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  1. For my brother-in-law's 30th birthday he requested everyone's favorite food that they make. I happened to be the main course with baby back ribs. I got a pack of three racks at Costco (never gotten them there) and did them the day before, which was this past Saturday. I figured I would cook them and then we would basically steam them back to life in the oven the next day. I seasoned them several different ways and got the KJ3 up to 225, let it heat soak, and put the ribs on a rib rack at 11:45am. These were fairly thick and long slabs, and as you can see they pretty much filled up the whole grill. I figured they would take 7 to 8 hours bunched in there like that. I was wrong. After 6 hours here they are... Beautiful (in my opinion), but nowhere near done. I didn't end up pulling the front and the back ones off until 10:45 that night, and the ones in the center went a full 12 hours to 11:45. I kept testing them to see when they would crack, and they just weren't ready until then. The flavor the next day was fantastic, but the consistency was all over the place. One of them was fall apart tender, One of them would come off the bone easily but still had some resistance (which I prefer), and the third was a little dry. The weekend before I did 2 slabs at 225 directly on the grates, and they both were fantastic. I let the dome temp sit around 215 most of the day with these in the picture, assuming the grate temp was 225 or so. I flipped them around every few hours, and it did rain its butt off the last 4 hours. Have any of you run into this before? I always let the meat speak for itself when it's done, these just decided to give me the silent treatment for a while. Btw, my dome thermometer is calibrated, and I stopped using my maverick years ago because it took some of the fun out of it all. Thanks in advance!
  2. 1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze. Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
  3. Good afternoon, all- Has anybody used a rib rack on the Jr yet? Does it fit? Does it fit with St. Louis style spares? Wondering if I can use the Jr for a multiple rack cook. Thanks!
  4. 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 available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado. Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!! While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages
  5. 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 are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point.
  6. 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!
  7. 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 pecan 3 2 1 method – full proof as always, some 5-6 hours later yummy Keep smoking ….
  8. 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.
  9. 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
  10. 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 cherry blocks 1. Put them on the grill around 12:30PM 2. ~2 hours into cook 3. Profile shot (~3 hours) 4. Gettin' saucy (~4 hours) 5. Nice color and glaze. This was right before I took them off. 6. Plated w/ roasted broccoli and cauliflower plus roll 7. Yessir! 8. Fall off the bone! 9. Gotta shoutout to one of my favorite breweries and they are located 5 min away: Terrapin Beer! Really enjoyed this cook today. Excited to take the leftovers and make a hash with them in the morning!
  11. 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! Here are the strips after I sprinkled a light rub onto them. Here they are after 3.5 hours. I ended up doing a 3.5/1.5/1 because I was watching the game on television and figured that another half hour in the first stage wouldn't hurt anything. After individually placing each strip in foil, I added a splash of apple juice before closing up the foil and putting them back on the grill. Here they are after unfoiling them and brushing them with Sweet Baby Ray's Hickory and Brown Sugar Sauce. They were tender, but not falling off the bone, which is just how I like them. After the last hour, I cut the strips into pieces and we had dinner. There was no surprise that these tasted just like a regular rack of ribs. For $1.29/pound, you can't go wrong! I thanked my father-in-law by saving him a big piece, which he thoroughly enjoyed. Thank you for looking and enjoy the pics!
  12. 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 not able to access my written recipe (I already had some premade dry rub ready to go) but I will get it tomorrow and update this post. Step 1. Soak wood chips in water for about 1 hour (I used pecan wood chips this time). If your using big chunks, then really only need a few. If using small chunks, a few handfuls. Step 2. Fire up the KJ with 3/4 - full firebox. Close lid after it's been going 10-15 minutes with bottom and top vents fully open. At about 180 degrees I shut bottom vent about 3/4. At about 200 degrees I begin to dial in the temperature with the top vent (I have the older style Daisy wheel vent so I shut the vent completely but left the daisy wheel holes open). Temp should level out at about 225. Give the grill plenty of time but keep an eye and make small adjustments as necessary. Don't get the grill too hot as it's much harder to bring temp down than to bring temp up slowly. Temp control and mastery is part of the art of grilling (I'm not against temp controllers if you're wondering), be patient. Of the few cooks I've already done on my KJ, I've been able to successfully bring it up to temp and maintain it for as long as necessary by being patient and realizing that less is more when it comes to adjustments. Step 3. (You can do this while bringing grill up to temp) Prepare your ribs. I like to do a quick pat to remove excess blood and liquid but don't pat dry; just enough to keep it from dripping. Use a healthy dose of dry rub on both sides of the ribs and all over. Step 4. With your coals white hot, add wet wood chips evenly to firebox and then set your Divide and Conquer grilling system onto the firebox with heat deflectors in place (full moon) and stainless steel grates on top. Place ribs on grill bone side down (irrelevant if using rib rack) and shut the lid. Let these smoke for only about 25-30 minutes at 225 degrees just enough for the meat to get it's smoke ring and absorb the flavor of the smoke. Wood chips will help tremendously with flavor and producing a lot of smoke. Internal temp of ribs should reach about 130 but no higher than 140. Step 5. Time to get your Texas crutch ready (aluminum foil). Wrap ribs in Aluminum foil completely and place back on grill. Adjust vents to bring grill up to about 300-315 degrees. These will cook on here about 30-40 minutes but it's important to flip the ribs every 8-10 minutes. If you don't then that aluminum foil is gonna overcook one side. Internal temp of ribs should reach about 175 degrees. Step 6. Remove ribs in Aluminum foil from grill and set to the side (probably on a pan or something so you don't ruin your side tables). Use grate gripper to remove grates and then use a combination of your ash tool and the grate gripper (with a mit on) to safely remove the heat deflectors and then replace your grates. Unwrap your ribs and baste with BBQ sauce (I use sweet baby Ray's) on bone side first, then set ribs back onto grate bone side down and baste the top side of the ribs with sauce. Shut the lid but don't go far. You'll need to turn the ribs and rebaste every 4-5 minutes. Do this twice for each side (4 times total) to create a nice glaze using the direct heat. Step 7. You're ready to cut, serve, enjoy. Grab some extra napkins. Total cook time should only be about 70-90 minutes (the Texas Crutch method really reduces time it takes to cook amazing ribs), rely on a combination of both time and internal temp readings and remember to account for variables. This is based on cooking baby back ribs and not spare ribs (which are generally larger and would require longer cooking times). Hope someone finds this beneficial. Sorry if I was writing everything with baby steps. I wanted someone who may be a new KJ owner like me to be able to have full instructions with details on how to cook ribs and operate their new grill. Thanks
  13. 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.
