Baby Back Ribs HOT and FAST vs LOW and SLOW 3-2-1 battle on the Kamado Joe…. which method is best?
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- Опубліковано 20 бер 2021
- I cooked a rack of baby back ribs low and slow using the 321 method and another rack in half the time using the hot and fast method to see if its worth taking twice the time when using a Kamado style BBQ to find out if you should plan your next rib cook hot and fast, or low and slow.
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#babybackribs #hotandfast #lowandslow
@Kamado Joe - Навчання та стиль
UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Pulled pork - ua-cam.com/video/PNOwc3vdkxU/v-deo.html
Brisket - ua-cam.com/video/1KB3PQy-Dn4/v-deo.html
Ribs - ua-cam.com/video/8_Dr7CtiRxM/v-deo.html
Steak - ua-cam.com/video/P1kbjad7M4U/v-deo.html
Chicken - ua-cam.com/video/_YuE6-MzhGo/v-deo.html
Hey, can I get away with taking just the top off the slower roller when cooking at higher temps, or should I still remove all the pieces?
@@chillwill2673 remove it
For many years we did both the 225 degree 3-2-1 and 2-2-1 meathods for ribs (both baby back & St Louis) with usually good results but recently have found a much better way; 300 degrees for two hours (flipped over half way through) followed by 20 minutes wrapped in foil, glazed with sauce, out of the smoker on the table. The ribs are juicier, have a great bark, and are ready to go much faster. Still use smoking wood of your coice (we like apple) but will never go back to the old 5-6 hour way. I owe this discovery to Kosmo and he is 100% right; they're the best.
Must watch KJ videos:
KJ 101 (start here) - ua-cam.com/video/x3nvkwmwuFw/v-deo.html
Top 10 KJ beginner mistakes - ua-cam.com/video/gdcaOjQt_I0/v-deo.html
Dome alignment issue? - ua-cam.com/video/qWM6mFkfnmI/v-deo.html
Top 5 KJ maintenance tips - ua-cam.com/video/gphUQFW6uIo/v-deo.html
Don’t buy these accessories - ua-cam.com/video/ORcbo6fTHmk/v-deo.html
Smoke wood secret - ua-cam.com/video/2qtHrFjWY1U/v-deo.html
First 5 cooks for a new owner - ua-cam.com/video/JA84ZvYL47Y/v-deo.html
I have seldom done ribs. The amount of time spent wasn’t worth the pay out. I tried your hot and fast method last night on my AKORN. I am a changed man. They turned out great. Less work and much better food. That’s a double bonus! I’ll be doing this a lot more often. 👏👏👏👏👏
Right on!
I love my Akorn, for the money it is hard to beat!
@@edwardpate6128 I got mine 50% off at Walmart. I had accumulated some gift cards that I used on it. I was left with under $30 to pay for it out of my pocket.
Another remarkable comparison video. I haven’t actually started my Kamado Joe journey yet. My KJ jr. is in a box waiting for Christmas morning. I have watched a ton of your videos to prepare myself, but I think I’m going to start with your rib recipe. It looks like it is wonderful and relatively simple. Thanks for the tips and good instruction.
Hope you enjoy it!
Excellent video James and really looking forward to the rest of this series. Caught you on Man Cave Meals live stream and it was nice to hear you speak in that type of forum openly on many topics. Would like to see you do more of those live stream events when you come up for air after all of these cooks that you have in the works. 👍
thanks for tuning it, that was fun to do. hope to do it again
I'm really enjoying your videos. I appreciate the detailed explanations.
Thanks for watching!
Still my go to channel! Just had Hot & Fast Baby Back Ribs using Binder, Franks Red Hot then hit them with Meat Church Honey Hog Hot, then once they formed good bark after 1 hr at 325 I wrapped in foil using butter pats and sprinkled brown sugar and cayenne pepper. Cooked 1 more hr. Once they were 205 I rested them for 2 hrs in cooler wrapped in a towel. Then put them on my gas grill for 5 min on high heat to tack them up again, cut then served to our family! They LOVED the ribs!!!
