Perfect execution from A to Z, just like the other videos in this series. Beef ribs are easy to smoke, but your instructions must be followed to the T. Couple pitfalls, for anyone who reads this, are the cooking temperature, and the pull stage. Regardless of type of smoker, smoking temperature between 275 F to 300 F seem ideal for dino ribs. Smoking beef ribs too hot might leave a gamey flavor from oozing bone marrows, per A. Franklin. Never pull when a bit tight. I would pull when probe tender, usually at 205 F - 207 F. James has a great tip to cool to only 190 F when placing in the cooler. Otherwise beef ribs could tighten up when reached to eating temperatures. If that were to happen, hit it in the pit or kitchen oven to warm it up, it will tender up again. Noting that these pointers do not apply to briskets.
Got my classic 3 last week, thank you for the set and forget vid. Done a overnight brisket 15 hour cook with 3 hour rest! Came out perfectly thanks to you!! Pork roast this Saturday.
Been watching your series had my Kamado big joe for 3 years, and you have helped me unlock my grill to be as close to a offset grill as possible. My most favorite tip is putting wood chips in the ash scoop. Pure genius, need the charcoal basket to make it work, the series 2 big joes plate doesn’t let enough embers fall thru to make it work. I haven’t done a joetisserie chicken in 2 years, due to my lack of being able to smoke it properly. Today I am going to do a joetisserie chicken with the tips I learned on this channel. I think it will be epic, and I produce epic tasting bbq on my stick burner, and pellet grills. Thanks for your time work and advice on this channel.
Another big thanks for the detailed tutorial. Just made my first beef ribs on my C2 and WOWZA. I live in Austin / have had some of the best BBQ, and these were so good I literally laughed out loud after taking a bite. Still struggling to keep my fires / smoke consistent, but these instructions were DYNAMITE.
I do a lot of them, except I didn't get consistently good ones until I took them to 205 -208. Also, it's a great smoke to use some mesquite and post oak.
My neighbours called me a "smoking god" after doing their brisket from a cow we split. My wife kills for the food off of the KJ Classic 2. I -love- this machine and I owe it to you. Cheers.
Oh that string thing..... I have never learned how to do that. I think it is a primary indicator of who to be taking advice from! I have never done just the salt for my dry brine, it makes sense, definitely going to try that. Love your videos man!
A lot of people are adding truffle oil to their favourite hot sauce. Same flavour but at a fraction of the cost of what you are using. I love beef ribs, they look great!
Thanks for the insightful video. Just got my kj3 after stumbling onto your videos about 6 months ago. I have an offset and a Traeger, unfortunately you dont get that bbq wood taste from a Traeger. We will be firing up the kj this weekend to give those ribs a go. Happy bbqing.
Love the videos! Would be great if you could to a “Rotisserie Chicken Perfection” video like you have done with beef ribs, pulled pork and brisket. Keep the videos coming buddy!!!
I've learned to wear a bib while watching your videos, so yummy. Can you give some type of description or comparison of what the Truff Sauce is like? As you said, it's a little pricey and I've hesitated to buy it but you use it often, so I'm thinking it might be worth the risk.
Thanks James. I love these beef ribs. Where we live we see more “plate ribs”(3 bone) than the chuck ribs. On the plate ribs there is a silver skin, much like that on pork spareribs. I remove on my pork ribs and have on the beef as well. Would you recommend removal or leaving that skin on?
I have tried your smoking hack ie. putting chips in the ash drawer, three times now. Chips have not caught fire yet. That being said the hack using both the slow roller and the ceramic disks seems to work well. Meat is quite moist. So you are running 50%!
