Bring the grill up to 300 degrees. Ribs go directly on the grill for 2 hours. Remove ribs and place in foil boat. Ribs go back on for an additional hour in foil boat. If you want to sauce your ribs, remove them from the boat, place back on the grill, sauce both sides and allow 10-15 minutes to tack up. Remove from the grill and let rest for 5-10 minutes.
No Apple cider vinegar in the boat? Have you ever tried bourbon barrel oak chips? Unlikely my other wood, these did not work in the ash tray for some reason.
@@need2speed424 SDBBQ doesn't seem to flip the ribs at all before putting in the foil boat. He mentions at about 17:36 that checking the bottom doesn't show any burning because of the double indirect setup he has in the kamado. So, if cooking ribs directly over the heat, yes, you would probably want to flip them to prevent burning and drying.
Another great video. Combining all the tips/tricks and restating what’s been successful and/or what doesn’t really matter certainly helps the viewer to key in on the variables that do make the best cooks. Thanks James, now I’m craving ribs at 6am! 🙂
Made two racks today. Double indirect is legend. Absolutely perfect. One piece of oak under the coals and one in the ash tray. Glazed with Smoke on Wheels bourbon-infused sauce. Thank you for everything you do!
Found your page when researching Kamado Joe and BGE. Your informational videos tipped the scale and I got the Big Joe 3. Decided I wanted to do the ribs for my first charcoal/wood cook for me in about 15+ years without a pit. Followed your directions start to finish and these are the best rib’s I’ve made, and up there with some of the best I’ve ever had here in Texas. Best decision getting the BJ3 and subscribing to your channel. Great content James, you have videos for about every question I have. Thanks!
Followed this for my first cook on mine and it did not disappoint, easy recipe to follow for the most part and I found it very helpful in showing me how to use the vents to regulate/hold the temp, held steady at 300 the whole time, didn’t have to chase it at all! Looking forward to the next one
I’m back again for this summer for a quick refresher - love your stuff man! So many great tips (especially heat soaking the dome - biggest game changer for all Kamado cooks!)
I am a new Kamado Joe owner and it is my new favorite thing. I appreciate the time and knowledge that you put into all of your videos. You don’t know this but you are my new best friend lol. You’ve helped me to set up my grill to cook on my grill and to enjoy it. Thank you.
Used your recipe and cooking method on my Komodo Kamado. All I needed was one heat deflector and it worked great. The ribs were fantastic. Perfect bite, meat came off the bone nicely, moist, without being overdone. Thanks for your videos - excellent info 👍!
What an awesome cook and the 101 series will help all of your students and fans alike. Gotta try the foil boat on the ribs as well as the dry brine method. It's really cool to see you demonstrate all your techniques in one video. Very inspiring.
Tried your double indirect cook and overnight dry brine. Ribs came out fantastic! they ended up going almost 4 hours as I had 4 full racks crammed on the main grill and the overflow secondary upper rack! Glad i had this handy extension! Your video's are my always guide to amazing bbq! Thank you James!
I just finished my first batch using this method on spare ribs and i have to say that these are the best ribs i have ever made, and they were definitely better than the ones at my favorite restaurant (we have four votes out of four for that!). Thank you very much for your videos James, keep 'em coming!!!
Today was the day, my Big Joe III being a good month old it was about time to run the gauntlet. No more grilling today, but the real stuff. Double indirect method and.. St. Louis style ribs. Exactly followed SD BBQ's instructions: yesterday I did the dry brining and today after three hours....the best ribs ever!!!! Thank you very much for these more than helpful and crystal clear videos.
Hi James I have a Kamado Bono Minimo, and today cooked these ribs. I followed everything step by step, other than using the double indirect as my Kamado isn’t able to do that, but I did everything as you said and the ribs were…. EPIC! My wife said “these are the best ribs I have ever had… no need for extra sauce” Thank you so very much! 👌🏻🎉
hey James.....I am new to KJ cooking and I just got my KJ Big Joe 3.....I followed your break-in burn and did some grilled carne asada....good first experience but next time I will use lower grate setting........today I followed your tips on a rack of St Louis ribs.....I could not believe that I got temp at 300F and never touched it ! after 1hr 55 min, meat was at 180F.....took off and put in boat.....waited for another 50 min.......took out of boat and added the sauce......put back for 10 min each side and the were the best I have ever had.....thanks for all you videos and personal touch.....the KJ Big Joe 3 is well worth the extra money....I am so glad I decided to get it.....the Classic 3 would not have been the right size for me.....
Bought a KJ Classic III a couple weeks ago. So far I have cooked a Spatchcock Chicken, which was great, and I just smoked two slabs of baby back ribs using the double indirect method and they were outstanding! Your videos have greatly helped my learning curve with the KJ Classic. Thanks!
This is a great step by step guide to follow. Great execution and recipe. I appreciate the fact that you don't drown the meat in heavy flavors and sweet jams. I like to taste the meat along with a good balance of smoke and flavors such as you stated.
Been watching the channel for a while before I bought a KJ2. This was the first cook I did and it turned out really good. Even though it was my first time using a Kamado (or charcoal grills in general), I felt like I knew what I was doing -all thanks to your videos James! Cooked 2 ribs at the same time -one with the salt/pepper/garlic dry rub and the other with an actual BBQ rub mix. I dry brined them with just salt a few hours before. Followed the rest of the cooking process. Both ribs were great, but we think that the one with the BBQ rub mix is tastier. This will now be my go to process for ribs. It's faster too than the 3-2-1 method!
