How to make PERFECT ribs, every time! Kamado Joe Rib 101

[@goodjj22]

Bring the grill up to 300 degrees. Ribs go directly on the grill for 2 hours. Remove ribs and place in foil boat. Ribs go back on for an additional hour in foil boat. If you want to sauce your ribs, remove them from the boat, place back on the grill, sauce both sides and allow 10-15 minutes to tack up. Remove from the grill and let rest for 5-10 minutes.

[@stevenbrennan-rn8gz]

No Apple cider vinegar in the boat? Have you ever tried bourbon barrel oak chips? Unlikely my other wood, these did not work in the ash tray for some reason.

[@daviddesertspring1918]

Nice summary but I would add one more step,: Brush off the remaining salty brine rub before grilling.

[@need2speed424]

Do you flip the ribs at all when directly on grill for 2hrs?

[@user-fk8zw5js2p]

@@need2speed424 SDBBQ doesn't seem to flip the ribs at all before putting in the foil boat. He mentions at about 17:36 that checking the bottom doesn't show any burning because of the double indirect setup he has in the kamado. So, if cooking ribs directly over the heat, yes, you would probably want to flip them to prevent burning and drying.

[@vagrante13]

I just bought a Komado Joe Classic I because of your channel. I cannot wait for my new cooker to arrive. Your channel is a Godsend for Komado cookers.

[@minorhibbs504]

I used the double indirect and foil boat the other night for a rack of St. Louis ribs. Best ribs I’ve ever cooked! Thanks. I’m never going back.

[@JeffWilhems]

Love this channel!

[@SmokingDadBBQ]

So kind. Thanks so much 🙏

[@kokekan75]

Thanks you for amazing videos mate!

[@SmokingDadBBQ]

My pleasure! Thanks 🙏

[@ericvaneupen9986]

Today was the day, my Big Joe III being a good month old it was about time to run the gauntlet. No more grilling today, but the real stuff. Double indirect method and.. St. Louis style ribs. Exactly followed SD BBQ's instructions: yesterday I did the dry brining and today after three hours....the best ribs ever!!!! Thank you very much for these more than helpful and crystal clear videos.

[@patrickdonohoe4986]

Found your page when researching Kamado Joe and BGE. Your informational videos tipped the scale and I got the Big Joe 3. Decided I wanted to do the ribs for my first charcoal/wood cook for me in about 15+ years without a pit. Followed your directions start to finish and these are the best rib’s I’ve made, and up there with some of the best I’ve ever had here in Texas. Best decision getting the BJ3 and subscribing to your channel. Great content James, you have videos for about every question I have. Thanks!

[@SmokingDadBBQ]

Thanks and congrats on your new Joe

[@okupchurchiii7850]

hey James.....I am new to KJ cooking and I just got my KJ Big Joe 3.....I followed your break-in burn and did some grilled carne asada....good first experience but next time I will use lower grate setting........today I followed your tips on a rack of St Louis ribs.....I could not believe that I got temp at 300F and never touched it ! after 1hr 55 min, meat was at 180F.....took off and put in boat.....waited for another 50 min.......took out of boat and added the sauce......put back for 10 min each side and the were the best I have ever had.....thanks for all you videos and personal touch.....the KJ Big Joe 3 is well worth the extra money....I am so glad I decided to get it.....the Classic 3 would not have been the right size for me.....

[@paulleidig6095]

I just finished smoking baby back ribs following this method. Smoked at 350 (couldn't get KJ to 300) and ribs probed 210F after 1hr 45 minutes. Went to the BBQ sauce thinned with apple cider vinegar. Came out perfect. This process will be part of my future rib cooks. Thanks!

[@tomd3744]

Having been a KJ owner for the past year, I can honestly say that my cooking game has been elevated to the next level after churning through your videos the last couple of months. The time and care you put into your content is absolutely top notch - you can tell you truly love what you do and have a great affinity for teaching. Keep doing what you’re doing James!

[@tracybohannon2416]

I want to thank you so much for this video. I am smoking ribs today and I have never used a smoker in my entire life. My boyfriend usually does that. I picked you, because of the "Dad" in your channel name. My dad died six years ago, and he is who I would have gone to for this (you are way younger than my dad, though, haha). I was able to go outside and understand all the parts of our smoker and I am about to go outside and fire it up now. Thank you so much. I can't tell you how grateful I am. I always thought I would be too intimidated to use our Kamodo!