Hey James! Great video! I have a question: I j just cooked my 3rs short ribs but for my first two attempts. I did em on a classic joe and this time on Joe jr. It ended up being the most juicy of my other attempts but had a terrible smoke taste. At about 3/4 of the cook, temp started to decrease so I opened vents a little bit more and it started to white smoke…. Not sure why I done bad here to create this white smoke.. maybe I put too much charcoal in the basket and it burned awkwardly? Looking for an insight. Thx 🙏
That looks champ man! I absolutely love beef ribs. But those had a lot of meat, hard to get anything like that around my neck of the woods. (Ottawa/Gatineau). So the amount of charcoal you added to your Big Joe would have lasted me about 6 to 7 hours in my Classic III. I seem to be burning through charcoal like crazy. Made some ribs a few weekends past and ran out of charcoal. Compared to my Akorn, the KJ burns through charcoal like crazy even on long cooks. I use Jelous Devil, KJ BB, and Carbon Del Sur, all the same.
a local butcher should be able to get them, they are chuck short ribs (4 bone) have you calibrated your temp gauge lately to make sure you are running at the temps you think you are?
@@SmokingDadBBQ Thanks for the like and reply James! I think I may need to change butcher. lol Yeah everything is calibrated spot on. Maybe I need more play time with my new KJ! :D Thanks for all the stuff you do, I enjoy watching your content. 👍👍
This is a question regarding temperature at the grate compared to the dome thermometer. I have done the boil check for the KJ thermometer and adjusted. I will get the dome thermometer to 275 and hold for hours but the MEATER probe will say the ambient temp is 200 +/-. The food take a long time for the internal temp to get to temp. Should I trust the meater since it is a grate? As mentioned before I have the big joe II and use the deflector plates on the accessory rack. What can I try to get the temp at grate to be higher? I also put the control tower and bottom door as you have recommended. Thank you so much for your guidance and videos. I learn so much!
hi..im a newbie and need more info on the temps both on the grill and the probe throughout the smoke process- beginning middle to end. add to the copy graphics overlay - thanks!
I have tried quite a few of your coooks and each one came at as good or better than anything I had done before. If a person completely unfamiliar with bbq will follow your instructions they will impress their company. What temp is your grate approx when you are at 270 dome?
Love Beef Ribs. I noticed you set your MEATER probe to 180’ but when you temp probed them after the MEATER said done it was at just over 200’. Did you adjust your MEATER probe temp?
Ive tried your wood chip hack multiple times and they do not fire up at all, do you think the lump charcoal is different here where it does not ember up in the ash pan? also i really struggle to get same results, i use fireboard for pit temp and meat temp, do you use the kamado temp gauge for pit temp? just wondering how im always so far off what ur doing...
Hey James! Long time subscriber, love your work. I don’t use my KJ very often so enjoy watching these vids before hitting it up. I had a go at these ribs last night and was wondering if you or your fellow subscribers could help me out?? I bought 2x 3bone in ribs, I got the KJ sitting right on 225 before I put the ribs on, 2hrs in started spritzing but I hit ‘the stall’ at 175 internal 4rs in and wasn’t sure if I should butcher paper it or ride it out…I choose to ride it out and continued to spritz every 45min but I struggled to get out of the stall and get the internal temp to 205, settling on 180-185 after 8.5 hrs. They tasted great, little dry not too tough but obviously didn’t have that soft fall apart meat. Ambient temp was dropping to 200° so had to adjust the vents. It was getting cooler outside as the sun was going down. Did I not put enough fuel in at the start? What should I had done??? More fuel at start? Wrap in paper? Cook them at 250°? Thanks for your time. Looking forward to you time with the daisy wheel KJ as that’s what I’m using 👍🏻
the stall is like red rover red rover... the faster you run through the line the more likely you burst through it without getting caught up the temp in this video was 270-300 for that reason, plus the smoke tastes better
Could you use two levels of beef ribs. If you had two levels of the divide and conquer or an eggspander would you have even cooking on both levels, or are they going to cook differently?
Thanks for responding. Full disclosure, I don’t own a KJ. Have a Weber Summit, but find your content super helpful. I’ve never had issues using the minion method (jealous devil briquettes) and putting 3-4 chunks in the bowl at startup. It’s held temp just fine, no spikes, and have never (knock on wood) had a flame-out.
