Great cook Chef! That sauce looks killer.... I may or may not have made sauces with preserves and chili sauce before... but the additions you made look fantastic... gonna try it here in the man cave...
@@ChefEricGephart I actually use preserves in just about all of my BBQ glazes. Lipton onion soup mix is a secret ingredient to my pot roast (passed down from grandmother) but I've never used it in a sauce for BBQ. Chili sauce adds a nice zing. So I'll definitely give it try. As always, thinks for the inspiration. I'll be making your other sauce soon. The south American one with chipotle, lime and cilantro......I may cut it in half and splash some anejo tequila in one, quick blitz in a blender and use as a quick 30 minute marinade too. Or do you think the acidic lime will start to "cook" the meat in that short time? Thoughts? Keep the ideas coming brother. We love them 🍻🔥
My wife and friends claimed this Hudson BBQ sauce is out of this world, and they are right. Chef Eric thank you for sharing this wonderful sauce. Keep the good Kamado BBQ work.
I made this but used a commercial BBQ sauce to save some prep time. WOW!! It turned out very well. Mine took about 2:15 (your mileage may vary). This recipe/method now has a permanent spot on my Big Joe playlist. Thanks Eric!!
Amazing. Followed this technique today and it worked perfectly. Wife was surprised and skeptical when I was pulling the ribs in after only 2 hours (she grew up a 3-2-1 believer), but after a taste she and I were sold. Didn't use the same glazing sauce (save that for next time) but with honey, some Stubb's hot and sweet bbq sauce and some of my rub, it was still awesome! I love how laid back this was to do.
Beautiful BB's. Love the ingredients in the Hudson sauce. Gotta try this cook. I'm in for 2 hour ribs! My favorite ribs are St. Louis cut, but I'd eat those ribs all day long.
Same. I will admit when we hit 3 hours on St. Louis ribs I thought it would be a push to get baby backs done in 2 but sire enough, they were fantastic! All the best Chef Eric
OK I tried your 3 hour St. Louis cut ribs just last week. The absolute best spare ribs I've EVER cooked! Now the 2 hour baby backs. Yet another home run! I've been doing ribs for more years than I'd like to admit, and have struck gold only about 50% of the time. The other 50% was generally undercooked, or overcooked, or wet (I was smitten with a water pan) or dry (runaway heat). Always a surprise! No surprises with these two cooks. I think my problem (let me blame my tools here) is the BGE. It's like a classic car. Looks great, has a great reputation, people recognize it as a classic. But drive it for a while and the it's just OLD. 2 zone? Nope. Add wood or charcoal? Nope. easily controlled temp? well, ok, but it takes a serious learning curve. I'm sold on your recipes and now, looking seriously to replacing the 20 year old BGE with Kamado like yours. Thanks
Can’t wait to try this! I cooked another version of your ribs (3-2-1 is way too long!) using honey and butter in the wrap, if memory serves correctly. I believe those were a 3 hour cook and might have been intended for St. Louis cuts, as my baby backs just fell apart, but tasted great! This shorter cook sounds like the ticket and I love the quick, non-cook sauce. Keep ‘em coming, Chef!
Just picked up kamado Joe for $199 at ft Carson Colorado, hey Eric, best rib recipe ever and I tried lot of them. Apricot sauce is just amazing thanks a lot. Eric dee Animal
Wicked looking ribs there. I need to try and order some of that sweet heat I couldn't find any in the UK last time I searched online. Another great video form you 👌 what about a short beef rib vid I wanna try that next.
I love this recipe! I did not have Sweet Heat rub available, so substituted with a generic rib rub. The result was still outstanding. Thanks for the recipe Chef Eric.
BEAUTIFUL looking ribs and yeah, apricot would be a nice sweet treat. Man did you EVER nail the doneness on those...absolutely perfect, once again, I'm jealous! And I'm a side/spares guy.
JUST WOW!!!!!!! I did this technique with my own choice of rub & sauce and wow! Came out great! Did this on the Joe Jr as well I had to cut it in half but aside from all that still came out great. Thank you!
