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  1. Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table. A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills availa
  2. I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those ar
  3. Forgive me if this has been asked before; I tried to search this, but couldn't come up with anything. Anywho, gonna smoke some ribs tomorrow. Got one rack of baby backs, and two racks of spares to smoke tomorrow. I'd like them to finish around the same time. Is there a general thought regarding difference in cooking time? Thanks!
  4. LJS

    Ribs 321

    Hello Kamado Peeps, Has ana awesome weekend. My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices. So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs. Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper Wood: Cheery and 1pcs
  5. Hey all. So I just got my Kamado Joe Big Joe III and this Saturday I’m going to try my first smoking experience and follow this St Louis guide video from @John Setzler. My question is pretty simple. Will the cook times shift significantly if I only do 1 rack of ribs. I understand the times won’t be exact with every rack, but in general, I was looking for thoughts and guidance. Thanks in advance.
  6. Cooked up some ribs yesterday, made 4 different kinds. I’m working in finding the right flavors. I’m a big fan of bark. Pics below, salt and pepper only, salt and pepper with onion powers and garlic powder, commercial all purpose rub and commercial rub with bbq sauce glazed. Interested in hearing people’s homemade rubs. 2-2-1 at around 230 using pit boss k24 Kamado
  7. Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below! Baby Back Ribs Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!! Sauce: Sweet Baby Ray's diluted with some apple juice Cook time: 5ish hours Smoked with some
  8. Hello fellow KG forum members! A few days ago, my father-in-law brought me a pack of ribs because he knows that I like ribs and because he can't say no to a sweet deal. He picked up a pack of what looked to be two slabs of ribs for $1.29/pound. Fast forward to Sunday and when I looked at the sticker on the pack, it read "Pork Brisket Bones". When I opened the pack, there were four strips of what looked to be the end trimmings of a normal rack of ribs. After a little research on Google, it turns out that this is exactly what they were. I quickly decided on the 3/2/1 method and away I went!
  9. Hi all, Tonight I fired up the KJ and threw on some baby back ribs and corn on the cob in the husk. I've used this method to cook ribs before (it is a variation of the Texas crutch method) but this was my first time with my new KJ and I gotta say, they were amazing! See pictures. So thought I would share my instructions and recipe for anyone that is interested. If not, no biggie. I'm no grill boss or expert, just a man who enjoys fine grilled meat. Homemade dry rub recipe: Brown sugar and crushed red pepper concoction... At the time of writing this I am
  10. Wife decided she wanted some ribs yesterday but we were pressed with time with all of the rearranging going on in the yard. Managed to finish these in just under 2 hours. Of course wife deep fried a few.
  11. Ingredients 1 Pkg. Costco Country Style Ribs Marinade Ingredients 1 cup white distilled vinegar ¼ cup ketchup ¼ cup apple juice 3 tablespoons Light brown sugar 1 tablespoon kosher salt 1 teaspoon hot sauce (tapatio) 1 teaspoon ground pepper 1 teaspoon red pepper flakes Directions 1. Cut the pork into golf ball sized chunks and marinate it for 24 hours 2. Preheat your kamado to 300°F with your favorite smoke wood chunks added 3. Grill the pork until the internal temperature is about 205°F and the pork chunks prob
  12. Hi all, I will be firing up my big joe for the first time tomorrow for some baby back ribs. I have done ribs before on my Bradley smoker & weber gaser using the 3-2-0.5 (3 hours on the smoker, 2 hours wrapped on the Weber and 0.5 hours with sauce). I do the last two steps on the weber just because the ribs are more accessible for wrapping and sauce. Family usually loves these. Ribs on the Joe: I am planning on dry rub, no sugar ~5 hours @ 225-250 with no wrap, occasional spritzing and add sauce for last 30 minutes or so. Questions
  13. Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy 572E25BB-1878-40D9-8700-82BD2C854DE1.MOV
  14. So I smoked some ribs yesterday (pics to follow) and I had a couple questions, which I'll list below. It was just two of us, so I went with just one rack of pre-cut St Louis Style ribs. I was hoping to grab a full set of spares from the store, but they only had a ton of St Louis pre-trimmed sets. I used Oakridge BBQ's Dominator Sweet Rib Rub and glazed with Texas Pepper Jelly Craig's BBQ Sauce for the final 30 mins or so. Overall, they turned out pretty good but I'm hoping the forum here can help answer some questions (I may have an idea of what the answer is, but thought the experts here will
