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 😉
@@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.
I love everything about this video step by step. Amazing results! Thank you so much for this
Wow, thank you for the incredibly kind words! Really appreciate you watching and sharing that.
Step by step for the most delicious ribs!
Easy and tasty! Thank you!
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.
No one makes better ribs than Oded!!
Too kind! I’m just trying to get to your level.
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 😉
Hahaha, thanks so much!!! Let me know how it goes, please.
Love some tasty ribs
Thanks so much! Appreciate it.
Great job. I have me some ribs on my KJ right now (1st cook with Kamado style ) Going to cook them the same as yours! Thanks
Awesome, and thanks so much! Please let me know how they turn out. I’m going to make some next week, one of my favorite things ever.
@@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!
@darrenhughes8106 I love it, they are so much fun to cook on.
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.
@@embersonlybbq1 thank you for taking the time to share your thoughts! Much appreciated.
@link_7164 you’re welcome. Thanks for watching!
You put on the grill grates the wrong way. They have to be put against the nodges, not over them.