I’ve been doing my ribs direct in my Primo, inspired by Chud’s. I flip them and use a mop sauce, and as long as I get the fire right, there is no char or dryness. Just delicious ribs, that my family has consistently preferred to the indirect.
I am a long time watcher of James SDBBQ channel… it is just what us “backyard grillers” need for education and entertainment…. But I must say, I also appreciate his genuine enthusiasm and happiness in what he does - it is contagious and medicinal!!….
Rotisserie ribs over direct fire would be interesting in the Kamado. The problem with direct cooking the Kamado is that you can't have a big enough fire so you don't have the benefit of the coals producing much "fat smoke" if you like. A less efficient cooker means you could have a bigger fire which would be better, as you've found with the double indirect. The other thing that might be worth doing is to turn the ribs during the cook. Like a rotisserie, if you turned the ribs every 20-30 mins in the direct cook, I think you would get a better result as well perhaps.
Perhaps running hot coals and wood fire with the dome open would allow for fat smoke, while doing rotisserie ribs. I recall James leaving the dome open in part of a rotisserie cook.
@@CoolJay77 Yeah, good call. Dome open would like be the best way to go for over the fire. Hotter coals/wood but lack of trapped heat would keep the temp down nice and low. Hopefully James can try this 👍
I do direct heat over just a wood fire in the Kamado. Use the extender to get the ribs as high as possible like you did. I leave the lid open. All wood fire . Turn out awesome. Fuel inefficient but awesome flavor. Add wood split every 30-45min
My KJ Big Joe Series I arrives in about a week and it's videos like this that got me so excited to get one in the first place. Regardless of which method is "better" you have really shown me that the KJ is a platform that encourages you to 'play' with methods--which is more exciting to me than everything always being perfect. I can't wait to share in the enthusiasm you always show.
I wonder if you could put a small 3x5 foil loaf pan filled with water (that you can get at a grocery store) down on one side of the coals in your direct grill to add humidity. It might help with that bottom dryness and wouldn't block any of your fat drippings. Just a thought, any Joetisseri demos are great to see. Thanks for another great video. 😊👍
Hey James, maybe try to get hold of a UDS. Drums are less insulated and therefore less efficient. Plus, with the height, you can cook direct without overcooking.
I reckon with the direct version, if you put the xring in with a water pan it would solve your dryness issue. But then I guess it wouldn’t be considered direct anymore
Another interesting and fun one. I was a little surprised how tough the bottom of the direct ribs were. I often cook ribs on a Pit Barrel Junior, those ribs are very direct and fantastic. Thanks for posting.
James I totally agree with you! I'm a fan worth the double triple lol definitely Rocks! I took your advice like I told you last week. It's totally a great discovery you came up with!! Cheers James, Happy Sunday and Happy Football Sunday! Brad. NJ
Valuable experiment. It makes a great argument for indirect smoke. JoeTisserie ribs would be nice to see. Another one to try, is something that I did not get around to try myself, you could have a deflector plate on one side only, and periodically move the rib from direct to indirect zone. I recall seeing Malcom Reed do that. It may have been called Malcom Style Ribs.
What size kick ash basket did you buy for the Big Joe 3? I’m thinking of switching to it since it’s basically the same work as the ash drawer but you get 100% of the ash each time instead of the drawer that leaves the ash that sneaks around the sides of the drawer.
Firstly, don’t get me wrong, I love the detail in every video, but I would love if you also uploaded a more condensed version. I could watch more videos when I’m on the go or at work.
The Aaron Franklin book shows a modified BGE heat deflector that retains quite a bit of heat deflector surface while still providing a way to add more wood. Seems to me that this would be interesting to experiment with. You've pointed out the difference in air flow between an offset and a KJ and I don't see that changing. But if you could get more smoke longer throughout the cook I would think that would be good. I've tried your hack of putting wood chips in the ash tray but I don't get much combustion. I've even tried a quick (small) blast of the GrillGun. Not much joy... BTW, I'd love to see a bit longer demo of the Smokeware ash catcher. My hack recently has been to use a paint brush to direct dust and charcoal bits into the ash tray and it works pretty fast. A quick pickup with the ash basket may be better but that big cutout makes me wonder if you'll just make a mess when you pull it out.
