Kamado Joe Texas style Beef Back Ribs using the double indirect method (SloRoller + Deflectors)

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Who doesn't love ribeye on a stick (beef back ribs)? Today I am smoking some beef back ribs on the Kamado Joe using my double indirect method to make some awesome Texas style beef back ribs on the Kamado Joe.
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Опубликовано:

29 июн 2024

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Комментарии : 168

@MrCashman1 2 года назад

Absolutely love your work James! Thanks to your videos in the proud new owner of a classic II

@SmokingDadBBQ 2 года назад

Much appreciated! And congrats

@BehindTheFoodTV 2 года назад

Amazing cook, James. You're making me think about switching from my BGEs to KJs with this "double indirect" thing you've figured out.

@SmokingDadBBQ 2 года назад

try it with a pizza stone above the deflectors and see if it works as well? SloRoller apparently fits the large egg too

@Derpstick76 2 года назад

You can get kj stuff for your egg now. As long as they are the same dimensions are. Just match up with same size of joe and egg they swap. That’s what all things barbecue says.

@paulthomas3782 2 года назад

Another mouth watering cook James thanks for sharing.

@SmokingDadBBQ 2 года назад

Thanks for watching

@meatthecookk.2227 2 года назад

I have not had beef back ribs in a while and yours looks fantastic. Also that method seems to work fantastic for an excellent cook.

@SmokingDadBBQ 2 года назад

Thanks for watching Matt

@tomroeder7348 2 года назад

Awesome video! Looking forward to more recipes!

@SmokingDadBBQ 2 года назад

Thank you! Will do!

@sergeolchowec905 2 года назад

Love your new setup

@SmokingDadBBQ 2 года назад

thanks so much

@mikecalcagni7073 2 года назад

Collective Arts, baby! Great video

@SmokingDadBBQ 2 года назад

Yes! Thank you! a little life in the clouds IPA makes everything better

@jonathanlopez9797 Год назад

thanks !!! going to do these Tomorrow!!

@SmokingDadBBQ Год назад

awesome

@thomasgates7852 2 года назад

Those ribs look amazing! I'm going to need to try that mop sauce

@SmokingDadBBQ 2 года назад

It’s a real winner

@thomasgates7852 2 года назад

@@SmokingDadBBQ thank you so much for replying to so many of my comments! I really wanted a ceramic grill and this channel is what made me decide to go with the kamado joe. I have been using it multiple times a week since getting it. One thing I would be interested in seeing is how often do you use your grills and how do you decide which one to use?

@colecon1012 2 года назад

Great video!

@SmokingDadBBQ 2 года назад

Glad you enjoyed it

@meatsloth333 2 года назад

The chuds mop sauce is outstanding. I’ve been doing full spare ribs with it lately and I don’t think I want ribs any other way now.

@SmokingDadBBQ 2 года назад

it’s a real winner

@bernardsbbq 2 года назад

Hm...double indirect sounds great.I could use the Accessory Rack with a Pizza stone between the deflector and the grill grates...will try that!

@SmokingDadBBQ 2 года назад

100% should work great

@Daede86 2 года назад

Hey James! I've tried the double indirect method and it's an amazing discovery, thanks a lot!! I only believe that with beef ribs maybe it's better a slightly lower temp as the fat (which normally is quite a lot on beef ribs) doesn't have enough time to properly render and melt. The fast method create an amazing flavor, but I believe leave too much unmelted fat near the bone, don't you think? I'm still trying to figure out the best middleground between the 2 approaches :) Anyways, amazing work!

@SmokingDadBBQ 2 года назад

i haven't done chuck or plate ribs yet so maybe the 270-300 is better than 300-320 for those reasons ... looking forward to trying

@chickenwings9117 2 года назад

I'm intrigued....I'll have to try the double method for myself BUT I agree...Beef ribs are fantastic. Thanks for the sauce recipe too! Now, without the slo roller how do we get the best 'clean' smoke. I REALLY agree with you on that point.

@SmokingDadBBQ 2 года назад

thanks, try with a pizza stone for double indirect without the sloroller and let the joe run hotter for clean blue smoke

@chickenwings9117 2 года назад

@@SmokingDadBBQ I think you're onto something with the hotter temps....okay. You've convinced me. I shall give it a go. LOL...thanks again!