I tried “double indirect” on a Classic 1 with a slow roller and stones sitting directly on top of the slow roller. Should I have an air gap between them? I want to try the brisket next with this method. The beef ribs turned out great with Texas post oak!
Question for you James: today I was using the KJ3 to make the beef ribs and to smoke some bacon. I had the temp at a very stable 290 for over an hour, until the bacon was done and I removed it. The ambient temperature then jumped from 290 up to 330, with no changes to the upper or lower vents. Do you find that adding or removing some of the foods from the grill changes the ambient dynamics (in this case, less food mass to heat)? Thank you.
I know you're fond of the Pepper Cannon. I bought a cheap one which I assumed to be a knock off. And it was. Could you show use the inside of the Pepper canon so that if someone has the Chinese knock off, they can compare it with yours?
Excellent beef rib video thank you I will try it this weekend. I have a unrelated question I have a classic 2 and a jr for 8 months now and use ‘em 5 times a week I recently saw a masterbuilt gravity grill and was wondering if you had any experience with them ?
the concept is cool, the build quality didn't impress me. i have not cooked on one so am not qualified to say one way or the other, only played with one in store
I have a Big Joe II without the slow roller. In the past before the slow roller you used to set the deflector plates in the open pie shape position to have them get hot with the dome. Is that still something you would recommend? You used to also put the deflector plates on the accessory rack to have more space for heat to rise. Do you not recommend that any more? In this video you recommend to put the deflector places on the lowest setting.
I used this set-up and on my big Joe KJ3 the temp stayed close to 300 (stable) with your recommended upper and lower settings (one finger width). If I wanted to drop it to 250-275 would you close the controller top more (the break) or close the bottom (as you call "the gas")? I figured if hot air is trapping in the top and keeping the temp up close to 300 then it would be not correct to close the top vent more but rather open it to let that out? Is that correct logic?
Question, How much did that cut of 4 ribs weight pre-cook? planning on getting some myself, but need to know the weight to order, since I rather not get a too small cut, and have it disappear almost completely due to shrinkage
@@SmokingDadBBQ Alright, looks like I would need to get cuts of 2 bones of roughly 3lbs each. which is roughly 1.5kg found a butcher that is quite the good deal at 8 euro/kg, still have to check if its any good.
@@SmokingDadBBQ Gotten some, and they are outright HUGE. Calling them Dino Ribs is a understatement, they are !!!DINO RIBS!!!. for thickness they are over 4 inches thick. and a cut weights of 20x25CM weights about 2-2.5KG. They are with Cartilage but for 8 euro/KG I can't really complain for the first time I bought them. Currently grilling them. so dinner for me might be around 8PM instead of 5PM.
OK big question (related but possibly unrelated) on double indirect method KJBJ series 2, to do this you cant use kick ash basket as the handles get in the way of first layer of deflector plates. I have the original circular insert with holes but I don't know how to judge how much charcoal to use because I based this on the kick ash basket. Any thought's?
Bought the slo roller to try the double indirect, but just realized I think the series 3 grill is the only one tall enough to do it. Do you know if there is a way to do the double indirect method on a series 2 grill?
Hi. New sub. New kamado owner. Are these back ribs or short ribs? My market doesn’t sell short ribs in one piece like that. They only sell them separated individually 🤷🏻 Thank you 🍻
there are chuck and plate ribs (3 bone)... when you see 4 bone roasts like these, that is beef chuck / short ribs. Beefback ribs are thin ribs like babyback ribs but from beef where the ribeye was removed. they are delicious too especially if not paper thin
@@SmokingDadBBQ I seriously never heard of a pepper cannon until yesterday. I buy it grou d for rubs because I'm literally not going to twist something 72 times for a brisket. The algorithm must have placed it because I'm a foodie and you used one in your video.