Thanks James. I have been following along the journey and have been doing this method that you have demonstrated since learning this from your vids.......All of my friends clamor for more everytime I do these St Louis Ribs with the double indirect method. Thank you for elivating my game on the Kamado Joe Big Joe.
Hi James. I have been watching your channel since the start of covid. I was a gas bbq griller for many years, but after viewing your content, I decided it was time to take the plunge. So ,after many years and much saving, I brought my first charcoal bbq and guess what, it was a Komado classic 3. So today, I fired up the Joe 3 classic for the first time and tried out your 3hr ribs recipe. Thank you, thank you , and thank you so much. Buy far, the best ribs I have ever had the pleasure to eat. Keep up with the great content, your channel is very much appreciated.
The best part of the video is how excited your are when you lift the lid and see your ribs...Total BBQ Geek, and I mean that in a Good way! LOL keep up these awesome videos brother. I have learned a ton watching your channel. I'm just under 2yrs on my Kamado Joe.
I just finished smoking baby back ribs following this method. Smoked at 350 (couldn't get KJ to 300) and ribs probed 210F after 1hr 45 minutes. Went to the BBQ sauce thinned with apple cider vinegar. Came out perfect. This process will be part of my future rib cooks. Thanks!
I've just cooked some ribs on my kj for the first time, I followed your video and they came out perfect. Thanks a lot, your vids are excellent 👌🏻. Sam from the uk
Thanks so much for this 101 lesson. This past week was my first time cooking ribs and I followed your method. They came out perfect. I have a Kamado Joe Classic III so the ribs just barely fit, but I made it work. I suppose I could have steepled them somehow. Thanks for your channel. I get a lot out of it.
Thanks for the video... just finished cooking 3 racks of baby back ribs... worked perfect... we take ours and cut the racks up and put servings into vacuum bags and put into the freezer... we'll get a brisket or two done, about 6 racks of ribs into bags and frozen that way its just so much easier to just pull out a bag and put into boiling water to warm them up again for dinners so we have a few months of great food to eat...
For the black pepper a good way to do a fresh grind is to just use a blade coffee grinder. I just toss what I need as peppercorns in there and pulse them for a few seconds until your desired granularity is reached. Also works great for fresh cumin, coriander, chilis and other whole spices that you might want to experiment
Another alternative is to use a Perfex pepper grinder - the kind with a crank handle on top. About halfway between a little grinder and the pepper cannon I suspect.
This series is perfect! Been watching for a couple of months since getting my Kamado, and having all your most recent, refined methods in one place is exactly what I needed. Thanks so much for doing this, I’ll be rewatching multiple times.
Having been a KJ owner for the past year, I can honestly say that my cooking game has been elevated to the next level after churning through your videos the last couple of months. The time and care you put into your content is absolutely top notch - you can tell you truly love what you do and have a great affinity for teaching. Keep doing what you’re doing James!
I finally got ribs right by using some of your methods. I have a Big Green Egg. I noticed that your double slow roller set up had much more coverage of fire box than the place setter on Egg. So instead of using place setter/egregulator I used the expander system of placing the pizza stone in place of setter. This decreased amount of direct heat. But I used a pan of water sugar apple cider sitting on pizza stone. Wahlah! my ribs came out really great and tender. Has worked every time. I do dry brine my ribs. Think this helps too. So thanks much!!!!!!
DIY auto pepper mill: Canadian Tire has a Universal Socket Set where the sockets have 12 splines. Size 5.5 fits exactly over the square shaft on a pepper mill (I can't confirm every pepper mill has the exact same size). The 5.5 socket fits into a 13mm socket which can attach to a drill with an adapter. Start the drill slowly and use at a rate that won't destroy the pepper mill or rip it out of your hands.
I love the tip of adding some cider vinegar to Sweet Baby Rays. We love SBR Barbecue but adding a touch of vinegar adds such a simple but awesome dimension to the sauce.
I made these yesterday, and they were excellent! I didn’t bother with the Lawry’s, and I only set up for normal, indirect cooking on my BGE, and they turned out very well. I always thought the steaming period of 321 was unfortunate, so I’m glad to eliminate it. The time savings is also very nice.
James, thanks for the videos, I am a champion chef to my family now thanks to you. I followed this recipe to a T, but I had 2 slabs and a classic Joe 3 as opposed to big Joe. Most of the ribs in the middle were divinely delicious, best I ever had. However, the outermost ribs were a bit overcooked since they hung to the edge of the grates beyond the deflector plates. I'm trying to figure out how to avoid that in the future without needing a big Joe. Also, please make a rotisserie duck video! Thanks man, love your work!
James - OMG!!! OMG!!! OMG!!! These were absolutely the best ribs I have ever made. Followed the steps exactly, from dry brine/recipe, setup and BBQ thinning (Bourbon :-) ) This is definitely the only way I will be making ribs from now on
I have started to build my slow roller and the top rack away from the grill while it is is coming up to temp and just have them sit outside in two separate stacks. This way it takes almost no time to just drop them in and less heat is lost. Also, if it is really cold, I store the top rack inside to minimize the temperature shock on the deflector plates.
did them this weekend and they were amazing. My temp probe had a hard time with the thinner ribs and I think they might have been a slight over done but still awesome. Also it seems like I have to use about twice the amount of charcoal than what you do in your videos. Seems to always fall off toward the end of the cook. I have a KJ classic.
