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Big Joe first cook


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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 :)

IMG_2758.thumb.JPG.df049452fb1231b36f9ade0cecb19141.JPG

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I’m looking forward to watching.

1. I use a drip pan with no liquid.  Kamado grills keep so much moisture in them, liquid just isn’t necessary.

2. Wrapping is up to you, I don’t.  

3. Pick them up with tongs and when they look like they are going to break in half, they are done.  Some good videos on YouTube about this.

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I do just the opposite of BG. I don't use a drip pan when cooking ribs. The only time I use a drip pan is when something is very messy or greasy. But I do foil my heat deflectors to help keep them clean. And I do usually foil my ribs. I normally do the 3-2-1 method with pork ribs. Slow / smoke cook@ 225 for 3 hours.Wrap in aluminum foil for 2 hours and the last hour take them out of the aluminum foil and finish cooking them until done. I also use the same method of checking ribs for doneness as BG.By picking them up with the tongs and see how much they Flex. I also will try sticking something like a toothpick in the meat to check for tenderness Either way you cook them it's not wrong. It's just technique.

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thanks for the feedback -

 

Ribs are about to go on - I fired up the joe a bit early to give myself some time to stabilize the temps (plus I was anxious to get a fire in it!)

 

Screw the string - I just used scissors: :)

 

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Lump and a couple chunks of applewood in the firebox:

IMG_2766.thumb.JPG.e2e696cbff7ccfe8c764370e63f4c1cc.JPG

 

Fire Started - temp starting to rise:

IMG_2767.thumb.JPG.7f3e7c9df84e2bd18cd5be270bd10285.JPG

 

Stable @ ~250 (260 on the grill):

IMG_2770.thumb.JPG.4d54021bef605561c56e8f331436bd87.JPG

IMG_2768.thumb.JPG.9393fde4892c70880d4413651d150add.JPG

IMG_2769.JPG

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