Aw great call Tommy, will have to try that! This sauce has worked for my father in law for years and the kids love it. Great sauce! All the best Chef Eric
Baby back ribs were 2 for 1 at Kroger the other day, so I picked them up, thinking I'd figure out what to do with them later. I remembered watching this vid before, and started rooting around the fridge and pantry to see if I could come close to it. I ended up subbing sweet orange marmalade for the apricot preserves, and I used my own rub recipe, adding some ancho chili powder for a little extra kick. The ribs came out fantastic! My wife said they were the best I ever made. I liked the heat with the slight sweet citrus flavor. The only issue I had was the butcher paper singed and stuck to the ends of some of the ribs. I assume that's from the high sugar content of the marmalade. Still, total winner!
Great Video! Noticed your gloves when reaching into the heat when adding wood chunks and deflector plates. Are they that heat resistant and where can I get them?
I prefer these gloves over disposable. They allow for handling hot food but not grill grates. You can get them a home depot or off Amazon. This particular brand is called grease monkey. All the best Chef Eric
Thank you for the video. Seems simple enough. I live in Peru, and I just got my Kamado grill. Don’t really know where to get the rubs you are using. Is there a way to “build” your own rub that you can suggest? Same with the barbecue sauce. The brands you use are not to be found down here. Any suggestions?
I have done mine with the slo roller. And more like 4 to 5 hours at 225. That amount of time seems to get the cherrywood flavor in there better. Really want to try your sauce though. That looks very interesting.
Eric that was a fine job with the ribs! I've smoked the Saint Louie your way from your other video as we spoke about and I'm amazed how efficient the Kamado Joe cooks. I was given a nice cedar plank from my meat opps, I'm a butcher so you can imagine the cuts I can get. Have you used the cedar plank at all? Thanks for bringing us great recipes and the knowledge of our Kamado! Cheers, Brad.
Brad, I have never thought about using a plank for ribs, cool idea. I have used several types of plank for salmon and smoking cooked pasta but that's about it. As a butcher. What's your favorite off market cut? All the best Chef Eric
@@ChefEricGephart Hi Eric, My favorite steak is a Ribeye steak on the Kamado grill! Our current Price for(USDA CHoice) Ribeye is $18.99 Lb. Porterhouse is $19.99 I believe. USDA Prime , Filet $25.99 Lb. The price are just Crazy!!! we had some good prices on steaks before summer so I bought a bunch of Ribeyes and NY Strip, witch is my 2nd Favorite! I just love when I cook a steak on the Big Joe and the fat drips down on the lump charcoal and it just adds that extra flavor to your meat! I will say pork sales are definitely up being its the cheapest thing to grill. Who dosen't love Baby back ribs etc. . Well if you try the cedar plank idea can you do your awesome video. when I do it I will tell you. Cheers Eric ! Brad.
Tasty Vid!!! I think when smoking, the rest allows it to come to a temp where its edible (not too hot), but the SMOKEY taste comes through much better! Your thoughts?
Homerun. The only change, I used Blue Hog Tennessee Red mixed with Mango Chutney and a little Dijon. I have never had a better rib anywhere!!! Thank you.
Those ribs looks great chef. I don’t have sweet heat rub. I have brisket, signature and spellbound rubs. Which one of those last two rubs do you recommend?. Cheers from Mexico.
I’ve always done baby backs as it was the first style I ever bought and I’ve been intimidated with other options ever since - looking forward to trying this recipe - but I’m especially excited for the other styles….I think it’s time for me to finally branch out :)
Hi Chef Eric, do you have another option for the bbq sauce. My wife does not like hot sauces so what could I use for your sauce instead of the chili sauce? BTW were you at the Atlanta fire show this weekend. I thought I saw you there.
Are you measuring dome temp when setting for 300 degrees. I ask because I use meater probes to measure Internal temp of food and ambient temp. Dome reading is as much as 60 degrees lower. If set my dome to 300 it is really cooking at 350-360 so it took less than an hour. Probe said it was done at 201. I don't ever seem to reach the times suggested on any cook. New to kamado cooking so I am learning.