I thought I was getting my beef ribs right until I ate proper ones... rendering all the fat out is make or break and the difference between good and eye rolling. Grain fed less marbled over grass fed and high marble imo.
Are these beef short ribs from the plate? The ribs at my local grocery store and Costco do not have much meat on them. I assume you go to a meat market.
Perfect execution from A to Z, just like the other videos in this series. Beef ribs are easy to smoke, but your instructions must be followed to the T. Couple pitfalls, for anyone who reads this, are the cooking temperature, and the pull stage. Regardless of type of smoker, smoking temperature between 275 F to 300 F seem ideal for dino ribs. Smoking beef ribs too hot might leave a gamey flavor from oozing bone marrows, per A. Franklin. Never pull when a bit tight. I would pull when probe tender, usually at 205 F - 207 F. James has a great tip to cool to only 190 F when placing in the cooler. Otherwise beef ribs could tighten up when reached to eating temperatures. If that were to happen, hit it in the pit or kitchen oven to warm it up, it will tender up again. Noting that these pointers do not apply to briskets.
Good tips thanks
Got my classic 3 last week, thank you for the set and forget vid. Done a overnight brisket 15 hour cook with 3 hour rest! Came out perfectly thanks to you!! Pork roast this Saturday.
Fantastic!
Been watching your series had my Kamado big joe for 3 years, and you have helped me unlock my grill to be as close to a offset grill as possible. My most favorite tip is putting wood chips in the ash scoop. Pure genius, need the charcoal basket to make it work, the series 2 big joes plate doesn’t let enough embers fall thru to make it work. I haven’t done a joetisserie chicken in 2 years, due to my lack of being able to smoke it properly. Today I am going to do a joetisserie chicken with the tips I learned on this channel. I think it will be epic, and I produce epic tasting bbq on my stick burner, and pellet grills. Thanks for your time work and advice on this channel.
Thanks, glad to hear you enjoy the channel!
Love these 101 videos tying everything together. As a total noob it gives a good idea how to plan and execute
so glad to help
James once again you have knocked the ball out of the park! Question? Why haven't you tightened your KJ thermometer?
Another big thanks for the detailed tutorial. Just made my first beef ribs on my C2 and WOWZA. I live in Austin / have had some of the best BBQ, and these were so good I literally laughed out loud after taking a bite.
Still struggling to keep my fires / smoke consistent, but these instructions were DYNAMITE.
I do a lot of them, except I didn't get consistently good ones until I took them to 205 -208. Also, it's a great smoke to use some mesquite and post oak.
Thanks for sharing!
Another one in the books. Following this tutorial, these turned out fantastic today! Thanks! This grill is one of the best inventions ever.
Great to hear!
My neighbours called me a "smoking god" after doing their brisket from a cow we split.
My wife kills for the food off of the KJ Classic 2.
I -love- this machine and I owe it to you.
Cheers.
so glad to help
The string trick also works great on bags of potatoes
right on
thanks for providing those celsius temps, saves me pausing and tabbing around to google every time a temp comes up!
haha i try and remember, cheers
Oh that string thing..... I have never learned how to do that. I think it is a primary indicator of who to be taking advice from! I have never done just the salt for my dry brine, it makes sense, definitely going to try that. Love your videos man!
sometimes its the small things, glad i could help
whoop!! Dino's on sale this week at my local butcher. gonna load UP! I appreciate the format with the graphics. thanks James!
Impeccable timing, just got four racks today, will be cooking two on Sunday on my Big Joe 2
fantastic
A lot of people are adding truffle oil to their favourite hot sauce. Same flavour but at a fraction of the cost of what you are using. I love beef ribs, they look great!
Thanks for sharing!
I learn from you everytime I watch! Nice work!!
These look fantastic. Excited to give them a go in the next few weeks
Hope you enjoy!
lol i love my job 😜Amazing cook again SDBBQ 🙌
haha Thanks again!
