This past weekend I attempted my first cook of baby back ribs on my new Kamado Joe Classic II. I read on this forum that the 2-2-1 cooking method was the best option but my ribs came out dry. I would say that half of my 2 slabs were too dry. I used the EasyBBQ thermometer to monitor the temperature and the rib meat got to a temp of 212 and I was able to keep grill temp between 250 to 280 degrees. What did I do wrong? Is the rib temp of 212 too high? Were my grill temps too high? Also, I did use the deflector plates to produce indirect heat. I would appreciate any feedback or tips. Thanks.
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.
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?
This week I cooked a ton of ribs for my kid's teachers and the secretary who is leaving us. I thought it would be a great excuse to do a video if I could get them all in one grill. Turns out all 12 fit fine!
I was actually surprised how well this worked. The ribs came out great. I had a little hot spot at first because I was filming and the fire got too hot because I had the lid open but other than that, everything went great. I don't particularly like using rib racks but they work in a pinch. If I had to do this again, the only thing I think I'd do different is plan on it taking about 2 hours longer than normal if for no other reason than because rotating the ribs around takes time away from the cooking.
Here's a shot about 3 hours in:
I used Setzler's pork rub. Here is the rub recipe:
Man Cave Pork Rub:
1 cup salt
1/2 cup turbinado or table sugar
1/2 cup black pepper
1/2 cup Tang instant breakfast drink mix
1/2 cup paprika
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup chili powder
2 tbsp cayenne pepper
2 tbsp cocoa powder
2 tsp ground cinnamon
2 tsp ground clove
Put it all in a food processor and pulse 4 or 5 times for 4-5 seconds each time to create a uniform powder. Store it in an air tight jar away from the light for up to six months. (It won't last that long!)
I've never made it before and I admit when I first smelled it, all I could smell was the clove and that made me nervous they were going to turn out tasting like potpourri or something but they didn't at all. They were great. Even my wife commented on it and that's rare simply because we've tried so many rubs in the past.
Here is a link to the video if you guys are interested. (It's funny.)