Nice job James! Those ribs looked perfect, great color, pullback and bend. That was a nice easy walkthrough.

@SmokingDadBBQ

4 жыл бұрын

Pickles BBQ thanks so much for checking it out and the comment

Great rib recipe and love the 3 hour cook time. I can't wait to start cooking ribs on the sloroller on my classic II.

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy as much as i do

Another great vid! I'm branching out and trying the St. Louis style this weekend after several successful baby back cooks. Thanks for your clear instructions and also for increasing my BBQ repertoire :)

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy

Fantastic job. The ribs look perfect and delicious. I agree, looking forward to trying that mayo. 👍🏻

@SmokingDadBBQ

4 жыл бұрын

BadCook77 thanks so much. Let me know what you think of it

Hey Smokin' dad! My kamado Joe came in today and I took your advice to follow this recipe for ribs. They turned out AMAZING. Most beautiful looking and best tasting ribs I have ever made. Coming from an old egg, I find the Kamado Joe comes up to temp FAST. I think it's a mix between the included charcoal basket, a gasket and lid that pretty much guarantees a proper seal, as well as the trick to having the charcoal in the back where it likes to burn more. I had no problems at all keeping the joe at 250 where as with the Egg, I had so much trouble keeping a steady temperature. I sense many great cooks for years to come.

@SmokingDadBBQ

3 жыл бұрын

congrats on your new joe. i am not sure what it is but i agree, its the easiest / most reliable ceramic Kamado i have ever used. knocks out smoke rings without even trying

Subbed from your IG channel! Love your content and those ribs 😋😋

@SmokingDadBBQ

4 жыл бұрын

will0127 thanks so much. The burnt ends are my favourite from this mini series

The best kind of snacks!

@SmokingDadBBQ

4 жыл бұрын

Nicolthe pickle thanks so much for checking out the video and for commenting

Those St. Louis cut ribs look incredible... We’re glad you enjoyed the All American Rub! Cheers!

@SmokingDadBBQ

4 жыл бұрын

Big Time BBQ spoiler alert. You might see it again next week 😂

These ribs look awesome brother! Well done!

@SmokingDadBBQ

4 жыл бұрын

Ryan Wrigley thanks Ryan, much appreciated

Smoking Dad! Just a comment - we’re in another lock down and I’m using my KJ on a daily basis and quietly working through all your videos! Getting some awesome results - thanks for the awesome videos!

@SmokingDadBBQ

2 жыл бұрын

awesome (not the lock down lol)... cheers

Thanks for all the advice, it goes a long way especially when just starting. Quick question how do you know when the ribs are cooked? i'm going to try this recipe this Saturday.

@SmokingDadBBQ

4 жыл бұрын

Cesar V thanks Cesar. You can probe them if you like but at this temperature and time they are way fast safe to eat temperature and are trying to find the perfect doneness temperature where the rack can still be moved without falling apart

Hey that Super Bowl is next to my house, if you bring those ribs I let you see the game from my back yard! 😂😂😂 Love it brother! Keep it up!!!

@SmokingDadBBQ

4 жыл бұрын

Salty Tales might me on to a plan here lol. It’s freezing out here

That is some mighty fine looking ribs brother, I've never tried Mayo on my ribs before, that's an interesting idea. With the Super Bowl coming up this is one I'm gonna have to try. Thanks for sharing.

@SmokingDadBBQ

4 жыл бұрын

Pull My Pork BBQ 💯 let me know what you think. I’ve had killer results on every rack since doing this method and it’s quick and easy compared to longer slower

@PMPBBQ

4 жыл бұрын

@@SmokingDadBBQ I sure will, think I;ll make some in the next couple weeks so I'll let ya know.

Oh these ribs look TASTY!!!!🤤🤤🤤🤤

@SmokingDadBBQ

4 жыл бұрын

Maddie & Kiki thanks so much. Loving how consistent and easy this method is for producing awesome ribs

Subscribed these look delicious

@SmokingDadBBQ

4 жыл бұрын

Kate Gray thanks so much. They are coming out consistently awesome with this approach. I used to get hit or miss with ribs. Excited to finally crack the code lol

Nicely done, very thorough

@SmokingDadBBQ

4 жыл бұрын

NeilSarap thanks Neil. Hey welcome to KZread ... sucks starting at 0 again right?