Just got the pepper cannon ad. Watched the whole thing. Was hilarious!
haha, they ran one on this video? thats funny
@@SmokingDadBBQ yup. I'm hoping for Father's Day.
James you are doing such an incredible job!!! Keep doing it, you are great 👍🏻
Oh yeah same here beef ribs are my absolute favorite! I love using a water pan vs spraying but will need to try the foil boat next time!
The best!
Holy moly that wood chip hack!
100%
Beef ribs are my favorite too!!! Great technique! Glad to see you’re a Bills fan!!!
Go Bills
The stadium is 7 miles down the road!!!! where are you in Canada?
Thanks for the insightful video. Just got my kj3 after stumbling onto your videos about 6 months ago. I have an offset and a Traeger, unfortunately you dont get that bbq wood taste from a Traeger. We will be firing up the kj this weekend to give those ribs a go. Happy bbqing.
hope you enjoy, let me know what you think
Wow that looks so good. I just bought a KJ Classic. So I'll have to buy that pizza stone to do the double indirect cook.
let me know how it goes
Great video..just love beef ribs.
Greetings from Netherlands
Thanks for watching
Perfection Indeed!!! Thanks a lot for sharing all this know how.
Glad it was helpful!
Love the videos! Would be great if you could to a “Rotisserie Chicken Perfection” video like you have done with beef ribs, pulled pork and brisket. Keep the videos coming buddy!!!
absolutely, stay tuned for an updated video.
Can’t beat a good beef rib. Good stuff
100%, cheers
Just wanted to drop a thanks on this video. Used your guide to smoke my first ever short ribs on my classic today and they were glorious. Thank you!
Hi , How would you change this for the individual short ribs cut in half down the bone as w find them in most grocery stores?
Great video James!!! Keep up the great content.
Appreciate it!
I've learned to wear a bib while watching your videos, so yummy. Can you give some type of description or comparison of what the Truff Sauce is like? As you said, it's a little pricey and I've hesitated to buy it but you use it often, so I'm thinking it might be worth the risk.
Thanks James. I love these beef ribs. Where we live we see more “plate ribs”(3 bone) than the chuck ribs. On the plate ribs there is a silver skin, much like that on pork spareribs. I remove on my pork ribs and have on the beef as well. Would you recommend removal or leaving that skin on?
I would leave the silver skin on, unless you want the bones to fall off.
I have tried your smoking hack ie. putting chips in the ash drawer, three times now. Chips have not caught fire yet. That being said the hack using both the slow roller and the ceramic disks seems to work well. Meat is quite moist. So you are running 50%!
you might have too much charcoal then, i am nearly out of coal most cooks
Have you tried injecting or wrapping in beef tallow?
yes but these have enough fat they dont need the assist
Where would you suggest getting the 4 bone ribs, I don't see many options on line?
Perfect im cooking a rack tomorrow!!
awesome, enjoy
Hey James! Great video!
I have a question:
I j just cooked my 3rs short ribs but for my first two attempts. I did em on a classic joe and this time on Joe jr.
It ended up being the most juicy of my other attempts but had a terrible smoke taste.
At about 3/4 of the cook, temp started to decrease so I opened vents a little bit more and it started to white smoke….
Not sure why I done bad here to create this white smoke.. maybe I put too much charcoal in the basket and it burned awkwardly?
Looking for an insight.
Thx 🙏
Love the videos as always! I'm curious about how you'd normally prepare this item using the Big Joe for a bigger group of people... say up to 15?
That looks champ man! I absolutely love beef ribs. But those had a lot of meat, hard to get anything like that around my neck of the woods. (Ottawa/Gatineau).
So the amount of charcoal you added to your Big Joe would have lasted me about 6 to 7 hours in my Classic III. I seem to be burning through charcoal like crazy. Made some ribs a few weekends past and ran out of charcoal. Compared to my Akorn, the KJ burns through charcoal like crazy even on long cooks. I use Jelous Devil, KJ BB, and Carbon Del Sur, all the same.
a local butcher should be able to get them, they are chuck short ribs (4 bone)
have you calibrated your temp gauge lately to make sure you are running at the temps you think you are?
