Smoking Dad that is the perfect bbq cook now matter what time of year. The color on those ribs was really nice. Pork Panko? never heard of it. Great Job.
i finally found a new Kamado 3 Big Joe at a store bout 50 miles from me. i didn't hesitate to purchase it. no others available within 200 miles from me. was lucky to get this one. so far just grilled a steak. GREAT TASTE. been playin with the i Kamand some. trouble at first. decided i need to replace my 10 yr old router for me to connect. piece of cake from here on out.
Looooove the two grills fired up all at once!!!! Pure bbq awesomeness!! These ribs look fantastic and that Mac and cheese is calling our “eat me maddie and Kiki!!!!!!” 😂👏🔥🤤
hey James this is a really great video and I really appreciate you taking the time to show how to use that slow roller to get that temperature and smoke just right. I'm going to try this with some ribs.
I've had my KJ Classic II for almost a year. Doing baby backs for the first time this weekend. Great video and helpful tips. I hope mine come out like yours did. They looked awesome and now getting really excited to getting my ribs on this weekend.
Jaymcq65 fantastic, enjoy. Appreciate you watching, commenting and subscribing. PS - I’ve noticed in the summer you can reduce the time in the foil to 50min to keep them from getting over done / too fall off the bone
Thanks so much Brent. It is that easy, don't know why I used to stress so much about ribs. Yes exactly, 2hrs bone down in smoke, spray as needed. 1 hour in foil upside down with some juice or vinegar, then sauce
Perfect combination of summer foods James! That Mac and cheese looks awesome and hey ribs are always good. Funny thing is I’m making the same thing more or less. Really good walkthrough and man they looked delicious!
Awesome video! All your videos are amazing. I bought a kamado Joe big Joe 2 a year and a half ago. I love it. I want to sell it just so I can get the big Joe 3 with the slow roller. I am purchasing a pellet grill in 2 weeks as well just for fun and ease of use but I know its not going to compare to a kamado Joe. So much more fun when you got lump charcoal involved. I love the Big Block and I also use Fogo and Jealous Devil. To light my coals I use the grill gun from grillblazer.....best thing ever so look into that. Who built your table as I would love to have a similar setup it is sweet? I wish the big Joe came in blue. Looking forward to your next cook
Love it! Thanks for all the tips and the taste test at the end, lol. Makes me wanna go cook some right now. All your videos Ive watched so far are great! Hey James, what size Kamado's are those two you are cooking on? I've got an old, old, red 18" Kamado that I love, but i'm gonna upgrade to a 24" soon. Really love that slow roller, thats the trick for sure.
Hey man. All your videos are awesome. I wonder how making fresh flour or corn tortillas might come out on the DoJoe? Just a thought. Carne asada with some corn on the cob
The ribs look like the perfect consistency, well done! 👍🏼 Would be great if you could add a note in your videos with the temperature in Celsius for those that live and cook in other parts of the world... If it's not too much of a hassle. I really appreciate your videos.. Keep them coming 😁
Love those giant fire starters you've been using. What brand are those? Between those and your torch you seem to be getting a much bigger initial burn than I'm able to get with a tubleweed and a lighter.
Brent Mathews thanks Brent. So glad I am done the boxes and boxes of tumble weed I bought. They don’t light very well for me either. These are Dickson BBQ brand as KJ fire starters were sold out but both work really well
Looks awesome! I've watched quite a few of your videos now, but haven't seen any where you explain how you shut everything down after a cook. Do you just close all the vents and walk away, or is there something special you need to do? My Joe Classic II will be here in TWO days! I'm SO excited! - Sharon
sreihart congratulations on the new joe. I can make a video but so you don’t have to wait I close the bottom vet first, then the dome and lastly the vent cap. If you do it the opposite way you get air pressure and potentially a fire ball burp out the bottom.
@@SmokingDadBBQ Another question regarding the shutdown, I assume to to lack of oxygen puts the fire out and any unburned charcoal can be reused. However, for a faster cool down I assumed remaining can be taken out (in the basket) and dipped in a water bucket. Any drawbacks? Using this procedure does it wreck the unburnt charcoal? Thanks for your videos, they have been very informative. I have a Classic 3 on order and look forward to putting it to use.
These ribs look fantastic! I've been making ribs for years on various smokers but have always cooked at 225 until the rib bones start to protrude. The result has always been good, but I struggle with getting consistent "doneness" and predicting how long the cook will take. I've gone from ~4hours to nearly 8 at this temp and sometimes over, sometimes under cook. How do you determine how long to cook your ribs? Do you always go with 270 for 2 hours uncovered and 1 hour wrapped in foil (regardless of how meaty the ribs are)? I tend to source ribs from Costco and find their ribs are super meaty (upwards of twice as much meat compared to what I can find at local supermarkets) so I'm not sure if 3 hours at 270 will be enough. Hoping to hear your thoughts. Keep making awesome videos! I've learned so much from them in the relatively short time I've had my Kamado Joe Classic III.
thanks Michael. I only buy from Costco for ribs so I am using the same monster meat lol. if anything sometimes 3 hours is too much at 270 you may need to adjust down the foil to 45-50min if they are coming out over done
James that looks good. I’ve had a KJ for 4 years. About to upgrade to twin stand alone 2’s. By watching your cook at looks as if you have two different divide and conquer cooking racks? Looked as if the KJ you cooked ribs on had a 3 tier while the other had a 2 tier? Asking for future reference. Excellent cook. Made me hungry
Hi James - thanks for this video. would you mind sharing what type of rub you are using, or the types of spices you are looking for the in an ideal rub?