Newbie here.. can I get away with cooking two racks of ribs at the same time with this method? Or would it require more time and/or a temp adjustment? Thanks
I just started the keto diet and smoking and grilling on my kamado joe classic II has kept eating fun and interesting for me. We’ll see how much weight I can lose thanks to the Kamado Joe lol
Y’all, I just made three racks of baby backs this way today - and I’m never doing 3-2-1 ribs again! Juicy and tender, real crowd pleasers, and fast!!! Wife and mother in law agree that it was fantastic. Pair with some skillet cornbread and you’ll have happy customers.
I know. I never do low and slow for anything anymore. I bbq around 300 to 325, ribs, brisket pork shoulder, chicken, beef ribs....all turns out great and done so much faster.
The Lipton onion packet makes food taste too salty IMO. It hides the other flavors. I really like the overall recipe for the sauce though and plan to try it. I prefer a foil wrap instead of paper also. I feel it allows the ribs to retain moisture but still has bark. The timing for the cook is spot on though on my KJ Classic 1 at 300 degrees. Usually about 2 hours depending on how thick the ribs are. Great video! 😎
My family likes em where they almost “fall off the bone.” Would you recommend keeping them unwrapped and spray them with apple juice (or something else) for a bit longer or keep em wrapped a bit longer? I know it defeat the 2hr cook, but willing to go a little longer to keep the family happy.
So on me pellet grill it might take 325F to achieve the same result? I totally agree that 3-2-1 is way too long for ribs. They fall apart. I will definitely try the hotter cook
I would try 325 in the pellet or try 300 and go for a bit longer on the initial smoke before the wrap. Keep us posted with your results🤙🏾 All the best Chef Eric
Do you think this would work with no sauce? I don't care for sauce on my ribs, I was wondering if butter or Apple juice might work if you think liquid is needed.
Hi Eric! Wondering-are you a fan of dry brining? I listen to some chefs who insist it gives moisture and taste to the ribs, but it doesn’t make sense to me……
Not working for me. Sauce is good, but I am 2.35hrs in and temps are~170. I followed the setup to a T and had i5 at 300. I am fairly new to Kamado but previously cooked via ReqTec at 225 for 6hrs
Hey folks, Eric is no joke but he's telling you that he's using Cheshire Farms ribs. These ribs are the most premium money can buy. These retail for $26-30/slab. They taste great with very little seasoning at all. I still follow his advive & recipes but can't always afford Cheshire Farms.
This did not work for me. Absolute disaster. I’m at 3 hours and my ribs still aren’t even hitting 190° internal. Maybe I’m just using a much thicker rack or something
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Great cook Chef! That sauce looks killer.... I may or may not have made sauces with preserves and chili sauce before... but the additions you made look fantastic... gonna try it here in the man cave...
Lol.
Its on my radar too....... I might as well change my name to Hackey. Lol
Cheers John, I was surprised at the array of preserves available at our local food lion that dip mix makes it🔥🤙🏾
@@hicksta1 give it a go my friend 🤙🏽
@@ChefEricGephart I actually use preserves in just about all of my BBQ glazes. Lipton onion soup mix is a secret ingredient to my pot roast (passed down from grandmother) but I've never used it in a sauce for BBQ.
Chili sauce adds a nice zing. So I'll definitely give it try.
As always, thinks for the inspiration.
I'll be making your other sauce soon. The south American one with chipotle, lime and cilantro......I may cut it in half and splash some anejo tequila in one, quick blitz in a blender and use as a quick 30 minute marinade too. Or do you think the acidic lime will start to "cook" the meat in that short time?
Thoughts?
Keep the ideas coming brother. We love them 🍻🔥
@@hicksta1 sounds amazing, keep me posted 🤙🏽
Love the "baby back" ribs. Some nice looking techniques. Good video with great information !
Cheers Robert🔥
Happy Grilling
Chef Eric
Awesome Chief. Looking forward to the rest of the series. Yea Baby Back Ribs going to do this cook this week.
Nice!
Happy Grilling
Chef Eric
My wife and friends claimed this Hudson BBQ sauce is out of this world, and they are right. Chef Eric thank you for sharing this wonderful sauce. Keep the good Kamado BBQ work.