@@SmokingDadBBQ Thanks for the like and reply James! I think I may need to change butcher. lol Yeah everything is calibrated spot on. Maybe I need more play time with my new KJ! :D Thanks for all the stuff you do, I enjoy watching your content. 👍👍
This is a question regarding temperature at the grate compared to the dome thermometer. I have done the boil check for the KJ thermometer and adjusted.
I will get the dome thermometer to 275 and hold for hours but the MEATER probe will say the ambient temp is 200 +/-. The food take a long time for the internal temp to get to temp. Should I trust the meater since it is a grate? As mentioned before I have the big joe II and use the deflector plates on the accessory rack. What can I try to get the temp at grate to be higher? I also put the control tower and bottom door as you have recommended. Thank you so much for your guidance and videos. I learn so much!
Hi there
Is there something I could use other than a cooler to store the ribs in?
hi..im a newbie and need more info on the temps both on the grill and the probe throughout the smoke process- beginning middle to end. add to the copy graphics overlay - thanks!
I have tried quite a few of your coooks and each one came at as good or better than anything I had done before. If a person completely unfamiliar with bbq will follow your instructions they will impress their company. What temp is your grate approx when you are at 270 dome?
Amazing cook and lesson, James! Beef ribs are for me like Tomahawks are for you!
Right on!
Nice set up for your Kamados. Can you share how you built them or where the cabinets are from?
I have a question, why wouldn't you use a Jr, for a such small cut of beef?
hey James! Random question.... where did you get the text motion graphics for your video? Very Sharp!
i make them
Great color on those bad boys!
I think so too!
Needed this. Thanks
Happy to help!
At what temperature were the beef ribs removed?
Love Beef Ribs. I noticed you set your MEATER probe to 180’ but when you temp probed them after the MEATER said done it was at just over 200’. Did you adjust your MEATER probe temp?
this was to check the bark and decide if i was going to wrap or not, which we didn't so then let it keep going
Hello all! curious as to why James does a foil wrap vs a butchers paper wrap? Anyone know the reason?
What temp did you pull the ribs off the grill?
Is the meat warm after the rest in the cooler?
So spray at 170 and pull out at 200?
Love the channel!
Appreciate it!
Ive tried your wood chip hack multiple times and they do not fire up at all, do you think the lump charcoal is different here where it does not ember up in the ash pan? also i really struggle to get same results, i use fireboard for pit temp and meat temp, do you use the kamado temp gauge for pit temp? just wondering how im always so far off what ur doing...
I love your videos!!!
thanks so much Steven
Looks tasty. What temperature do you shoot for on the Kamado Joe dome thermometer with the double indirect method?
Love beef ribs 🔥🔥
100%
Hey James! Long time subscriber, love your work. I don’t use my KJ very often so enjoy watching these vids before hitting it up. I had a go at these ribs last night and was wondering if you or your fellow subscribers could help me out?? I bought 2x 3bone in ribs, I got the KJ sitting right on 225 before I put the ribs on, 2hrs in started spritzing but I hit ‘the stall’ at 175 internal 4rs in and wasn’t sure if I should butcher paper it or ride it out…I choose to ride it out and continued to spritz every 45min but I struggled to get out of the stall and get the internal temp to 205, settling on 180-185 after 8.5 hrs. They tasted great, little dry not too tough but obviously didn’t have that soft fall apart meat.
Ambient temp was dropping to 200° so had to adjust the vents. It was getting cooler outside as the sun was going down. Did I not put enough fuel in at the start?