First off - thanks for the tutorials on setting up a Kamado, great info and advice. I don't have a Kamado Joe but the thought process applies to mine (not green either). I did my first hot and fast baby back ribs using this method this weekend. I did work to get the dome to temp and thought I had stabilized the grill at 300 but it shot up to over 350 about 15 minutes after I started cooking and it took about 20 minutes to bring it back down. Unfortunately I ended up overcooking and drying out the ribs. I will use my wireless grill temp monitor next time so I know when the grill temp is changing. Couple questions. 1. Do you know what the meat temp is when you put it in the foil boat? Might help adjust some timing on when to put the ribs in the foil boat. 2. I do not have the KJ double indirect method available but what do you think the affect of using the ceramic dividers and an elevated drip tray (2 tier grill grates) with water in it would do for the cook? Perhaps might reduce some of the burning on the underside of the ribs and provide some moisture.
Just followed this as close to a T as I could. My new friend is a base classic 2, so I had to skip the double indirect. Was worried my bottom side would be overdone, but it wasn't bad at all--I think the foil boat helped a lot there. The cook time and temps were exactly as you outlined though, right down to the 203 degrees at 3 hours. Still had a great smoke ring, and the dry rub tasted fantastic. I made my own Lawry's substitute. Thanks for your channel! Definitely want to get a charcoal basket next, and then maybe the slow roller--but I was really happy with the smoke as is.
Thanks for the awesome video - put this to use today with baby backs, adapted for my Primo Oval, and they were fantastic. I’m curious - do you keep track of your grate temperature as well? I had 300F at the grate and 255-260F at the dome, but looking at your MEATER graph it looks like your temps were about even.
I just made this following the recipe. My third cook on a CJ3. Anyway, the ribs came out amazing but I found they were very peppery. I made the rub as shown on the video but I think I used too much. I want to do these again next weekend but maybe I’ll try a different rub or just cook them plain and add bbq sauce at the end….
I'm new to your channel and your videos are excellent... When I need a lot of pepper I hook up a power drill to my grinder and it really cranks out the ground pepper!
I just ordered my KJ big joe 3. Can't wait to get it. If I do these ribs like you show, but do 2 slabs instead of 1, do I need to adjust anything? Your channel is very helpful.
Just got my 1st Kamado and find your channel super helpful. One piece of feedback thou is it would help if you include the actual temps on the video description. Thanks
Have two slabs in the freezer, cannot wait to try this method later this week! Question though, how do you keep the Slo-Roller so clean? Maybe you did vid, but I missed it.
Can’t wait to give this a try. Quick question, and I think I may already know the answer, but if I need to make like 4 or more racks on the BJ3 does it matter where they sit in the grill/extender throughout the cook? Would I want to move them around to get more or less smoke from the edges vs the innermost section of the grill? Also, I assume each rack would benefit from its own foil boat instead of putting maybe 2 side by side in a single boat? Thanks.
Your videos are amazing. Waiting for the rain to stop so I can get my Big Joe 3 unboxed and setup. Is there any reason you do not use the 18 inch smokeware drip pan?
I believe I have watched this video 8 or 9 times now! Superb as always, sir! As for the sauce, Sweet Baby Rays is a fantastic sauce, but loaded with sugar. I think you mention you are keto in another video, as am I. I usually buy keto sauces and although they are good, they are nowhere near as good as Rays. Do you use any alternatives from Sweet Baby Rays? Keep up the amazing work, my fellow Canuck!
One thing I found was put a tablespoon of Buckwheat Honey from a local Apiary in your BBQ sauce makes huge difference. The Buckwheat honey has a very strong taste and complements sauces very well
Excellent instructions, James! Color, texture, taste - everything came out great. I did back ribs instead of side and found that it probably needed a bit less time or temperature to be perfect, but it was still very good cook, at least according to the family. Managed to get 4 racks into my Big Joe. It was tight but did work out and I did not need the extender. Really appreciate your tips on the vent settings. Had 300 degree all the way through.
I’m excited to try making ribs for the first time this weekend. Question: any changes to this method if I don’t have the slow roller but just the heat deflectors? Thanks!!
Amazing vidro, thanks so much. Question got you - would you recommended following the exact same process with baby back ribs? Conscious they have less meat and worried about them drying out. Thanks a lot!
Love your videos James and I'll definitely give this method a try on my classic Joe but, I don't think it will beat the Pit Barrel Cooker. The best ribs of your life are on the PBC!!! Cheers!
@@owenhansel5416 Haha! Let's put it this way. I don't have the KJ anymore and I have only one BBQ that does pork ribs 😁 I will say that I've got a big Joe 2 and a connected Joe on the way so there could be a third installment here 🤣
as a native Texan, all you need for the rub is Morton's Kosher salt and 16-mesh black pepper. the garlic and lawrys isn't necessary, the ribs looked great either way!
Hi James and thank you from The Netherlands for this awesome recipe! I am just starting out with my Kamado and learned already a lot (understatement) from your videos. I followed your instructions (I even bought the Diamond Kosher Salt at a online store, but cannont find Lawry's here), and the ribs where near perfect! I found out that we here like a less bit of black pepper. But the next cook will then be perfect for our (European) taste. Thank you and keep continuing to make these interesting videos!