@Dc-kamadojoe 2 года назад

Defiantly going to give this a try they look so good. Also a dummy beginners question,,, would you ever cook without adding any smoking wood like peach or oak etc and only use the KJ big block for a low and slow or hot and fast. Like isit nessesery to add the lumps of wood or is it just preference and taste. Thanks

@SmokingDadBBQ 2 года назад

no dumb question, safe place here. smoke is like salt... how much is a personal taste but i always suggest start with next to none and add from there vs. over doing it

@MrLpt100 2 года назад

Great videos, thanks for all the ideas. Any thoughts on moving the fire closer to the dome for pizza cooking? Akin to a pizza oven set up with the fire on the pizza stone level?

@SmokingDadBBQ 2 года назад

thats an interesting idea.... hmmm

@MrLpt100 2 года назад

@@SmokingDadBBQ 🙃 for those of us without the DoJoe. Wouldn't need as much fuel either I think.

@spirochristopoulos1239 2 года назад

Hi James, end product looks delicious. Quick questions on the flame gun you use to start the coals. Considering you are using clean lumpwood charcoal, doesn't the grill torch have chemicals you are then blowing onto the coals and into the BJ? I would have thought using a loof lighter which is more natural would be better.

@SmokingDadBBQ 2 года назад

Good question. No. The fuel is entirely consumed. The only thing that comes out of the Grill/Su-VGun and hits your meat or charcoal is heat, water, and carbon dioxide (the same stuff that you exhale when you breath.)

@billywonka2469 10 месяцев назад

I bought some at Costco but they’re already cut individually… wondering what adjustments. Prolly just less time?

@meangene8437 2 года назад

Good job my friend.

@SmokingDadBBQ 2 года назад

Thank you 👍

@ncboyle1 2 года назад

James, I notice that when you put the ribs on the racks and then close the dome, the temp dramatically decreases from 160C. What are your tricks for increasing it back up? Simply playing with the vent and wheel? I'm new to the KJ and temp regulation is my biggest hurdle at the moment. Love the channel.

@SmokingDadBBQ 2 года назад

thanks so much, it will recover on its on in a matter of min once all the heat stops escaping from the open dome. no need to add more air, if anything you may find this added too much air and your temps spike up in which case you actually want to close your bottom draft door before opening and leave it closed 1min after closing the dome to help prevent run away fires

@JayDoc895 2 года назад

Do you also do the foil boat methods in conjunction with the double indirect or is it not needed?

@SmokingDadBBQ 2 года назад

these ones we wrapped completely for a little bit at the end but a boat i am sure would have been fine

@jamesmcnutt9614 2 года назад

Hey James! Another great video! Your videos convinced me to choose the Kamado Joe over the BGE! I have a question though. I was set to buy the Big Joe 3, but it is unavailable as I’m sure you’re aware. I ended up with a classic 2, two months ago, which is the only one I could buy in my town.. The rest were sold out. Mine has cracked on the bottom to the point where smoke comes from it (I’m afraid to use it) and the side tables are rusting already. I keep it covered with the KJ cover. It’s odd. Are these issues common at all? I’ve reached out to KJ customer service but don’t have a reply at this time.

@SmokingDadBBQ 2 года назад

this is not common, but they come with a life time warranty for the off chance it happens.

@ldndel7712 2 года назад

What about a SDBBQ Book for the KJ? The books I've been looking at are all low-n-slow, cant find a book dedicated to double indirect or hot-n-fast. Looking forward to some autumn recipes.

@SmokingDadBBQ 2 года назад

its on the goal list but likely not for a little while

@pastra2435 2 года назад

Very nice

@SmokingDadBBQ 2 года назад

Thanks

@agpmjm 2 года назад

Oh Lord yet Another thing to cook. Summer BBQ season is short as it is ...sigh... ;)

@SmokingDadBBQ 2 года назад

It sure is!

@eyeamtheandyman 2 года назад

Need to try this now! Do you usually use lime for the sauce or was that just a slip of the tongue?

@SmokingDadBBQ 2 года назад

did I say lime instead of lemon lol? lemon is correct

@jeromepusung1101 Год назад

Yet another outstanding video James! Thank you. Noticed no overnight brine was done on this one compared to the other cooks?

@SmokingDadBBQ Год назад

ya its better if you can.... sometimes i am a bad youtuber and dont plant my weekend out far enough

@jeromepusung1101 Год назад

@@SmokingDadBBQ lol thanks for the tip!