Another great video, James. Appreciate your detail at all steps of the process. Really thoughtful analysis. Hot and fast looks like a winner.
cheers
Nice James, excellent content. Thanks for sharing.
Glad you enjoyed it
Thanks for this video. It answered some questions I had. Liking the idea of the hot and fast.
Glad it was helpful!
Finally the right method to cook ribs on a kamado! I’ve been searching and experimenting for about 7 years and have only produced mediocre ribs that had little or no smoke flavor. The hot and fast method with minimal charcoal has worked fantastic…. Thanks for sharing your research!
Glad I could help!
What do you mean "minimal charcoal"? Don't put too much in the firebox, to have a smaller, hotter fire?
Awesome. Very interesting side by side test! Well done James!
Thanks! 👍
Very helpful explanations.... Thank you!
Glad it was helpful!
Great video. You are the Kamodo Joe grill daddy! I always come to your channel before cooking on my Joe
Tried hot and fast over the weekend, they turned out fantastic! Thanks for the advice!
Glad you liked it!!
Great comparison on ribs super job can't wait for the next one
Thanks 👍
Fantastic video man, honestly. I really appreciate your enthusiasm and the way you deliver information. Excited to see what other content you have. 👍🏼
Much appreciated!
Love your videos!
Definitely plan on buying a kamado joe soon!
congrats on the soon to be new Joe
Another awesome video. Thank you!
Thanks again!
Geat minds think alike! 😎I got up yesterday, searched your videos for how to smoke ribs, and followed your directions for my first ever ribs. I used the Joe Jr as that is what I’ll be taking to air shows. They came out great. My wife thought she didn’t like ribs but said I made her a convert. Thank you for all of the great videos!
love to hear this
Making my ribs tomorrow on my classic thank you Smoking Dad!
Great experiment, Just got a kamado style cooker yesterday for my birthday and I can’t wait to try ribs on it as my first cook. My family prefers the falling off the bone ribs I typically make for them in the oven and finish on the grill but I will make both ways and give them the taste test with my new Komodo grill. Thanks for sharing really appreciate your work!
Hope you enjoy
We just smoked some ribs following the hot & fast method you described. They were amazing! Thanks 😋
Glad you liked it!!
Wow...almost daily videos! Sign me up James. These are fantastic. This is a great idea for a series. Be honest...that twinkle in your eye led me to believe those hot and fast ribs were some of the very best you've ever cooked.
they were pretty fantastic
Just got a joe and cooking with your knowledge is making for some remarkable food and great times! Thank you sir, I very much appreciate your time and content. 👌
thanks, glad you're enjoying cooking on the joe!
Very informative video. This was only my third cook on my new Classic III but using the hot & fast method (coming from a grill 3 hours doesn't feel fast) ribs came out great. Next time I will go lighter on the rub as I felt it was starting to overpower the meat and smoke. Thanks and on to brisket!
Good stuff!
James this was brilliant. Really invaluable and so happy I can get these ribs done quicker. Brilliant
thanks Adam
Kudos James. Yet another very informative vid. I have watched many of your videos and 1st interest was your switch from BGE to KJ. Your skill is obvious, but your natural style and personality make your vids fun and interesting. Your Smoking Dad !
You easily have the best ceramic grill based channel on UA-cam. Thanks so much for the content!
Wow, thank you!
Thanks for another great video. My first set of ribs are going on the KJ tomorrow!!
Hope you enjoy
Love this channel!!!
So glad!
Another great job James !!!
thanks so much
Love your videos have learned a lot - ‘go ahead’ and make even more!
Thank you! Will do!
Great video James.
Another great video James
Thanks again!
Great info. Thanks for sharing
Thanks for watching!
Got my Kamado Joe Big Joe yesterday and just did hot and fast ribs on it tonight. Was a success! Thanks again for the great content, James!
Great job!
James great comparison! I've done hot and fast and low and slow. However, when I do low and slow with ribs I don't foil wrap, instead I mist the ribs with a sprayer for the 2 hours to make sure bark doesn't get too dried out. This gives the best of both methods in my opinion. You should try that method and see what you think. Also mayo.. that's ingenious!! Never would have thought
Sounds great. will try the sprayer
I might try that next time. I added just a splash of ACV in the foil to try to keep them from getting too wet, and that worked well.