I hope in my heart of hearts Aaron wrote this based of my brisket cooked like an offset video in 2021 😂 and used again with last weeks wood fired tacos. I like the ash pan so much I will do a dedicated video soon
Thanks for doing this test, looks like double indirect is still the winner. For whatever it is worth, my memory, you know what a memory is worth from 50 years ago, cooking a steak over a coal based from scrub oak wood or gambel oak on a campfire has beat anything done in a KJ. Can you make a test of coals from a campfire vs KJ using scrub oak?
Hi James. I purchased the Pepper Cannon after watching your videos. I love it. Curious - what setting do you have it on to make the 16mesh ground pepper for your BBQ rubs ? If you turn the setting all the way to the smallest mesh (clockwise) , how many clicks do you go counter clockwise to make your rubs ?
Great vid as usual. I experiment with direct cooking a lot and have done ribs the same way. However I always leave the membrane on when cooking direct. The best is chicken. To me it’s a more enjoyable way to cook.
What a fascinating result. I would have expected the mahogany color to have appeared on the indirect, and I thought the direct ribs would have been the darker colored ribs. Do you plan to post a review of the karbon steel series from kamado joe?
I think the problem lies with the effiency of the kamado style grill, in tradditional hill country bbq using direct heat style cookers i suspect they burn hotter fires with more distance from the coals. And they mostly use mop sauces for added humidity i think. How about repeating the test but drop the water pan and use a mop sauce for both ribs instead?
James. You might try starting direct grill ribs on the meat side and occasionally flip them for more even cooking. Like Joetisserie but no extra cost. Or try hanging them. You haven’t done that on the channel for a while. You need a drum to add to the collection. 😁 don’t tell the wife.
James, one time I saw someone roll a brisket up like a porchetta, butcher twine it and bake it in the oven. (I guess that's the method in Europe?) Maybe if you rolled one up like that, you could get it on the Joetisserie.
I’ve been doing my ribs direct in my Primo, inspired by Chud’s. I flip them and use a mop sauce, and as long as I get the fire right, there is no char or dryness. Just delicious ribs, that my family has consistently preferred to the indirect.
I am a long time watcher of James SDBBQ channel… it is just what us “backyard grillers” need for education and entertainment…. But I must say, I also appreciate his genuine enthusiasm and happiness in what he does - it is contagious and medicinal!!….
Thanks!
Rotisserie ribs over direct fire would be interesting in the Kamado. The problem with direct cooking the Kamado is that you can't have a big enough fire so you don't have the benefit of the coals producing much "fat smoke" if you like. A less efficient cooker means you could have a bigger fire which would be better, as you've found with the double indirect. The other thing that might be worth doing is to turn the ribs during the cook. Like a rotisserie, if you turned the ribs every 20-30 mins in the direct cook, I think you would get a better result as well perhaps.
Perhaps running hot coals and wood fire with the dome open would allow for fat smoke, while doing rotisserie ribs. I recall James leaving the dome open in part of a rotisserie cook.
@@CoolJay77 Yeah, good call. Dome open would like be the best way to go for over the fire. Hotter coals/wood but lack of trapped heat would keep the temp down nice and low. Hopefully James can try this 👍
Yeah, am thinking about sticking a small wood chunk under the lid to prop it up a couple inches to let some of the air escape
I do direct heat over just a wood fire in the Kamado. Use the extender to get the ribs as high as possible like you did. I leave the lid open. All wood fire . Turn out awesome. Fuel inefficient but awesome flavor. Add wood split every 30-45min
My KJ Big Joe Series I arrives in about a week and it's videos like this that got me so excited to get one in the first place. Regardless of which method is "better" you have really shown me that the KJ is a platform that encourages you to 'play' with methods--which is more exciting to me than everything always being perfect. I can't wait to share in the enthusiasm you always show.
congrats on your new grill, can't wait to see what you cook
I wonder if you could put a small 3x5 foil loaf pan filled with water (that you can get at a grocery store) down on one side of the coals in your direct grill to add humidity. It might help with that bottom dryness and wouldn't block any of your fat drippings. Just a thought, any Joetisseri demos are great to see. Thanks for another great video. 😊👍
Hey James, maybe try to get hold of a UDS. Drums are less insulated and therefore less efficient.