Love this recipe and technique. The bark on the ribs tasted so good! My meat literally "fell off the bone." But if I would rather have ribs a little less done so that the meat would cling to the bone and leave a bite mark after each bite, what would you suggest? Reducing the cooking time in one of these two steps OR reducing the heat?
awesome. reduce the time in foil by 15min until you find your perfect doneness. also can check your dome temp to make sure it’s not accidentally hotter than you think
I made both the ribs and the mac & cheese (cooked in the oven since I only have one KJ and the ribs covered the entire grill surface) and they turned out as good as you described they would. The whole family was impressed. Being new to the Kamado, I'm looking for your opinion. I've been having problems keeping the temps steady when cooking low and slow and have a theory. The Kamado was good at a nice steady 280ish for the first two hours but when I got into the third hour with the ribs wrapped, the temperature spiked to around 360 degrees, stayed well above 300 degrees for about 15 minutes and I literally had to close both the bottom and top shut down the airflow (and killed the fire I assume) to get it back into range. My theory is that I had both some large chunks and many small chunks (I've been using a unnamed lump brand that rhymes with howboy which isn't very consistent) and the a few of the large chunks really took off during hour three. I also had a chunk of hickory in the middle of the bottom of the pile and maybe that finally caught in hour three because it was buried too deep. Another data point is that to hold a steady 275 degrees, my bottom vent is one finger open and the top is halfway between closed and the first mark. My KJ Classic lower lid gasket (the new weave style) was torn during shipping and a new one is on backorder so I'm wondering if it's letting air in. I guess I could perform a smoke check to see if it's drawing air in at that damage gasked spot. Thoughts? I saw your lump comparison yesterday and think I want to give Jealous Devil a try to see if the mix of large and small lump causes variable temps.
so glad the ribs turned out great. and don’t worry you will master all these things. it sounds like to much charcoal which is harder to control runaway fires. try using less next time to see if that helps
How do you clean the SloRoller without damaging it? If there is some old dripped fat on it, than it will burn in the next cook. That creates the 'wrong' smoke, so I want it off the SloRoller, but I don't want to damage it with a metal scraper or something like that. I have my KJC3 for just a few months and you have helped me a lot already to boost my know how about it, thank you for that! Greetings from the Netherlands!
Hi James, new barbecuer here. I love your videos and recently started smoking meats using your instructions! Thank you for your dedication. Yesterday I tried adding the mayo on the back of my ribs as you did in this video, but when unwrapping after an hour in 275F, the mayo appears to have sit there, collected, barely melted off or into the meat. How did it come out when you applied the mayo? Anything I should consider? During prep, I removed the 1 layer of silver skin and now I'm doubting I removed any additional silver skin (if there was any).
Watched this and cooked some Baby back ribs today! I just moved to a cooler climate and am having trouble getting my grill warm enough. It likes to run 20-30 degrees cooler. I would have thought the kamado Joe wouldn’t be that far off with the thick ceramics
have you checked / calibrated your gauges in a while? I have a video coming out next week comparing vent settings i recorded at two temps in the summer vs. snow
Is a temperature probe not used for smoking ribs like you do for brisket? How can you tell when it’s done or is the 3 hour cook time usually spot on regardless of the cut? Thanks!
You’re looking to be able to hold them vertically without breaking but also be tender to the bite. This method if anything needs less time in foil for very thin ribs
Hey James, when you were preparing your ribs, you cut off the ends. Did you do anything with those? Would love to know. Ribs will be the first thing I cook on my KJC3 next week. In the meantime I’ll be watching all your videos!
Oh buddy! This needs an update on the mac and cheese with full recipe and prep-- there are so many types. Cast iron instead of a pan maybe with some strip steak addition.... Sarah can help!
Haha back in the archives are we lol? This Mac and cheese was more recently part of the brisket leftover recipes - ruclips.net/video/708K9jmSMvQ/видео.html
Just bought a slo roller and plan to make spareribs for 9 adults on Saturday on my Classic II. Any tips? Will 4 full racks fit? Still 2/1/10 for the timing?
Finally smoked my first ceramic grill pork back ribs yesterday on my new-to-me big Joe. I figured if there’s so much humidity in my grill the vents leak there’s no point in spritzing or wrapping. I also figured that if I don’t need to remove the membrane from my stick burner ribs, it’ll certainly crisp up on the ceramic grill. Rub was a light dusting of coarse SPG followed by a light dusting of a sweet rub. Mine were done at about the 3 hr mark, dome temp of 275*, and I’ve never gotten better bark. I just glazed the top with some straight out the bottle Rufus Teague whiskey maple and they were some of the best pork back ribs I’ve ever cooked.
@@SmokingDadBBQ don’t know if I’d call em amazing but I was very pleasantly surprised. Called my buddy who’s been cooking on his Primo Kamado for quite a while. He wasn’t surprised one bit when I told him about my no wrap KJ ribs and how good they were. He’s told me before how he never wraps ribs on his Primo, but always does if using his pellet grill because of the air movement from the fan.
Newby at Kamado cooking, Day before yesterday I tried cooking ribs it was an epic fail! I couldn’t get the temperature to stabilize down to 270 f the heat roared up to 400f and it was over two hours before I got it near 300f. Then it just kept creeping up and down no matter how much I shut or adjusted the vents. I’m guessing I may have had just a bit too much charcoal or the wrong charcoal I was using that Devil brand which they said burns really hot. The most puzzling thing was that I didn’t even get a hint of smoke flavor with three small chunks of post oak. Back to the drawing board, I’ll try again, if that fails I may have to looking into one of those temperature thermometers with a blower to control the heat. Have a great day James!
oh no. check out the fire build section in this one if you haven’t already as that will fix your temp control problems - ruclips.net/video/x3nvkwmwuFw/видео.html
best way to make ribs, almost fool proof. One quick question after you get all the gear in the grill and put the meat it drops down to about 200 F . How long does should it take for the temperature to get to 270?
