Thank you for posting this. I just got my first Kamado and following this was my 1st grill on it. It turned out well minus the salt. This is a very salty recipe. I had my doubts as I was following it. I couldn't understand how adding so much salt on most steps would work itself out. The BBQ sauce at the end masks the overwhelming salt taste a little, but I'd remove 3/4 of the salt from this recipe if I ever tried it again. Regardless I learned a lot and it was a good 1st smoke.
I'm so glad to hear to this went well for your first cook on a KJ. You went big as this recipe has more steps than I typically do for a rib smoke. It is one of my favorite if I have the time. I totally understand the Salt concern, and glad you identified were you might pull back. It's one of the things I love about bbq is making it your own. My go to method is 3 hour ribs!
Great to hear you tried it! I totally can understand that and width dialing back the portions on next go. With the added marination plus rub, and broth it's not for everyone. I typically dry brine vs wet brine proteins but just enjoyed the keto recipe. For my taste buds, the rub recipe is my new favorite but continuing to tweak to make it my own.
Totally worth trying! One of my favorite things was the rub ingredients were spot on and will probably start using this for a while making it my own. I'm extremely happy with results and the color profile after sauce and caramelization was great.
Definitely, one to try, can't get the butter flavouring for the spritz in the UK as lots of imported products aren't around at the moment on Amazon etc. Does it make much of a difference to the flavour
I found this article that answers that:There is no chemical difference between table salt and kosher salt - both are sodium chloride. Kosher salt just has bigger crystals. However, some table salt brands are iodized, meaning that iodide salts have been added to help us maintain a healthy dietary intake of the essential nutrient iodine. chemistry.stackexchange.com/questions/8545/table-salt-vs-kosher-salt-difference#:~:text=There%20is%20no%20chemical%20difference,of%20the%20essential%20nutrient%20iodine.
I’ve got his cookbook and like his stuff but not really liking the color, would have liked it darker before braising we don’t like our ribs sauced but rubbed instead more of a dry rib family
I hear ya...it's the marinade portion that creates that color plus the braising. As I mentioned in the video, I'm typically a dry rub / brining guy but like trying different strategies. I too, am hard to darker coloring. exited braised but what won me over was after direct smoke after braise with sauce brought the color you typically see! I will say the tenderness & taste didn't disappoint. Only critique of his process is the process takes a lot more steps.
I gotta say, I can appreciate the ingredients in the description… but then what’s the point of the video? At least mention the seasonings. “The liquid” is just super frustrating to hear. If I knew what was in it, I wouldn’t be watching videos.
Thanks for watching! Not sure how to respond here as people like to read and watch. All recipes are going to be written and all videos are going g to be watched to visually get a feel how a process is accomplished. This video is showing Myron’s recipe which braises with liquid. I most often don’t braise but do dry run and sometimes do sauce. Showing multiple methods.
