Kamado joe slow roller is it worth it?

[@mikesavicky503]

Did you throw any wood chunks in with the charcoal? Great video 🤙

[@skinnyboybbquk]

Hi Mike. Thanks for watching. Yea there was 1 medium size chunk in each on this cook. Thanks for pointing it out I didn’t show it or mention it in the video 👍👍👍 I only use this amount for ribs. I’ll make sure I mention the wood chunks in next video Thanks again for your support

[@mikesavicky503]

@@skinnyboybbquk Thanks for the reply. I plan on doing some ribs on my big Joe this week. Keep up the excellent work on your channel 🤙

[@skinnyboybbquk]

@@mikesavicky503 what time is dinner 😂😂. Don’t worry I’ll bring my own plate. Let me know how your doing them. What rubs ect.

[@mikesavicky503]

@@skinnyboybbquk doing 3-2-1 with Sucklebusters hog waller rub. I'm going to try your butter method at the wrap. 👍

[@skinnyboybbquk]

@@mikesavicky503 that rib candy is amazing if you get a chance to try it out

[@leehudson3446]

How long did you cook the ribs for

[@skinnyboybbquk]

Hi lee. So sorry I can’t remember. I very rarely mention time in videos as it’s temp I go with. Never have I used the 3-2-1 method. Hope this helps. The first part of the cook I don’t check till it’s about hour and 45 this is just to see if the rub comes off on finger when touch it. Sometimes this is between 2-3 hours. (Going for 160-165 internal temp) then I’ll wrap. Depending if I want fall off the bone rib or ones with a good bite that’s unwrapping it between temp of 190-200. Then the glaze is for about ten min tops. As you can imagine it’s all about stuffing my face after. I used to cook my ribs at 275f but for a while now it’s more between 225-250 I will be doing a rib cook this weekend look out for the video I’ll mention times ect for you. What you cooking on ? Guess it’s a kamado Thanks so much for subscribing as well I appreciate the support. I have Instagram where I post more regularly that’s skinnyboybbq 2020.