Usually shoot for 275. Still a KJ neophyte. Occasionally when I try to spray the temp in the accelerates on a I close the lid again. Is there a method to mitigate the yoyo up?
good question Dave. try closing the bottom door before opening the dome for a minute to slow the fire. leave it closed when open and when you close it again for a moment before putting it back to where you had it
Trying your rib method & I put on a temperature probe at the grate and when the dome temp is 270 the grate temp is around 320. Which thermometer should I be using?
Brisket - No binder, just salt and pepper Pork - I like mustard and a rub (roasts or ribs) Steak - I like hot sauce (like Truff or Buffalo) I no longer use much else (like olive oil or duck fat spray)
I am trying to decide what size KJ I want to buy. How many racks of ribs can you cook on the classic? Can you put 2 more racks grill expander ? Thank you
Great ty for the quick reply. I probably would almost never have to cook more than 5 racks, is there any other limitation to the classic that I should be concerned about ? Great videos, learning a lot watching.
hey Danny. I like it but don’t use it often other than when I want to save some time getting the fire going. it doesn’t do as well on larger coals starting the fire as small to medium pieces and since I use larger coals I often use a map torch to get a fire stared before using the lighter to spread it around
@@SmokingDadBBQ Could you do a soap stone Vs iron plate video? I'm curious why one might be better than the other. Also, you should paint a white maple leaf on the side of the KJ. My wife and I really enjoy your videos. Just received the wings basket and gave it a try. Turned out fantastic!
Smoking Dad BBQ Hi, please let me know when you have got it right, I can get sweet baby rays bbq sauce over here in England, but can’t get many rubs, and being new to this, I wouldn’t know what rubs to use. Thank You for your reply, much appreciated.
Bob Turner my normal rub is to season with diamond kosher crystal salt the day before then hit it with a rub with no salt. About 30% black pepper 20% garlic 10% onion 10% celery seed 20% smoked paprika and 10% cyan
Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside. In a large pot, melt butter over medium heat and add four. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar and Gruyere until melted. stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.
I’ve got to ask about the meater probe. I’m considering buying one, but the reviews are all over the place. Does it have connectivity issues or not? A LOT of people says it drops the signal all the time when it’s inside a thick bodied smoker like the Kamado. What’s your take on it. I’m considering the Meater Plus.
I think a lot of people miss understand how it works and the difference between the models. The probe connects to a base, and the base connects to your phone. both must have line of sight to one another. you add outside walls, the kamado, different levels etc. its easy to fall outside of signal range even with the 165ft model. In my house, i can use it in almost every room but its not a huge house. This can be solved by installing the MEATER app on and old/spare device that you just leave within range of the base. This will update to the cloud and then you can see that on your primary phone anywhere no problem. What I think most are expecting / wanting is the Meater block which doesn't need the spare device as it has the WiFi repeater built in. Probe - base - wifi - cloud - phone anywhere all in one unit. I love it, but its true you have to know how it works and what to do to solve the issue if you're expecting to plug in a probe and leave the property
lol i get to used to autocorrect which my editing software doesn't have and occasionally make dumb mistakes like this that can't be corrected after the fact to live on as a reminder for the rest of time lol
I usually go for 270-ish as well, but was gonna try 225 for the next cook (4 ribs on Classic 3 this weekend). What made you decide to go for 270 on your cook? Also what's your opinion on spatchcock vs whole chicken using the Sloroller? I wanna do 2 this weekend which might not fit when spatchcocked.
Thanks Guido. I used to do my ribs at 225 and then I went to a couple of rib competitions and looked at all the pits of the teams that won... they were all 272 lol to that became my new temp. But the 3:2:1 method didn't work at that range so we started tweaking our times until landing on this method which has been turning out the best ribs we've ever made. I have a video on the Rotisserie vs. Spatchcock ... i can get two birds on my grid extender so you won't have a problem. I like to use the SloRoller and aim for 475 keeping under the 500f maximum, install my grids on the second tier of the D&C and use my grid extender to be higher in the dome but not as high as the third level would push it. I spray with butter or duck fat spray and the skin comes out deep fried. Its amazing, our favorite way for sure
@@SmokingDadBBQ Thanks for that, guess I won't even try 225 then. I usually do the 3-2-1 ratio but then shortened to around 5 hours instead of 6. Will consider the grid extender, but probably won't be getting one before Saturday. Watched John Setzler's video on Sloroller Roasted Chicken which looked really good too, so will give that a shot. You seen that? Interested to know how that would compare to the spatchcock or joetisseri ones. Thanks, keep up the good work! Really enjoy your content.
Thanks Gavin, yes same process. Heat deflectors installed on the x-ring accessory so that there is some air gap for heat to escape the firebox and then your grids on the top of the divide and conquer. As its gotten warmer, I have dialed down the temp to about 260f and trimmed a few min off the foil wrap to preserve bite through doneness vs. fall off the bone
Phil Biha great question. Several deleted eyebrows and arm hairs later burping is a real thing... but this doesn’t happen below 500f so I don’t bother with low and slow cooks
@@SmokingDadBBQ while I have your ear, what would be your 1st cook on Kamado Joe Classic II? Boston Butt, Brisket, Chicken ?? I did first burn yesterday and itching to cook something.
