of white fabric gloves. I don’t know where to buy those.

It doesn’t let me link but it you search white cotton bbq glove liners and black nitrile food gloves, you’re good to go! Just put the black gloves over the white gloves and you’re good. Can throw the black ones away after each use. Keep the white ones, they’ll stay clean.

@@embersonlybbq1 thank you. I just did that and found them on Amazon and placed the order right away.

@beatrizsandoval4395 outstanding! Let me know how your first cook goes.

You are going to love it! You have my RUclips guarantee.

So good!

No silly questions! No need to add more wood, you’ll get great smoke from those chunks and same time for 1 rack of 4. Good luck! Let me know how they turn out.

Thanks! I'll let you know for sure. I'm psyched!

Man, the ribs were fantastic! Best I've ever made and the family loved them too. If anything, they were a bit too tender/falling off the bone for my taste. If I eliminate the apple cider, I assume I'll still get the flavor and tenderness, but just slightly firmer meat? I like to be able to tug a little bit off the bone, myself. But other than that, this recipe is simple, easy and produces great results. Thanks for posting!

@stevenjohnson2723 so happy to hear that! Yes, if you want more bite to them, swap apple juice for apple cider vinegar as the protein will break down less and you can take some time off any step. Start with 30 min reduction at a time until you get to texture you want. I love ribs on the KJ, crazy delicious!

Thanks so much! Let me know if you have any questions. Cheers

Thanks for the kind words! Let me know if you have any questions about the grill, happy to answer them for you. I learned a ton from RUclips when I first got mine.

Just out here living in the moment, cheers!

@@embersonlybbq1 #teamred 🔥🍻

Love it!

@@embersonlybbq1 will follow you on insta as well

Here to share, enjoy!

Thank you!

Thank you very much! We like it nice and easy over here.

Let’s go!

Thank you very much!

It makes no difference between 1-4 hours because the meat will never overcook at the sous vide temperature.

It was phenomenal

Thank you so much!

Thank you!

Not really

Thank you!

Thanks so much!

I don’t totally remember but probably 30 minutes or so

Do it!

@@embersonlybbq1 I did. same thing but no pickles

What a country. You get inspired to get a Cuban sandwich and then you get to eat one. Land of opportunity.

Thank you! It was great.

Yes!

I mean it did only come out an hour ago

Thanks for the kind words!

Yeah buddy! I’m not a great roller. Failed that class in high school

That sounds delicious, and thank you. What sort of time and temp are you doing?

@@embersonlybbq1 The temperature was about 600 f and the time was about five minutes. I have a classic Joe 1, do not have the DoJoe, so I used pizza stone. Interestingly, I had a pizza cook off with hubby who cooked one in our Clementi pizza oven at the same time. We both decided the Jo pizza was best.

I love it. Thin crust is definitely the way to go on this thing. I did try a deep dish in a cast iron a while back but I couldn’t nail the timing yet.

@@embersonlybbq1 It’s great fun trying. Thanks again for your videos. I’ve only had my Joe for two months and I’m getting better all the time. It’s an obsession now. 😄

@helenneal2609 the Jr. is such a phenomenal grill. Cheers!

Thank you!

Thanks so much! In the beginning I went hot and thin, like 900-1000 degrees but kept running into burnt crusts bc I wasn’t thin enough on the dough or the toppings. Eventually started nailing the Neapolitan pies at 700-800 but I kept wanted more cheese, sauce and toppings so I’ve been messing around with longer lower temp cooks. Definitely feels like driving a Ferrari 40 mph but I’ve been happy with the consistency 😂

Thanks so much!

Haha, I love it! Let me know what you think of the recipe after you make it.

You got it!

WOW Odedi!!! This looks so delicious!!!

@SE-or8nd thank you!

Thank you very much!

Thank you for the kind words!