[@SteveStratman49]

Tried your double indirect cook and overnight dry brine. Ribs came out fantastic! they ended up going almost 4 hours as I had 4 full racks crammed on the main grill and the overflow secondary upper rack! Glad i had this handy extension! Your video's are my always guide to amazing bbq! Thank you James!

[@SmokingDadBBQ]

Great to hear!

[@pianojazz123]

Followed this for my first cook on mine and it did not disappoint, easy recipe to follow for the most part and I found it very helpful in showing me how to use the vents to regulate/hold the temp, held steady at 300 the whole time, didn’t have to chase it at all! Looking forward to the next one

[@stevewhitehead7318]

Hi James I have a Kamado Bono Minimo, and today cooked these ribs. I followed everything step by step, other than using the double indirect as my Kamado isn’t able to do that, but I did everything as you said and the ribs were…. EPIC! My wife said “these are the best ribs I have ever had… no need for extra sauce” Thank you so very much! 👌🏻🎉

[@SmokingDadBBQ]

right on, glad to help!

[@user-ls3rv8tv2e]

Made two racks today. Double indirect is legend. Absolutely perfect. One piece of oak under the coals and one in the ash tray. Glazed with Smoke on Wheels bourbon-infused sauce. Thank you for everything you do!

[@carolkalmerkalmer3135]

I finally got ribs right by using some of your methods. I have a Big Green Egg. I noticed that your double slow roller set up had much more coverage of fire box than the place setter on Egg. So instead of using place setter/egregulator I used the expander system of placing the pizza stone in place of setter. This decreased amount of direct heat. But I used a pan of water sugar apple cider sitting on pizza stone. Wahlah! my ribs came out really great and tender. Has worked every time. I do dry brine my ribs. Think this helps too. So thanks much!!!!!!

[@sammymac76]

I've just cooked some ribs on my kj for the first time, I followed your video and they came out perfect. Thanks a lot, your vids are excellent 👌🏻. Sam from the uk

[@SmokingDadBBQ]

thanks Sam

[@DanielRodriguez-gj4yp]

Bought a KJ Classic III a couple weeks ago. So far I have cooked a Spatchcock Chicken, which was great, and I just smoked two slabs of baby back ribs using the double indirect method and they were outstanding! Your videos have greatly helped my learning curve with the KJ Classic. Thanks!

[@radbennie]

I'm glad I've come across your channel. Beautiful presentation and instructions 👌🏾

[@SmokingDadBBQ]

Thank you so much!

[@darrenvass1510]

Hi James. I have been watching your channel since the start of covid. I was a gas bbq griller for many years, but after viewing your content, I decided it was time to take the plunge. So ,after many years and much saving, I brought my first charcoal bbq and guess what, it was a Komado classic 3. So today, I fired up the Joe 3 classic for the first time and tried out your 3hr ribs recipe. Thank you, thank you , and thank you so much. Buy far, the best ribs I have ever had the pleasure to eat. Keep up with the great content, your channel is very much appreciated.

[@SmokingDadBBQ]

Glad I could help

[@darrenvass1510]

P.S forgot to mention, I'm from UK and will be trying your spatchcock chicken tomorrow. Thanks mate👍

[@rocketman7774]

Used your recipe and cooking method on my Komodo Kamado. All I needed was one heat deflector and it worked great. The ribs were fantastic. Perfect bite, meat came off the bone nicely, moist, without being overdone. Thanks for your videos - excellent info 👍!

[@SmokingDadBBQ]

Great job!

[@dixter1652]

Thanks for the video... just finished cooking 3 racks of baby back ribs... worked perfect... we take ours and cut the racks up and put servings into vacuum bags and put into the freezer... we'll get a brisket or two done, about 6 racks of ribs into bags and frozen that way its just so much easier to just pull out a bag and put into boiling water to warm them up again for dinners so we have a few months of great food to eat...

[@SmokingDadBBQ]

its amazing how well they reheat with sousvide from frozen

[@kevinquan3974]

@smokingdadbbq I have been learning lots from your videos, amazing content. When you talk about target tempurature, do you mean at the food level or at the dome? My wireless thermometer and my Kamado thermometers read drastically different temps.

[@spikespench3220]

Subscribed - Love you videos! Do you cover the dry-brined ribs in the fridge or do you leave them uncovered?