@@SmokingDadBBQ thank you. I have the JoeTisserie wrapped up under xmas tree and looking forward to using and also looking forward watching your Keto friendly videos.
hahaha sorry for the smell tease... but when it hits you it is so amazing the words keep leaking out and then I remember its not really useful information for a video lol
Ribs and Mac & Cheese - can't beat that combo. That Mac & Cheese is the comfort food we all need in our life right now!
Thanks so much, I guess that's why its called comfort food lol
OMG that mac and cheese bubbling!! I could watch that all day! Love the combo! Perfect pair I'd say!
Thanks so much. Now I know what its called comfort food lol
Smoking Dad that is the perfect bbq cook now matter what time of year. The color on those ribs was really nice. Pork Panko? never heard of it. Great Job.
Thanks so much
Mac and cheese......compliments form the Netherlands!!
Thanks 🙏
i finally found a new Kamado 3 Big Joe at a store bout 50 miles from me. i didn't hesitate to purchase it. no others available within 200 miles from me. was lucky to get this one. so far just grilled a steak. GREAT TASTE. been playin with the i Kamand some. trouble at first. decided i need to replace my 10 yr old router for me to connect. piece of cake from here on out.
Very nice! congratulations
Those ribs looked perfect and great job on the mac and cheese! Nice cook James!
Thanks 👍
Never had that combination before but it sure looked good, I tried to imagine the smell that looked that awesome.
I am getting hungry again thinking about it lol
Great job bud! You really have the kamado figured out!
Lol thanks so much ... love me some comfort food these days
I love real mac&cheese! Those ribs looked amazing too James👍
thanks so much
I love all of your videos... you have changed my mind definitely going with a joe kamado soon
congrats on the soon to be Kamado
Looooove the two grills fired up all at once!!!! Pure bbq awesomeness!! These ribs look fantastic and that Mac and cheese is calling our “eat me maddie and Kiki!!!!!!” 😂👏🔥🤤
Maddie & Kiki I thought I heard something in the bubbles lol
Smoking Dad BBQ LOL!!! So glad we weren’t just hearing things!!😂😂😂😂😂😂
Hello from Kitchener! Keep up the great KJ videos, best on RUclips I've seen.
Wow, thanks Curtis. much appreciated
DELICIOUS!!!! Does the Sloroller ever need to be cleaned?
I let the heat run up to about 400f for 15min after cooking to burn off the fat / drippings
oh wow im craving for the ribs!
looksss soo good man, the color is perfect!
thanks so much. Cheers
It certainly looked/sounded great James 🤘🤘🤘🔥
thanks so much Mike
Good stuff as usual. Tasty stuff Good combo.
Thanks Tommy .... felt like we needed some comfort food lol
Looks amazing! Smoking some ribs this weekend and definitely need to give that Mac n cheese recipe a go!
it’s so good
Looks great! I'm smoking St.Louis Style Ribs and Bacon Jalapeños Poppers this weekend!
Love poppers. So good
hey James this is a really great video and I really appreciate you taking the time to show how to use that slow roller to get that temperature and smoke just right. I'm going to try this with some ribs.
Glad you enjoyed it! Can't wait to hear how they turn out. As the weather has gotten warmer, I might bump down to 250-260 vs the 270 I mentioned
Awesome cook buddy!
Thanks 👍
I've had my KJ Classic II for almost a year. Doing baby backs for the first time this weekend. Great video and helpful tips. I hope mine come out like yours did. They looked awesome and now getting really excited to getting my ribs on this weekend.
Jaymcq65 fantastic, enjoy. Appreciate you watching, commenting and subscribing. PS - I’ve noticed in the summer you can reduce the time in the foil to 50min to keep them from getting over done / too fall off the bone
Wow, great job on these.. they looks stunning.. keep the great work
Thanks so much 😊
Oh mann, these look so good! Great cook!
That Mac and cheese was worth cheating on Keto for lol
You make it look so easy. So it is basically 2, 1 and 1 for the ribs.
Thanks so much Brent. It is that easy, don't know why I used to stress so much about ribs. Yes exactly, 2hrs bone down in smoke, spray as needed. 1 hour in foil upside down with some juice or vinegar, then sauce
Perfect combination of summer foods James! That Mac and cheese looks awesome and hey ribs are always good. Funny thing is I’m making the same thing more or less. Really good walkthrough and man they looked delicious!
Sounds great! Doing a video?
Smoking Dad BBQ Yeah I’m hoping to James on that new pellet grill. Should be interesting.
Awesome video! All your videos are amazing. I bought a kamado Joe big Joe 2 a year and a half ago. I love it. I want to sell it just so I can get the big Joe 3 with the slow roller. I am purchasing a pellet grill in 2 weeks as well just for fun and ease of use but I know its not going to compare to a kamado Joe. So much more fun when you got lump charcoal involved. I love the Big Block and I also use Fogo and Jealous Devil. To light my coals I use the grill gun from grillblazer.....best thing ever so look into that. Who built your table as I would love to have a similar setup it is sweet? I wish the big Joe came in blue. Looking forward to your next cook
thanks so much. I made the table myself, early on I did a video showing how along with the plans
This looks amazing!! Great job! Gonna have to try some ribs real soon on mine.