What should I had done??? More fuel at start? Wrap in paper? Cook them at 250°? Thanks for your time. Looking forward to you time with the daisy wheel KJ as that’s what I’m using 👍🏻
the stall is like red rover red rover... the faster you run through the line the more likely you burst through it without getting caught up
the temp in this video was 270-300 for that reason, plus the smoke tastes better
Could you use two levels of beef ribs. If you had two levels of the divide and conquer or an eggspander would you have even cooking on both levels, or are they going to cook differently?
Cheers mate!!
Cheers
What's the difference between these ribs and beef back ribs? Seems the beef back ribs will cook much faster?
Why not just add another 1-2 wood chunks when setting up the charcoal vs. adding wood chips later?
if you have too much wood the smoke chokes out the fire which causes creosote
Thanks for responding.
Full disclosure, I don’t own a KJ. Have a Weber Summit, but find your content super helpful.
I’ve never had issues using the minion method (jealous devil briquettes) and putting 3-4 chunks in the bowl at startup. It’s held temp just fine, no spikes, and have never (knock on wood) had a flame-out.
@@johnrhodes837 the summit is a great grill used it many times
I tried “double indirect” on a Classic 1 with a slow roller and stones sitting directly on top of the slow roller. Should I have an air gap between them? I want to try the brisket next with this method. The beef ribs turned out great with Texas post oak!
ideally an air gap if you can, sounds great
Question for you James: today I was using the KJ3 to make the beef ribs and to smoke some bacon. I had the temp at a very stable 290 for over an hour, until the bacon was done and I removed it. The ambient temperature then jumped from 290 up to 330, with no changes to the upper or lower vents. Do you find that adding or removing some of the foods from the grill changes the ambient dynamics (in this case, less food mass to heat)? Thank you.
If around 180f it looks a little dry and I should wrap it if I don’t have that paper can I just use foil?
Foil is fine. Even a boat will help
I know you're fond of the Pepper Cannon. I bought a cheap one which I assumed to be a knock off. And it was. Could you show use the inside of the Pepper canon so that if someone has the Chinese knock off, they can compare it with yours?
Excellent beef rib video thank you I will try it this weekend.
I have a unrelated question I have a classic 2 and a jr for 8 months now and use ‘em 5 times a week
I recently saw a masterbuilt gravity grill and was wondering if you had any experience with them ?
the concept is cool, the build quality didn't impress me. i have not cooked on one so am not qualified to say one way or the other, only played with one in store
Those ribs look awesome 👏 are now on my to do list.
Just wondering if you have ever done pork shank or may be known as pork knuckle.
Not yet!
Thanks! What is the ratio of water and apple cider vinegar?
50/50
Thanks. I apologize I’m watching your vid a second time today and I saw you mentioned it. Lots of packed in information!
What temperature do you take out the beef ribs you did not mention in video. Thanks
I have a Big Joe II without the slow roller. In the past before the slow roller you used to set the deflector plates in the open pie shape position to have them get hot with the dome. Is that still something you would recommend? You used to also put the deflector plates on the accessory rack to have more space for heat to rise. Do you not recommend that any more? In this video you recommend to put the deflector places on the lowest setting.
that is to pull off the double indirect... only reason i dont suggest that is new people drop their plates and crack them
I used this set-up and on my big Joe KJ3 the temp stayed close to 300 (stable) with your recommended upper and lower settings (one finger width). If I wanted to drop it to 250-275 would you close the controller top more (the break) or close the bottom (as you call "the gas")? I figured if hot air is trapping in the top and keeping the temp up close to 300 then it would be not correct to close the top vent more but rather open it to let that out? Is that correct logic?
looks great, how many servings per rib do you budget for with these?
i estimate 0.5lbs per person... this fed our family of 4 two nights and we still had left overs
Question, How much did that cut of 4 ribs weight pre-cook?
planning on getting some myself, but need to know the weight to order, since I rather not get a too small cut, and have it disappear almost completely due to shrinkage
i don't recall but 4 bone racks are often around 6-7lbs
@@SmokingDadBBQ Alright, looks like I would need to get cuts of 2 bones of roughly 3lbs each. which is roughly 1.5kg
found a butcher that is quite the good deal at 8 euro/kg, still have to check if its any good.
