Spare ribs on the kamado joe Joetisserie
Spare ribs on the kamado joe Joetisserie.
After just seen pics of joetisserie ribs i had to try for my self.
1 rack of finish spare ribs from Atria
made a simple rub without sugar to prevent the ribs from getting burnt.
1 part salt
1 part black pepper
1/2 part paprika powder
1/4 chili powder
I smoked at 250 with cherry wood for about 3h, had to refuel a couple of times due to fully open vent for great combustion.
Music: www.epidemicsound.com/
Пікірлер: 29
I cant wait to try that myself. Will be ordering the soapstone, the joetissier and the doJoe this week. Lots of options, lots to play with.
@kamadobjorn
4 жыл бұрын
Kj has so many great accessories. 😃🔥
That was a great way to do some ribs! Nice looking cook!
@kamadobjorn
4 жыл бұрын
Thank you! 😃
Those ribs look great... I will make in the near future. New subscriber
@kamadobjorn
3 жыл бұрын
Thank you! 🙏😃
Very nice, as well as the music…who does the music?
Another great video! I would love to see a video of you one day about charcoal management. That was a lot less charcoal of what I do and then when I was thinking about it you added more at the 1hr mark. Why didn't from the beginning? Would you use the same technique if you were roasting a Chicken or a Turkey? Great job and thank you again!
@kamadobjorn
4 жыл бұрын
Thank you! When i use the Joetisserie i alwaybtrybto use as little charcoal as i can. This time it was a too little. I would say that we generally use too much charcoal. I know Eric Gephart made some Instagram storie about charcoal management.
Why do the coals on one side rather than spread out? I find when running my joetisserie it burns through quite a bit of fuel so I load it up and let it go around 350.. but i spread them out rather than keep them on one side.. Is there an advantage to the one side?
@kamadobjorn
3 жыл бұрын
I put charcoal in the back to avoid flare ups.
@milehighbeerguy4586
3 жыл бұрын
hmm seems odd.. when the juices hit the hot coals it creates that good smoky flavor.. rather than adding coals mid cook.. you could load it up and use the deflector ceramics?! Just a suggestion
Skanumelis :)
Were the ribs moist? Thanks
@kamadobjorn
4 жыл бұрын
Yup! Moist and tender
@paullevy9740
4 жыл бұрын
@@kamadobjorn I'm going to try this method for Italian ribs: (Marinate ribs in olive oil, oregano & thyme overnight. don't use wood -- I don't want a smoked taste).
@kamadobjorn
4 жыл бұрын
Paul Levy sounds delicious.
@paullevy9740
4 жыл бұрын
I stupidly forgot to mention the Rosemary for the Italian Ribs marinade
@kamadobjorn
4 жыл бұрын
Paul Levy i have to try italian ribs sometime.
Lose the music bro
Get rid of this stupid music and comment
@kamadobjorn
4 жыл бұрын
Well! I’m Swedish so my english isn’t perfect i could comment in Swedish if that would be better. 😜 Biggest issue is lack of decent mic.
@leegibling3913
4 жыл бұрын
@@kamadobjorn i would prefer your broken english but thanks for a good video
@kamadobjorn
4 жыл бұрын
My plan is to do that. Hopefully soon but i need better equipment.
@dr.angelcabanmd
4 жыл бұрын
Agree. you need to do some talking. who cares about your accent. Nice cook. Get a mic and go for it.
@snazzyd6915
3 жыл бұрын
I didn't notice it at all, and narration would have taken away from the excellent visuals. @Kamadobjorn BBQ, are you using a vintage manual lens on a DSLR?