[@SmokingDadBBQ]

Uncovered

[@marcopinto9420]

I’ve done the 3-2-1 method before and today I tried this method for the first time. Best ribs ever 🔥🔥🔥

[@robinhamilton9630]

I am a new Kamado Joe owner and it is my new favorite thing. I appreciate the time and knowledge that you put into all of your videos. You don’t know this but you are my new best friend lol. You’ve helped me to set up my grill to cook on my grill and to enjoy it. Thank you.

[@SmokingDadBBQ]

I appreciate that! Glad to help

[@toddwynia7491]

Thanks so much for this 101 lesson. This past week was my first time cooking ribs and I followed your method. They came out perfect. I have a Kamado Joe Classic III so the ribs just barely fit, but I made it work. I suppose I could have steepled them somehow. Thanks for your channel. I get a lot out of it.

[@gnypgnop5198]

Nice Job, where did you get the BBQ furniture/cabinets? Thanks

[@SmokingDadBBQ]

They are made by outdoor kitchen manufacturer naturekast - www.naturekast.com/

[@gnypgnop5198]

@@SmokingDadBBQ Thanks from Amherstburg ON

[@robcross4573]

I echo every comment here. Thank you so much for all the amazing insight. I have cooked a series of things now to the delight of the family and just went to a slow roller. However, my divide and conquer rack does not allow me to do the double indirect method. There is only one layer to it rather that two (for the accesorry rack and heat deflector on lower and the grill on upper shelf. Just not the same as what I see in the video. Could you help?

[@stevenzucchi]

The best part of the video is how excited your are when you lift the lid and see your ribs...Total BBQ Geek, and I mean that in a Good way! LOL keep up these awesome videos brother. I have learned a ton watching your channel. I'm just under 2yrs on my Kamado Joe.

[@SmokingDadBBQ]

Right on! Thanks Steven

[@ludgatsfam]

One thing I’d like to add is that with the double indirect method the temperature at the dome is 25-50 degrees hotter than at the meat level. Without that method the temperature at the meat is usually a little hotter. If you’re using an ambient temperature probe near the meat set at 300 degrees the actual temp at the dome will say hotter.

[@Poomastafatz]

Perfect timing! I’m cooking ribs this afternoon! Always good to get a refresher!

[@Poomastafatz]

I’m back again for this summer for a quick refresher - love your stuff man! So many great tips (especially heat soaking the dome - biggest game changer for all Kamado cooks!)

[@niceguybille]

Another great video. Combining all the tips/tricks and restating what’s been successful and/or what doesn’t really matter certainly helps the viewer to key in on the variables that do make the best cooks. Thanks James, now I’m craving ribs at 6am! 🙂

[@mikeshredguitar]

What seasoning did you use here? What do you recommend for steaks and if we want a seasoning already put together

[@SmokingDadBBQ]

ive been building out the rub recipes to be more complete and posting them on my site - www.smokingdadbbq.com/blog-posts/make-your-own-rub I moved them there so when I make tweaks I do it once vs. having to remember which out of hundreds of videos has an old version

[@mikeshredguitar]

@@SmokingDadBBQ thank you!

[@paolowyatt]

Amazing vidro, thanks so much. Question got you - would you recommended following the exact same process with baby back ribs? Conscious they have less meat and worried about them drying out. Thanks a lot!

[@amorris116]

It would be nice if you have an overview of temps, time, and steps.

[@stonelox]

Ya it’s annoying having to replay but It’s something like cook til 180 on the grate then put in foil boat til 205 and then sauce for additional 10min on the grate

[@michaelvonfrolio5118]

I had asked for this a few times as well. Great information in these videos.

[@d48mclain]

Ya, if it is meant to be a “this is the best way,” explain the best way. On top of the, how about a couple independent judges? Like my way, or the highway. Let’s make this honest for a change. Reality KZbin?

[@tnick777]

He wouldn’t get full video plays which is how he gets paid

[@mikejones-sc7tn]

I just bought my kamado Joe last month and never smoked before. Thank you for your detailed instructions. The ribs came out phenomenal!!!! Thank you!

[@wyohusker]

What number of grind do you set your pepper cannon to for the rub?

