Thanks for this. Easily the most simple and concise rib directions I could find this morning. Cooking a couple of racks tonight for my family. Subscribed also. Will be looking to you for more Kamado guidance.
So happy to hear that, thank you for the kind words! Ribs are one of my favorite things to cook on the Kamado and I’ve tried 15 different recipes before settling on this one thanks to its simplicity, texture and flavor. Good luck and let me know how they turn out!
@@embersonlybbq1I’m a week late… but they turned out amazing! Flavor and texture was exactly what I was looking for. This will be my go to recipe for ribs. I’ve cooked a ton of butts on my Kamado but never felt I could get ribs just right. You’re the man. Thanks again.
Well that made my day! Thanks so much for that. I just got three racks of Berkshire St. Louis Ribs that I’m going to fire up this weekend in your honor.
Very well explained, thank you very much. I'll grill that exactely as you did for my first ribs ever. Interesting that you also know Bob Ross, so you`ll understand what i mean by saying: luckily you didn't "beat the devil out of it" with the smudged grill brush after glazing 😉
Getting ready for my first cook ever on my brand new KJ classic and I am going to follow your method from this video. Probably two silly questions here, but do I need to add more wood during the 3 hour smoke period, or will the initial 2 or 3 chunks placed at the start be enough? And since I am smoking 2 racks, will I need to lengthen the total cool time? Thanks!
No silly questions! No need to add more wood, you’ll get great smoke from those chunks and same time for 1 rack of 4. Good luck! Let me know how they turn out.
Man, the ribs were fantastic! Best I've ever made and the family loved them too. If anything, they were a bit too tender/falling off the bone for my taste. If I eliminate the apple cider, I assume I'll still get the flavor and tenderness, but just slightly firmer meat? I like to be able to tug a little bit off the bone, myself. But other than that, this recipe is simple, easy and produces great results. Thanks for posting!
@stevenjohnson2723 so happy to hear that! Yes, if you want more bite to them, swap apple juice for apple cider vinegar as the protein will break down less and you can take some time off any step. Start with 30 min reduction at a time until you get to texture you want. I love ribs on the KJ, crazy delicious!
@@embersonlybbq1 i have about another hour before I wrap them up. I tell you these KJ’s are awesome. I got lucky on my first cook so far and it’s been a steady 250 degrees and I haven’t touched the draft door or daisy wheel. I will let you know when they get done how they turn out!
What size Joe is that please? Has it been the same one in all your vids? I’m trying to decide between classic and big. I don’t need to cook for many, but don’t want to make things like ribs difficult. If I could do (one at a time) a brisket point, large pork shoulder and ribs I’d be happy. I feel like a classic is fine but don’t want to end up with difficultly fitting food with a thermometer in. A shoulder on my WSM 14 is tricky with a temp probe sticking out.
This is the Classic II. I highly recommend it. I also have a Big Joe III and for the types of meals you’re going to cook, I think the classic has you well covered. You can easily fit two racks of ribs on there, more if you get the side stacker. In an emergency, I’ve been able to fit 5! pork butts in there stacked on each other. Sacrificed some crust but they all fit. I would probably do 3 over 2 if you have the funds but the Classic is a phenomenal everyday grill. I love it so much.
