Ryno656

I got up early yesterday and threw a pork shoulder on the kamado for the first time. I've cooked a number of spare ribs, beef ribs one time, and a lot of hot & fast cooks -- burgers, fajitas, chicken, etc. I'd have to say this was one of the best (and easiest) long cooks I've done. Process: Got up at 5am, started the kamado and seasoned the butt with some Mongoes rub (it's a family friend's rub, he doesn't market or sell it -- but he should!). Once the Joe was up to temp, I threw on a few pieces of apple wood and one piece of hickory, let it roll for 30 mins or so then put the butt on, fat cap up (i'll probably put it down next time to get some more bark). Then, just waited for a few hours before taking a peek at the future prize. I spritzed with apple juice/apple cider mix and basted with cola once every hour starting at the 4-5 hour mark. I let it rest for about 2-3 hours wrapped in 3 layers of foil, one towel, and inside a cheap styrofoam cooler. I had the joe running at about 275 but wanted it a bit lower so around 2-3 hours in I tweaked it down to 240-250 and let it ride the rest of the way. Butt was 9lbs and took right at 9 hrs to cook. We had a side of beans and corn (forgot the greens this time -- oops :)) but didn't get any pics of that. My better half said it was the best cook yet, so hopefully I'll get to do it again soon. At any rate, enjoy the pics!

yeah, i put a drip pan under my beef ribs last weekend and they came out great, so what little heat was coming up directly through that gap was now pushed around the drip pan. much better results when cooking at 260+

I spritz but no sauce

Cooked some beef ribs for the first time yesterday, and they turned out fantastic. Started the Big Joe around 9am, seasoned the ribs and they went on around 10:30-10:45 after the Joe had settled in and soaked around 250-275 for a while. Temp ranged between 250-275 and settled in at 260 for most of the cook, but I did add some more chunks of post oak about halfway through since I added the first few when the grill was getting settled (so they burned off) -- rookie mistake. Spritzed with apple cider vinegar and apple juice at about the 5hr mark, just a couple times (every 45 minutes or so). Cooked for about 7-7.5 hours and probed right about 205 and buttery soft. Took them off and let them rest for 30-45 minutes while we prepared side dishes. Will definitely be doing this again! One thing I'd change is the 'coarse pepper' I purchased (Fiesta brand). This stuff was a bit too coarse for what I wanted and I'll go with a finer grain next time, but everything turned out great regardless. Also, I bought these at a local butcher in Austin, TX (Salt and Time), they were about 4.25lbs

great looking wings! pour one out for the lost soldier...

Did you purchase the display model? The display is the one that comes with the wok/cast iron grate. The others (in a box) just come with the starters and cover.

I took a couple photos last night, should there be this big of a gap between the deflector plates? You can see the deflector plates are pushed together completely by looking at the corners of it

So how does one get the Jr display model? Is it just a reduced price? When I bought my Big Joe at Costco a few months back they still had the deal with the Jr

Thanks guys, I figured I couldn't be the only one, and it's such a minor issue. Drip pan with a bit of moisture is a good idea as well. Thanks all

Thanks, I'm familiar with all that, but it's the center of the bottom of the ribs that's doing it (also the ends, but due to the reason you explained above).

I've noticed the heat deflectors on my BJ2 seem to leak air in the middle. I push them together as tight as possible and there's one or two spots where I see smoke coming through (even flipping them does the same thing, albeit maybe not as bad?). Anyone else have this issue? I imagine an easy solution such as lining the middle area with foil would work, but I'm curious if this is a common concern? I'm a new owner so I've only done a few low and slow cooks but just noticed it on my last one, which would explain the under side of the meat getting a bit overdone/crispy a couple times. Thanks!

nah i don't mind, just caught me off guard haha. it is a public forum after all

Well that was weird seeing a photo from my post as an example in this one haha Thread here

no, not cooking ribs to temp, i just did the bend test.

the "black" is due to the bbq sauce glaze for the last 30 minutes. they weren't that color before that point. it was a dark mahogany brown, just looks black in the photo