[@TomGregory-u2c]

In the same spirit as your videos I smoked 2 racks of ribs together testing different techniques for each. I have a Classic Joe II, so used the standard heat deflector setup (not double indirect). My normal process for ribs was to smoke at 250 degrees - 2-3 hours - wrap with foil, meat side down in a splash of olive oil, brown sugar, and honey - then cook until meet registers 203 degrees. For this test cook I smoked both racks at 275 degrees (midway between your recommended 300 degrees and my normal 250) for 2 hours - meat registered 170 degrees at that time - wrapped one rack in my normal fashion and put the other rack in your recommended foil boat. After 90 minutes, the fully wrapped ribs were at 203 degrees and the foil boated ribs were only at 180 degrees. I removed the fully wrapped ribs, kicked the grill temperature up to 300 degrees and finished cooking the foil boated ribs for another 30 minutes until 203 degrees. I do not sauce ribs, so just let them rest in foil before tasting. My results were that the fully wrapped ribs were juicier and more tender - the foil boated ribs were slightly drier and less tender. Maybe this is due to the lower temperature? I also could not get a smoking wood block to combust in the ash pan - so only had the initial 1 block of smoking wood that was embedded in the charcoal provide wood smoke. Has anyone else had this problem?

[@BehindTheFoodTV]

"2nd verse just like the first" lol! Another great video James! Those looked perfect!

[@SmokingDadBBQ]

Thanks! 😃

[@garthhatfield2954]

OK, this is the best method I've used, they turned out perfect!

[@SmokingDadBBQ]

Great to hear!

[@nathanielrasmussen73]

Just followed this as close to a T as I could. My new friend is a base classic 2, so I had to skip the double indirect. Was worried my bottom side would be overdone, but it wasn't bad at all--I think the foil boat helped a lot there. The cook time and temps were exactly as you outlined though, right down to the 203 degrees at 3 hours. Still had a great smoke ring, and the dry rub tasted fantastic. I made my own Lawry's substitute. Thanks for your channel! Definitely want to get a charcoal basket next, and then maybe the slow roller--but I was really happy with the smoke as is.

[@SmokingDadBBQ]

Awesome job

[@rubber1503]

Do you leave the ribs uncovered overnight or sealed? Thanks

[@brianbarr9288]

What temperature do you reference your dome or the Meater ambient?

[@SmokingDadBBQ]

always dome as thats the tool we have every time

[@KarlaMolina-w8q]

so does that mean its actually higher then 300 at the grate? if the dome is at 300 degrees? @@SmokingDadBBQ

[@SmokingDadBBQ]

@@KarlaMolina-w8q yes it is

[@mhiship]

Brilliant brilliant video. Just a quick question. When you do your cooks, do you use the dome temp (as it is off the shelf) or one on the grill level.

[@AndyJablonski]

How would you fit the racks on a joe classic?

[@JenandPen]

I followed your directions exactly and have to say, these were the juiciest, most tender ribs I have ever made! Love your videos.

[@SmokingDadBBQ]

Rock on!

[@vincentmaclang7358]

Been watching the channel for a while before I bought a KJ2. This was the first cook I did and it turned out really good. Even though it was my first time using a Kamado (or charcoal grills in general), I felt like I knew what I was doing -all thanks to your videos James! Cooked 2 ribs at the same time -one with the salt/pepper/garlic dry rub and the other with an actual BBQ rub mix. I dry brined them with just salt a few hours before. Followed the rest of the cooking process. Both ribs were great, but we think that the one with the BBQ rub mix is tastier. This will now be my go to process for ribs. It's faster too than the 3-2-1 method!

[@SmokingDadBBQ]

Great to hear!

[@wa389]

I'm new to your channel and your videos are excellent... When I need a lot of pepper I hook up a power drill to my grinder and it really cranks out the ground pepper!

[@scottevans9155]

Hi, I’m new to Komado cooking. How long roughly should I leave it for the dome to become he “heat soaked” Thanks

[@BlkMog50]

Thank you i have 2 kamado Joe's a junior and a classic. I've been cooking wrong on them you are a God send.

[@SmokingDadBBQ]

Glad I could help

[@alexg7856]

For the black pepper a good way to do a fresh grind is to just use a blade coffee grinder. I just toss what I need as peppercorns in there and pulse them for a few seconds until your desired granularity is reached. Also works great for fresh cumin, coriander, chilis and other whole spices that you might want to experiment

[@TheCarlos830]

Another alternative is to use a Perfex pepper grinder - the kind with a crank handle on top. About halfway between a little grinder and the pepper cannon I suspect.