These were the very best, have followed your guidance for this recipe several times and everyone has loved them, thank you, thank you! Question- do you think that you can freeze leftover ribs if you do smoke several racks at a time to better utilize Joe ? If so, would you just reheat them in the oven? Hello from Orlando from an expat that lived in Burlington (Longmont Drive) 7 years, a favorite place, one of nine cities where our family have lived. Love you videos, thank you for all your dedicated hard work sharing your experiences with others. Keep up the great work.
Can you let me know what accessories for the Kamado Joe also fit the Kettle Joe? IE. Kick Ash basket, Joe-tisserie ETC: I already bought the Soapstone and Cast-iron pieces from the Classic Joe size grill/smoker. Just wanted to see what other pieces of Kamado are interchangeable with the kettle Joe, Thanks Smokin’ James, we always look forward to your videos. 🔥 💨 💯
So jealous about the ribs you guys get there. Our pigs max out around 60kg here in Australia. Our spare ribs typically don’t have meat on them as that doesn’t allow a butcher to get a decent pork belly cut to sell. Been to the US many times, best friend lives in SFO and we have low and slow cooks all the time. Can’t believe the Costco St Louis cut ribs typically come in a 2 or 3 pack, perfectly same length ribs, plenty of meat on top and even the membrane removed! Just add your rub and start smokin! Our Costco ribs and end ribs a lot of the grizzle cartridge. The first rib is about 2” and 7 or 8th rib is maybe 5”-6”.... you guys are spoilt for choice and good one you! 👍
I have the KJC3 and can't seem to get the double indirect method to work with my smokeware tray. The SloRoller and the deflectors fit fine but there's not enough room between the deflectors and the grates to fit the tray :( I'm not sure if I'm doing it wrong or if the divide and conquer systems are different enough to allow this only on the BJ3? :(
Ya it’s annoying having to replay but It’s something like cook til 180 on the grate then put in foil boat til 205 and then sauce for additional 10min on the grate
Ya, if it is meant to be a “this is the best way,” explain the best way. On top of the, how about a couple independent judges? Like my way, or the highway. Let’s make this honest for a change. Reality UA-cam?
Love these videos! Really good for someone like me who is pretty new to my KJ. The only thing I wish you'd cover are any changes you'd recommend if you don't have the slow roller. Double indirect is your preference but what if you can't?
i tried to show that in the graphic where it says sloroller or deflectors and then a pizza stone as the second level. have done this on friends series 1 and 2 and it works
is there a way to incorporate the double indirect on a Kamado Joe classic II. I looked at the DIVIDE & CONQUER® COOKING RACK FOR SERIES I AND II and the GRILL EXPANDER and wondering if either would allow for double indirect?
Hi, I’m getting my KJ on Monday. I was wondering if the double indirect method would work with a half basket of charcoal under the soapstone and then double heat deflectors on top. I ask because 1) I don’t have the sloroller yet and 2) I’d like to sear some steaks after the ribs are done. Thanks!
Have you ever tried doing the foil boat for the entire cook? Or tried one of your reverse sear methods for steaks adapted to a rack of ribs? Wonder if either of those would change the flavor as well and if in a good or bad way
Bring the grill up to 300 degrees. Ribs go directly on the grill for 2 hours. Remove ribs and place in foil boat. Ribs go back on for an additional hour in foil boat. If you want to sauce your ribs, remove them from the boat, place back on the grill, sauce both sides and allow 10-15 minutes to tack up. Remove from the grill and let rest for 5-10 minutes.
No Apple cider vinegar in the boat?
Have you ever tried bourbon barrel oak chips? Unlikely my other wood, these did not work in the ash tray for some reason.
Nice summary but I would add one more step,:
Brush off the remaining salty brine rub before grilling.
Do you flip the ribs at all when directly on grill for 2hrs?
@@need2speed424 SDBBQ doesn't seem to flip the ribs at all before putting in the foil boat. He mentions at about 17:36 that checking the bottom doesn't show any burning because of the double indirect setup he has in the kamado. So, if cooking ribs directly over the heat, yes, you would probably want to flip them to prevent burning and drying.
Another great video. Combining all the tips/tricks and restating what’s been successful and/or what doesn’t really matter certainly helps the viewer to key in on the variables that do make the best cooks.
Thanks James, now I’m craving ribs at 6am! 🙂
Made two racks today. Double indirect is legend. Absolutely perfect. One piece of oak under the coals and one in the ash tray. Glazed with Smoke on Wheels bourbon-infused sauce. Thank you for everything you do!
I just bought a Komado Joe Classic I because of your channel. I cannot wait for my new cooker to arrive. Your channel is a Godsend for Komado cookers.
I followed your directions exactly and have to say, these were the juiciest, most tender ribs I have ever made! Love your videos.
Rock on!
Found your page when researching Kamado Joe and BGE. Your informational videos tipped the scale and I got the Big Joe 3. Decided I wanted to do the ribs for my first charcoal/wood cook for me in about 15+ years without a pit. Followed your directions start to finish and these are the best rib’s I’ve made, and up there with some of the best I’ve ever had here in Texas. Best decision getting the BJ3 and subscribing to your channel. Great content James, you have videos for about every question I have. Thanks!
Thanks and congrats on your new Joe
Followed this for my first cook on mine and it did not disappoint, easy recipe to follow for the most part and I found it very helpful in showing me how to use the vents to regulate/hold the temp, held steady at 300 the whole time, didn’t have to chase it at all! Looking forward to the next one
Perfect timing! I’m cooking ribs this afternoon! Always good to get a refresher!