Cheers my friend
Nice work! Showed my students your Cast Iron Lava Cake from All Things BBQ. They loved it👍
Awesome, hope some of them make that fun and delicious dish🔥
All the best
Chef Eric
I love bbq and I love apricot. This recipe, for me, is a match made in heaven. Thank you Chef Eric. 👍
I made this but used a commercial BBQ sauce to save some prep time. WOW!! It turned out very well. Mine took about 2:15 (your mileage may vary). This recipe/method now has a permanent spot on my Big Joe playlist. Thanks Eric!!
Awesome, glad to hear it.
Happy Grilling my friend
Chef E
This came out perfect. This and the 3 hour St Louis recipe are spot on!
Amazing. Followed this technique today and it worked perfectly.
Wife was surprised and skeptical when I was pulling the ribs in after only 2 hours (she grew up a 3-2-1 believer), but after a taste she and I were sold.
Didn't use the same glazing sauce (save that for next time) but with honey, some Stubb's hot and sweet bbq sauce and some of my rub, it was still awesome!
I love how laid back this was to do.
Thanks for the break down of the different cuts of ribs. Good Stuff Bro, keep up the good work.
Beautiful BB's. Love the ingredients in the Hudson sauce. Gotta try this cook. I'm in for 2 hour ribs! My favorite ribs are St. Louis cut, but I'd eat those ribs all day long.
Same. I will admit when we hit 3 hours on St. Louis ribs I thought it would be a push to get baby backs done in 2 but sire enough, they were fantastic!
All the best
Chef Eric
Love it! Making them tonight for a couple of pals who come by to visit, got some pulled pork already, going to grill some wings and these ribs
OK I tried your 3 hour St. Louis cut ribs just last week. The absolute best spare ribs I've EVER cooked! Now the 2 hour baby backs. Yet another home run! I've been doing ribs for more years than I'd like to admit, and have struck gold only about 50% of the time. The other 50% was generally undercooked, or overcooked, or wet (I was smitten with a water pan) or dry (runaway heat). Always a surprise! No surprises with these two cooks. I think my problem (let me blame my tools here) is the BGE. It's like a classic car. Looks great, has a great reputation, people recognize it as a classic. But drive it for a while and the it's just OLD. 2 zone? Nope. Add wood or charcoal? Nope. easily controlled temp? well, ok, but it takes a serious learning curve. I'm sold on your recipes and now, looking seriously to replacing the 20 year old BGE with Kamado like yours. Thanks
Beautiful, gonna have to try this 👍🏻👍🏻👍🏻
Cheers my friend, keep us posted🤙🏽
All the best
Chef Eric
I have used this as my go to recipe for the last 3 months. It’s the new standard!
I’m gonna try this recipe. Looks great on those baby backs
Such a fun and delicious cook!
Happy Grilling
Chef Eric
@@ChefEricGephart Same to you 👍🏻🍺
Going to try this exact set up this week including the homemade sauce. Looks great and nice job!
Awesome, keep us posted Kyle!
All the best
Chef Eric
I think im gonna try these ribs tomorrow . Great video and even better recepi .
Can’t wait to try this! I cooked another version of your ribs (3-2-1 is way too long!) using honey and butter in the wrap, if memory serves correctly. I believe those were a 3 hour cook and might have been intended for St. Louis cuts, as my baby backs just fell apart, but tasted great! This shorter cook sounds like the ticket and I love the quick, non-cook sauce. Keep ‘em coming, Chef!
Cheers Todd.
Ua those baby backs cook quicker than the St. Louis for sure!
All the best
Chef Eric
Just picked up kamado Joe for $199 at ft Carson Colorado, hey Eric, best rib recipe ever and I tried lot of them. Apricot sauce is just amazing thanks a lot. Eric dee Animal
Great lookin ribs and video! Haven't tried a homemade rub or sauce. This might be a few good ones though! 😎
Just made this recipe. Sauce was fantastic!
Wicked looking ribs there. I need to try and order some of that sweet heat I couldn't find any in the UK last time I searched online. Another great video form you 👌 what about a short beef rib vid I wanna try that next.
Short rib video is on the way my friend!