Hope you enjoy
@@SmokingDadBBQ q%libpibhubb0hm6
Love it! Thanks for all the tips and the taste test at the end, lol. Makes me wanna go cook some right now. All your videos Ive watched so far are great! Hey James, what size Kamado's are those two you are cooking on? I've got an old, old, red 18" Kamado that I love, but i'm gonna upgrade to a 24" soon. Really love that slow roller, thats the trick for sure.
Glad you like them! These are both 18" Classics. I am dreaming of the Big Joe
Hey man. All your videos are awesome. I wonder how making fresh flour or corn tortillas might come out on the DoJoe? Just a thought. Carne asada with some corn on the cob
Thanks so much, I love that idea! WOW that has to happen
The ribs look like the perfect consistency, well done! 👍🏼
Would be great if you could add a note in your videos with the temperature in Celsius for those that live and cook in other parts of the world... If it's not too much of a hassle. I really appreciate your videos.. Keep them coming 😁
Great idea! Will do some maths and add that to the notes. Thanks
Thanks for your content. I really appreciate it. Did you order your kamado online?
Louis Ford thanks so much. I did yes
Thanks for doing these videos I’m waiting for my kamato grill. Learning a lot from watching.
awesome thanks.
Which model Kamado was the ribs done on? Sorry if I missed it during the video
Love those giant fire starters you've been using. What brand are those? Between those and your torch you seem to be getting a much bigger initial burn than I'm able to get with a tubleweed and a lighter.
Brent Mathews thanks Brent. So glad I am done the boxes and boxes of tumble weed I bought. They don’t light very well for me either. These are Dickson BBQ brand as KJ fire starters were sold out but both work really well
Hello. Love your videos. Hey which light torch are you using for your grill. Do you mind sending a link. Thank you.
thanks Sergiy, the name looks to have rubbed off but it’s just a MAP torch from Home Depot
Man, I wish we got pork ribs like that in Australia. Ours have barely any meat on them
costco ribs here are almost meaty enough a good vet could restore the pig back to life
Looks awesome! I've watched quite a few of your videos now, but haven't seen any where you explain how you shut everything down after a cook. Do you just close all the vents and walk away, or is there something special you need to do? My Joe Classic II will be here in TWO days! I'm SO excited! - Sharon
sreihart congratulations on the new joe. I can make a video but so you don’t have to wait I close the bottom vet first, then the dome and lastly the vent cap. If you do it the opposite way you get air pressure and potentially a fire ball burp out the bottom.
@@SmokingDadBBQ Another question regarding the shutdown, I assume to to lack of oxygen puts the fire out and any unburned charcoal can be reused. However, for a faster cool down I assumed remaining can be taken out (in the basket) and dipped in a water bucket. Any drawbacks? Using this procedure does it wreck the unburnt charcoal? Thanks for your videos, they have been very informative. I have a Classic 3 on order and look forward to putting it to use.
These ribs look fantastic! I've been making ribs for years on various smokers but have always cooked at 225 until the rib bones start to protrude. The result has always been good, but I struggle with getting consistent "doneness" and predicting how long the cook will take. I've gone from ~4hours to nearly 8 at this temp and sometimes over, sometimes under cook. How do you determine how long to cook your ribs? Do you always go with 270 for 2 hours uncovered and 1 hour wrapped in foil (regardless of how meaty the ribs are)? I tend to source ribs from Costco and find their ribs are super meaty (upwards of twice as much meat compared to what I can find at local supermarkets) so I'm not sure if 3 hours at 270 will be enough. Hoping to hear your thoughts. Keep making awesome videos! I've learned so much from them in the relatively short time I've had my Kamado Joe Classic III.
thanks Michael. I only buy from Costco for ribs so I am using the same monster meat lol. if anything sometimes 3 hours is too much at 270 you may need to adjust down the foil to 45-50min if they are coming out over done
James that looks good. I’ve had a KJ for 4 years. About to upgrade to twin stand alone 2’s. By watching your cook at looks as if you have two different divide and conquer cooking racks? Looked as if the KJ you cooked ribs on had a 3 tier while the other had a 2 tier? Asking for future reference. Excellent cook. Made me hungry
thanks so much. they are both the stock 3 tier on the classic 3
Those look amazing 😍
Good to show, friend
New friend appreciate it
Best wishes 👍🙏🙏
thanks
Hi James - thanks for this video. would you mind sharing what type of rub you are using, or the types of spices you are looking for the in an ideal rub?
Here is my general starting point
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
Hey James - How long do you leave the ribs on after you put the sauce on? I can't wait to try this baby back ribs.
thanks James.
usually 5-10min is enough
Love this recipe and technique. The bark on the ribs tasted so good! My meat literally "fell off the bone." But if I would rather have ribs a little less done so that the meat would cling to the bone and leave a bite mark after each bite, what would you suggest? Reducing the cooking time in one of these two steps OR reducing the heat?
awesome. reduce the time in foil by 15min until you find your perfect doneness. also can check your dome temp to make sure it’s not accidentally hotter than you think
@@SmokingDadBBQ Thanks for your response. Sounds like a reasonable adjustment. Can't wait to try again!