[@jackbeams375]

I don't have the slo roller option. I have a 2014 classic I. Black no less. Use 2 deflectors? I have 2

[@SmokingDadBBQ]

It works just as well to use double deflectors. kzbin.info/www/bejne/Zqq7n52NbtB4nLssi=wq7JOVu4l7S-m61g

[@frankie4674]

Have been patiently waiting for another ribs 101! Thanks James.

[@bobbiduke286]

Hi James. All your videos are great. I have learned a lot. I have KJ2 Classic and bought a slo roller and Smokewear drip tray from watching your videos. I have tried to do your double indirect setup but once slo roller is installed I cannot install plates on lower rack as top of slo roller is higher. I also try to put Smokewear drip tray in but it sits too high for my top racks to sit properly. It is Komado Joe brand accessories. Any suggestions? I must be missing something. Thanks keep up the great videos

[@SmokingDadBBQ]

Yes. Take the setup from this video instead as it’s meant for series 1/2 - kzbin.info/www/bejne/gF6oYoZ9fMdpnLc

[@Fetterfly]

Love the channel! Curious what app is that you are using for remote monitoring of dome temp? What app is showing the screenshots of the temp rising?

[@tobbo166]

Great video! When you say 250 degrees Fahrenheit grill temperature do you always mean the lid gauge or should I trust the MEATER 2 plus in my case? Cheers from Sweden

[@DeLFeTube]

When handling the hot ribs when they are done, do you have food preparation gloves over the top of heat protection gloves ?

[@MaccaWelland36]

Awesome videos and inspiring cooks! How would you go about creating the foil bits with multiple racks?

[@jacobsaylor198]

Followed this pretty closely other than the over night dry brine. The ribs came out super tasty butttt ultimately tough to eat. Any suggestions on what I did wrong? Thanks.

[@Lift36]

Just made spare ribs following your guide. They turned out great. Thanks for saving me a bunch of time! I appreciate your videos

[@SmokingDadBBQ]

Great to hear!

[@MarkFrankovich-e6m]

is there a way to incorporate the double indirect on a Kamado Joe classic II. I looked at the DIVIDE & CONQUER® COOKING RACK FOR SERIES I AND II and the GRILL EXPANDER and wondering if either would allow for double indirect?

[@michaelgladwell4369]

Can you use the same format to make baby back ribs?

[@SmokingDadBBQ]

yes almost identical timing

[@michaelgladwell4369]

Thank you! The ribs are on the grill currently. I sure enjoy your channel.

[@penningtonsm]

Hey James if one doesn’t have the sloroller, how would you recommend the double indirect method? Also, I have the daisy wheel, how does that relate to your vent settings? Thanks for all the vids. Keep ‘em coming.

[@vincentloccisano4168]

I used the x accessory rack with a pizza stone as well as the regular deflectors in the lower position

[@penningtonsm]

@@vincentloccisano4168 was thinking about trying that but was afraid my pizza stone my crack being that close to the fire.

[@diabolicallink]

I’ve been looking for answers to those exact questions for weeks.

[@penningtonsm]

@@diabolicallink I tried it with the pizza stone and it works perfectly.

[@jan-willemdekker4084]

@@penningtonsm Thanx man! Was just about to ask and see your answers! Will do it that way 👍🏻🙌🏻

[@JavierVazquezVidal]

I just finished my first batch using this method on spare ribs and i have to say that these are the best ribs i have ever made, and they were definitely better than the ones at my favorite restaurant (we have four votes out of four for that!). Thank you very much for your videos James, keep 'em coming!!!

[@SmokingDadBBQ]

fantastic, congrats on the cook

[@roelvanbaekel9430]

Great video! Can this be scaled up? If you want to give this as a 'first course' to the family? Regards

[@billc7211]

I made these yesterday, and they were excellent! I didn’t bother with the Lawry’s, and I only set up for normal, indirect cooking on my BGE, and they turned out very well. I always thought the steaming period of 321 was unfortunate, so I’m glad to eliminate it. The time savings is also very nice.

[@SmokingDadBBQ]

Glad you like them!