I’m back again for this summer for a quick refresher - love your stuff man! So many great tips (especially heat soaking the dome - biggest game changer for all Kamado cooks!)
I am a new Kamado Joe owner and it is my new favorite thing. I appreciate the time and knowledge that you put into all of your videos. You don’t know this but you are my new best friend lol. You’ve helped me to set up my grill to cook on my grill and to enjoy it. Thank you.
I appreciate that! Glad to help
I used the double indirect and foil boat the other night for a rack of St. Louis ribs. Best ribs I’ve ever cooked! Thanks. I’m never going back.
Used your recipe and cooking method on my Komodo Kamado. All I needed was one heat deflector and it worked great. The ribs were fantastic. Perfect bite, meat came off the bone nicely, moist, without being overdone. Thanks for your videos - excellent info 👍!
Great job!
What an awesome cook and the 101 series will help all of your students and fans alike. Gotta try the foil boat on the ribs as well as the dry brine method. It's really cool to see you demonstrate all your techniques in one video. Very inspiring.
thanks so much
Tried your double indirect cook and overnight dry brine. Ribs came out fantastic! they ended up going almost 4 hours as I had 4 full racks crammed on the main grill and the overflow secondary upper rack! Glad i had this handy extension! Your video's are my always guide to amazing bbq! Thank you James!
Great to hear!
Did them this weekend. By far the best ribs I've ever made. So juicy and tasty!
I just finished my first batch using this method on spare ribs and i have to say that these are the best ribs i have ever made, and they were definitely better than the ones at my favorite restaurant (we have four votes out of four for that!). Thank you very much for your videos James, keep 'em coming!!!
fantastic, congrats on the cook
Today was the day, my Big Joe III being a good month old it was about time to run the gauntlet. No more grilling today, but the real stuff. Double indirect method and.. St. Louis style ribs. Exactly followed SD BBQ's instructions: yesterday I did the dry brining and today after three hours....the best ribs ever!!!! Thank you very much for these more than helpful and crystal clear videos.
Just made spare ribs following your guide. They turned out great. Thanks for saving me a bunch of time! I appreciate your videos
Great to hear!
Have been patiently waiting for another ribs 101! Thanks James.
Hi James
I have a Kamado Bono Minimo, and today cooked these ribs. I followed everything step by step, other than using the double indirect as my Kamado isn’t able to do that, but I did everything as you said and the ribs were…. EPIC!
My wife said “these are the best ribs I have ever had… no need for extra sauce”
Thank you so very much! 👌🏻🎉
right on, glad to help!
hey James.....I am new to KJ cooking and I just got my KJ Big Joe 3.....I followed your break-in burn and did some grilled carne asada....good first experience but next time I will use lower grate setting........today I followed your tips on a rack of St Louis ribs.....I could not believe that I got temp at 300F and never touched it ! after 1hr 55 min, meat was at 180F.....took off and put in boat.....waited for another 50 min.......took out of boat and added the sauce......put back for 10 min each side and the were the best I have ever had.....thanks for all you videos and personal touch.....the KJ Big Joe 3 is well worth the extra money....I am so glad I decided to get it.....the Classic 3 would not have been the right size for me.....
Bought a KJ Classic III a couple weeks ago. So far I have cooked a Spatchcock Chicken, which was great, and I just smoked two slabs of baby back ribs using the double indirect method and they were outstanding! Your videos have greatly helped my learning curve with the KJ Classic. Thanks!
This is a great step by step guide to follow. Great execution and recipe. I appreciate the fact that you don't drown the meat in heavy flavors and sweet jams.
I like to taste the meat along with a good balance of smoke and flavors such as you stated.
I appreciate that!
Been watching the channel for a while before I bought a KJ2. This was the first cook I did and it turned out really good. Even though it was my first time using a Kamado (or charcoal grills in general), I felt like I knew what I was doing -all thanks to your videos James!
Cooked 2 ribs at the same time -one with the salt/pepper/garlic dry rub and the other with an actual BBQ rub mix. I dry brined them with just salt a few hours before. Followed the rest of the cooking process. Both ribs were great, but we think that the one with the BBQ rub mix is tastier. This will now be my go to process for ribs. It's faster too than the 3-2-1 method!
Great to hear!
Thanks James. I have been following along the journey and have been doing this method that you have demonstrated since learning this from your vids.......All of my friends clamor for more everytime I do these St Louis Ribs with the double indirect method. Thank you for elivating my game on the Kamado Joe Big Joe.
Excellent
Thank you i have 2 kamado Joe's a junior and a classic. I've been cooking wrong on them you are a God send.
Glad I could help
Hi James. I have been watching your channel since the start of covid. I was a gas bbq griller for many years, but after viewing your content, I decided it was time to take the plunge. So ,after many years and much saving, I brought my first charcoal bbq and guess what, it was a Komado classic 3.
So today, I fired up the Joe 3 classic for the first time and tried out your 3hr ribs recipe. Thank you, thank you , and thank you so much. Buy far, the best ribs I have ever had the pleasure to eat. Keep up with the great content, your channel is very much appreciated.
Glad I could help
P.S forgot to mention, I'm from UK and will be trying your spatchcock chicken tomorrow. Thanks mate👍
James. I love the Foil Boat method. Your explanation is spot on. Now I want ribs. lol, Nice job man.
I’ve done the 3-2-1 method before and today I tried this method for the first time. Best ribs ever 🔥🔥🔥
I'm glad I've come across your channel. Beautiful presentation and instructions 👌🏾
Thank you so much!