Im in awe! I swear by the 3,2,1 method and now i have to try hot and fast! Thanks for a great video
Thanks, cheers
I have been doing the brisket low and slow also till I tried it hotter and faster and it turned out pretty good...better smoke ring
Did the Hot&Fast. Perfect. Thanks!!!!
Best ribs I have ever made hot and fast. 1st time using my Classic! Thanks for the video!
Glad you enjoyed it!
James, love your videos. You’ve made owning a new kamado joe much less intimidating. If I could make a suggestion, I think a text write up of the instructions in the description or on a website/blog would be very helpful. I find myself jumping around the video a lot looking for a detail or next step. Keep doin what your doin!
Great suggestion! a site with this is on the to do list
Completely agree!
Try this too ua-cam.com/video/CoLCsVOnKf0/v-deo.html
You can generate instructions from the outline notes you’re using in your presentation.
Agree!🤘
Great video @smokingdadbbq! Can't wait to try this. Should I add another hour when smoking St. Louis style ribs? Great vid as always!
no i do them the exact same and they come out great
great video. Thank you
Glad you liked it!
This is a great video. I have learned that cooking hotter works better for me on my kamado. I am looking forward to your video comparing brisket and pork butt using the hot and fast method. I have done this to both meats and really liked the results. Thanks again!
thank you. cheers
I’ve just christened my brand new Big Joe with 3 racks of your hot and fast baby back ribs method - thanks James they turned out amazing!
Fantastic, congrats. Great to hear!
Just took a bite of my hot and fast ribs right now and wow you couldn't be more right. The smoke flavor I taste is crazy good. Thank you James
Rock on!
Agree with the thoughts on lower temps and smoke quality. I do a lot of homemade bacon: 180-200 F at 5 to 6-hours does not get as much smoke compared to 225-250 F at 2.5 to 3-hours. Finishing meat temp for both cooks is 160-165 F. What I have not tried yet, is using a little extra wood at the lower temps.
Would imagine there's a fine balance so not to get the bad smoke flavor. For the time being, I go a little hotter for less time, which has really messed up my overnight brisket and pork butt cooks. Now I start them at 3 am versus 10 pm the night before. My dinner time is 1 pm.
100% agre
Dude you're really churning out the content lately. It is not going unnoticed
thanks
@@SmokingDadBBQ just an idea for a video but here in New Zealand there's been alot of talk about the inconsistencies in inkbird and other leave in thermometer temp readings. I and I know many others have encountered probes that read properly at in boiling water but not in meat when compared to instant read thermometers and the like. Could be a nice easy video to shoot while you're doing another. If I see you do it ill be sure to share it everywhere for ya
Just to add. In my case my inkbird with 2 different probes were reading 165-167f but all my other thermometers including instant read were showing 202f
Great video! I'm doing my first rib cook today and I going to try the fast method. I've done the 3-2-1 on a different smoker but based on your reaction I want to try the faster cook today on my joe
Hope you enjoy. let me know what you think
What did ya think?
I’ve had my Joe for about a year now (coming from learning on a Char griller Akorn) and have been smoking around the 225 range. Have always had great results and for some reason she’s always been like setting an oven, it just locks in. This weekend after watching your videos I decided to kick her up to 275 and smoked some St Louis Ribs on Saturday and Beef Plate ribs on Sunday...Holy Crap...Absolutely an amazing change. Using your 2hours on the smoke and 1 hour wrapped, Pork ribs were the best I’ve ever made. Beef ribs were amazing as well (I mean, beef ribs always are lol) I’ll be running mine in the 250-275 range from now on.
kamados are so much happier at 250+
I'm glad you published this test. I gave up foiling ages ago. I just do 3-4 hours around 250 at the grate and better flavour and as much or as little bite as I want.
Great point!