I made both the ribs and the mac & cheese (cooked in the oven since I only have one KJ and the ribs covered the entire grill surface) and they turned out as good as you described they would. The whole family was impressed. Being new to the Kamado, I'm looking for your opinion. I've been having problems keeping the temps steady when cooking low and slow and have a theory. The Kamado was good at a nice steady 280ish for the first two hours but when I got into the third hour with the ribs wrapped, the temperature spiked to around 360 degrees, stayed well above 300 degrees for about 15 minutes and I literally had to close both the bottom and top shut down the airflow (and killed the fire I assume) to get it back into range. My theory is that I had both some large chunks and many small chunks (I've been using a unnamed lump brand that rhymes with howboy which isn't very consistent) and the a few of the large chunks really took off during hour three. I also had a chunk of hickory in the middle of the bottom of the pile and maybe that finally caught in hour three because it was buried too deep. Another data point is that to hold a steady 275 degrees, my bottom vent is one finger open and the top is halfway between closed and the first mark. My KJ Classic lower lid gasket (the new weave style) was torn during shipping and a new one is on backorder so I'm wondering if it's letting air in. I guess I could perform a smoke check to see if it's drawing air in at that damage gasked spot. Thoughts? I saw your lump comparison yesterday and think I want to give Jealous Devil a try to see if the mix of large and small lump causes variable temps.
so glad the ribs turned out great. and don’t worry you will master all these things. it sounds like to much charcoal which is harder to control runaway fires. try using less next time to see if that helps
How do you clean the SloRoller without damaging it? If there is some old dripped fat on it, than it will burn in the next cook. That creates the 'wrong' smoke, so I want it off the SloRoller, but I don't want to damage it with a metal scraper or something like that.
I have my KJC3 for just a few months and you have helped me a lot already to boost my know how about it, thank you for that! Greetings from the Netherlands!
400 is plenty hot enough to burn it off after you are done cooking so it’s ready to go next time without risking any damage
Hi James, new barbecuer here. I love your videos and recently started smoking meats using your instructions! Thank you for your dedication. Yesterday I tried adding the mayo on the back of my ribs as you did in this video, but when unwrapping after an hour in 275F, the mayo appears to have sit there, collected, barely melted off or into the meat. How did it come out when you applied the mayo? Anything I should consider? During prep, I removed the 1 layer of silver skin and now I'm doubting I removed any additional silver skin (if there was any).
the fat melts in, some white gunk remains wipe it off before saucing
you can always use butter too
Watched this and cooked some Baby back ribs today! I just moved to a cooler climate and am having trouble getting my grill warm enough. It likes to run 20-30 degrees cooler. I would have thought the kamado Joe wouldn’t be that far off with the thick ceramics
have you checked / calibrated your gauges in a while? I have a video coming out next week comparing vent settings i recorded at two temps in the summer vs. snow
Calibrating is on the todo list. Looking forward to that video
What size joe are you cooking on, classic III or big Joe?
thanks Sam. This is the classic size
Is there a way to make a whole meal like this in one classic Joe? Not everybody has two of them...😂
Keep up the good work....
haha very true. I would use a rib rack to fit more and the raised grid to be able to stack so that you can do both
Is a temperature probe not used for smoking ribs like you do for brisket? How can you tell when it’s done or is the 3 hour cook time usually spot on regardless of the cut? Thanks!
You’re looking to be able to hold them vertically without breaking but also be tender to the bite. This method if anything needs less time in foil for very thin ribs
Hey James, when you were preparing your ribs, you cut off the ends. Did you do anything with those? Would love to know. Ribs will be the first thing I cook on my KJC3 next week. In the meantime I’ll be watching all your videos!
i either save for stock or cook as a pit master snack lol
Oh buddy! This needs an update on the mac and cheese with full recipe and prep-- there are so many types. Cast iron instead of a pan maybe with some strip steak addition.... Sarah can help!
Haha back in the archives are we lol? This Mac and cheese was more recently part of the brisket leftover recipes - ruclips.net/video/708K9jmSMvQ/видео.html
Just bought a slo roller and plan to make spareribs for 9 adults on Saturday on my Classic II. Any tips? Will 4 full racks fit? Still 2/1/10 for the timing?
if you have the extender they will fit. yes for timing
Great video, great combination, top tip for your MnC, add some blue cheese such as Colston Basset, you can thank me later. Keep up the great content.
That's a great idea!
Finally smoked my first ceramic grill pork back ribs yesterday on my new-to-me big Joe. I figured if there’s so much humidity in my grill the vents leak there’s no point in spritzing or wrapping. I also figured that if I don’t need to remove the membrane from my stick burner ribs, it’ll certainly crisp up on the ceramic grill. Rub was a light dusting of coarse SPG followed by a light dusting of a sweet rub. Mine were done at about the 3 hr mark, dome temp of 275*, and I’ve never gotten better bark. I just glazed the top with some straight out the bottle Rufus Teague whiskey maple and they were some of the best pork back ribs I’ve ever cooked.
Amazing!
@@SmokingDadBBQ don’t know if I’d call em amazing but I was very pleasantly surprised. Called my buddy who’s been cooking on his Primo Kamado for quite a while. He wasn’t surprised one bit when I told him about my no wrap KJ ribs and how good they were. He’s told me before how he never wraps ribs on his Primo, but always does if using his pellet grill because of the air movement from the fan.
Newby at Kamado cooking, Day before yesterday I tried cooking ribs it was an epic fail! I couldn’t get the temperature to stabilize down to 270 f the heat roared up to 400f and it was over two hours before I got it near 300f. Then it just kept creeping up and down no matter how much I shut or adjusted the vents. I’m guessing I may have had just a bit too much charcoal or the wrong charcoal I was using that Devil brand which they said burns really hot. The most puzzling thing was that I didn’t even get a hint of smoke flavor with three small chunks of post oak. Back to the drawing board, I’ll try again, if that fails I may have to looking into one of those temperature thermometers with a blower to control the heat. Have a great day James!
oh no. check out the fire build section in this one if you haven’t already as that will fix your temp control problems - ruclips.net/video/x3nvkwmwuFw/видео.html
best way to make ribs, almost fool proof. One quick question after you get all the gear in the grill and put the meat it drops down to about 200 F . How long does should it take for the temperature to get to 270?
