BEST RIBS EVER | The only rib recipe you'll ever need - cooked on the Kamado Joe | KamadoMax 4K

[@KamadoMax]

Be sure to SUBSCRIBE for weekly KamadoJoe cooks! - bit.ly/KamadoMaxsub

[@pricey78]

I come back to this video every time I do ribs, this is 100% the best method and best video!

[@davidhall5364]

You are so right about the 3-2-1 method. I actually cook my ribs just like you've described here. The first time I cooked ribs, I followed the 3-2-1 method and they came out like shoe leather. This is by far, a solid and accurate method as you've described here. I've subscribed!!

[@KamadoMax]

Thanks for watching and subscribing! Glad you like this method as well, it's the only way to go in my opinion!

[@ac-6569]

Awesome videos!!! I agree with the 2-1-.5 method and using a vinegar based sauce for wrapping.

[@KamadoMax]

Thanks so much for watching! For sure, this method is can't miss IMO. You also gotta wrap with vinegar sauces otherwise you will carmalize the exterior too much with something that has more sugar.

[@dariusparker6805]

Great tutorial! Really appreciated you walking through the trimming of the rib before cooking.

[@jcksnjy]

Followed your timeline and method today and the ribs were fantastic!!

[@FKS1994]

This is my favorite kamado grilling channel. absolutely amazing stuff, thank you!

[@KamadoMax]

Thank you so much! So glad you're enjoying the channel!! Thanks for watching!!

[@polsok44]

Your videos are great! Very well made, looking forward to more content from you

[@DR-us4rk]

First BBQ rib on a KamadoJoe for me. Turned out really well. Great video for process. Thank you, appreciate the content. Made up a salt-pepper-ancho chile-smoked paprika-cumin-onion/garlic powder rub with pecan chunks. Vinegar based BBQ tip was a good one.

[@KamadoMax]

Glad you enjoyed it and thanks for watching! That spice blend sounds fantastic, I need to use ancho more than I do.

[@sanncleverley6383]

Thanks for the Video. I've never had much luck cooking ribs...until i tried your method, best ribs I've ever made. Used some Oakland Dust Hog Sauce, a Carolina style vinegar sauce. This is the only rib recipe i'll ever use. THANKS !!

[@KamadoMax]

That mean so much, I'm so glad this recipe worked for you! I love that you used a Carolina style sauce too. I'm from North Carolina and have a love for that vinegar heavy flavor. I just did a video of pulled pork sandwiches with a traditional Eastern Carolina sauce if you're interested. Thanks again for watching!

[@henrywolfe5714]

Alright I’m giving in. I’m buying one of those Grills!! That looks knock your Sox’s off wonderful!! Seems like everything you cook on those grills is better.

[@dannsac]

Love the recipe, thanks! But I even love more the squirrel in the back at 10:13

[@jeffreybelt8635]

Just got my Kamado on order. I'm diggin your channel and can't wait to try out some of your tips and tricks/ recipes. Keep up the good work sir!

[@KamadoMax]

Right on! I'm glad you're liking the channel! Thanks for watching!

[@irecruitfish7410]

2,1,.5.... It works for me thank you sir! My temperature kept crawling towards 300 and I couldn't get it down so I did cut down the time a little bit just because of that but mine was more of a charcoaled colored on the top not as nice as colored as yours

[@swimadamswim]

Really loved this. Best ribs video I've seen and perfect for my new to arrive kamodo Jo Jr ! I agreed the 321 method is a lot of faffing and maybe the fact that it's a ceramic oven makes a huge difference to cook times. Merry Christmas 🎄

[@jb501968]

Great video - looking forward to trying this out in a couple days... saves much time from the 3-2-1

[@KamadoMax]

Thank you! Hope you enjoy them! Let me know how they turn out.

[@jimmyjames1807]

321 is all good if u like mussy ribs

[@LGNO1]

You can also use 321 in like 2 hours 1 hour 1/2 hour.