I did a direct comparison between two racks of baby back ribs on my classic 3, both 3-2-1 method but I left one unwrapped. We had a unanimous opinion that the unwrapped rack was definitely better (not that the wrapped one was bad by any means).
@@industril Did the cook time vary?
@@stevebrown9803 both racks were cooked for the same amount of time.
I’m with you. I’ve been smoking ribs for about 20 years, the last 12 using a ceramic. My ribs have always been pretty good (I use getting invited back to cook for groups as my indicator). About two years ago I increased my temp from 225F to 265-275 and my results improved. Toward the end of last season I skipped the foil and my results improved again. Cooks take longer, but not that much because I’m not opening the smoker as often.
Amazing video! Thank you! This May be frowned upon by the real grill masters, but I found the best process for me(I don't have a smoker or charcoal grill) I throw the ribs on a hot grill just to burn em up a little bit, spray them with vinegar at this step. Flip them maybe twice. When you're happy with the color, wrap em(brown sugar, honey and bbq sauce) and into the oven (270°f)for just under 3 hours, when you get that 208ish internal temp take em out, sauce em again, turn oven up to 450° for about 10 minutes for the sauce to get sticky. Done. They dont fall off the bone because I don't want that texture. Best ribs ive ever had
Nobody asked how you cook ribs
@@wstewart5532 this is social media. The comments section is for discussion and is the place for others to chime in with their thoughts and variations
Your videos using the Kamado Joe's are awesome. This is my go to channel as I attempt to conquer the smoking of various meats. ONLY REAL PROBLEM is that since I bought my Big Joe III last May, all the staying at home stuff except trips to the meat market and grocery store has allowed me to eat waaaaaaay too much and gain about 30 lbs since then. lol Keep up the great work!
hahah thats the truth.... cheers
I got lazy one day and decided to leave them unwrapped and run my Joe around 250°, it’s now the only way I will cook them 😊
Hey Kurt, I would love to hear some more details on exactly what the steps are you go through if you wouldn’t mind sharing; thank you!
@@bravekumquat3014 Apply a rub of your choice, let them sit as the joe comes up to temp. Throw them on indirect and spritz with apple juice after the first couple hours whenever they start to look a little dry. I start probing for tenderness and when they are just just about finished I glaze with whatever sauce I have on hand that pairs well with the rub. I pull them off 20-30 minutes after I sauce them. I was so tired of dealing with tinfoil and all the added steps, now it’s the only way I cook.
I was short on time the other day and cooked some ribs hot n fast at 375-400 for an hour and a half, spritzing and after about 45mins basting with some melted butter and apple cider vinegar every 10mins or so, about 3 times, then hit them with sauce to tack for 15. Turned out much better than I expected, really good smoke ring and flavour, and still super tasty! No foil wrap either, which is so much easier! I’ll try your method next time i have a little more time to cook because i reckon you’re on the money with the no wrap kurt 👍🏼
@Kurt Rule I’ve wanted to try unwrapped for a long time but always afraid of screwing up the ribs...And making my wife unhappy 😂. What was your approximate total cook time for your method?
@@kurtier Thanks Kurt; I’ll have to give it a try!
I had this question on Sunday. Thanks.
Happy to help! take care sir
So I’ve done three cooks on my 18 KJ. Pork butt, 13-1/2 hrs slow cook 225/235 , best ever according to the family, a 12 1/2 lb prime brisket that was absolutely awful, burnt outside and not finished inside so today I did one slab of St. Louis ribs. Over the years I have cooked many ribs on my pellet grill and they turn out good. I figured I would cook these 3-2-1 method at 200/225. Well they were done in 3 1/2 hrs, very tender, nice smoke ring (apple) and still had a bit of chew to them. As I watched your slow vs hot fast I think I see two things. The fat seemed to render better on the hot/fast and the meat appeared to be not as well done as the 3-2-1 method. BTW I never wrapped these ribs as they were done too quick. Keep up the excellent videos. Of all the BBQ UA-camrs out there I firmly believe your the best. Oh and I doubt I’ll ever go back to the pellet after cooking on the KJ👊👊
Once you said the word process I knew you were Canadian lol love the video, need a nice smoker like these
hahaha
Great content. I’ve just bought a kamado joe and this information is timely 🙂. Keep up the great work
Awesome! Thank you!