@NeilSarap

4 жыл бұрын

@@SmokingDadBBQ ya, not really doing anything on KZread. Just reposting some IGTV vids..i

@SmokingDadBBQ

4 жыл бұрын

NeilSarap cool. I am experimenting with the opposite of videos here first

@NeilSarap

4 жыл бұрын

@@SmokingDadBBQ ya, I just wish it was all the same orientation

awesome video brother, ribs looked delicious

@SmokingDadBBQ

4 жыл бұрын

Rickysfoods thanks so much. They have been coming out awesome with this method

@Rickysfoods

4 жыл бұрын

@@SmokingDadBBQ I might try the mayo part, I got some ribs in the freezer so I'll be cooking those this weekend

@SmokingDadBBQ

4 жыл бұрын

Rickysfoods let me know what you think. It’s awesome In my opinion

Great ribs bud!! Mayo does work....most people have no idea! Delicious video!

@SmokingDadBBQ

4 жыл бұрын

BBQ PIT DOG it’s a great little hack and easy to do CD cubbing up butter. Thanks for the comment

@SaltyTales

4 жыл бұрын

Mayo? Never thought about that one... Got to try it now! 😂😂

@SmokingDadBBQ

4 жыл бұрын

Salty Tales it’s awesome... let me know what you think

Great looking as always! Making some today. I brined overnight with kosher salt. Does that mean I need a rub with no salt for today before cooking? Thank you!!

@SmokingDadBBQ

3 жыл бұрын

yes only do the salt once

Ribs turned out nice. Mayo huh? I may have to try it. Take care!

@SmokingDadBBQ

4 жыл бұрын

View to a grill let me know what you think. It’s very similar to butter but easier to apply

This is the recipe I'm going to try for my first cook! Did you use a drip pan here? I couldn't see one. Should I use one all the time? Thanks!

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy. no I didn’t in this video but I have since started as it makes the SloRoller stay cleaner longer

Thanks for sharing. Instructions seem similar to your baby back video. Do you tack on sauce and smoke for the same amount of time (~15min) for the baby back too? Any other differences between smoking the baby back vs St. Louis? Thanks

@SmokingDadBBQ

4 жыл бұрын

Thanks so much. I treat them exactly the same... I have dialed the temps down to 260f and the foil to 50-55min in summer to help prevent over cooking them but otherwise the same game plan and 15min sauce window to finish

@jmsandeen

4 жыл бұрын

Smoking Dad BBQ solid. Will dial it down as well down here in Texas. Thanks again for the great videos.

Couple comments and a few questions: 1. never seen the mayo tip before is that because you added more seasoning or is it for moisture in the foil. 2. For the rib time and temp. I’m used to smoking spare ribs using a 3-2-1 method at (225) but I’ve used an electric smoker in the past, is your 2-1-1 due to it being a KJ? 3. What temp were you smoking?

@SmokingDadBBQ

4 жыл бұрын

Steven Coffee thanks Steven. The mayo is doing the same thing as butter would if you cut up little cubes and put a few on the racks. Just quicker and easier to get some fat on the bones and keep them moist. I am smoking at 270. Total is 3 hours and 15 min (2, 1 foil then sauce)

@Smoking Dad BBQ I'm trying to get 3 racks of ribs on my 18" Kamado. Is it OK to use a rib rack for such a scenario? Any issue cooking upright as opposed to flat?

@SmokingDadBBQ

3 жыл бұрын

you can just squeeze 3 in (baby backs) but if its too tight and you don't have the grid extender which allows another 2 flat then you can absolutely use a vertical rack (just mind the air gaps for good smoke coverage)

@seanlundy9844

3 жыл бұрын

@@SmokingDadBBQ If I use a grill extender then my lower grill needs to be on the lower setting. Any issue with my ribs cooking at different heights from the heat source? The bottom grill will be hotter I assume?

Nice job on ribs. Hmm I wonder if slo-roller would fit in my vision classic B.

@SmokingDadBBQ

4 жыл бұрын

Robert Dewalt what size diameter is it? The reason the gen 3 is taller than gen 2 KJ is In part to make space for the rack to clear the top. I am sure it would fit an 18” grill but I am not sure if you would have enough vertical clearance to close the dome?

