Are Rotisserie Ribs The SECRET To BETTER Flavour? Kamado Joe JoeTisserie Rib Test

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Rotisserie smoking is on the rise, and based off my direct vs indirect ribs test a few weeks back I am curious if rotisserie ribs is the answer to my direct heat problems. To find out I am breaking out the Kamado Joe JoeTisserie to make some rotisserie ribs directly over a live fire.
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Chapters
00:00 - Live Fire Redemption?
02:14 - Kamado setup for JoeTisserie ribs
02:46 - Rib prep
04:44 - Rib cook
06:28 - Results & Taste Test
09:39 - New rub from bacon injected rib video
#SMOKINGDADBBQ #rotisserie #ribs

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Опубликовано:

7 авг 2024

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Комментарии : 74

@rickobrien7961 9 месяцев назад

Would love to see how a rotisserie brisket turns out!

@kmbbmj5857 9 месяцев назад

I think we've gotten down a wrong path these last few years chasing smoke. The classic pit wasn't an indirect smoker but direct over low coals with constant turning to even out the cooking. Nothing beats that old, traditional, flavor.

@FOGOcharcoal 9 месяцев назад

Very interesting experiment James. I wanna see the brisket now!

@MaiTaiMike 9 месяцев назад

Would love to see you spin a brisket!

@SmokingDadBBQ 9 месяцев назад

Coming up

@lamarwilliams185 9 месяцев назад

A comment has nailed it on the head. I have a inground pit and a Weber. I get some days great bbq and some days ok bbq. Same thing when I go to off set smoker restaurants. Enjoy your bbq.

@mulefan1977 9 месяцев назад

Ever try hanging ribs on a weber smokey mountain? They taste amazing

@billfreeman685 9 месяцев назад

I have used this method for a couple of years. There is something said for the taste of live fire food. Great video.

@tich57 4 месяца назад

Looks amazing James!!

@NicoloEugelmi001 9 месяцев назад

Every time I see a BBQ guru cook at 300, all I can think of is THIS! IS! SPARTA!!! :P

@williamwilson2624 9 месяцев назад

Those turned out to be some good looking ribs. I can't wait to see how a brisket turns out on the JoeTisserie. Great video, James.

@samacc2536 9 месяцев назад

Love these kind of videos on the KJ! Thanks James! I’m curious to see how you did your Joetisserie brisket compared to what I did a while back.

@kenoman2007 9 месяцев назад

I am excited to try this method. Intrested in seeing how it would compare to your normal indirect method and an offset.

@marine-pilot4511 9 месяцев назад

Just did the rotisserie ribs with a Kabota baby back unbelievable I’ve never had a rib that good keep making the videos 6:11

@canadian_coffe_guy4690 9 месяцев назад

Heck yes! I would love to see a joe tesserie brisket cool!

@richo2501 9 месяцев назад

Maybe just use a rotisserie basket next time. Then you'll be able to keep them nice and flat and straight! Nice work

@hector6005 9 месяцев назад

Awesome experiment. You can get great results juust over an open fire, the Argentinians use direct fire for huge cuts of meat and it comes out very good. They just cook it over a very low flame. I tried it on my classic 3 and it was excellent. There is a famous Asadero named Al Frugoni that lives in Texas and he has a great channel; he shows how to do the live fire cooking.

@paulapincombeandrolandlega6287 9 месяцев назад

I've moved to direct fire ribs almost exclusively (using a Primo Oval). There is undoubtedly a risk of overcooking, and I've done that once, but when cooked with care they turn out perfectly, and they are the universal preference in my family. I use the method Bradley Robinson uses in his Chud Box, including a flip and a mop sauce. I've also boated them if I thought the bottom was overcooking, but it hasn't always been necessary. I've done beef short ribs with a similar method, but finishing them indirect as it's a much longer cook and I was worried about turning them into to same leather as your ribs. It was intended as a test for doing a brisket, but I didn't find it added as much flavour as I was hoping, and so I haven't gone the extra step to try it on brisket. Even on a rotisserie I'm worried that there would be too much fat dripping into the fire, and I don't want to trim so much of the fat cap that you're losing what makes brisket great. I'd love to watch you try it though!