Cooked the low and slow today and they turned out ahhh-mayyyy-zing. Great rub recipe!
Great to hear!
Great comparison - just as you say the 3-2-1 ribs have a more boiled taste to them, and that is why I have changed how I cook ribs. I do a 110 C for 5-6 hours without a pouch. I do spray them with acidulous tasting spray just to keep them moist. And now the bomb... I do not glaze them with BBQ sauce! I use syrup, bread syrup. And then I serve them with BBQ sauce on the side.
sounds delicious
Wow James you are cranking out the content... I watch you channel daily... my classic 3 is on it's way & can't wait to try your recipes
congratulations on the Joe. I did have some saved up content I needed to accelerate getting out as to not have snow in June videos lol
Quite possibly one of your most important videos. Thank you.
Glad it was helpful!
Great comment regarding smokers delivering different amounts of smoke at different temperatures. I run a Backwoods, which is an insulated, reverse airflow cabinet smoker with a water pan. Because the fire box is separated from the cook chamber, lower temperatures (in that 250 range) produce awesome results on the big meats, and delivers tons of smoke flavor because the heat being delivered to the cook chamber is via air flow from the firebox, not like the Kamado which does a lot of it's cooking from radiant heat from the ceramic and direct heat from the fire below the meat. I do still find that for poultry, hot and fast can't be beat, and I do also like to run my ribs a little hotter to get better bark.
right on. cheers
Hello James,
Thank you for this and your volumes of videos that I watch and learn from.
I was wondering if you have or can cook ribs without using foil. I have eliminated aluminum products in my house.
Looking forward to your response and have a great night
I do hot and fast for everything. I don’t wrap the ribs though. 3 hrs in smoke then 30 mins sauced seems to work well for me on ribs. Good to see them side by side. Keep up the great videos
Great tip! Cheers
great video. I've always wondered which one would be the preferred method.
Thank you!
Really helpful. Thanks James. I don’t have a slow roller. Same logic apply when using the heat deflectors?
Yes, absolutely
James, you’ve convinced me to purchase the Classic 3 and thanks to your videos I feel like I know how to use the grill already. It hasn’t even arrived yet 😂😂
Glad to help and congrats
Love your comment. I am in the same boat. Feel like a kid a few day before Christmas 🙂
Hi James. I’m in Australia and just bought the KJ classic1. I cooked on it for the first time last night cooking beef ribs and pork ribs. I thought it was going to be difficult but watching your videos made my experience so much easier. The pork ribs were awesome but need to practice more on the beef ribs. The meat shrank a lot on the ribs and weren’t quite cooked properly but the taste was insane. Thank you for your videos they are very informative
Great to hear!
Great comparison!
Thanks!
I love these comparison videos. And thank you for explaining your method. It allows me to assess the nature of the comparison better and decide if the results apply to me. I initially wasn’t happy that you chose the 321 method. I’d prefer cooked to doneness not time for both temps. However, your conclusions about the cleanness of the fire may outweigh that. Still, if you did a rematch I’d definitely watch.
Thanks for the great video can’t wait to try my new kamado out with ribs in a few days. I will try the hot and fast method as is however if my family prefers a bit more fall off the bone what would be the recommended modification? Would it be to leave them on wrapped a bit longer?
yes just add some more time, start with 30-45min and bend them to see where you are at. fall off will not support the weight of the rib hanging vertically where as these just barley can
Thanks for the video, James. Very informative.
Glad it was helpful!
Nice video. That is one of the reasons why I never wrapped my ribs. Because they taste less like they were cooked on a grill. And there is much less smoke.
If you did low and slow unwrapped, you would taste more smoke than hot and fast.
I enjoy your videos. Keep up the great work
i agree, i have since gone to the boat and the results are much better yet again - ua-cam.com/video/kemNb5HS2TU/v-deo.html
Another excellent video that again come to test the smoking profile at slow temps vs the little higher one in the Kamado joe.