@@SmokingDadBBQ Gotten some, and they are outright HUGE.
Calling them Dino Ribs is a understatement, they are !!!DINO RIBS!!!.
for thickness they are over 4 inches thick. and a cut weights of 20x25CM weights about 2-2.5KG.
They are with Cartilage but for 8 euro/KG I can't really complain for the first time I bought them.
Currently grilling them. so dinner for me might be around 8PM instead of 5PM.
OK big question (related but possibly unrelated) on double indirect method KJBJ series 2, to do this you cant use kick ash basket as the handles get in the way of first layer of deflector plates. I have the original circular insert with holes but I don't know how to judge how much charcoal to use because I based this on the kick ash basket. Any thought's?
Bought the slo roller to try the double indirect, but just realized I think the series 3 grill is the only one tall enough to do it. Do you know if there is a way to do the double indirect method on a series 2 grill?
is this a 18" or 24" grill?
Big Joe 24
Does anybody know the weight of a rack of beef ribs like this?
They are about 6lbs
Great video! Where did you buy those ribs from please?
JNG Meats in Aldershot On
Hi. New sub. New kamado owner. Are these back ribs or short ribs? My market doesn’t sell short ribs in one piece like that. They only sell them separated individually 🤷🏻 Thank you 🍻
there are chuck and plate ribs (3 bone)... when you see 4 bone roasts like these, that is beef chuck / short ribs.
Beefback ribs are thin ribs like babyback ribs but from beef where the ribeye was removed. they are delicious too especially if not paper thin
just wondering why you dont use a smoke ware chimney anymore?
seems like a while since i've seen it?
its on the jr, you can see it in the shot regularly. i dont have one for the standard joe size
Ok, I'm obviously being forgetful, but did you always wrap your drip pan with aluminum foil?
no. someone suggested it and it makes cleaning it so much easier
What smoking wood did you use for this cook?
Can I do these ribs on a green egg? Everyone seems to use a Kamado Joe
200% yes
How do you add those extra Wood blocks during the process in a Joe jr.?
yes, check 03:47 in this video - ruclips.net/video/966akTvQEAM/видео.html
Thanks my friend!
That pepper cannon ad though... that's a game changer and it cost me $
I haven’t seen the ad (RUclips places them on videos). but that’s the second comment so now I am curious lol
@@SmokingDadBBQ I seriously never heard of a pepper cannon until yesterday. I buy it grou d for rubs because I'm literally not going to twist something 72 times for a brisket. The algorithm must have placed it because I'm a foodie and you used one in your video.
I thought I was getting my beef ribs right until I ate proper ones... rendering all the fat out is make or break and the difference between good and eye rolling. Grain fed less marbled over grass fed and high marble imo.
100% critical to render
Why didnt you use the slow roller?
Wanted a basics video for great ribs even for those that don't have the slo roller.
Do you know what number those 4 ribs are? 2,3,4,5?
they are 4 bone chuck ribs vs. the 3 bone plate
Did you remove the membrane on the bottom or leave it on?
i left on, just mother natures heat shield
Are these beef short ribs from the plate? The ribs at my local grocery store and Costco do not have much meat on them. I assume you go to a meat market.
these are chuck from the butcher, my local costco also has chuck and they are even larger .... about 7lbs ea
How much $/# are the plate ribs you smoked? I am doing a Costco prime in morning @$3.99/#
$60
Go Bills!
bills mafia
Where do you get these beef ribs in Canada? Butcher or you find them in big groceries?
butcher, mine is JNG in Aldershot ON
@@SmokingDadBBQ groceries store should keep these! Too bad. Side note did you ever pull off double indirect on the Joe jr? If so how?
What’s in the spray!?
50 50 acv and water