@RumandCook 9 месяцев назад

Great looking rack there, James. Interesting results! 🍻

@Timothybos 9 месяцев назад

I'd love to see a rotisserie brisket.. Not sure how you'll handle the width. My guess is that you'll end up with overcooked and dry sides if you want to have perfectly cooked middle.

@richo2677 9 месяцев назад

I’ve been toying with this idea for awhile, I’m glad you did it first ! I’ll be putting a rack on the Joetisserie this weekend. I’ve also toyed with the brisket idea, I’ll be eagerly waiting for you to try it first…

@SmokingDadBBQ 9 месяцев назад

Coming out soon

@zef1522 9 месяцев назад

Do you think baby back ribs would turn out good this way?

@smokingtarheel3003 9 месяцев назад

Would Joetisserie brisket burn out the motor due to the weigh? I'll bet it would be a great brisket.

@davelindey8023 9 месяцев назад

looking good. Yes a brisket would be interesting

@SmokingDadBBQ 9 месяцев назад

Coming up

@uclajd 9 месяцев назад

That's funny, all the advancements and innovations in spices and rubs today, but I've been a fan of Lawry's since I was a kid in the 70's. BTW wondering if you get Malcolm Reed's Killer Hogs Rub up there? Really good, but has some sugar in it. Even WalMart carries it now.

@theunchartedtrucker1113 9 месяцев назад

I would love to see a brisket done on your joetisserie. I have a Weber summit charcoal now but if it is possible I would love to get a rotisserie for it and if one isn’t available, then I would get a different grill with that option available.

@swimadamswim 9 месяцев назад

Hey James cracking video. Gonna try these ribs in my mini spit roast. Did you notice how much the ribs had shrunk towards the end? The right clamp was way away from the end of the rib (just an Interesting observation 😜). With the spritzer is that half juice and half water ? Cheers bud. Keep em coming.

@StefLuci 9 месяцев назад

I really love the Kick Ash Can. For the BJ3 i have to buy the Large or the X-Large?

@joeyg.1229 9 месяцев назад

Random question. First love the channel I’m in the process of building my outdoor kitchen would you happen to know what the cut out dimensions are for the classic ?

@Keith80027 9 месяцев назад

I love my Kick ash pan that makes clean out so easy. Interesting way of doing a rib that I will also try! Why not try a brisket on rotisserie. RU-vid is not showing me a lot of the channels that I follow, are the rest of you seeing this too? I had to search for this video today.

@FatMeatsFireBBQ 9 месяцев назад

Rotisserie ribs are the best 🔥

@thecappy 9 месяцев назад

Could you try it again with the Kamado branded basket for the rotisserie? I wonder if it would be any different and would it fit?

@Gemitaur 9 месяцев назад

I'm amazed at your rotisserie turkey. I tried it this year but the turkey disintegrated on the spit and fell into the coals😢. I'm not sure what I did wrong but we had take out Chinese for thanksgiving

@SmokingDadBBQ 9 месяцев назад

Oh no. Just did another one this year with stuffing. You need to make sure your prongs are on the flat part not the angle of the spit or they will come lose once getting hot and turn into a shredding device so it’s always good to take a peak after getting it on

@Gemitaur 9 месяцев назад

@@SmokingDadBBQ yes I always check that the prongs a screwed onto the flat part of the skewer. The bird was well trussed and I always skewer through half an onion in the cavity to take out that slop. The meat started falling of the bones. 1/2 of the breast just fell off intact.

@1airborne82 9 месяцев назад

I don't know if I missed it. But did you like them better than then😊 indirect and the double indirect mode.