We definitely agree that 200-225 range does not give you that much smoking flavor than the 250-270 seems to give and to me is not that bad, I don’t like overwhelming smoking flavor either, but I am slowly building that taste. Remember I am coming from a pellet grill.
Yesterday for the first time I made a Pork shoulder in the Kamado classic 3 at the 225 range with the slow roller and I did noticed a mild smoking profile, Very pleasant though .
At the end all was well, was able to break and pull apart that meat with my hands with very low effort. By the way I am returning my bear claws, don’t need them. 😂
Will try ribs next and will be cooking them at 250 with the 2-1-1/2 method I am used to and will see how it goes. I don’t like the meat to fall of the bone either, that’s why I leave them in the foil until 190.
I wonder at what temp you take them out of the foil. Thanks again and keep them coming.
thanks so much... not sure on the meat temp, i don't check anymore lol
Very interesting results!!
I just did some ribs this weekend on my drum smoker. It looks like an R2D2, so it's named R2BBQ :)
Anyway, I was testing hotter and faster. I ran it around 275 to 300 for the first 2 hours with spritzes of apple juice. Then I wrapped them and did another 1.5 to 2 hours. It was late in the day, so I let them cool and put in the fridge overnight. The next day, I put them on my regular propane grill on low (with GrillGrates) and cooked them wrapped for a half hour. Then unwrapped and sauced them until they were around 165.
They were some damn good ribs! Meaty, juicy, with a good bite. Next time I'm going to start the ribs on my smoker and then wrap them and toss them in the oven and maybe finish them on the grill.
Drum smokers do really well using low and slow. I smoke my ribs around 2220-230 on my drum and wrap for the last hour. For the last step I'll sear on the grill over a hotter flame while I sauce them. They come out perfect. It sounds like all the Kamado style smokers don't perform near as well at lower temps. So if you like low/slow...seems you should avoid a Kamado.
Great content! Puts things into perspective . Still deciding what bbq to go with. A pellet grill or a ceramic . Any input??
I am biased, I prefer charcoal. I think you get more for your money but i tried to make it as far of a review as possible - ua-cam.com/video/G5MHTE1Gwds/v-deo.html
Fantastic content again and nice to know you can cook these in just 3 hours looking forward to the hot and fast brisket. Can I cook burgers at the same time as the ribs on hot and fast? Any tips for pizza using my dojo tomorrow. First night of firing up the big joe. Super nervous!!!🙏🙏🙏
you absolutely can cook other things, temp might just be a little low for burgers
here are two videos I have on the DoJoe setup
ua-cam.com/video/0tWUUMjNSAQ/v-deo.html
ua-cam.com/video/PA_CkYaMxm0/v-deo.html
I'm new to the kamado style cooking. I'm really glad you mentioned cooking under 250ish seems to be counter productive because I was struggling under 250. And when I did ribs keeping at 220ish there isn't alot of smoke and it just doesn't seem happy at that temperature. First I heard about this I just thought I sucked
Hope it's helped!
I never wrap my ribs or pulled pork. Spare ribs I let go for 6 hours and baby backs I go about 5 doing low and slow. I just picked up an Akorn and my baby backs were tender but over done in 3 hours. I have a bit to learn with this thing. Good video, I love to watch your how to vids.
Lots of questions answered, great info. I had my money on low and slow, but that makes sense with the tinfoil. Great video.
thanks 🙏
Hot & fast it is, will try it today. Thanks!
Enjoy!
Excelent videos! Very educational.
