Awesome video! This is the first video of yours I have seen. Ya nailed it! You are absolutely right these are forgiving, easy and delicious! I have some shorties dry brining and I noticed your comment on fb so I checked out the vid. Yabo is certainly tolerant, you're a lucky man! She's good with the camera as well. I have been cooking these for a minute but not often enough to feel comfortable remembering exactly how. 250° indirect unwrapped until probe tender! Thanks! Keep making vids, I want to make your sauce, so to speak... This is Taddreaux signing off from the Mississippi Gulf Coast! Now for a glass of wine
Ha! Thanks very much. They’re awesome aren’t they? Let me tell you, the upcoming steak sauce is 💯 the greatest sauce for steak there is. No question! Thanks for tuning in. Happy New Year to you :) Ps drink the good stuff!
Nice one Geoff and Yaso! Always fun to watch, and beef shorties are the most forgiving cook ever. I did your Greek Lamb on my KJ a while back, and the crowd went wild! Cheers.
Nice!! Short ribs are my favorite cut of beef to smoke and IMO 250f is the optimum temp to get the smoke and ring. As always, very entertained by you and Yazo. 👍 Anxious for the steak frites video as that’s something I haven’t tried, but will.
Hi Ron - I don’t often to be honest. I’m happy with just the natural charcoal flavour. But when I do, I add it after the coals are well lit (after 10-15 minutes), let it combust, then add back the internals and close the dome. 👍🏼👍🏼
Hi Geoff, a quick question. After the 5hours and 30 minutes you mentioned that you wrap the beef ribs for an hour. When the ribs are wrapped do you place them back in the komado Jo for the 1 hour or do you wrap the ribs and leave them out of the Komado Joe. Thanks Geoff and love your videos. Cheers Keith
Hey Keith! At that point they’re just resting. I don’t put them back in. I don’t think that there is a need to wrap beef ribs in the cooking process itself. Cook until tender, then rest, wrapped for an hour. Done!
I don’t recall. I’d have to watch the video again. If I did, I’d have mentioned it either verbally or text on the screen. Sometimes you don’t have to. If it looks moist, there’s no need! Depends on the marbling content really.
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Awesome video!
This is the first video of yours I have seen.
Ya nailed it!
You are absolutely right these are forgiving, easy and delicious!
I have some shorties dry brining and I noticed your comment on fb so I checked out the vid.
Yabo is certainly tolerant, you're a lucky man! She's good with the camera as well.
I have been cooking these for a minute but not often enough to feel comfortable remembering exactly how.
250° indirect unwrapped until probe tender!
Thanks!
Keep making vids, I want to make your sauce, so to speak...
This is Taddreaux signing off from the Mississippi Gulf Coast!
Now for a glass of wine
Ha! Thanks very much. They’re awesome aren’t they?
Let me tell you, the upcoming steak sauce is 💯 the greatest sauce for steak there is. No question!
Thanks for tuning in. Happy New Year to you :)
Ps drink the good stuff!
The squishiness.......oh yes! I know where you are coming from 😋
Maybe I should rehearse? I was a bit lost for words on that one. 😂
Definitely no need to rehearse, the ad hoc approach is brilliant 👌
Nice one Geoff and Yaso! Always fun to watch, and beef shorties are the most forgiving cook ever. I did your Greek Lamb on my KJ a while back, and the crowd went wild! Cheers.
That’s great. Glad you enjoyed it! It’s a popular one that. Happy New Year :)
Nice!! Short ribs are my favorite cut of beef to smoke and IMO 250f is the optimum temp to get the smoke and ring. As always, very entertained by you and Yazo. 👍 Anxious for the steak frites video as that’s something I haven’t tried, but will.
Cheers mate! Once you try this sauce, you ain’t going back I promise. It’s THAT good.
@@GeoffTheChefOfficial Bring it dawg. You’ve never let me down!
Do you use smoking wood? when do you recommend to chuck that in, I usually do it while i throw coals on and let it get to temp and dome hot
Hi Ron - I don’t often to be honest. I’m happy with just the natural charcoal flavour. But when I do, I add it after the coals are well lit (after 10-15 minutes), let it combust, then add back the internals and close the dome. 👍🏼👍🏼
Hi Geoff, a quick question. After the 5hours and 30 minutes you mentioned that you wrap the beef ribs for an hour. When the ribs are wrapped do you place them back in the komado Jo for the 1 hour or do you wrap the ribs and leave them out of the Komado Joe. Thanks Geoff and love your videos. Cheers Keith
Hey Keith! At that point they’re just resting. I don’t put them back in. I don’t think that there is a need to wrap beef ribs in the cooking process itself. Cook until tender, then rest, wrapped for an hour. Done!
Did you sprits or anything like that as you went along Geoff?
I don’t recall. I’d have to watch the video again. If I did, I’d have mentioned it either verbally or text on the screen. Sometimes you don’t have to. If it looks moist, there’s no need! Depends on the marbling content really.