You are the best!! thanks for all you do!!
The best part of the video is how excited your are when you lift the lid and see your ribs...Total BBQ Geek, and I mean that in a Good way! LOL keep up these awesome videos brother. I have learned a ton watching your channel. I'm just under 2yrs on my Kamado Joe.
Right on! Thanks Steven
Going to try this soon! It looks amazing
Eggcellent stuff! All of the best methods combined!
Many thanks!
I just finished smoking baby back ribs following this method. Smoked at 350 (couldn't get KJ to 300) and ribs probed 210F after 1hr 45 minutes. Went to the BBQ sauce thinned with apple cider vinegar. Came out perfect. This process will be part of my future rib cooks. Thanks!
I've just cooked some ribs on my kj for the first time, I followed your video and they came out perfect. Thanks a lot, your vids are excellent 👌🏻. Sam from the uk
thanks Sam
Thanks so much for this 101 lesson. This past week was my first time cooking ribs and I followed your method. They came out perfect. I have a Kamado Joe Classic III so the ribs just barely fit, but I made it work. I suppose I could have steepled them somehow. Thanks for your channel. I get a lot out of it.
Another great video James keep up the good work!!
Thanks again!
OK, this is the best method I've used, they turned out perfect!
Great to hear!
Those do look perfect! Great tips!
Thanks so much! 😊
Thanks for the video... just finished cooking 3 racks of baby back ribs... worked perfect... we take ours and cut the racks up and put servings into vacuum bags and put into the freezer... we'll get a brisket or two done, about 6 racks of ribs into bags and frozen that way its just so much easier to just pull out a bag and put into boiling water to warm them up again for dinners so we have a few months of great food to eat...
its amazing how well they reheat with sousvide from frozen
"2nd verse just like the first" lol! Another great video James! Those looked perfect!
Thanks! 😃
For the black pepper a good way to do a fresh grind is to just use a blade coffee grinder. I just toss what I need as peppercorns in there and pulse them for a few seconds until your desired granularity is reached.
Also works great for fresh cumin, coriander, chilis and other whole spices that you might want to experiment
Another alternative is to use a Perfex pepper grinder - the kind with a crank handle on top. About halfway between a little grinder and the pepper cannon I suspect.
Great video wish I’d seen this yesterday before doing ribs, got a few tips here to improve mine next time
Glad I could help
I don’t have a Kamado Joe but a knock-off ceramic cooker so I’m gonna give it a try as best as I can with your instructions. thanks for the training!
knock off works great too, hope you enjoy
Nailed it again James Cheers.
Thanks!
This series is perfect! Been watching for a couple of months since getting my Kamado, and having all your most recent, refined methods in one place is exactly what I needed.
Thanks so much for doing this, I’ll be rewatching multiple times.
thanks Ben, working on the brisket one next
Yep I really appreciate all the videos
Thanks you for amazing videos mate!
My pleasure! Thanks 🙏
Having been a KJ owner for the past year, I can honestly say that my cooking game has been elevated to the next level after churning through your videos the last couple of months.
The time and care you put into your content is absolutely top notch - you can tell you truly love what you do and have a great affinity for teaching.
Keep doing what you’re doing James!
Love this channel!
So kind. Thanks so much 🙏
I finally got ribs right by using some of your methods. I have a Big Green Egg. I noticed that your double slow roller set up had much more coverage of fire box than the place setter on Egg. So instead of using place setter/egregulator I used the expander system of placing the pizza stone in place of setter. This decreased amount of direct heat. But I used a pan of water sugar apple cider sitting on pizza stone. Wahlah! my ribs came out really great and tender. Has worked every time. I do dry brine my ribs. Think this helps too. So thanks much!!!!!!
Perfect video. All in one place. Looking forward to the brisket and pork shoulder all in one 😉
Coming soon! brisket is recorded
DIY auto pepper mill: Canadian Tire has a Universal Socket Set where the sockets have 12 splines. Size 5.5 fits exactly over the square shaft on a pepper mill (I can't confirm every pepper mill has the exact same size). The 5.5 socket fits into a 13mm socket which can attach to a drill with an adapter. Start the drill slowly and use at a rate that won't destroy the pepper mill or rip it out of your hands.
Thank you BBQ Dad. We can always use a refresher course on our Big Joe's.
You bet!
Those ribs are looking awesome 👌
Nice video again James thanks
Thanks 👍
legend - legend - legend - legend !!!!
cheers, thank you
I love the tip of adding some cider vinegar to Sweet Baby Rays. We love SBR Barbecue but adding a touch of vinegar adds such a simple but awesome dimension to the sauce.
100%
Awsome video, gotta try the Double indirect 😉
It's so good!
I made these yesterday, and they were excellent! I didn’t bother with the Lawry’s, and I only set up for normal, indirect cooking on my BGE, and they turned out very well. I always thought the steaming period of 321 was unfortunate, so I’m glad to eliminate it. The time savings is also very nice.
Glad you like them!