@michaelvonfrolio5118 2 года назад

James, does your ambient temperature on your Meater typically match the temperate on the kamado thermometer? I find my ambient temperature to be hotter than my thermometer? Not sure if I’m doing something wrong or which temp to use. Thanks

@SmokingDadBBQ 2 года назад

dome should be 15-20f different than the grate... if its much more than that you might need to calibrate your dome

@4stringerbass540 2 года назад

Looks great! Are you going to try poultry next? I would think that this clean smoke and higher temp would lend itself to these foods.

@SmokingDadBBQ 2 года назад

Great suggestion!

@kappatvating 2 года назад

Like the new smoking dad approved badge

@SmokingDadBBQ 2 года назад

thanks 🙏. trying it on on things I’ve used for over 6 months and have stood up well

@gregwilliams2066 Год назад

Dont have a slow roller. Cooking on an acorn. What if i use 1 pizza stone, then another an inch or so above that? Normally i snake method charcoal and can go a steady 240

@praetorxyn 2 года назад

Looks good. I had some hornets / wasps nests on my porch, and I immediately got a maniacal grin as I thought of hitting them with the Grill Gun... but I was ultimately afraid I'd damage the house so cleaner heads prevailed and I just sprayed them with the spray to kill them.

@SmokingDadBBQ 2 года назад

haha oh that would be fun in a safe spot lol

@darrenswales5393 2 года назад

James, this might have been asked b4...I have too the Big Joe III, but the Slo Roller that you used looks a tad smaller than the one that came with my BJ II...Am I imagining the difference??

@SmokingDadBBQ 2 года назад

I think it must be camera tricks

@TheSillyKitchenwithSylvia 2 года назад

DAMN!

@SmokingDadBBQ 2 года назад

thanks 🙏

@jonathanlopez9797 Год назад

where can I find some. of the truf binder you used?? I can't find it anywhere maybe I'm spelling it wrong?

@SmokingDadBBQ Год назад

www.truff.com

@sandymarks4134 2 года назад

Hey James great! Video love ur channel can I do this with a Kettle Joe? Thanks

@SmokingDadBBQ 2 года назад

Absolutely! Go sloroller

@sandymarks4134 2 года назад

Thanks James and the quick reply

@albertol1529 2 года назад

Thanks for the great videos. I just got a classic iii two weeks ago. I wonder if you could help me please? Should the firebox rotate? When I put my ash tray in. The whole bowl rotates. It’s not fixed in one position. The bottom of the ash ceramic holder (I don’t know what it’s called!) must be uneven. Is this normal?

@SmokingDadBBQ 2 года назад

no it sounds like you may not have all the pedals seated properly on the fire ring... i might re-assemble it to make sure its stable and if there is a defect on the bottom of your ring i would send that for warranty as it should feel pretty solid all assembled

@albertol1529 2 года назад

@@SmokingDadBBQ Thank you, I disassembled it all the other day. The metal butterfly firebox thingy, which I saw you leave out, is the problem. I took it out and everything stays still I contacted KJ Customer Support, but they want pictures which means taking it apart again! I'll probably do it, because the package I bought was over GBP2000 (I bought a Russian keyboard for my wife and it doesn't have a bloody Pound Sterling sign on it!) Thus after that amount on a BBQ I expect no defects! Thanks for your advice and the great content. I still haven't told her how much the KJ CIII was! I just bought her a GBP99 Russian/English Apple Keyboard....

@AnchorRoom1 2 года назад

Well, guess I know what's for dinner!!

@SmokingDadBBQ 2 года назад

heck yes

@bjorne46 2 года назад

James you little devil you... sneaking in Cumin though the wife doesn't like it. Result looks amazing. Would a cook on a KJ Classic 2 with a grate extender/riser give similar results when I only have deflector plates at my disposal?

@SmokingDadBBQ 2 года назад

I might try a pizza stone to achieve the same result on a classic 2

@logger3237 2 года назад

What cook top are you using for your sauce and are you happy with it or do you wish you would of gotten something different

@SmokingDadBBQ 2 года назад

I got a Costco salton induction top. so far so good

@logger3237 2 года назад

Thank you James

@kevincleaver6713 2 года назад

Hi James, I'm still learning about rubs for my cooks. What are your thoughts on buying rubs v making your own. There are so many out there?

@SmokingDadBBQ 2 года назад

i prefer to make my own. assuming salt brine try this no salt options Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

@kevincleaver6713 2 года назад

@@SmokingDadBBQ many thanks i'll give it a spin.

@davew6447 Год назад

I'm really sorry, I've talked to you before, in fact you helped make my decision on which BBQ to buy, BUT!!! I can't taste any difference between slo roller and double in direct? Am I doing something wrong?

