UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Pulled pork - th-cam.com/video/PNOwc3vdkxU/w-d-xo.html Brisket - th-cam.com/video/1KB3PQy-Dn4/w-d-xo.html Ribs - th-cam.com/video/8_Dr7CtiRxM/w-d-xo.html Steak - th-cam.com/video/P1kbjad7M4U/w-d-xo.html Chicken - th-cam.com/video/_YuE6-MzhGo/w-d-xo.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. 👏👏👏👏👏
@@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.
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.
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!
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.
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).
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.
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!
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!!!
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 TH-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👊👊
@@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
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
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 !
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.
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
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!
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. 👌
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.
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.
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.
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.
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.
@@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?
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.
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!
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. 👍
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!
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
Great video. I love the fact that you separated the salt. When you make your rub do you include all the recommended extras at the same time or is that list more of things to try and experiment with along with the base rub?
@@SmokingDadBBQ I'm a little confused, is this a complete recipe? Rib Rub 1 TBsp black pepper ½ TBsp granulated garlic, granulated onion, and smoked paprika ¾ tsp celery seed ½ tsp cayenne pepper (or less) ¾ TBsp light packed brown sugar ½ TBsp Ancho chili pepper ¾ tsp chili powder and cumin ½ tsp of dried mustard powder ¼ tsp of dried oregano and dried ground thyme
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.
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
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 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?
i am using a basket with no fire grate which i prefer. the series 3 no longer comes with the grate, just the basket. both of these are the series 3 models with the included charcoal basket
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’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.
I’m seeing 20-25f differences between grill and dome temps (using meater) which I know is normal but in your opinion which would you go by ?( I have recently calibrated my thermometer also) Reading everywhere to go with grate level as that’s where the food is cooking but it always makes it hard to set up by using guesswork from the dome reading If I set my dome to 225f meater shows roughly 250 so right in the middle of the two 😫
@@SmokingDadBBQ 👍🏻 ribs felt ready (probed tender & at 205) after 2 hours at 300f so pulled them off - if I carried on for the last hour would they likely dry out ?
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
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
Hi James, fantastic videos just in the process of buying a Kamado big Joe, could you tell me with this video I don't think you said how open or closed the bottom vent is while cooking the ribs on either of the Kamados, could you let me know please. Cheers from Lloyd in Melbourne, Australia.
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
Always enjoy your videos. I grew up in Burlington (Holy Rosary & Aldershot High School) but have lived in downtown Austin TX for years and can enjoy good BBQ all the time (e.g., Franklins, Blacks,). Nice to see BBQ from the homeland.
Would it be possible to relate cook temp. setting with the control tower KAMADOJOE lettering? I have noticed as per your cooks that the first A is 250 degree, second A is 300 degree, D is 350 degree.
I've been following your channel for a few years now it also made me take the step to buy a Kamado Joe Classic 3 the big joe :D - I'm extremely happy and it was your vids that made me go for Kamado Joe instead of a Big Green Egg, the slow-roller has been really good. I have an issue of it running a bit too hot no matter the settings on the control top and the lower grate, any suggestions? it's for longer cooks and smoking, and especially ribs I usually have this big cook when my birthday comes around and we're like 15-20 people. Much love from Sweden.
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
@@SmokingDadBBQ have you heard where you can buy them? I’m trying your method today and had to lay my plates on the top of the roller plate. Ribs look good so far!
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 🔥
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!
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
UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Pulled pork - th-cam.com/video/PNOwc3vdkxU/w-d-xo.html
Brisket - th-cam.com/video/1KB3PQy-Dn4/w-d-xo.html
Ribs - th-cam.com/video/8_Dr7CtiRxM/w-d-xo.html
Steak - th-cam.com/video/P1kbjad7M4U/w-d-xo.html
Chicken - th-cam.com/video/_YuE6-MzhGo/w-d-xo.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
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.
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.
You easily have the best ceramic grill based channel on TH-cam. Thanks so much for the content!
Wow, thank you!
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 th-cam.com/video/CoLCsVOnKf0/w-d-xo.html
You can generate instructions from the outline notes you’re using in your presentation.