[@trevormckean696]

I’m new to lump charcoal & kamado cooking, having bought mine just a couple months ago. I find myself constantly searching for information for better backyard BBQ. I’ve cooked everything from venison burgers & sausages to chicken and even smoked a moose roast but haven’t done ribs... yet! I’m going to use your method next week, I’m really looking forward to it. Great video!

[@KamadoMax]

You got skills if you're cooking all that! Would love to try moose sometime, heard amazing things! Great luck with the ribs, this recipe has never failed me - biggest piece of advice is get a good meaty rib with good marbling. That will take it over the top! Thanks for watching!

[@trevormckean696]

@@KamadoMax I did the ribs using this recipe last week. KILLER! It worked out GREAT although for part of the time the temp got away from me. They were the best BBQ ribs we've had. My wife who has always cooked ribs in the oven & uses her family recipe loved them and wants me to cook them for her this way again. Thanks for sharing!

[@KamadoMax]

@@trevormckean696 Right on!! Glad it worked well for you and you all enjoyed it! No worries on the temp going high here and there, happens to me all the time. Thanks for the update!!

[@jasonpreston7504]

These look amazing! Thanks for all the great tips.

[@KamadoMax]

Thank you and thanks for watching!!

[@luism5410]

I agree. 3-2-1 is a bit too long for my taste. After experimenting, I realized that 2-1-.5 maybe up to 1 hour at the end works great. For me it all depends on the thickness of the ribs. Some are meatier than others. Ribs are perfect to experiment with different rubs and sauces.

[@KamadoMax]

Completely agree! A good meaty rib is what i'm always trying to get at the butcher.

[@byrong474]

Just got my first Kamado Joe. Can’t wait to try your style of ribs. They look amazing. Can’t wait to try it out today. Wish me luck.

[@KamadoMax]

Thanks for watching!! Hope the ribs turned out great! Cheers!

[@mattimag3634]

Nice!! I love the look and color of those ribs. Amazing skills Cheers from Italy!

[@KamadoMax]

Thank you so much! You gotta give them a try!

[@sheilathomas1017]

The ribs have a beautiful color!!! Great job on the video!

[@KamadoMax]

Thanks so much!

[@Badabing68-g2h]

Thanks for this! I’ve been using 321 or 221 method but will try your 2,1,0.5 method next time . Looks good

[@KamadoMax]

Thanks for watching! Definitely give it a go and let me know how it turns out!

[@beercationstation6992]

great video, I use the Heath Riles pecan rub. I liked the vinegar explanation on why to use it. I love my Kamado Joe.

[@KamadoMax]

Love Heath Riles pecan rub! Glad the video was helpful!

[@jayworthington6831]

Nice video mate 👍🏻🇦🇺 doing this tomorrow

[@KamadoMax]

Right on! You're going to love them! Thanks for watching!

[@chrisrobinson947]

Great video. I am about 3 weeks in with my new Kamado Big Joe. I also have a traeger pro 780 and i agree, 3-2-1 is too long. Lately I have been enjoying meat church holy gospel but have been wanting to try Malcom Reeds products. I did baby backs at about 250 for 3 hrs with 2 chunks of apple wood. Turned out great.

[@KamadoMax]

Thanks for watching! Definitely give Malcom Reed's line a try, that are a standard in my house!

[@elsanto8879]

My man!!!! Those ribs look so damn good I nearly started chewing on my tablet! I'm gonna have to snag some of that vinegar sauce!

[@KamadoMax]

Thanks for watching and I'm glad you liked it! Definitely give the vinegar sauce a try, it's one of my personal favorites!

[@DudesGourmet]

these look killer! great video thanks for Sharing!

[@KamadoMax]

Thanks so much! Glad you liked it!

[@kirtthomas3710]

Can’t wait to give your method a try! They look outstanding and with that delayed hmm they had to taste fantastic as well.

[@KamadoMax]

Thank you! You gotta give them a try for sure!

[@GeoffTheChefOfficial]

Bravo. Dude totally agree with your method. I only sauce at the end, else identical. 3-2-1 I have never understood! Great vid mate. 🍷🥃🍺🍗👏🙌🏽

[@KamadoMax]

So you glad you liked it! Seriously though, you can get better ribs in half the time! Thanks for watching! 👍👍👍

[@Mpp31provo]

Thank you! I've been over cooking my ribs on my Green Egg using 3-2-1 with a smoking temp of 200-225. It's been really hard figuring out the right cooking times.