All the best
Chef Eric
@@ChefEricGephart 👌looking out for it
I just tried this: the best ribs I ever had! That Hudson sauce is the bomb.
I love this recipe! I did not have Sweet Heat rub available, so substituted with a generic rib rub. The result was still outstanding. Thanks for the recipe Chef Eric.
🔥🔥🔥
Love your recipes on this channel. Looks great and can't wait to try it.
Awsome. Will forsure try this recipe 🍻
Awesome Peter, keep us posted.
All the best
Chef Eric
Fantastic! Tried this for a dinner party tonight, big success. Thanks for another great video!!
That Lipton onion packet reminds me of my childhood. That was my mom's secret ingredient in everything!
Same, it's great for this quick sauce 🔥
especially in sour cream for killer onion dip on chips and veggies
@@irishpirate6779 💯🤤
BEAUTIFUL looking ribs and yeah, apricot would be a nice sweet treat. Man did you EVER nail the doneness on those...absolutely perfect, once again, I'm jealous! And I'm a side/spares guy.
I get it, I'm a st. Louis guy myself but that 2 hour time mark is tough to beat🤣🤙🏾
All the best
Chef Eric
JUST WOW!!!!!!! I did this technique with my own choice of rub & sauce and wow! Came out great! Did this on the Joe Jr as well I had to cut it in half but aside from all that still came out great. Thank you!
Looks delicious! Still waiting on a good ol fashioned brisket video! Been cooking those hot and fast in the Kamado, love how the big joe handles that
He has a brisket video from around 3 or 4 years ago. It's an out of the ordinary method but crazy good.
You should be able to search for it.
Thank you chef Eric for another great cook. Can’t wait to try it. Ribs looked amazing! 👍🏼👍🏼👍🏼
Loved the video, Chef! Question for you, what gloves are you rocking in this video? Thanks!
Great recipe. I get tired of the 3-2-1 when I need them quick. I like this recipe and will use it next time. Keep smoking!
That looks mighty tasty! Now I’m really curious to try that sauce with the Lipton seasoning in it! It’s great in burgers too! 🔥😋🙌
Aw great call Tommy, will have to try that! This sauce has worked for my father in law for years and the kids love it. Great sauce!
All the best
Chef Eric
Baby back ribs were 2 for 1 at Kroger the other day, so I picked them up, thinking I'd figure out what to do with them later.
I remembered watching this vid before, and started rooting around the fridge and pantry to see if I could come close to it. I ended up subbing sweet orange marmalade for the apricot preserves, and I used my own rub recipe, adding some ancho chili powder for a little extra kick.
The ribs came out fantastic! My wife said they were the best I ever made. I liked the heat with the slight sweet citrus flavor. The only issue I had was the butcher paper singed and stuck to the ends of some of the ribs. I assume that's from the high sugar content of the marmalade. Still, total winner!
I tried the 2-hour recipe and it worked out fine! From now on this is my way of cooking babybacks! 👍🏻👍🏻
Chef Eric, made this over the weekend and it was very good and a “keeper” with the family. Thanks for sharing!!
Luvin’ it Eric! What might you do differently if you were using a Slo Roller?
Hi Chef, I’m inspired. Running your technique now!
Great Video! Noticed your gloves when reaching into the heat when adding wood chunks and deflector plates. Are they that heat resistant and where can I get them?
I prefer these gloves over disposable. They allow for handling hot food but not grill grates. You can get them a home depot or off Amazon. This particular brand is called grease monkey.
All the best
Chef Eric
Thank you for the video. Seems simple enough. I live in Peru, and I just got my Kamado grill. Don’t really know where to get the rubs you are using. Is there a way to “build” your own rub that you can suggest? Same with the barbecue sauce. The brands you use are not to be found down here. Any suggestions?
Eric you nailed it again!! Can’t wait to try this!
I have done mine with the slo roller. And more like 4 to 5 hours at 225. That amount of time seems to get the cherrywood flavor in there better. Really want to try your sauce though. That looks very interesting.
Eric that was a fine job with the ribs! I've smoked the Saint Louie your way from your other video as we spoke about and I'm amazed how efficient the Kamado Joe cooks.
