Hot & Fast Smoked Babyback Ribs on the Kamado Joe
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- Опубліковано 18 вер 2020
- We all love smoked bbq Ribs don't we? well we do in our house!
There are many different ways of cooking them this is just one of them, in this video I'm going to show you how I cook them using a hot and fast method and get great results typically low and slow is the king but you can also get fantastic results in a lot less time. I will be doing more videos on different methods so you can see the differences between them also on different bbqs to.
I was using my Kamado Joe classic 2 for this cook.
Get outside and get your bbq lit and give them ago, let me know how you get on and comment with any questions ill do my best to answer them.
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Nice job Dan they look lovely 🙌
Thanks Jim loved them nice texture 🔥👍🏼
Great Cook Dan, ribs looked great Baby Backs can definitely stand up to the hot and fast method. Especially with all that spritzing.
Cook on brother
JOHN CALLAGHAN thanks mate yes did not want them drying out roll on the next ones 🔥👍🏼
@@smokin_dansbbq8007 wise man!
Fantastic video, they look delicious 🤤🤤🤤 Can I ask where you got your ribs from sir?
mickey micheal thank you, I get them from various places these were from my local butchers 👍🏼
These look delicious. Thanks for the video. I've just recently got a Joe classic 3 and looking forward to plenty of cooks. Quick question...how much coal do you need for a 3 hour cook and once at initial temperature what setting do you have top and bottom vents at? Thanks
Thanks, no problem I’m glad you liked it, nice one they are so good at doing everything, I don’t tend to go by an amount as any left over lump wood can get reused on the next cook, vent position varies on type of charcoal imo so best to have a play with vent control and you’ll get the hang of it 🔥👍🏼
Great ribs mate! I’ll Have to try hot and fast!!
Wills Grill Shack thanks mate yes it works great 👍🏼
Random question, but how is your kamado looking so clean on the inside? Mine is black after a few cooks!
I do burn off cleans every now and then gets rid of some of the fat build up.
@@smokin_dansbbq8007 nice one. Do you literally just leave the bottom and top vent fully open and leave it burn?
@@cos5762 yes get it nice and hot like 350-400c for an hour or so and it will burn all the crud away from the ceramic
Sorry but all you are tasting right there is the sauce.
Not at all your tasting abit of everything 👌🏼👍🏼