James, thanks for the videos, I am a champion chef to my family now thanks to you. I followed this recipe to a T, but I had 2 slabs and a classic Joe 3 as opposed to big Joe. Most of the ribs in the middle were divinely delicious, best I ever had. However, the outermost ribs were a bit overcooked since they hung to the edge of the grates beyond the deflector plates. I'm trying to figure out how to avoid that in the future without needing a big Joe. Also, please make a rotisserie duck video! Thanks man, love your work!
rotate your ribs mid cook
James - OMG!!! OMG!!! OMG!!! These were absolutely the best ribs I have ever made. Followed the steps exactly, from dry brine/recipe, setup and BBQ thinning (Bourbon :-) )
This is definitely the only way I will be making ribs from now on
I have started to build my slow roller and the top rack away from the grill while it is is coming up to temp and just have them sit outside in two separate stacks. This way it takes almost no time to just drop them in and less heat is lost. Also, if it is really cold, I store the top rack inside to minimize the temperature shock on the deflector plates.
did them this weekend and they were amazing. My temp probe had a hard time with the thinner ribs and I think they might have been a slight over done but still awesome. Also it seems like I have to use about twice the amount of charcoal than what you do in your videos. Seems to always fall off toward the end of the cook. I have a KJ classic.
Hi James, good tip for smoke wood. I use it a lot and works very good.
Thanks 👍
First off - thanks for the tutorials on setting up a Kamado, great info and advice. I don't have a Kamado Joe but the thought process applies to mine (not green either). I did my first hot and fast baby back ribs using this method this weekend. I did work to get the dome to temp and thought I had stabilized the grill at 300 but it shot up to over 350 about 15 minutes after I started cooking and it took about 20 minutes to bring it back down. Unfortunately I ended up overcooking and drying out the ribs. I will use my wireless grill temp monitor next time so I know when the grill temp is changing. Couple questions.
1. Do you know what the meat temp is when you put it in the foil boat? Might help adjust some timing on when to put the ribs in the foil boat.
2. I do not have the KJ double indirect method available but what do you think the affect of using the ceramic dividers and an elevated drip tray (2 tier grill grates) with water in it would do for the cook? Perhaps might reduce some of the burning on the underside of the ribs and provide some moisture.
Just followed this as close to a T as I could. My new friend is a base classic 2, so I had to skip the double indirect. Was worried my bottom side would be overdone, but it wasn't bad at all--I think the foil boat helped a lot there. The cook time and temps were exactly as you outlined though, right down to the 203 degrees at 3 hours. Still had a great smoke ring, and the dry rub tasted fantastic. I made my own Lawry's substitute. Thanks for your channel! Definitely want to get a charcoal basket next, and then maybe the slow roller--but I was really happy with the smoke as is.
Awesome job
Thanks for the awesome video - put this to use today with baby backs, adapted for my Primo Oval, and they were fantastic. I’m curious - do you keep track of your grate temperature as well? I had 300F at the grate and 255-260F at the dome, but looking at your MEATER graph it looks like your temps were about even.
Great job
Thanks
Amazing looking ribs. I’ll have to make that rub and try it.
let me know what you think
I just made this following the recipe. My third cook on a CJ3. Anyway, the ribs came out amazing but I found they were very peppery. I made the rub as shown on the video but I think I used too much. I want to do these again next weekend but maybe I’ll try a different rub or just cook them plain and add bbq sauce at the end….
I'm new to your channel and your videos are excellent... When I need a lot of pepper I hook up a power drill to my grinder and it really cranks out the ground pepper!
Awesome videos and inspiring cooks! How would you go about creating the foil bits with multiple racks?
The best ribs ever!!!
Glad you liked them!
I just ordered my KJ big joe 3. Can't wait to get it. If I do these ribs like you show, but do 2 slabs instead of 1, do I need to adjust anything? Your channel is very helpful.
Your the best.
cheers
Just got my 1st Kamado and find your channel super helpful. One piece of feedback thou is it would help if you include the actual temps on the video description. Thanks
Noted!
Have two slabs in the freezer, cannot wait to try this method later this week!
Question though, how do you keep the Slo-Roller so clean? Maybe you did vid, but I missed it.
Can’t wait to give this a try. Quick question, and I think I may already know the answer, but if I need to make like 4 or more racks on the BJ3 does it matter where they sit in the grill/extender throughout the cook? Would I want to move them around to get more or less smoke from the edges vs the innermost section of the grill? Also, I assume each rack would benefit from its own foil boat instead of putting maybe 2 side by side in a single boat? Thanks.
Your videos are amazing. Waiting for the rain to stop so I can get my Big Joe 3 unboxed and setup. Is there any reason you do not use the 18 inch smokeware drip pan?
I believe I have watched this video 8 or 9 times now! Superb as always, sir! As for the sauce, Sweet Baby Rays is a fantastic sauce, but loaded with sugar. I think you mention you are keto in another video, as am I. I usually buy keto sauces and although they are good, they are nowhere near as good as Rays. Do you use any alternatives from Sweet Baby Rays? Keep up the amazing work, my fellow Canuck!
One thing I found was put a tablespoon of Buckwheat Honey from a local Apiary in your BBQ sauce makes huge difference. The Buckwheat honey has a very strong taste and complements sauces very well
nice
Love the channel! Curious what app is that you are using for remote monitoring of dome temp? What app is showing the screenshots of the temp rising?
Excellent instructions, James! Color, texture, taste - everything came out great. I did back ribs instead of side and found that it probably needed a bit less time or temperature to be perfect, but it was still very good cook, at least according to the family. Managed to get 4 racks into my Big Joe. It was tight but did work out and I did not need the extender. Really appreciate your tips on the vent settings. Had 300 degree all the way through.
Sounds great! Agree, sometimes a touch under 3 is all they need
I’m excited to try making ribs for the first time this weekend. Question: any changes to this method if I don’t have the slow roller but just the heat deflectors? Thanks!!