@SmokingDadBBQ Год назад

its the most pronounced on all day cooks vs. a few hours (brisket, pulled pork etc.)

@HaroldCundal 2 года назад

That giggle at 9:32 🤣🤣🤣

@SmokingDadBBQ 2 года назад

things happen when cameras are rolling lol

@perfectgenocide86 2 года назад

Hi James, is there a way to mimic the double indirect method in a BGE??

@SmokingDadBBQ 2 года назад

yes I would just a add a pizza stone

@perfectgenocide86 2 года назад

Ty mate!

@darrenpeel2482 2 года назад

Did short ribs yesterday and do not think I should have used that style. The fat did not render out and some.of the meat opened up into pockets. It was tough. Also tried the sauce and made a mop. The sauce was not good for me but I only had Nando’s hot Piri piri sauce. Maybe quantities for the sauce would be good to add. Enjoy all your videos and just had a mare with this one.

@SmokingDadBBQ 2 года назад

glad you tried but ya this is more for beef back ribs than chuck or plate beef ribs which have lots of inter muscular fat whereas this is ribeye meat and is marbled nicely vs large pods of fat.

@darrenpeel2482 2 года назад

@@SmokingDadBBQ Thanks. I live in the UK and thinks get called different names.

@bmericle11 2 года назад

Could you use this double indirect method on a char grilled akorn? Or is this specific to the kamado joe?

@SmokingDadBBQ 2 года назад

absolutely you can, try using a pizza stone for the second deflector

@bmericle11 2 года назад

@@SmokingDadBBQ my setup now is charcoal, pizza stone/diffuser/soap stone (which ever you would like to call it), then my cast iron grate. Will a slow roller, like the one for the big joe fit inside of an akorn? I believe the diameter of my cast iron grate is 20”

@bassislife-trh 2 года назад

I've not had a lot of luck with the double indirect method. I've tried brisket, pork shoulder and back ribs, and they've all been a good bit less than stellar. Granted, I have a KJ2, so I've been putting the deflector plates down in the bottom and a pizza stone in the middle on the x-rack. This past weekend I did a pork shoulder low-and-slow the way I've always done before and it came out great. I'm not going to give up though. Just the idea of not having to babysit the grill for 8 or 10 or 12 hours is enough for me to keep trying.

@SmokingDadBBQ 2 года назад

maybe try slightly lower temps. I had a few folks say 270-300 works better than 300+ on the series 1 and 2

@bobv5806 2 года назад

Thanks for the posts! I was thinking about using my pizza stone the same way in my KJ2. Getting ready to cook some beef back ribs right now and I want to be in the low 300s so I'll probably stick to just the heat deflectors.

@tonyurquhart7130 2 года назад

Hi James, did you remove the membrane from beef ribs? Maybe it is a phobia, but the membrane grosses me out. Thanks

@SmokingDadBBQ 2 года назад

you can leave it if you'd rather not deal with it

@tonyurquhart7130 2 года назад

@@SmokingDadBBQ Hi, no the opposite. I want to remove it because the idea of eating the membrane grosses me out. However, it is not as easy to remove as pork ribs. Cheers

@spqrvidi 2 года назад

Hi James, you got me dribbling again! Would you please summarise the temperature / time please. I think it was 300-320 for three hours? Grateful if you could advise please. I don't have a slo roller - would a pizza stone in the middle serve a similar purpose BTW - I tried to deep clean the BBQ using your 600F cook. My rotten charcoal didn't get above 500 on the dial, but the deflector plates seem to have been hotter than that, I tried to flip them using my gloves and left bits of melted silicone all over the plates :-( The gloves were rated 1472F but cheap. I know why now What gloves do you use at these higher temperatures? I saw you recommend JH Safety, do these stand up to really high heat?

@SmokingDadBBQ 2 года назад

I have handled my hot plates for over a year with this pair and they still work like new so I am a fan

@frankverweij1 2 года назад

I'm a bit confused, when do you use 1 finger on the bottom, and when 2? Or do you have a video for that?

@SmokingDadBBQ 2 года назад

Great question, i have over time gone from 2 fingers down to 1. 1 finger is more than enough to allow good draw and can support temps up to about 400 before more air is needed. 1 finger helps prevent reverse flow air, manages the wind changes better and helps keep things more stable, especially when opening the dome as its less prone to run away fires

@frankverweij1 2 года назад

@@SmokingDadBBQ and what about the foil boat method instead of wrapping them in foil.. did you conpared that for beef back ribs?