[@drunkinmaster1]

I actually usually have the opposite problem with 3-2-1. The ribs usually are too tender and literally fall apart. I like a nice bite without falling off the bone.

[@MattsArchive]

Totally agree on the 2-1-.5 method on a komado. 3-2-1 might work on an offset now that I think about it but on a komado its total overkill.

[@airlar4857]

Texas crutch (ie 3-2-1) is a guideline, and actual times will vary depending on the size of your ribs and your cook temp. Larger ribs (mid-4 to 5 lbs) at a lower temp (225) can use every bit of those 6 hours, and occasionally a little more, to turn out.

[@BartoszLomnicki]

Those look amazing!

[@KamadoMax]

Thank you!!

[@prestongaines2301]

Thanks, I tried the 4-1-1 the other day wanting to leave a little chew in the meat, but I felt it was way overdone. having a color and temp target is excellent!

[@KamadoMax]

I've never tried the 4-1-1 method! This method has never let me down!

[@AdamEisan]

Great video as always and I 100% agree on not doing the generic 3-2-1 method. Every cooker is different and with a kamado that has generally over cooked them for me. As I gain experience cooking I’m become accustomed to making my own runs and sauces. It started when I began dry brining meats overnight and could never find any rubs that didn’t have any salt in them. (Quick side note - watch out for those runs that say they are “salt free.” I tried one once and made the huge mistake of not reading the ingredients. While it did not have sodium chloride, it did have potassium chloride. Worst, overly salty chicken I’ve ever made lol. Won’t make that mistake again!) Anyway… I like sweet with a little vinegar, so I like to cut some Sweet Baby Rays with a little apple juice and apple cider vinegar. You can play with the proportions to get it just how you like it.

[@MrDJGRIF]

Thanks man for this video. First rib cook on my new Big Joe. Turned out perfectly. Greetings from Decatur

[@KamadoMax]

Thanks for watching! So glad they came out good! Cheers from just a few miles away!

[@ORIGIN-qy1ve]

So would you recommend getting the K JOE or the BROIL KING KEG? ... i am trying to decide because I will be moving in about 4 years but I do not want get it crack ( or is the K JOE STURDY ENOUGH) just looking for a suggestions. Also which one do you think delivers the best BAR B QUE with flavor... what you think :) ?

[@KamadoMax]

The Kamado joe is definitely sturdy, no need to worry about it getting cracked. Just looked up the Broil King and that looks like a good option too. I don't think you can go wrong with either!

[@michaelferguson6864]

Did you have smoke throughout the entire cook. If not ,how did you add wood to get additional smoke? Going to try your method tomorrow. Thanks much.

[@briancarvalho9770]

Agreed about the 3-2-1 - the ribs were falling apart and overdone for my taste. I've had great results with no wrap and smoke only at low heat (225-250). After watching this I'm tempted to give the wrap another try this weekend! I do like the killer hogs stuff too!

[@KamadoMax]

Seriously! 321 is far too long. Definitely give these a try, I think you'll see how they break down really nice.

[@johnjensen6270]

This is a great video, thank you...trying my first kamado rib cook this weekend. Do you have any videos on how to get the first going and get to that 275 you want?

[@KamadoMax]

I don't have a video yet on that but it's a great idea! I would recommend starting early and aiming lower than higher. It's always easier to raise the temp than bring it down. For 275, I would start with 1.5 fingers opened on the bottom, and barely cracked on the top. You will probably have to adjust but that way you won't overshoot. Hope they turn out great!

[@johnjensen6270]

@@KamadoMax Thank you so much, getting up early to do tomorrow...SuperBowl lunch special!

[@johnjensen6270]

@@KamadoMax Forgot to say thank you! It was awesome. I am using your Boston Butt recipe tomorrow.