[@shampton3434]

DIY auto pepper mill: Canadian Tire has a Universal Socket Set where the sockets have 12 splines. Size 5.5 fits exactly over the square shaft on a pepper mill (I can't confirm every pepper mill has the exact same size). The 5.5 socket fits into a 13mm socket which can attach to a drill with an adapter. Start the drill slowly and use at a rate that won't destroy the pepper mill or rip it out of your hands.

[@pedromunoz4468]

Awsome video, gotta try the Double indirect 😉

[@SmokingDadBBQ]

It's so good!

[@tomvanlamoen3533]

Did them this weekend. By far the best ribs I've ever made. So juicy and tasty!

[@danieldreiling395]

James, thanks for the videos, I am a champion chef to my family now thanks to you. I followed this recipe to a T, but I had 2 slabs and a classic Joe 3 as opposed to big Joe. Most of the ribs in the middle were divinely delicious, best I ever had. However, the outermost ribs were a bit overcooked since they hung to the edge of the grates beyond the deflector plates. I'm trying to figure out how to avoid that in the future without needing a big Joe. Also, please make a rotisserie duck video! Thanks man, love your work!

[@ChipPeterson-io6yb]

rotate your ribs mid cook

[@vorianatredes]

Do you dry brine covered or uncovered? Don't have slo roller how to do double indirect.

[@SmokingDadBBQ]

Uncovered. Pizza stone or spare deflectors work just as well. I think my chicken 101 shows that in my series 1

[@mjspinosa]

did them this weekend and they were amazing. My temp probe had a hard time with the thinner ribs and I think they might have been a slight over done but still awesome. Also it seems like I have to use about twice the amount of charcoal than what you do in your videos. Seems to always fall off toward the end of the cook. I have a KJ classic.

[@anthonycampbell3612]

Hi. Enjoyed video. Did ribs this way over the weekend. Was wondering if you don't use rubs on your ribs or just the dry brine

[@angr-3961]

Is this setup at all possible with the Joe Classic II? I bought the sloroller as extra but can't fit in the cheramic plates for the double-indirect. Any advice welcome

[@SmokingDadBBQ]

i have a bunch showing different options in my series 1, this is one of the ones that shows how to use both in the shorter series 1/2 - kzbin.info/www/bejne/roCbcp2sir-pecU

[@angr-3961]

@@SmokingDadBBQ Thank you! 🙏 Love you channel!

[@JoaquinChea]

I don’t have a Kamado Joe but a knock-off ceramic cooker so I’m gonna give it a try as best as I can with your instructions. thanks for the training!

[@SmokingDadBBQ]

knock off works great too, hope you enjoy

[@TheSillyKitchenwithSylvia]

Those do look perfect! Great tips!

[@SmokingDadBBQ]

Thanks so much! 😊

[@joshuamcmahon7864]

James, could you use the wrap the ribs in foil and then a towel and then the cooler method? I love that method used it with pork and turkey and worked great. Still warm and juicy after a couple of hours.

[@Warlord0302]

Love the knife, what is it called?

[@smokingtarheel3003]

What an awesome cook and the 101 series will help all of your students and fans alike. Gotta try the foil boat on the ribs as well as the dry brine method. It's really cool to see you demonstrate all your techniques in one video. Very inspiring.

[@SmokingDadBBQ]

thanks so much

[@bikerjuan1]

Does the double indirect work also with the classic 2 KJ

[@kakagonzalez]

Just got my 1st Kamado and find your channel super helpful. One piece of feedback thou is it would help if you include the actual temps on the video description. Thanks

[@SmokingDadBBQ]

Noted!

[@chadconstable79]

Your videos are amazing. Waiting for the rain to stop so I can get my Big Joe 3 unboxed and setup. Is there any reason you do not use the 18 inch smokeware drip pan?

[@zo7096]

Good morning smoking dad - question - i have the classic II and just purchased the sloRoller attachment, but when setting up my cook, it doesn’t appear to be able to accommodate the double indirect method? My divide and conquer rack sits too high. Is your demonstration only for the big joe? Side note: prior to purchasing this sloRoller i used a double indirect method with a pizza stone and the deflector plates to cook a pork shoulder that came out wonderfully. Will i notice any discernible difference if i simply use the sloRoller without another deflector plate?

[@davidroygodden]

Thanks James. I have been following along the journey and have been doing this method that you have demonstrated since learning this from your vids.......All of my friends clamor for more everytime I do these St Louis Ribs with the double indirect method. Thank you for elivating my game on the Kamado Joe Big Joe.