Amazing vidro, thanks so much. Question got you - would you recommended following the exact same process with baby back ribs? Conscious they have less meat and worried about them drying out. Thanks a lot!
Love your videos James and I'll definitely give this method a try on my classic Joe but, I don't think it will beat the Pit Barrel Cooker. The best ribs of your life are on the PBC!!! Cheers!
let me know what you think
@@SmokingDadBBQ Will do! 👍
@@richo2501 hellooo....what happened to the update? 🙄
@@owenhansel5416 Haha! Let's put it this way. I don't have the KJ anymore and I have only one BBQ that does pork ribs 😁 I will say that I've got a big Joe 2 and a connected Joe on the way so there could be a third installment here 🤣
as a native Texan, all you need for the rub is Morton's Kosher salt and 16-mesh black pepper. the garlic and lawrys isn't necessary, the ribs looked great either way!
Agree the lawrys is an optional extra. Thanks
Brilliant brilliant video. Just a quick question. When you do your cooks, do you use the dome temp (as it is off the shelf) or one on the grill level.
Hi. Enjoyed video. Did ribs this way over the weekend. Was wondering if you don't use rubs on your ribs or just the dry brine
Needs another 40 min or so cook time for me. But can't wait to take these tips to my first rib cook on my new Kamado Joe!
100% add more time to suit your level of bite
Hi James and thank you from The Netherlands for this awesome recipe! I am just starting out with my Kamado and learned already a lot (understatement) from your videos. I followed your instructions (I even bought the Diamond Kosher Salt at a online store, but cannont find Lawry's here), and the ribs where near perfect! I found out that we here like a less bit of black pepper. But the next cook will then be perfect for our (European) taste. Thank you and keep continuing to make these interesting videos!
so glad to help
These were the very best, have followed your guidance for this recipe several times and everyone has loved them, thank you, thank you! Question- do you think that you can freeze leftover ribs if you do smoke several racks at a time to better utilize Joe ? If so, would you just reheat them in the oven?
Hello from Orlando from an expat that lived in Burlington (Longmont Drive) 7 years, a favorite place, one of nine cities where our family have lived.
Love you videos, thank you for all your dedicated hard work sharing your experiences with others. Keep up the great work.
thanks! Definitely could freeze them, sous vide is great for reheating.
Can you let me know what accessories for the Kamado Joe also fit the Kettle Joe? IE. Kick Ash basket, Joe-tisserie ETC: I already bought the Soapstone and Cast-iron pieces from the Classic Joe size grill/smoker.
Just wanted to see what other pieces of Kamado are interchangeable with the kettle Joe,
Thanks Smokin’ James, we always look forward to your videos. 🔥 💨 💯
So jealous about the ribs you guys get there. Our pigs max out around 60kg here in Australia. Our spare ribs typically don’t have meat on them as that doesn’t allow a butcher to get a decent pork belly cut to sell. Been to the US many times, best friend lives in SFO and we have low and slow cooks all the time. Can’t believe the Costco St Louis cut ribs typically come in a 2 or 3 pack, perfectly same length ribs, plenty of meat on top and even the membrane removed! Just add your rub and start smokin!
Our Costco ribs and end ribs a lot of the grizzle cartridge. The first rib is about 2” and 7 or 8th rib is maybe 5”-6”.... you guys are spoilt for choice and good one you! 👍
I have the KJC3 and can't seem to get the double indirect method to work with my smokeware tray. The SloRoller and the deflectors fit fine but there's not enough room between the deflectors and the grates to fit the tray :( I'm not sure if I'm doing it wrong or if the divide and conquer systems are different enough to allow this only on the BJ3? :(
smoke wood in the ash trash is a game changer . cheers man
thanks Codie
It would be nice if you have an overview of temps, time, and steps.
Ya it’s annoying having to replay but It’s something like cook til 180 on the grate then put in foil boat til 205 and then sauce for additional 10min on the grate
I had asked for this a few times as well. Great information in these videos.
Ya, if it is meant to be a “this is the best way,” explain the best way. On top of the, how about a couple independent judges? Like my way, or the highway. Let’s make this honest for a change. Reality UA-cam?
He wouldn’t get full video plays which is how he gets paid
I just bought my kamado Joe last month and never smoked before. Thank you for your detailed instructions. The ribs came out phenomenal!!!! Thank you!
Love these videos! Really good for someone like me who is pretty new to my KJ. The only thing I wish you'd cover are any changes you'd recommend if you don't have the slow roller. Double indirect is your preference but what if you can't?
i tried to show that in the graphic where it says sloroller or deflectors and then a pizza stone as the second level. have done this on friends series 1 and 2 and it works
@@SmokingDadBBQ Ah great! I have a pizza stone. Thanks!
is there a way to incorporate the double indirect on a Kamado Joe classic II. I looked at the DIVIDE & CONQUER® COOKING RACK FOR SERIES I AND II and the GRILL EXPANDER and wondering if either would allow for double indirect?
Hi,
I’m getting my KJ on Monday. I was wondering if the double indirect method would work with a half basket of charcoal under the soapstone and then double heat deflectors on top. I ask because 1) I don’t have the sloroller yet and 2) I’d like to sear some steaks after the ribs are done. Thanks!
Have you ever tried doing the foil boat for the entire cook? Or tried one of your reverse sear methods for steaks adapted to a rack of ribs? Wonder if either of those would change the flavor as well and if in a good or bad way