@WallrothNo.1 3 месяца назад

Tried the Sloroller on the Konnected first time. As I had already understood the deflector plates did not fit since only one level on that sloroller. So tried without. But was unsure of the dome temp then? Was also thinking that maybe the deflectors could be put directly on the sloroller lid, but seem to maybe mess a bit with designed airflow then (?). Or maybe the soapstone could be used instead of the grill grates to get the "deflector" (soapstone) mess less with airflow since it will be higher up and also just a half moon? Have not tried though. Also discovered if setting the Konnected to 160 C the smoking wood in the middle placed as in this video was burning a lot and causing a lot of (I guess bad) smoke while coming up to temperature. Maybe that should have been adjusted differently in a Konnected...? There seem also to be a big difference between dome temp and grates temp from the Meater. Finally the Meater app did not seem to work for downhill rest monitoring, or did I miss something. Would be handy for longer rest periods that seems to be the case when doing longer cocks if I have understood things right... I guess that is just a thing to accept. I think this long comment applies a lot to the Classic also. Thanks for all nice videos!

@SmokingDadBBQ 3 месяца назад

You’ve either got to place them under the sloroller like I do series 1 double indirect or use two stones like I show in my konnected joe brisket ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zl0r5G24F1I.htmlsi=fU_kvF1B8JM5ctUx

@WallrothNo.1 3 месяца назад

@@SmokingDadBBQ thank you very much, Ill watch these and get it (so much nice here in your channel to look into that time is the limit - dad here too)!

@timdawe3920 2 года назад

Would you happen to have the link for the mop? Looks amazing!

@SmokingDadBBQ 2 года назад

i found mine at the dollar store but looks like amazon has the same thing or at least very similar - amzn.to/3hvHJJD

@timdawe3920 2 года назад

Sorry! Lol! I was asking about the mop sauce! Lol

@SmokingDadBBQ 2 года назад

@@timdawe3920 haha no just saw it in a chuds video and made the same

@timdawe3920 2 года назад

@@SmokingDadBBQ apparently need to watch more of his videos! Lol

@SmokingDadBBQ 2 года назад

@@timdawe3920 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LhXQj5r0EHg.html is the one that I saw

@AntsBBQCookout 2 года назад

Beef back ribs have got a bad rep because of how much meat the short rib has. But these looked great! Awesome job 👏 👍

@SmokingDadBBQ 2 года назад

I agree they really depend on how much your butcher leaves. I’ve had ones at Costco with next to no meat but these were perfect

@AntsBBQCookout 2 года назад

@@SmokingDadBBQ I see, that makes sense. I had to do a double take on the rib you tried because it had so much meat. Almost looked like a short rib haha

@SmokingDadBBQ 2 года назад

@@AntsBBQCookout it’s definitely one of the most meaty beef back ribs I’ve had. Well on its way into chuck rib territory lol

@user-ng9sv6rv6t 8 дней назад

Is cooking beef back ribs different than cooking dino ribs? I watched both videos and the cooking temps are even different

@SmokingDadBBQ 8 дней назад

Yes the chuck or plate ribs are brisket on a stick whereas these are the leftover from removing ribeye steaks

@jayg1457 2 года назад

can you accomplish this double indirect method by dropping the ceramic deflector plates directly onto the slow roller in the classic II, I see your classic three has an extra level which the II lacks.

@SmokingDadBBQ 2 года назад

i would put them in the low position and then do a pizza stone on the x rack for the double indirect in a classic 2

@jayg1457 2 года назад

@@SmokingDadBBQ hmm classic II slow roller only has one level for the grates. And there's no place to put two levels of accessories

@dr.brucepierce 2 года назад

For those of us who have Big Joe 2, any options for double deflection??

@SmokingDadBBQ 2 года назад

yes a pizza stone does the trick

@dr.brucepierce 2 года назад

@@SmokingDadBBQ directly on top of the slow roller?

@SmokingDadBBQ 2 года назад

@@dr.brucepierce I would do deflectors down low and pizza stone on the x rack and the food on the grids so there is an air gap between

@stevenkasower8705 2 года назад

Dr. Pierce, I too have the Big Joe 2. My approach to implementing James' excellent double deletion method has worked but is somewhat idiosyncratic. I install the slo-roller and the divide and conquer, laying the ceramic deflectors on the divide and conquer star shaped gizmo that spans the D&C base. I set my Smokeware 14 inch drip pan directly on the deflectors and then I place the Grill Expander also directly on the ceramic deflectors. Here is where it becomes a bit idiosyncratic. I have to center the Grill expander properly or the dome will not close. Also, the Grill Expander is not really anchored anywhere as it is simply sitting on the ceramic deflectors. Knowing this idiosyncrasy, I am careful when I turn briskets or ribs and I definitely have not observed any damage or breakage or other strange occurrence during the cook. It appears to work just like James' version on his BJ III. Good luck!