@robertdewalt8711

4 жыл бұрын

Smoking Dad BBQ . It is 18”. I use Jk divide and conquer in my Vision Classic B.

@SmokingDadBBQ

4 жыл бұрын

Robert Dewalt the two tier DC or the new three tier taller one from the series 3 that works with the SloRoller

@robertdewalt8711

4 жыл бұрын

Smoking Dad BBQ mine is two tier.

@SmokingDadBBQ

4 жыл бұрын

Robert Dewalt I am not sure but I think you might be out of luck

I’d like to see a comparison using your three hour method using foil vs butcher paper. Paper provides better bark, foil provides a braised texture. In the paper process I wouldn’t add any liquid. That said, I love the Mayo trick as a fat source.

@SmokingDadBBQ

2 жыл бұрын

lots of good ideas for spring, thanks Chad

Hi James. Great looking ribs. In the video you state that you’re cooking at 250F, but in the comments you say you’re cooking at 270F. Have you changed your approach? If so, how does it affect the time? Thank you for all your great videos.

@SmokingDadBBQ

2 жыл бұрын

Great question, I have evolved my approach based on trial and error and this video from a few weeks back has all my latest hacks applied (hotter and faster is better) - kzread.info/dash/bejne/nZmhsMRueLaYhLg.html

Hey there, when you put the foiled ribs back on did you go bone down or up, or does it matter?

@SmokingDadBBQ

4 жыл бұрын

great question. bone down

@brentblack974

4 жыл бұрын

@@SmokingDadBBQ Thx for the quick response James! Smoking them as we speak, so want to follow your lead closely. Never tried the Mayo trick before...

@TheJonboben

3 жыл бұрын

@@SmokingDadBBQ these look terrific...at 5:58, you mention that you put them back on the KJ bone side up (which is what you'd expect for this braising step)--is that right?

@SmokingDadBBQ

3 жыл бұрын

@@TheJonboben yes exactly. Meet side down to tenderize for 1hr before going back to bone down

@paulleary3944

2 жыл бұрын

It looked like it was bone down all the way through the video

Should I use a water pan for slow n low ribs?

@SmokingDadBBQ

3 жыл бұрын

not I find it makes the bark worse in a Kamado

Hey James! I've watched pretty much all of your videos, but this is my first comment :) I'm curious about the type of mayonnaise you use? I've tried following your recipe, but with the mayo we have here in the UK I end up with a gloopy scrambled-egg mess stuck to the back of my ribs. I'm guessing your mayo has a slightly different recipe. Any particular brand I should look out for?

@SmokingDadBBQ

2 жыл бұрын

thanks for the first time comment, and appreciate the support. If you can't find a good mayo we are essentially just wanting fat so butter will work equally as well if you want to place a few pieces of butter in the foil. Since doing this video i have had even better results this year with the foil boat - kzread.info/dash/bejne/nZmhsMRueLaYhLg.html

What was the sauce you rubbed on towards the end?

@SmokingDadBBQ

3 жыл бұрын

good question. that is some sweat baby Ray’s thinned out with some apple cider vinegar and a splash of bourbon mixed in

@seanlundy9844

3 жыл бұрын

@@SmokingDadBBQ Sweet Baby Ray's Barbecue Sauce? I like the sound of "splash of bourbon"

this is happening this weekend.. ribs in the fridge!

@SmokingDadBBQ

3 жыл бұрын

heck yes

Mayonnaise? What kind of flavor or texture does that add?

@SmokingDadBBQ

3 жыл бұрын

springily nothing different than butter, its just easier than cubing up slices of butter and trying to get them to melt evenly

😍

@SmokingDadBBQ

4 жыл бұрын

thanks

Smoke only binds in the first 3 hrs max

@SmokingDadBBQ

2 жыл бұрын

i agree, all my latest videos have gone towards hot and fast after doing this head to head - kzread.info/dash/bejne/k2udks1_Z6Swe9o.html

Great looking ribs, mate. Very well done. Will give this a try! I wonder what's the white sauce you put on them prior to wrapping them in foil (06:10).

@SmokingDadBBQ

Жыл бұрын

Mayo