Kamado Joe Beef Short Ribs

[@gerdsfargen6687]

I mean, this is one of the most memorable morsels you can ever enjoy on the ol KJoe. They are delicious, and practically a food group in my household.

[@bucurilie-lo4jf]

I 100% totally agree with you. Beef ribs are delicious. But in the real world it's very hard to come by. At my last attempt the best I could get was a tray of Costco ribs for I pay dearly and end up with a bunch of bones. They trim the meat so short and at the end of the cook all one has to show for is very little meat. We have no butcher shops in California, and for now I just watch videos.

[@Flyingbikes748]

Beef short ribs... the absolute best thing to make on the Joe. Love them.

[@texas2far]

Best internal temp is 200°....... I know seems crazy right, but 200 is the magic number

[@BabyBackManiac]

Wow that looks great. I'm going to try that rub recipe. Thanks John.

[@smokingtarheel3003]

Nice beef ribs. I like the inclusion of coffee and cayenne pepper to the rub. They looked tasty.

[@BEERNBBQBYLARRY]

Gotta love short ribs. They are so versatile. Looks great. Now I want to make some too.

[@kylew1219]

What did the internal temp end up being?

[@stevemcqueen1916]

Those turned out absolutely beautiful

[@michaelmillman6378]

Do or can you use a water pan with the sloroller for brisket or ribs.? What’s the best set up?

[@Tom-hd7bb]

how long should boneless beef short ribs be on the kamado at 225 degrees

[@thefinerthingsag]

you read my mind, this was the next new thing I wanted to try on the joe.

[@hanochmoyer5458]

Good cook John

[@AliReza-bk9uj]

Can you cook Short Ribs or Turkey without a heat deflector? Or maybe put the short ribs in a foil tray?

[@stevezuffa5135]

Hey John just curious why u put accessory rack first then the heat deflector plates? I recall you saying when you do cooks 225-275 low and slow range you put heat deflector plates in first and only use accessory rack when you are using more as an oven since having plates u higher the grill heats up faster..I've kinda lived by that since seeing that video just wondering if that's still your system?? Thanks

[@apbtoldred7054]

That’s true man only when your hitting higher temps do you raise rhem

[@tugboat8475]

Looks great. Will try this monday morning. Does the salt play a big part in it or I can take the salt out? Also another of your videos the beef ribs in foil for the last hour should I do that with this or don't worry about it. Cheers

[@pesiuber]

Doesn't the coffee overpower the flavour?

[@pantherfandave]

John, is there any difference in cook time if you cook them as a rack rather than separated?

[@NorthernXP]

Please! I want to know as well!

[@BBQForBeginnersUK]

Doing this !

[@Tom-hd7bb]

why are my boneless beef short ribs at 180 degrees after two hours. the kamado is at 225 degrees

[@DiggsNWT]

Really found the rub too salty.

[@Jungmoon86]

Just made it and I 100 percent agree with you. It was to the point where we had to scrape off as much rub as possible.

[@samuelbradshaw6215]

I also found this, literally tried them today as my second cook in an egg and I was really upset at how salty it was :( really knocked my confidence! Anyone else reading! WAY less salt

[@meatstudio3023]

Beef......Beef......Beef.............

[@ipunchpoliticians1144]

Great video but with that long of a cook I'd throw 15-20 of them bad boys on there!

[@pantherfandave]

Dude, are you feeding an army?

[@ipunchpoliticians1144]

Nope, decent size family though as well as spiting all vegetarians!

[@elbergalarga3544]

That’s how you screw up a good piece of meat...

[@lille3417]

Great video except for listening to you grunt and chew at the end is really irritating 😠