  14. 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 probe tender (about an hour) 4. Consolidate the pork chunks into throw-away pans and cover them with BBQ sauce 5. Return the sauced chunks to the kamado to set the sauce Marinating On the kamado with heat deflectors below Light blue smoke at 297°F Out of the kamado and ready for sauce Consolidated, with 2 different sauces I have a photograph of the finished product but adding it exceeded the 14.65MB limit.
  15. 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: 1- Is a drop pan necessary? Dry or with liquid in it? Based on my reading so far, I think not necessary other than to keep the heat deflector clean... opinions? 2- To wrap or not to wrap? It seems both are acceptable. preferences? impact? 3- how do I know they are done? by temp? bones? probe? Any other suggestions? I'll post during and after pics tomorrow. Thanks
  16. 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
  17. 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 have more knowledge than I). At any rate, questions below, and pics after that. I can't wait to smoke a pork butt in the next few weeks. Thanks and Enjoy! Kamado Joe, indirect of course. Heat deflector in lower position, ribs on top rack Aimed for 250 but the BJ held at 270 basically the whole cook Apple wood Spritzed with Apple Juice/Apple Cider Vinegar mix at the 2 hr mark every 20-ish minutes for an hour Glazed 30 mins prior to pulling Cooked about 5-5.5 hrs total 1 -- The ribs were fall off the bone tender, which is how we like them, however the bottom of the ribs were crusty/crispy. The rub has sugar in it, but I didn't think sugar would burn at that low temp. Any suggestions on what may have caused this? I did some research and couldn't find much. Unfortunately I didn't take a photo of this. 2 -- I haven't calibrated my dome thermometer. I did notice when I reverse-seared a steak last week that it overcooked before sear, so I'm thinking this may be the issue. 3 -- Pretty sure the ribs I got were a much smaller set than I anticipated. They weren't quite as tender as I was hoping for, but still came off the bone clean. Could the size be a reason why they were 'overcooked' a bit and the bottom crisped up? Photos: Seasoned, letting the BJ get to temp: 2-hour mark: 3-hour 15min mark: 4-hour mark: Final Product (5.5 hours): Cut:
  18. 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 Ribs. I watched the excellent video @John Setzler made and basically followed that (although I used a different rub - a rub I had already made often use on Pork Ribs. After the best part of 5 hours at 250 they were completely tender: in fact they were so tender two of them fell apart when I removed them from the grill ! Anyway, here is my Rib Fest ready for the table: Everything was perfect. Tender, juicy and delicious. They were only lightly smoked (Oak) which is how I like things.... The top fat layer had crisped up and was soooo tasty (although an artery blocker....) And my family loved them which is the main thing.... Big thanks to @John Setzler for making the video on cooking Beef Short Ribs !
  19. 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 are probe tender (approximately 200°F internal meat temperature.)
  20. 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 super low while the ribs were cooking. Toasted 1 T sesame seeds to just starting to take on color and added them to the glaze. The reason I cooked the glaze so slow, was trying to extract as much flavor out of the Szechuan peppercorns as possible. Last 15 minutes of cooking in the wrap started letting temps climb to 300. Unwrapped and put back on at 300 to go for the last 1 hour. The last 1/2 hour started brushing on the glaze every 10 minutes. I have cooked a lot of ribs over the years; this may be my best try. Fall-off the bone tender, different layers of spice and really tasty.
  21. 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. Oooohhhh just look at them bad boys, I rubbed them so good. My first overall impression of the rub was that it was an explosion of flavor. It had so much going on that I am interested to see how it turns out during the cooking process. Just put them on, now its time to find something else to do. As the wise Merle Haggard once said "I think I'll just stay here and drink". More to follow................
  22. 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 40min or so during the cook. turned in some good ribs!!!! (had some baked beans, yam patties candied, slaw, shells and cheese, and rolls to go with it) Great thanksgiving!!
  23. 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. Tucked it under the lip of the water tray where it shouldn't have any fat dripping on it. I let them glaze a bit but didn't get any pics other than this one taken immediately after the rubs went on.
  24. 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. Made it home and got started with my own freaky clowning around with some smoke sources. This A-Maze-N smoke tube adds some nice smoke to the WSM. I cheated and quick-started it with a KJ lighter tab. Positioned it so the opening faced the Pit Viper fan vent. Next time I may place it sideways. Opening up a new bag of coals always brings a smile. Simple pleasures in life. A lot of great childhood memories associated with this stuff. Also added a mini-split of pecan to the coals. Coming up to temp..... Membrane off & rub on while the smoker locks in to cruising temp. Ribs have been on for two hours and it's running rock steady on the 225 setting.
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