I was given a nice cedar plank from my meat opps, I'm a butcher so you can imagine the cuts I can get. Have you used the cedar plank at all? Thanks for bringing us great recipes and the knowledge of our Kamado!
Cheers,
Brad.
Brad, I have never thought about using a plank for ribs, cool idea. I have used several types of plank for salmon and smoking cooked pasta but that's about it.
As a butcher. What's your favorite off market cut?
All the best
Chef Eric
@@ChefEricGephart Hi Eric,
My favorite steak is a Ribeye steak on the Kamado grill!
Our current Price for(USDA CHoice) Ribeye is $18.99 Lb.
Porterhouse is $19.99 I believe.
USDA Prime , Filet $25.99 Lb.
The price are just Crazy!!!
we had some good prices on steaks before summer so I bought a bunch of Ribeyes and NY Strip, witch is my 2nd Favorite! I just love when I cook a steak on the Big Joe and the fat drips down on the lump charcoal and it just adds that extra flavor to your meat!
I will say pork sales are definitely up being its the cheapest thing to grill. Who dosen't love Baby back ribs etc. .
Well if you try the cedar plank idea can you do your awesome video.
when I do it I will tell you.
Cheers Eric !
Brad.
Tasty Vid!!! I think when smoking, the rest allows it to come to a temp where its edible (not too hot), but the SMOKEY taste comes through much better! Your thoughts?
Tried it and awesome , Thanks
Homerun. The only change, I used Blue Hog Tennessee Red mixed with Mango Chutney and a little Dijon. I have never had a better rib anywhere!!! Thank you.
Those ribs looks great chef. I don’t have sweet heat rub. I have brisket, signature and spellbound rubs. Which one of those last two rubs do you recommend?. Cheers from Mexico.
Hola Francisco!
I would go brisket and Spellbound. Great options there🤙🏾
All the best
Chef Eric
Great recipe, thanks
When you put the ribs back on for the 2nd hour, do you start timing after the Joe recovers to 300?
I’ve always done baby backs as it was the first style I ever bought and I’ve been intimidated with other options ever since - looking forward to trying this recipe - but I’m especially excited for the other styles….I think it’s time for me to finally branch out :)
Love it, keep us posted on your rib journey 🎯🤙🏽
Chef Eric
Ribs have pretty much doubled in price over the last few months. I like ribs but not at these prices
You need to watch his video for St Louis ribs - delicious and FOOLPROOF!
You often score meat to allow more seasoning to penetrate. Would yo do this with ribs? Doing this recipe this weekend.
Thanks for the video. Is it ok to not wrap the ribs though?
Hi Chef Eric, do you have another option for the bbq sauce. My wife does not like hot sauces so what could I use for your sauce instead of the chili sauce? BTW were you at the Atlanta fire show this weekend. I thought I saw you there.
Are you measuring dome temp when setting for 300 degrees. I ask because I use meater probes to measure Internal temp of food and ambient temp. Dome reading is as much as 60 degrees lower. If set my dome to 300 it is really cooking at 350-360 so it took less than an hour. Probe said it was done at 201. I don't ever seem to reach the times suggested on any cook. New to kamado cooking so I am learning.
Newbie here.. can I get away with cooking two racks of ribs at the same time with this method? Or would it require more time and/or a temp adjustment? Thanks
I just started the keto diet and smoking and grilling on my kamado joe classic II has kept eating fun and interesting for me. We’ll see how much weight I can lose thanks to the Kamado Joe lol
Awesome! Keep us posted and let me know if I can be a resource to you!
All the best
Chef Eric
What adjustments for spare ribs?
Y’all, I just made three racks of baby backs this way today - and I’m never doing 3-2-1 ribs again! Juicy and tender, real crowd pleasers, and fast!!! Wife and mother in law agree that it was fantastic. Pair with some skillet cornbread and you’ll have happy customers.
I know. I never do low and slow for anything anymore. I bbq around 300 to 325, ribs, brisket pork shoulder, chicken, beef ribs....all turns out great and done so much faster.
I noticed in the video when making the Hudson sauce you didn’t use Molasses - yet the recipe down below calls for it. If so, can I use honey instead ?
