Texas Pepper Jelly Spare Ribs on the Kamado Big Joe III
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- Опубліковано 5 жов 2024
- Bad Beast BBQ does a slab of St. Louis Style spare ribs on the Kamado Joe Big Joe III using SPG and Texas Pepper Jelly. These ribs were cooked for 5 1/2 hours without wrapping.
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Black Cherry & Grape Habanero Rib Candy Pepper Jelly:
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Hey Daryl, The ribs look delicious. The KJ did a good job too.
Fun video, Daryl. Love what you did with with the editing and ribs look killer.
Thx for calling the other day. Great catching up.
Thanks Justin, appreciate it, always great talking to you and catching up....stay safe brother!
Nice work bro. you have a beautiful yard.
Great looking Ribs, I need to try that glaze👍🏽😋
Ribs looked perfect. Pepper jelley sounds good. Kamato Joe does nice job. Great Job Daryl
That color was fantastic.
Daryl didn't know you had a twin!! Those ribs look amazing!!
Nice cook! I didn't wrap my ribs last time and they turned out to be amazing. Great video as always....
Yea man,gotto try that rib candy! I can smell it. Lookin good. Rib season
Nice looking ribs and also your yard is awesome looking too. True dat! Thanks for the video!
Thank you too!
Dammit man! Those came out marvelous! I love those Rib candies. I keep em in my rotation.
Thats pepper jelly is where its at!!
Great looking Ribs !! I have used Texas pepper jelly rib glaze myself .. Very good stuff and st. Louis robs are my favorite .. Hope you your doing ok and stay safe
We are doing well, trying to stay home and safe, you stay safe as well, thanks for watching.
Thanks man, always look forward to your recipes ! 👊🏻
I appreciate that!
Those were some fantastic lookin ribs Daryl. The glaze looked really good too. I've never wrapped my ribs and they come out great on my UDS-XL. Keep up the great work my friend.
Thanks for watching
New Sub from LA California 🤙🏾
Thanks for the sub! Welcome to the channel
Damn they look really good too
BOYLOOKAHERE . Dammit there was a BBQ there. Outstanding video brother. I love that Pepper Jelly. They have one for chicken as well brother
Hey Daryl I really liked the music in this video and those ribs looked amazing. I have to try some SPG on some meat, I've never tried it before.
I love using SPG, simple yet effective seasoning...thanks for watching
Those ribs look great. Where did you get that sauce code 3?
wooow nice!!
Looks Good have you use a drip and add some type of liquid when you did them
Hi Daryl. Curious, did you cook that direct over the coals? Or did you use the ceramic heat deflectors? I enjoy your videos. Thanks!
My Kamado came with the SlōRoller Hyperbolic Smoke Chamber, I love that insert, fantastic for smoking...I have yet to use the ceramic heat deflectors. Thanks for watching.
Which is better offset smoker dyna glo heavy duty or Oklahoma joe highland
Dang bro you remind me of Ice-T
Hey Daryl- did u have any wood chunks in the kamado joe or just lump?
Yes, I used cherry wood for this cook
Hey Daryl, what was your temp for the KJ and how long was your overall cook? Love the videos. I’m a whisky & cigar fan as well!
My overall temp was between 250 and 260 degrees for the cook, total cook time was 5 1/2 hours, 5 hours for smoking the ribs and and additional 20-30 minutes to let the glaze setup on the ribs. Hope this helps.
i just got back from doing a cook off with craig
What's the ingredients names that you used on the meat please?
The seasoning I used is called SPG, it can be made at home, I was just using an empty bottle I had to store it. It is one part kosher salt, one part black pepper and one part garlic powder. Hope that helps, thanks for watching.
No wrap needed on a kamado style cooker