[@SmokingDadBBQ]

Excellent

[@Vusace777]

Does this applies to primo grills, boss?

[@TheFleetz]

Hi James, what about the Classic series that doesn’t have the slow roller system. Is there a similar setup?

[@SmokingDadBBQ]

yes check out sundays video with a series 1 double indirect using the pizza stone for a head to head to the sloroller

[@daveess1657]

do you dry brine overnight or just rub the day of?

[@joedenise5616]

Do you cover or wrap the ribs while brining in the refrigerator?

[@SmokingDadBBQ]

good question, left uncovered

[@chadchapman5734]

Hey James, my wife does not like pepper at all. what can i use for a good dry brine without using pepper and still get a great results?

[@giant80000]

Are you using the cast-iron charcoal holder under your charcoal basket?

[@arnoverdoodt5959]

Hi, I’m getting my KJ on Monday. I was wondering if the double indirect method would work with a half basket of charcoal under the soapstone and then double heat deflectors on top. I ask because 1) I don’t have the sloroller yet and 2) I’d like to sear some steaks after the ribs are done. Thanks!

[@rkon02]

I love the tip of adding some cider vinegar to Sweet Baby Rays. We love SBR Barbecue but adding a touch of vinegar adds such a simple but awesome dimension to the sauce.

[@SmokingDadBBQ]

100%

[@allanglazer498]

If I have an original classic joe - no pizza stone ( low carb don’t usually eat bread-- would I use the deflector plates at the lowest level or on the ring above the fire? I do have a searing plate insert.

[@adskyraider1]

First off - thanks for the tutorials on setting up a Kamado, great info and advice. I don't have a Kamado Joe but the thought process applies to mine (not green either). I did my first hot and fast baby back ribs using this method this weekend. I did work to get the dome to temp and thought I had stabilized the grill at 300 but it shot up to over 350 about 15 minutes after I started cooking and it took about 20 minutes to bring it back down. Unfortunately I ended up overcooking and drying out the ribs. I will use my wireless grill temp monitor next time so I know when the grill temp is changing. Couple questions. 1. Do you know what the meat temp is when you put it in the foil boat? Might help adjust some timing on when to put the ribs in the foil boat. 2. I do not have the KJ double indirect method available but what do you think the affect of using the ceramic dividers and an elevated drip tray (2 tier grill grates) with water in it would do for the cook? Perhaps might reduce some of the burning on the underside of the ribs and provide some moisture.

[@marineassassin9213]

I wonder if the more stout white pepper could replace the fresh cracked pepper, for those without the nice grinder? It's got way more POW than normal pepper. Nice warmth too.

[@gerryong3994]

HI James! Thanks for your awesome channel! Really learned a lot here. Q: I sometimes find myself using a rack just so I can fit 3 racks of ribs inside my classic Joe. In the past, I wrapped and put the ribs back on it side in the rack. But this means I can't use the foil boat method. What if I make a foil boat for the entire 3 sideways racks of ribs? Does this make sense to even try at all?

[@davidrussell631]

Contrary to all the videos you might see there’s no need to wrap or boat with foil on a ceramic grill, especially if you keep temps under 300*. There’s just so much humidity you don’t have to worry about the bark drying out. And since the heat is rising from underneath, rolling and skewering or using a rib rack will work just fine. I’ve got three slabs of St. Louis ribs on my big Joe right now running about 275* by the gauge. No worries. When they’re done they’re done. Love my offset smoker but for ribs or chicken it’s hard to beat a KJ.

[@DCI-Cycles]

I just ordered my KJ big joe 3. Can't wait to get it. If I do these ribs like you show, but do 2 slabs instead of 1, do I need to adjust anything? Your channel is very helpful.

[@aleksandrkusayev1708]

Can you show me where you keep your went below at by the charcoal remover area?

[@benflannery7367]

This series is perfect! Been watching for a couple of months since getting my Kamado, and having all your most recent, refined methods in one place is exactly what I needed. Thanks so much for doing this, I’ll be rewatching multiple times.

[@SmokingDadBBQ]

thanks Ben, working on the brisket one next

[@pedromunoz4468]

Yep I really appreciate all the videos

[@FOGOcharcoal]

Eggcellent stuff! All of the best methods combined!

[@SmokingDadBBQ]

Many thanks!