Agree!🤘
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.
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?
Great video. You are the Kamodo Joe grill daddy! I always come to your channel before cooking on my Joe
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!!!
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 TH-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👊👊
Awesome. Very interesting side by side test! Well done James!
Thanks! 👍
Great comparison on ribs super job can't wait for the next one
Thanks 👍
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
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
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 !
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!
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.
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!
Very helpful explanations.... Thank you!
Glad it was helpful!
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!
Tried hot and fast over the weekend, they turned out fantastic! Thanks for the advice!
Glad you liked it!!
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!
We just smoked some ribs following the hot & fast method you described. They were amazing! Thanks 😋
Glad you liked it!!
Nice James, excellent content. Thanks for sharing.
Glad you enjoyed it
Great video James.
Quite possibly one of your most important videos. Thank you.
Glad it was helpful!
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
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
Great info. Thanks for sharing
Thanks for watching!
great video. I've always wondered which one would be the preferred method.
Thank you!
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.
Did the Hot&Fast. Perfect. Thanks!!!!
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
Thanks for another great video. My first set of ribs are going on the KJ tomorrow!!
Hope you enjoy
James this was brilliant. Really invaluable and so happy I can get these ribs done quicker. Brilliant
thanks Adam
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.
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 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
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!
I'm really enjoying your videos. I appreciate the detailed explanations.
Thanks for watching!
Another great job James !!!
thanks so much
Thanks for this video. It answered some questions I had. Liking the idea of the hot and fast.
Glad it was helpful!
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!
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
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
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!
Best ribs I have ever made hot and fast. 1st time using my Classic! Thanks for the video!
Glad you enjoyed it!
Another great video, James. Appreciate your detail at all steps of the process. Really thoughtful analysis. Hot and fast looks like a winner.
cheers
Love your videos!
Definitely plan on buying a kamado joe soon!
congrats on the soon to be new Joe
would the divide and conquer 3 tier rack fit the Kamado Classic 2? Mine has only 2 tier and it would be nice to get more elevation
I am not sure if they fit or not. if I can find a series 1/2 I will try
@@SmokingDadBBQ thanks bud!
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. I love the fact that you separated the salt. When you make your rub do you include all the recommended extras at the same time or is that list more of things to try and experiment with along with the base rub?
i like experimenting so SPG are the main things i stick with and then try different variations of extra ingredients from there
@@SmokingDadBBQ I'm a little confused, is this a complete recipe?
Rib Rub
1 TBsp black pepper
½ TBsp granulated garlic, granulated onion, and smoked paprika
¾ tsp celery seed
½ tsp cayenne pepper (or less)
¾ TBsp light packed brown sugar
½ TBsp Ancho chili pepper
¾ tsp chili powder and cumin
½ tsp of dried mustard powder
¼ tsp of dried oregano and dried ground thyme
How do you clean your drip tray after a cook? Hopefully not down the sink
paper towel and green compost bin to get most of it out. then for any hard stuck stuff dishwasher soap and a scraper and or scour pad
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
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!
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 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?
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
Which size drip pan fits the KJ classic III again ?
all three technically, i would go for the big one
Cooked the low and slow today and they turned out ahhh-mayyyy-zing. Great rub recipe!
Great to hear!
Great video. I’m wondering If seasoning both at the same time had any affect??
maybe, i can try it again
Wonder then if done on a smoker or weber kettle that holds heat less well, if low and slow comes out ahead then
yes as they are moving more air from a fire burning clean / hot in order to hit the same temp
This is great information. I am going to try the fast cook today. I notice you have a fire grate instead of a basket. Is this your preference?
i am using a basket with no fire grate which i prefer. the series 3 no longer comes with the grate, just the basket. both of these are the series 3 models with the included charcoal basket
Can't wait to try the hot method. Did they turn out with a little more moisture?
I think so!