Plus, with the height, you can cook direct without overcooking.
I would like to pick one up for sure
I reckon with the direct version, if you put the xring in with a water pan it would solve your dryness issue. But then I guess it wouldn’t be considered direct anymore
The water would evaporate pretty quick
Just when I thought that you'd covered it all, you come up with another interesting take on BBQing. Thanks again, James :)
Thanks. Wait until you see how the DoJoe brisket turned out. Comes out soon
120K on the subs now, amazing! Nicely done.
Thanks for being there from early on all the way
Another interesting and fun one. I was a little surprised how tough the bottom of the direct ribs were. I often cook ribs on a Pit Barrel Junior, those ribs are very direct and fantastic. Thanks for posting.
Definitely want to see a JoeTisserie rib cook. I think they will turn out amazing. Thanks so much for sharing.
James I totally agree with you!
I'm a fan worth the double triple lol definitely Rocks!
I took your advice like I told you last week.
It's totally a great discovery you came up with!!
Cheers James,
Happy Sunday and Happy Football Sunday!
Brad.
NJ
Thanks Brad. Cheers
Nice video! May wanna try the indirect method without the water pan?
Great video. I did some St. Louis ribs per your instructions with double indirect. Loved them. Glad to see the double-indirect method is the best.
Glad it helped
Valuable experiment. It makes a great argument for indirect smoke. JoeTisserie ribs would be nice to see. Another one to try, is something that I did not get around to try myself, you could have a deflector plate on one side only, and periodically move the rib from direct to indirect zone. I recall seeing Malcom Reed do that. It may have been called Malcom Style Ribs.
I will definitely try the JoeTisserie
It makes sense that the direct ribs would be a little dry on the bottom. Great video, as always, James. Love the channel.
Excedllent Video!!! You must have some VERY loving neighbours with all the delicious flavours on the wind!! :)
The best!
@@SmokingDadBBQ where do I find the recipe for the rub?
@@johncochrane1301 SDBBQ SPG Ratio
- 3 tbsp Lawrys (or 3.75 tablespoons home made copycat, see below)
- 7 tbsp fresh cracked black pepper
- 1 tbsp garlic
- 1 tbsp approx of other spices to complement your cook (i.e. paprika & cayenne pepper etc. for colour/heat)
Lawry’s copycat
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
What size kick ash basket did you buy for the Big Joe 3?
I’m thinking of switching to it since it’s basically the same work as the ash drawer but you get 100% of the ash each time instead of the drawer that leaves the ash that sneaks around the sides of the drawer.
Firstly, don’t get me wrong, I love the detail in every video, but I would love if you also uploaded a more condensed version. I could watch more videos when I’m on the go or at work.
The Aaron Franklin book shows a modified BGE heat deflector that retains quite a bit of heat deflector surface while still providing a way to add more wood. Seems to me that this would be interesting to experiment with. You've pointed out the difference in air flow between an offset and a KJ and I don't see that changing. But if you could get more smoke longer throughout the cook I would think that would be good.
I've tried your hack of putting wood chips in the ash tray but I don't get much combustion. I've even tried a quick (small) blast of the GrillGun. Not much joy... BTW, I'd love to see a bit longer demo of the Smokeware ash catcher. My hack recently has been to use a paint brush to direct dust and charcoal bits into the ash tray and it works pretty fast. A quick pickup with the ash basket may be better but that big cutout makes me wonder if you'll just make a mess when you pull it out.
