His Ribs Are Too DRY! Can I Save Them? (Backyard BBQ Rescue)

Byamazingfoodstv


Tender & Juicy Ribs is what Andy is after… BUT currently they always come out too DRY! I reveal how to get awesome smoked juicy ribs in this episode of backyard bbq rescue to fix Andy’s backyard bbq ribs.

See my start to finish rib 101 video here for everything you need to know beyond today’s episode which is focused on some common issues like the ones Andy was facing –

Backyard BBQ Rescue Season 1 Made Possible With Support From:
– Kamado Joe & Masterbuilt
– Meater wireless probes –
– Pepper Cannon –
– Fogo Charcoal –
– ChefsTemp X10 Meat Probe –

Additional products provided by:
– GM loaned me this truck for the trip –
– This is the camper (we purchased) that I was towing location to location –
– Tumbler Knife Sharpener (use code “SDBBQ30” for 30% off) –
– Meat N’ Bone –

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

E 1 – Pulled pork isn’t tender –
E2 – Brisket is too tough & dry –
E3 – Rubbery Chicken Skin –
E4 – Ribs are dry –
E5 – Uneven steak doneness –
E6 – Coming soon (Wings aren’t crispy)
E7 – Coming soon (Pizza)
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
✅ Vent placements for popular grilling & smoking temperatures
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✅ Solutions for common issues & frequently asked questions
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Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
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✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
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Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
✅ Should you soak your wood? Kiln dried or Naturally Seasoned?
✅ When & Where to add smoking wood for the best result
✅ Wood pairing guide
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FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.

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💰💰💰 Gear Discounts💰💰💰
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🌡MEATER wireless probes –
🖥 Meater VS Competition –

🗑️ KickAsh Basket & Can –
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide –

🔥 GrillGun and Su-V Gun from GrillBlazer –
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🖥 Homemade rubs –

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🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) –

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Gear I’ve used in videos without a discount
—————————-
💨 FireBoard Drive –
🔪 Tumblr rolling knife sharpener –
🍕 La Piazza ovens –
🖐🏿 Nitrile prep gloves –
🔪 Dalstrong Knives –

*Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.

#masterbuiltsmoker #kamadogrill #porkribs
@Masterbuilt

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39 Comments

  2. Awesome video! Love the series! Massive respect to you and the sponsors! Aside from getting expert help and great company, they leave with some great gear! Hope they keep this up for season 2!

  10. Would a cast iron pan directly on top of a heat deflector simulate the double indirect method? Or is it critical there is a space between the heat deflector and the 2nd deflector (cast iron pan)? How does that work?

  12. I may need to try membrane on with the double indirect and/or expander. My ribs have been all over the place on a KJ, but one major issue was over char on the bottom. The foil boat or wrap helped fix that, but this makes me think I could be missing something.

  14. Hey James, I’m loving this series! The only thing I want to say is that I’m not sure where you got the information on your graphic about smoking woods from. I saw a couple issues with it. First, it had a softwood and hardwood section, but all smoking woods are hardwood, including apple and alder. They may not be as hard physically, but they are hardwoods. Also, the graph showed hickory as having a stronger smoke flavor than mesquite. I’m not sure where that’s coming from. Mesquite has an extremely strong, butter flavor. You can use mesquite for pellets and if you’re mainly cooking with charcoal, but you want to use it sparingly. If you were cooking in an offset, definitely don’t use mesquite and expect a milder flavor than hickory. If you use all mesquite in an offset, I’d be surprised if the food came out edible.

  17. Love the concept here, James. I’ve watched a couple of these. If you do a season 2, I think I’d like to see more of where they start. I know YouTube celebrates shorter videos, but I think this type of series will do well to see them make their mistakes almost like a traditional TV show. I think seeing the growth will be rewarding, rather than just the results of the weekend. Still, huge swing for a YouTube show and I think you’ve got something here!

  23. I have found that the 3-2-1 method doesn't work for me with my pellet and KJ Big Joe 3. They over way over cooked to the point of being mushy. I haven't done the boat method yet. I just find that it is best to just throw out the time word in the smoking vocabulary and go by temp and feel. I also saw that you're coming to Maryland next. How about making it a two-fer. I could use help with my brisket. I haven't been able to get above good. I've used both of my smokers and can't seem to get to that "awesome" level.

  24. i know this is off the topic of this video, but I wanted to ask about using the KJ grill expander to smoke a brisket. Have you ever tried this? Do you think the added height would help shield the bottom from excessive heat at higher smoke temps? Could you theoretically get better convection around the brisket since it's closer to the dome? Thanks.

  25. I still need to try that rub, but I'm kind of afraid to, as when I made the Goldee's brisket using their rub, I had an allergic reaction to something in it, and I don't know what it was. Most of the ingredients are stuff I use all the time. May have been the turmeric, but it could be something obscure in the "extractives of paprika," "spice extractives," etc.

  28. This is a great series on how to correct common smoking problems that are just a simple change in technic based on the cooker used. There is a lot of examples out there, but you must pick the right one to follow because all technics don't work on all grills. Ribs look wonderful and I cook unwrapped too on my GE.

  30. Beautiful ribs!!❤
    I totally love just putting the ribs on the grate.
    I feel the boat works better for certain proteins and others not so much.
    Have great day brother!
    Cheers,
    Brad , NJ

  35. thanks for going through the foil boat comparison. I don't think you did that before. I do direct generally but the boat sounds like a good idea if you're doing sort of a party and they are going to sit for awhile. A little dry right off the grill might not be as good later as one that's moist starting out.

  36. You did not mention (that I noticed) but did show at the end that you scored the membrane as opposed to removing it. I feel that is an important part, as your previous experiments have shown, to include in keeping your ribs from being dry. Did Andy mention if he removes membrane or not when making his normal dry ribs? I also feel wet brining ribs overnight does not get enough mention, and yet turns out really great ribs. Great series! Thanks for all the hard work and dedication!

  38. I absolutely looooooove this series James! Super helpful to fine tune skills!!!! And also we can see people with different types of cookers and you applying the appropriate method!!!!!! Keep the good work!!!!!

  39. It would be good to see you use the brand of ribs he uses compared to the high dollar ribs just to see the outcome between the 2 products.
    Top quality ribs are sure to affect the outcome. The ribs looked great.

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