  15. While in my butchers yesterday I saw what I assumed were Beef Short Ribs (I think they called them Plate Ribs ?). I've never cooked beef ribs before so I thought it was about time... I also had some Pork Ribs in the freezer so thought I would do those as well. Anyway, on the top rack we have the Pork Ribs. These had been marinated in a mixture of Hoisin Sauce, Lemon Juice, Rice Wine, Soy Sauce and a little Chilli Powder. The were cooked for approx. 3.5 hours, at 240F, after which they were perfectly tender: On the bottom rack we have the Short R
  16. Here's a recipe for some big bold beef chuck rubs with a big bold homemade rub to bring it to life! 2 to 4 Beef Chuck Short ribs, separated or on a full rack Rub: 3 tablespoons sea salt or kosher salt 3 tablespoons fresh ground black pepper 1 tablespoon onion powder 1 tablespoon fresh ground coffee 1 teaspoon granulated garlic or garlic powder 1/2 teaspoon cayenne pepper Worcestershire sauce to coat ribs Preheat your Kamado Joe to 250°F and setup for indirect cooking. Add a couple smoke wood chunks of your choice and cook these until they
  17. My wife had a hankering for some ribs this weekend, so I picked up some baby backs. Saturday rubbed them with brown sugar and sprinkled them with Dizzy Pig "Game On", wrapped with plastic and overnight in the fridge. Started them on the Akorn at 225 with some pecan wood smoke, doing a 2-2-1 since I'm doing back ribs. After 2 hours I wrapped them in heavy duty foil and back on at 225 to steam for 2 hours. While all this was going on I made a glaze with a can of Kern's Peach Nectar, a couple of shakes of Cajun Chupacabra, about 1-1/2 t Szechuan peppercorns and 1 t turmeric, letting it simmer
  18. Super cheap country style pork ribs on the menu for today. These usually come out pretty good with a bit of prep, (insert rubbing joke here). Going to use Chris Lilly's Championship Pork Rub, it is readily available all over the internet. I also mixed up the injection but then my injector decided to break, so I stabbed some holes in the meat as I poured a bit on. Let it sit for an hour like that in the fridge while I got the grill going. I saved some of the injection and am now going to spritz since I didn't really get much in the meat.
  19. I have not been active on here in a while because i haven't been cooking for a while too busy. yeah i know you should never be too busy to cook. I opted for something non traditional for t-day this year. we are going to families on friday and i was told that they would cook the turkey..... not sure if they doubt my skills or just dont like smoked anything?? I decided to cook for the home team this thanksgiving and do some rib therapy. ran around 250 for about 4 and 1/2 hours, rub with mustard night before and sprayed with some apple juice, cider vinegar, jim beam, and brown sugar, every 40
  20. The new smaller chimney is just about perfect for firing up the Slow'n'Sear. Always fun playing with charcoal. My intention today was to add some hickory chunks to the coals, but I realized I'm out. All I had on hand was apple chunks. They are what I use on chicken and such...I really wanted that hickory smoke. Improvised and fired up the smoke tube that was filled with hardwood pellets.
  21. Was coming home from the grocery store today and saw this.......caught my attention right away as I'd just seen Stephen King's "IT" yesterday with my son. Looking into the neighborhood as I passed by I could see more red balloons guiding you along..... I texted my boy and said, "No way I'm falling for that. Pennywise the Clown won't sucker me in like that". Got a quick reply from him that was funny. Those that have read the book or seen the newly released movie will know what I'm talking about. Freaky clown.
  22. Last week I brought in a competition cook team called Hickory Heat to share how to cook competition ribs. Also to raise awareness for a charity bbq contest they host to raise awareness for childhood brain cancer. As you know September is childhood brain cancer awareness month. Oh, you didn’t? Yeah, neither did we. It was just a coincidence but we are rolling with it. lol. I hope you guys like this one. It’s packed with info (…took me a week to edit it too. lol.)
  23. Got some curved holders to do 3 racks on my classic. And they came out great.
  24. I'm looking for tips on smoking whole spare ribs racks and keeping the thinner parts from drying out? How do the BBQ restaurants do it and keep the whole rib moist?
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