[@anthonyskumpija236]

Do you always smoke pork at 275? I thought 225 - 250 was the ideal range. I appreciate your videos and will definitely try your methods though.

[@KamadoMax]

250 to 275 is my go to range. If it stays anywhere in there, I'm satisfied. Thank you for watching! Glad you're enjoying then content!

[@pokerbluffer7429]

17:12 Squirrel on the right fence

[@KamadoMax]

They smelled the ribs!

[@dougm1985]

your ribs look great. i just don't have the equipment or time. here's how i do it. dry rub , with a little water , oven for 2hrs. at 325. rapped. then grill for 6 mins a side adding bbq sauce . yum.

[@carlminieri8568]

So you cook the ribs first on backside ....then when they are wrapped, on the meaty side and then the last 30 minutes or so on the backside again?? Thanks

[@KamadoMax]

Exactly! The meat cooking down when wrapped is what allows it to "braise" and get tender. Then you finish it off meat side up with a little sauce to finish!

[@gradymike6785]

These look so good, just decided to make some this weekend! Do you think the same 2-1-.5 would apply to baby back ribs?

[@LGNO1]

Yes it definitely work out. For fall of the bone put them 1.5 hour in the foil

[@bradlane3662]

Should I leave them in the oven longer to achieve medium doneness?

[@bradleyw6970]

if i am not in competition, and im not, presentation is not a priority, feeding the family is so ill leave every tasty morsel of meat on there that i can get, that said great job👋👍

[@MrVasmikey]

You have a nice down to earth method of teaching. Thx for sharing!

[@ChamoPeskdor]

This is my go-to technique for ribs, but I can never get that beautiful smoke ring you show in this video, what's the secret??

[@danyellebozeman-wilson8596]

Ribs look great! My joe is on the way and ribs will be my first cook. What sauce would you recommend if im going the sweet route. My go to sauce is stubbs.

[@KamadoMax]

Thanks for watching! You're going to love your Joe! For sweet sauces I like Malcom Reed at HowtoBBQRight and Heath Riles! They both have sweet sauces that you can't go wrong with.

[@TheBelse]

my little backwater town in England Uk ..has never heard of a meat rub apparently ..hahaha ...in the dark ages still.

[@KamadoMax]

We need to fix that! If you want, feel free to email me your address and I will send you some of my favorites! [e-mail]

[@Mark-pi7vj]

Looking good, try spraying with some Jack and coke ;)

[@yufeiz]

Awesome video. Would try that this weekend. I too live in atlanta. Where do you get meat from?

[@KamadoMax]

You're love them! I go to the NY Butcher Shop! Great selection and awesome quality.

[@8329kelso]

321 method is for whole spare ribs cooked at 250. So yes it is overkill for smaller cuts.

[@KamadoMax]

Completely agree! Thanks for watching!

[@allanmacdougall3400]

Beautiful butcher ribs... wow... and i like the 2-1- .5 ...

[@cbrown080]

Do the times still work if you do just a dry rub on your ribs and not a sauce?

[@KamadoMax]

The only thing I would skip is the last 10 minutes where the sauce tackies up some!

[@fdrifareal]

Where did you get your apron?

[@KamadoMax]

Thanks for watching! It's a Xapron from Atlanta Grill Company!

[@jimbosaul3996]

look great. not sure on the vinegar sauce. im a sweet sauce kinda guy. ribs gotta have a sweet bbq sauce IMO> but i may giver it a try just to see

[@LarryRickenbacker]

Impressive job of smoking those ribs, but one should soak wood chips in water for at least 15 minutes before putting 'em on the coals.

[@KamadoMax]

Thanks for watching! That's a good tip, I'll give that a try next time. I have seen some bourbon soaked wood chunks that come in a wet container. Might need to use those next time.

[@LarryRickenbacker]

@@KamadoMax Now you're making me hungry!