I need to time it but it can be approx 20
Usually shoot for 275. Still a KJ neophyte. Occasionally when I try to spray the temp in the accelerates on a I close the lid again. Is there a method to mitigate the yoyo up?
good question Dave. try closing the bottom door before opening the dome for a minute to slow the fire. leave it closed when open and when you close it again for a moment before putting it back to where you had it
Trying your rib method & I put on a temperature probe at the grate and when the dome temp is 270 the grate temp is around 320. Which thermometer should I be using?
they should be within 10 of each other. sounds like you need to calibrate your dome gauge using boiling water to confirm it reads 100c
So what determines if you need to use a binder or not, in your opinion? Salt? Just curious
Brisket - No binder, just salt and pepper
Pork - I like mustard and a rub (roasts or ribs)
Steak - I like hot sauce (like Truff or Buffalo)
I no longer use much else (like olive oil or duck fat spray)
I am trying to decide what size KJ I want to buy. How many racks of ribs can you cook on the classic? Can you put 2 more racks grill expander ? Thank you
good question. I have done 5 flat comfortably using the grid expander
Great ty for the quick reply. I probably would almost never have to cook more than 5 racks, is there any other limitation to the classic that I should be concerned about ?
Great videos, learning a lot watching.
Great video. Thank you! I tried this yesterday and the bone side of the ribs were burned after the first hour. Any tips? I’m using the classic II.
have you confirmed the temp gauge is correct and it was maybe hotter than you though? other issue could be too much sugar in the rub
@@SmokingDadBBQ thanks so much. I will look into both
what are your thought on the looftlighter?
hey Danny. I like it but don’t use it often other than when I want to save some time getting the fire going. it doesn’t do as well on larger coals starting the fire as small to medium pieces and since I use larger coals I often use a map torch to get a fire stared before using the lighter to spread it around
Hi James, great video - what rub did you use for the ribs?
thanks Allen. just a homemade mix with pepper, garlic onion smoked paprika cyan and some brown sugar
@@SmokingDadBBQ thanks James!
Have you ever tried the soap stone?
CW4PWR yes but I don’t have one yet. It’s on the Father’s Day wish list
@@SmokingDadBBQ Could you do a soap stone Vs iron plate video? I'm curious why one might be better than the other. Also, you should paint a white maple leaf on the side of the KJ. My wife and I really enjoy your videos. Just received the wings basket and gave it a try. Turned out fantastic!
Alguien me puede poder tiempos y temperaturas? No entiendo el inglés pero las costillas tienen una punta estupenda
2 hours 270f. foil 1 hour 270f
Hi There
What rubs did you put on those baby back ribs?
Thanks Bob, experimenting with a homemade combo... this ones not right yet to share. I think some white pepper might be what it needs
Smoking Dad BBQ Hi, please let me know when you have got it right, I can get sweet baby rays bbq sauce over here in England, but can’t get many rubs, and being new to this, I wouldn’t know what rubs to use. Thank You for your reply, much appreciated.
Bob Turner my normal rub is to season with diamond kosher crystal salt the day before then hit it with a rub with no salt. About 30% black pepper 20% garlic 10% onion 10% celery seed 20% smoked paprika and 10% cyan
Could you share the steps for the Mac N Cheese?
Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside.
In a large pot, melt butter over medium heat and add four. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar and Gruyere until melted.
stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.
@@SmokingDadBBQ Thank you!
I’ve got to ask about the meater probe. I’m considering buying one, but the reviews are all over the place. Does it have connectivity issues or not? A LOT of people says it drops the signal all the time when it’s inside a thick bodied smoker like the Kamado. What’s your take on it. I’m considering the Meater Plus.
I think a lot of people miss understand how it works and the difference between the models. The probe connects to a base, and the base connects to your phone. both must have line of sight to one another. you add outside walls, the kamado, different levels etc. its easy to fall outside of signal range even with the 165ft model. In my house, i can use it in almost every room but its not a huge house. This can be solved by installing the MEATER app on and old/spare device that you just leave within range of the base. This will update to the cloud and then you can see that on your primary phone anywhere no problem. What I think most are expecting / wanting is the Meater block which doesn't need the spare device as it has the WiFi repeater built in. Probe - base - wifi - cloud - phone anywhere all in one unit. I love it, but its true you have to know how it works and what to do to solve the issue if you're expecting to plug in a probe and leave the property
What are your thoughts on the kick ash can?
it looks really handy. not sure it fits the new firebox design or not but if it does, I like the looks of it
Could you fit 3 racks no problem or would that affect the cook?
yes I have done 3 and they were equally as good
This is on the 18 inch Kamadado right? So it is possible to fit two racks of baby backs on the 18 inch.
yes and yes
Was this an 18 inch Kamado Joe grill? Do you think you could have three racks of ribs on it?
Yes this was the 18 classic and yes I have managed 3 on it before
If you don’t have a SLO roller can you still do this recipe?
100%... same but with the deflectors
What is the maximum number of racks of ribs the Classic III can handle? Sometimes I make ribs for the whole family.
5 with the grid extender slightly trimmed ... 3 bottom and 2 top
@@SmokingDadBBQ Makes sense, thanks! Would you recommend rotating the bottom and top ones occasionally or should they get a similar cook regardless?