The Lipton onion packet makes food taste too salty IMO. It hides the other flavors. I really like the overall recipe for the sauce though and plan to try it. I prefer a foil wrap instead of paper also. I feel it allows the ribs to retain moisture but still has bark. The timing for the cook is spot on though on my KJ Classic 1 at 300 degrees. Usually about 2 hours depending on how thick the ribs are. Great video! 😎
Great video Chef, need to try this out ASAP. Could you wrap using foil as often hard to find butchers paper?
You can use foil just watch caramelization. That foil transfers heat a lot faster than the paper
@@ChefEricGephart Thanks Chef
YES! The molasses in the sauce ingredient list…did I miss it being added or was it done off camera?
Not sure but it's a part of the recipe🤙🏽
All the best
Chef Eric
I’ve got a KJ on the way, definitely will be doing this cook!
Gotta try this!
Definitely doing this next week for dinner! Great job Chef. 🤙🏻
Baby back ribs every time!
Bon Appétit.
Thank you
Good video! Now if you can come up with a good 2 hour brisket video! I’m a life long fain
My family likes em where they almost “fall off the bone.” Would you recommend keeping them unwrapped and spray them with apple juice (or something else) for a bit longer or keep em wrapped a bit longer? I know it defeat the 2hr cook, but willing to go a little longer to keep the family happy.
Yes just go longer wrapped
What type of gloves are those?
How much red wine vinegar?
Eric I'd love to make these in a Kamado Joe, but they are unobtanium this year. I'd eat the heck out of the Baby Backs or the St. Louie's.
I know, I know. Demand has been crazy but production is ramped up now to match. Love the "unobtanium" reference🤙🏽
Happy Grilling
Chef Eric
How crazy is this I have four racks of baby back‘s I bought today before I seen the video I guess I know what I’m doing tomorrow eating ribs
Nice Roger!
Keep us posted and have fun my friend 🤙🏽
Happy Grilling
Chef Eric
So on me pellet grill it might take 325F to achieve the same result? I totally agree that 3-2-1 is way too long for ribs. They fall apart. I will definitely try the hotter cook
I would try 325 in the pellet or try 300 and go for a bit longer on the initial smoke before the wrap.
Keep us posted with your results🤙🏾
All the best
Chef Eric
Instead of using the butcher paper. Can I use the method you use for three hour spare ribs? W aluminum foil, butter, rub, honey, and Dijon?
I’m at the two hour mark and my rack isn’t done. Mine is a pretty big almost 4lb rack though 😕
Do you think this would work with no sauce? I don't care for sauce on my ribs, I was wondering if butter or Apple juice might work if you think liquid is needed.
Hi Eric! Wondering-are you a fan of dry brining? I listen to some chefs who insist it gives moisture and taste to the ribs, but it doesn’t make sense to me……
Not working for me. Sauce is good, but I am 2.35hrs in and temps are~170. I followed the setup to a T and had i5 at 300. I am fairly new to Kamado but previously cooked via ReqTec at 225 for 6hrs
Hey folks, Eric is no joke but he's telling you that he's using Cheshire Farms ribs. These ribs are the most premium money can buy. These retail for $26-30/slab. They taste great with very little seasoning at all. I still follow his advive & recipes but can't always afford Cheshire Farms.
This way works great with Aussie hog ribs ours tend to be smaller then the US versions ….
I tried them today, good flavor. But it took 3 hours not 2 to cook, all at 300-325.
Dadgum good 👍
Why butcher paper instead of foil?
Trying this today, going to do 3 racks. I will report back....
the best ribs I have ever made. Ended up making 3 racks.
I appreciate you, wannt be youtube friends?
Thanks for watching, I think
This did not work for me. Absolute disaster. I’m at 3 hours and my ribs still aren’t even hitting 190° internal. Maybe I’m just using a much thicker rack or something
I’m a no sauce guy
I can appreciate that. Maybe take the ribs a bit longer over the smoke before wrapping to finish if going sauce free.
All the best
Chef Eric
Kamado Joe warranty policy and customer service sucks! Kamado Joe customer service reps are trained to deny warranty claims.