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 - th-cam.com/video/kemNb5HS2TU/w-d-xo.html
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 seeing 20-25f differences between grill and dome temps (using meater) which I know is normal but in your opinion which would you go by ?( I have recently calibrated my thermometer also)
Reading everywhere to go with grate level as that’s where the food is cooking but it always makes it hard to set up by using guesswork from the dome reading
If I set my dome to 225f meater shows roughly 250 so right in the middle of the two 😫
I go by the dome so long as it’s accurate
@@SmokingDadBBQ 👍🏻 ribs felt ready (probed tender & at 205) after 2 hours at 300f so pulled them off - if I carried on for the last hour would they likely dry out ?
great video. Thank you
Glad you liked it!
James how do you store the Maldons Smoked sea salt? Got a tub, its a bit. It last awhile okay or? Tossed some rice in it but seems so oily.
i leave it in a salt tub, works fine never noticed it getting oily
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?
Another great video James
Thanks again!
Another awesome video. Thank you!
Thanks again!
Really helpful. Thanks James. I don’t have a slow roller. Same logic apply when using the heat deflectors?
Yes, absolutely
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
Hi James, fantastic videos just in the process of buying a Kamado big Joe, could you tell me with this video I don't think you said how open or closed the bottom vent is while cooking the ribs on either of the Kamados, could you let me know please. Cheers from Lloyd in Melbourne, Australia.
if i missed it, this was one finger width open for the low and slow part, and wide open for the sear
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
Always enjoy your videos. I grew up in Burlington (Holy Rosary & Aldershot High School) but have lived in downtown Austin TX for years and can enjoy good BBQ all the time (e.g., Franklins, Blacks,). Nice to see BBQ from the homeland.
Thats awesome! Was supposed to be out your way for the F1 race next weekend but the travel stuff didn't come together in time
@@SmokingDadBBQ That's too bad, hopefully you get down here sometime soon for a visit
How long was the rub on prior to cooking? Wondering if I should put the rub on and let it sit overnight.
I prefer overnight whenever possible
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
Would it be possible to relate cook temp. setting with the control tower KAMADOJOE lettering?
I have noticed as per your cooks that the first A is 250 degree, second A is 300 degree, D is 350 degree.
good idea, will do a video on that for future reference
@@SmokingDadBBQ Thank You. That would make it a lot easier to start there and readjust if needed.
The name & and size of your cutting board?
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!
I've been following your channel for a few years now it also made me take the step to buy a Kamado Joe Classic 3 the big joe :D - I'm extremely happy and it was your vids that made me go for Kamado Joe instead of a Big Green Egg, the slow-roller has been really good.
I have an issue of it running a bit too hot no matter the settings on the control top and the lower grate, any suggestions? it's for longer cooks and smoking, and especially ribs I usually have this big cook when my birthday comes around and we're like 15-20 people. Much love from Sweden.
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
Here in Ottawa Canada, I only do low and slow on my WSM.. 225 for 6. 🇨🇦🇨🇦 sometimes 321.. mostly unwrapped.
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
Once you said the word process I knew you were Canadian lol love the video, need a nice smoker like these
hahaha
Great video! How low is too low in your opinion?
it’s next near impossible to hold a clean fire below 210 in a Kamado... you can but not worth it. I no longer go below 225
James, I love the hot and fast method. My current challenge is quantity. Can this method work with a holding rack filled with 5 slabs?
i have done 5 flat... sometimes you need a touch more time for a full grill. worst case is 20-30min extra
Just did the hot and fast baby backs on my Classic 1. WOW! Best ever!
right? so good
Where did you get the taller divide and conquer rack?
it comes standard in the series 3 grills which are taller than gen one and two
@@SmokingDadBBQ have you heard where you can buy them? I’m trying your method today and had to lay my plates on the top of the roller plate. Ribs look good so far!
I had this question on Sunday. Thanks.
Happy to help! take care sir
It looks the the low and slow was a babyback rack and the hot and fast was a saint Louis rack is that correct ?
they were both baby back
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
Love this channel!!!
So glad!
Hot & fast it is, will try it today. Thanks!
Enjoy!
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 🍻
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
Wow, great video. Can you make pork belly búrať ends in som video? Thx
sure, love those
@@SmokingDadBBQ burnt*, that autocorrect😁😒
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!