What kind of smoking wood if any do you use for the Mac and Cheese?
just the lump is enough smoke, or any really mild wood if you want more
I know this would not go well with Mac and Cheese but have you ever done Chinese spare ribs or Char Siu?
this is on my list of things to do
So I normally do a 2-2-1 for an electric smoker should do 2-1-1 for a kJ
Steven Coffee at 260-270 you can do 2-1 and then sauce. Total 3:15
4:59... it's "coming" lol what were you thinking
lol i get to used to autocorrect which my editing software doesn't have and occasionally make dumb mistakes like this that can't be corrected after the fact to live on as a reminder for the rest of time lol
Smoking Dad BBQ I know I had the same problem on Final Cut!!! I didn’t even check because I was expecting it correct automatically
im having a hard time to figure out the reason why you put the ribs in foil, is it like some sort of oven effect? or is it just for protection? ^-^
good question. it traps the heat and the moisture so you are essentially braising them
@@SmokingDadBBQ thank you! :D
@@SmokingDadBBQ + they get to rest a little bit.
I wonder if the slow roller would fit in an egg
I am not sure... it might. But the Joe series 3 is 4" taller than the series 2 and I assume its because it takes up more space
I usually go for 270-ish as well, but was gonna try 225 for the next cook (4 ribs on Classic 3 this weekend). What made you decide to go for 270 on your cook? Also what's your opinion on spatchcock vs whole chicken using the Sloroller? I wanna do 2 this weekend which might not fit when spatchcocked.
Thanks Guido. I used to do my ribs at 225 and then I went to a couple of rib competitions and looked at all the pits of the teams that won... they were all 272 lol to that became my new temp. But the 3:2:1 method didn't work at that range so we started tweaking our times until landing on this method which has been turning out the best ribs we've ever made. I have a video on the Rotisserie vs. Spatchcock ... i can get two birds on my grid extender so you won't have a problem. I like to use the SloRoller and aim for 475 keeping under the 500f maximum, install my grids on the second tier of the D&C and use my grid extender to be higher in the dome but not as high as the third level would push it. I spray with butter or duck fat spray and the skin comes out deep fried. Its amazing, our favorite way for sure
@@SmokingDadBBQ Thanks for that, guess I won't even try 225 then. I usually do the 3-2-1 ratio but then shortened to around 5 hours instead of 6.
Will consider the grid extender, but probably won't be getting one before Saturday. Watched John Setzler's video on Sloroller Roasted Chicken which looked really good too, so will give that a shot. You seen that? Interested to know how that would compare to the spatchcock or joetisseri ones.
Thanks, keep up the good work! Really enjoy your content.
Guido Hendriks the whole family preferred the spatchcock in the taste test
Should try a sauce without high fructose corn syrup...or sauce one and leave one dry rub...dry rub is king
thanks Cory. That’s my favourite as well, kids go nuts for the sauce so thats why we dressed these this way
@@SmokingDadBBQ I used to love sweet baby Ray's too until I found out what was in it...looked great none the less...grill on my friend
The Mac n cheese, stir it more often to get more smoke flavor in it. Also, the creamy mess of cheese will be more smooth like.
good call
Willing to share that mac n cheese recipe?
Shaun Salter for sure. I wrote it in the description
does this all follow for those less fortunate and only have the classic I without the sloroller :-(
Thanks Gavin, yes same process. Heat deflectors installed on the x-ring accessory so that there is some air gap for heat to escape the firebox and then your grids on the top of the divide and conquer. As its gotten warmer, I have dialed down the temp to about 260f and trimmed a few min off the foil wrap to preserve bite through doneness vs. fall off the bone
Why don't u burp when opening?
Newbie here... Would u be able to do a beer can chicken?
Phil Biha great question. Several deleted eyebrows and arm hairs later burping is a real thing... but this doesn’t happen below 500f so I don’t bother with low and slow cooks
Great work on the texture. Fall off the bone ribs mean it’s overcooked
Thanks Aaron, 100% agree
I'm guessing you were saying the panko crumbs were keto friendly and not Mac n cheese lol.
hahaha yes for other dishes. the Mac and cheese is most definitely not keto friendly
pre double indirect!
Haha there was a time
You mentioned slap yo mama for the mac n cheese but it’s not listed in the ingredients?
I just sprinkled it on as thats an addition our family likes
James - would you suggest Kamado Joe Classic SloRoller over the JoeTisserie if I had to own on over the other?
I would do the JoeTisserie... I love the SloRoller as a nice to have, but the JoeTisserie opens up significantly different options
@@SmokingDadBBQ Thank you James !!
@@SmokingDadBBQ while I have your ear, what would be your 1st cook on Kamado Joe Classic II? Boston Butt, Brisket, Chicken ?? I did first burn yesterday and itching to cook something.
@@coffeegeek54 chicken is easy and quickly shows the benefit of moisture retention. I’d start there
@@SmokingDadBBQ thank you. I have the JoeTisserie wrapped up under xmas tree and looking forward to using and also looking forward watching your Keto friendly videos.
3hrs is undercooked at 270
not at all
@@SmokingDadBBQ check your temps man. Dont want family getting sick. I run 5hrs at 225 to 250.
Leave the writing on the screen for 5 seconds more lol. I couldn't finish the sentences I had to keep rewinding.
Thanks for the suggestion Frank, I can add some more time moving forward
@@SmokingDadBBQ thx for the vids . I Recently found your channel, I've had a kamado for couple years now i cook on it almost daily..
King of preaching smell I think you should also start a candle company with all these smells you’re always bragging about
hahaha sorry for the smell tease... but when it hits you it is so amazing the words keep leaking out and then I remember its not really useful information for a video lol