[@freedomchaser151]

Disagree. Don’t soak

[@swimadamswim]

Hi...great video. Could you stop the cook at the 3 hour point ? They looked eatable at 3 hours. I have to be a bit careful adding to many sauces etc for health reasons. 3 hours ok at 275? Cheers

[@OldVideoGeek]

Everything you do looks really good my one request would be to make a ketogenic or some people would Call it carnivore ribs that leaves out the sweet stuff I know a lot of people love the all that sweet stuff in it but that's the reason a lot of carnivore and keto people don't do spareribs however I learned from you can control how much sweetness you want to put in there, thanks a lot, great video

[@rivalearth330]

He literally says this is a template to build your own recipe on. People don’t need to cater to your tastes when they make a video. If you want keto-friendly sauces and rubs just make your own.

[@tommyroberts867]

Try putting your wood under the lump charcoal. I think you'll like how much smoke flavor you get.

[@KamadoMax]

Good tip!! I'll give that a try next time!

[@tannertuner]

Most of rural America doesn’t have a butcher to go to. You get vacuum packed ribs from Walmart or a grocery store or you don’t get them at all. That’s even what the meat shops carry. My wife’s favorite part of the ribs are the two on the end that you cut off and discarded. I wish there wasn’t so much sugar in all these rib recipes. That’s the only thing about BBQ that makes it unhealthy. All that sugar.

[@kathypurvis4936]

There are tons of low and no sugar BBQ sauces. If you can’t find them locally, Amazon has. Make your rib recipe your own and use ingredients that follow your nutritional wants. Don’t be critical of how others do it.

[@RobbieFPV]

Whoa the dude is wearing a Xapron, just like me. He also uses a Kamadojoe, just like me. Marry me

[@revisingthescript]

16:17 Recap

[@panchovilla3493]

I wondered why mines came off mushy

[@KamadoMax]

Maybe give it a little time extra at the end unwrapped next time!

[@ficek360]

Vinegar in aluminium foil?? 🤦🏻‍♂️ chemical reaction man....put it in a baking paper first and then wrap it up in aluminium 👍🏻👍🏻👍🏻 good vid btw

[@KamadoMax]

Thank you!!

[@Robke250]

SQUIRREL !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (10:20)

[@KamadoMax]

😂😂😂 The squirrels are never far away!

[@nsknyc]

kzbin.info/www/bejne/mKqncqyjlJJ4d5Y dat smile of approval. "damn, that's some good rib"

[@georgeday8716]

I tried the 3-2-1 method last time and didn't enjoy the results. Too salty and overcooked (also on a kamado style grill). I'm going to give this a whirl and report back.

[@linsayhenry920]

Why would you heat up your Kamado Joe for 1 rack of St Louis Style Ribs. I only use mine when I have a full Kamado Joe. ! am not sponsored by anyone.

[@MrPrush-ji4gs]

FOR THAT RACK FOR RIBS RIGHT THERE, HOW MUCH DID YOU PAY FOR EVERYTHING AND HOW MUCH COULD YOU REASONABLY SELL IT FOR ON A FOOD TRUCK? JUST THAT RACK ALONE

[@eddiegatlin5744]

t

[@AGRANT716]

FYI, if you are grilling in your backyard, trim nothing, throw nothing away. You are not grilling for a judge, and your ribs don't have to be pretty......

[@donhgr]

Throw those chips on your garden, they do nothing. Use chunks only

[@roltol7539]

so total you cook like for 3 hours thats so long...

[@cjbirk]

the bones dont "disintegrate" ....

[@tommyroberts867]

Sorry dude but best ribs ever will NOT be cooked on a Kamado Joe. I love my KJ but ribs on my Pit Barrplopel cooker or my offset taste so much better

[@itsnarin]

The bitter probation gully pray because cat summarily entertain past a domineering field. acidic, warm wind

[@roltol7539]

if i would get this kinda overburned ribs in restaurant i would realy be raging and complaining to kitchen...

[@linsayhenry920]

I am not a girl by the way. Most women don't use a Kamado Joe. If you are going to address people I would suggest using friends instead.

[@MagdaMark]

I stopped watching when the store bought seasoning came out. Using store bought seasoning makes this video pointless for anyone who is not in the USA as these are US specific products. It’s also not really very professional or sophisticated cooking in my view if you just use purchased seasoning.