I find with my Big Green Egg that the temp gauge on the dome shows a higher temp than inside where the meat is located. I use an internal temp gauge place near the meat. What are your thoughts?
yes the dome will always be 15-20 different than the grid. on the egg it can be more if you use the platesetter and there is an opening under the gauge
I did a long cook for my St. Louis ribs yesterday. I completely overcooked them :-( I'm going to try your hot and fast technique next time. BTW, I was in Austin last week and went to Bradley's (Chuds) workplace. I wasn't even going to try to brave the line at Franklin's. These guys are true innovators but I think you're also in the Pantheon. Many mere mortals aren't going to buy a huge offset smoker. The rest of us who can afford to buy a Kamado Joe and have the modest space to put it are benefiting hugely from your discoveries on how to achieve similar results as the legends.
wow thanks
Great video. I’m wondering If seasoning both at the same time had any affect??
maybe, i can try it again
Just did the hot and fast baby backs on my Classic 1. WOW! Best ever!
right? so good
James, I really love all of your UA-cam videos. I tend to favor ribs with a crispier exterior finish to the ribs. How would you suggest that I achieve that result?
either longer direct, or some more heat
The 3-2-1 method is for spare ribs. Baby backs are suppose to be 2-2-1. (The smaller ribs take less time to cook.) Also, the last "1-hour" step is designated an hour in case you want to be applying multiple layers of sauce at a raised temp of 250. Most people don't do this because ribs take on sauce very well. But despite the designated time, you really only need to do the last step until your final layer of sauce has glazed. I personally only do one layer, which takes about 10 minutes to glaze at 250. Anything more than these times and you're just wasting time, really. So realistically, the 2-2-1 method of cooking baby backs is only ~4h10m, not six hours. Also, with 2-2-1 you also go bone down - bone up - bone down. So when in the pouch, the bones should have been up just like hot and fast.
thanks Gregg
This guy knows how to cook baby backs. Your 'side by side' smelled like confirmation bias, even through the Internets
Great to see this comparison. Next time I doe ribs I will aslo try the hot and fast over low and slow. Maybe one other comparison to make; tin foil and butcherpaper. Would love to see the difference (if there is any) compared between both. If i'am correct the bark should be better when using butcherpaper? Keep up the good work and enyoing your videos 🔥
Good call! will try that this spring
Awesome content! sub
Thanks for the sub!
Great comparison James! This Canadian who learned smoking in Texas, started on a Weber smoky mountain (bullet) and now/also have a big joe 3. With the Weber, there’s a ‘best ribs in the universe’ recipe and it’s almost like your hotter y a touch and fast but without any foil. Every time I’ve tried foil or at least with some foil but at a lower temp, they just aren’t as good as the hotter grill rib. Cheers to seeing more comparisons!
cheers 🍻
Enjoy all your videos. What are your thoughts on wrapping in butcher paper as opposed to aluminum foil? Any allowances need to be made in the method? Thanks!
thanks steve. i only use foil when (1) adding liquid or (2) when i am lazy and don't want an extra step to wrap in foil so that its not a mess in the cooler with a towel. The foil boat on a brisket only works with foil and i have been getting great results with that so i use foil probably 75% of the time
Great education 👌🙂👍
But now I'm hungry 😉😊
hahaha cheers
Hey James, just subscribed and love your page. Regarding the slow roller, would a large drip tray on top of a heat deflector work just as well? I don't have the slow roller piece of kit - wife bought me the KJ for my birthday recently.
Yes, absolutely. you can add a small air gap with foil balls or some nuts stacked so the fat doesn’t burn as much
I am planning on not saucing the bbq ribs at the end with the hot and fast method. Would you skip the last part of putting the ribs back on the grill and just serve after pulling out of the foil?
Hello, could you please share with me the name of the torch you are using. Thank you so much for all the cool videos.
thanks, this is called the grill blazer grill gun
Great video as always! I have one question, you bury your smoking wood under the charcoal. Aren't you afraid that most of the smoke is gone when the kamado is finally on temperature? Or the other way that the charcoal will not ignite the smoking wood...
its always still there when i used to check, so i stopped checking knowing that it works
Along these lines, cool meat absorbs smoke the best. I wonder how much less smoke gets into the meat if the smoking wood isn't going until later in the cook (or does the smoking wood still ignite / produce smoke right away?
Have a classic 2 no slo roller. Can I use the same technique or is there a similar way Hot and Fast on my Kamado? Thanks great vid
Yes, absolutely. works great with the deflectors
Looking forward to this for brisket!!
can't wait to share... i think april 1 is when it comes out