@stevepool8034 9 месяцев назад

Good job, James, the ribs look sensational. If you would like to see a brisket rotisserie cook, may I suggest Profesor Klocker from Recetas del Sur. He has done it a few times with an Argentine rotisserie pit set up and it looks amazing. Keep bbqing, James, your cooks are creative and great too.👍🏻

@SmokingDadBBQ 9 месяцев назад

Nice. I should have checked that before recording mine which comes out shortly

@stevepool8034 9 месяцев назад

@@SmokingDadBBQ the video is called brisket asado from about a year ago

@wesleydrew9242 9 месяцев назад

Looks like a good "cook for 2" technique as another person mentioned. I didn't see that you added any smoking wood chunks to the charcoal though. Maybe a few buried in the charcoal before lighting might have improved the smoke ring and added additional wood smoke flavor to compliment the direct cooking smoke flavor provided by the fat hitting the coals. Also could try a few chucks or chips in the ash basket under the coal bed to impart some more smoke if you think the fire gets hot enough to burn them.

@SmokingDadBBQ 9 месяцев назад

Forgot to show one buried chunk

@mfladeland 9 месяцев назад

yes to a brisket test on the Joetisserie please

@KamadoJoeGrills 9 месяцев назад

Those are some delicious ribs!

@graywolf2600 9 месяцев назад

I think another channel tried a rotisserie brisket and it turned out really well. The only problem is that the joetisserie was not strong enough she will burn out according to them.

@SmokingDadBBQ 9 месяцев назад

I’ve recorded one. No issues … but I’m not the company selling the rotisserie motor so maybe that’s just their sales pitch The 15lbs brisket weighs less than the turkeys I’ve been spinning on it for years

@dr.brucepierce 9 месяцев назад

But you can only cook one rack at a time.

@davelogeman 9 месяцев назад

Agreed seeing how we might scale this for more than one slab would be helpful. I'm not was well versed in the basket or other accessories that might make this possible.

@vjekan 9 месяцев назад

One negative thing about this setup, you can only cook one rack of ribs at the time 😃 Not really great when cooking for more than 2 people. But regardless, it looks great!

@SmokingDadBBQ 9 месяцев назад

Good point!

@Els8586 9 месяцев назад

Hello like your video would like to see you do rotisserie chicken over Direct heat

@SmokingDadBBQ 9 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U85fhbqZ988.htmlsi=vPVxA5y8uz_xuxh-

@nilsluger7112 9 месяцев назад

Great Ribs SDBBQ!! How long have they been on the joetesserie?

@SmokingDadBBQ 9 месяцев назад

3 hrs

@TheRssr1979 9 месяцев назад

Oh yes rôtisserie brisket !

@SmokingDadBBQ 9 месяцев назад

Will do

@Matias-ec5wh 9 месяцев назад

What temp did you cook the ribs ? Great video

@SmokingDadBBQ 9 месяцев назад

275 ish

@TheRssr1979 9 месяцев назад

As much as I love using my KJ, I’m starting to think to get a true Texas barbeque food experience. I have to consider trying a offset smoker or reverse flow. When I switched from a Weber kettle to a KJ back in 2020 I thought it would ease the experience of barbecuing 12 months a year in Canada. Although it has, I feel like I am missing out on that true wood fire experience, which is very hard to produce in a KJ.

@SmokingDadBBQ 9 месяцев назад

I’d go reverse flow so far based on what I am testing

@irishpirate6779 9 месяцев назад

ceramics are great, but nothing is going to produce the full flavor smoke profile like a real offset smoker

@NicoloEugelmi001 9 месяцев назад

Hi James, at 5:45 did all that smoke make for a greasy taste, or was it clean? I think you know what I'm referring to. Thanks.

@SmokingDadBBQ 9 месяцев назад

Mad scientist talked about tossing beef fat into the firebox a while back, the rotisserie sort of does this same thing which is why the ribs tasted smoked without actually burning much wood. It is a different taste. Like burgers direct has more of a charcoal taste than wood.

@jasonherrington2002 9 месяцев назад

so this looks like it makes great ribs - but the low volume vs effort seems like its prohibitive. Is there a way to get more racks going at the same time?

@SmokingDadBBQ 9 месяцев назад

That’s the biggest drawback for sure. Will have to play with that idea more to find a better solution