@PatrickStrodel 2 года назад

That looks amazing James! How many Hawaiian shirts do you have? 😂

@SmokingDadBBQ 2 года назад

hahaha never enough

@scottwheeler1205 2 года назад

What happened with the classic that you have to do warranty work

@SmokingDadBBQ 2 года назад

its on its cart in the garage out of the way for table work but i can role it out when needed

@hablep 2 года назад

The warranty work was on the new built in. Not the Classic

@SmokingDadBBQ 2 года назад

@@hablep yes the table. Cracked granite now both sides

@danieljoy7504 2 года назад

Are these beef ribs, different from other types of beef ribs you've done.?

@danieljoy7504 2 года назад

They look amazing BTW.

@SmokingDadBBQ 2 года назад

yes. there are beef back ribs (no meat on top, ribeye has been removed but ribeye meat is in the middle) which are similar to baby back ribs. then beef chuck ribs (flat) and plate (point) ribs essentially have different parts of the brisket on top. plate are more fatty and chuck are a little leaner but where I buy them locally are plenty rich so I stick to chuck between the two

@danieljoy7504 2 года назад

@@SmokingDadBBQ thank you. I'll have to ask about these at my local butchers.

@tr3prom 2 года назад

I haven't been able to get blue smoke from my kamado joe jr yet lol

@SmokingDadBBQ 2 года назад

less charcoal more air will help. maybe try a few different coal brands as well

@tr3prom 2 года назад

@@SmokingDadBBQ thanks.. Been watching a lot of your videos and subscribed.. Will you be cooking any type of fish like salmon? Or any type of seafood? Seared scallops?

@SmokingDadBBQ 2 года назад

@@tr3prom yes I have a few plans for that

@mackiewalker8409 2 года назад

Can i do this double indirect method on the joe jr?

@SmokingDadBBQ 2 года назад

i am going to have to play with the deflector and soapstone and see if there is a way to make it work

@mackiewalker8409 2 года назад

@@SmokingDadBBQ thanks for the response I really like your video's I have had my joe Jr for a couple of months and have tried so of your cooks the food is amazing on this grill

@helmutkrusemann9194 2 года назад

Great video! I would appreciate videos about how to get perfect juicy whole chicken (spatchcock), chicken breast and chicken thighs. Comparison videos „low and slow“ vs „high and fast“. Thank you very much for sharing so much great content

@SmokingDadBBQ 2 года назад

will do

@helmutkrusemann9194 2 года назад

@@SmokingDadBBQ awesome, thank you very much! Im new to cooking and bbq but I learned a lot from you. I eat a lot of chicken, especially breast and I always end up with dry and rubbery breast, even when I cook it to 155-160. Help please. I would really appreciate a few more chicken videos. Thank you very much

@SmokingDadBBQ 2 года назад

@@helmutkrusemann9194 will do. Try salt brining over night. Higher temps and less smoke

@scottchester5773 2 года назад

Canadian lime?

@SmokingDadBBQ 2 года назад

hahaha one of those days

@kylegordon9499 2 года назад

How about a double indirect on a pork shoulder?

@SmokingDadBBQ 2 года назад

you bet, will do

@RumandCook 2 года назад

Great looking rack.. of ribs you have there :)

@SmokingDadBBQ 2 года назад

thanks

@michaelmounce9482 2 года назад

Casa Smoking Dad rub?????

@SmokingDadBBQ 2 года назад

assuming you salt brined then i use this base for most things Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

@michaelmounce9482 2 года назад

@@SmokingDadBBQ So dame rub as your ‘best chicken wings then (which definitely are THE BEST! Thanks… Do you often use the extras? More so on beef or just when you feel like it? Do you ever use all of the extras at once?

@SmokingDadBBQ 2 года назад

@@michaelmounce9482 good question. Not all at once. I make the base and then add a modifier or two depending on the cook

@michaelmounce9482 2 года назад

@@SmokingDadBBQ Thanks James. Best channel on the web man. Keep up the great work!