I hope in my heart of hearts Aaron wrote this based of my brisket cooked like an offset video in 2021 😂 and used again with last weeks wood fired tacos.
I like the ash pan so much I will do a dedicated video soon
Thanks for doing this test, looks like double indirect is still the winner. For whatever it is worth, my memory, you know what a memory is worth from 50 years ago, cooking a steak over a coal based from scrub oak wood or gambel oak on a campfire has beat anything done in a KJ. Can you make a test of coals from a campfire vs KJ using scrub oak?
Awesome video! I’ve been playing with direct cooking myself lately. Chicken comes out amazing! That direct Brisket comment at the end got me excited 👀
This was intresting, nice video again mr Smokingdad.
Thank you kindly!
Hi James. I purchased the Pepper Cannon after watching your videos. I love it. Curious - what setting do you have it on to make the 16mesh ground pepper for your BBQ rubs ? If you turn the setting all the way to the smallest mesh (clockwise) , how many clicks do you go counter clockwise to make your rubs ?
Great vid as usual. I experiment with direct cooking a lot and have done ribs the same way. However I always leave the membrane on when cooking direct. The best is chicken. To me it’s a more enjoyable way to cook.
I was planning on it but when one came with one and the other didn’t I didn’t want the variable otherwise I would have left both
What a fascinating result. I would have expected the mahogany color to have appeared on the indirect, and I thought the direct ribs would have been the darker colored ribs.
Do you plan to post a review of the karbon steel series from kamado joe?
Yes I am working on that video. I agree, not the result I would have guessed. I am curious about the JoeTisserie
I've stopped taking the membrane off and I think that might have solved the dryness on the bottom of the direct ribs.
I agree. But since one came with and the other without I didn’t want that to be the question / variable
I guess I’ll keep using my solo roller, then. :-) thanks for another great video.
I’ll give the rotisserie a try to confirm but seems like the best plan
I think the problem lies with the effiency of the kamado style grill, in tradditional hill country bbq using direct heat style cookers i suspect they burn hotter fires with more distance from the coals.
And they mostly use mop sauces for added humidity i think.
How about repeating the test but drop the water pan and use a mop sauce for both ribs instead?
What about using a rib rack on direct to get the ribs somewhat vertical and decrease the surface area exposed to direct heat?
James. You might try starting direct grill ribs on the meat side and occasionally flip them for more even cooking. Like Joetisserie but no extra cost. Or try hanging them. You haven’t done that on the channel for a while. You need a drum to add to the collection. 😁 don’t tell the wife.
Are there any videos where you do a pit barrel cook?
Would like to see baby back ribs, rotisserie, direct heat. Keep up the good work !
Will do. Thanks
Rotisserie ribs in the kamado is a must experiment!!
What is the coal handling gadget you're using at the 1:05 mark?
So nice to see you James back on team KJ rather than team offset smoker… keep em coming!
I avg a kj video a week all year and add in some extra videos on my offset and oven. Thanks
I would like to see a brisket point only done on the rotisserie over the coals. just for a smaller size to work better on the rotisserie.
Do the dimples on these cookers matter?
Does a brisket fit in that basket. The new feature of the rotisserie
This is awesome!
Thanks. Need to try the JoeTisserie next
I love science experiments like these. Test v control. Test observe and conclude 😊
Thank you! Me too. Cheers!
All I know is that the Kamado Joe changed my barbecue game period.
Maybe the direct needed your foil boat, and maybe membrane on. Try that against the joetisserie!
James, one time I saw someone roll a brisket up like a porchetta, butcher twine it and bake it in the oven. (I guess that's the method in Europe?) Maybe if you rolled one up like that, you could get it on the Joetisserie.
Rolled and smoked, that’s so 1980’s.
Would love to see a joetisserie rib!
Leave the membrane on for direct grillig. In asado style they never remove the membrane. Also at about 80% of cooking they turn the meat.
Looks Delicious
Thank you 😋