We give our Kamado Joe ribs the foil boat, overnight dry brine & double indirect treatment for the ultimate Kamado Joe rib 101. These hot & fast ribs are done in 3hrs.
Wether you’re cooking St. Louis or Babyback ribs on the Kamado Joe, my process is the same for each so grab whichever you like best and follow along. Chapters below to help navigate
00:00 – How we discovered the best rib method
01:33 – Why you should dry brine your ribs
04:40 – Make your own Texas style dry brine rub
07:57 – Building a clean fire for perfect ribs
11:31 – Cook game plan
14:01 – Smoke hack, keep smoke rolling on a long Kamado cook
15:16 – Why the foil boat was made for Kamado’s
18:06 – Rib sauce hacks
19:30 – Glazing ribs
21:40 – Results & taste test
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32 Comments
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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?
The foil boat makes sense but I think the sweater explanation is wrong. Adding insulation will reduce the heat transfer from the bbq to the ribs. I think the advantage might be to cut evaporation, which does cause cooling.
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
Hey man, what if you don’t have the big Joe? I just got the KJ2 and did some ribs and they caramelized too much. I don’t have the slow roller, honestly I don’t think it would fit. What can I do?
Have you tried a foil boat an a Boston Butt ?
Followed to a T. My ribs super dry and too much pepper flavor. Big fail for me
I had my Kamado
delivered this pm. What else do I need that does not come with the grill
Do you leave the ribs uncovered overnight or sealed? Thanks
How would you fit the racks on a joe classic?
I'm glad I've come across your channel. Beautiful presentation and instructions 👌🏾
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!
Great video. Just: why wont u put water in that drip pan?
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!
Awesome videos and inspiring cooks! How would you go about creating the foil bits with multiple racks?
Did them this weekend. By far the best ribs I've ever made. So juicy and tasty!
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?
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.
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
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
Great job
Needs another 40 min or so cook time for me. But can't wait to take these tips to my first rib cook on my new Kamado Joe!
as a native Texan, all you need for the rub is Morton's Kosher salt and 16-mesh black pepper. the garlic and lawrys isn't necessary, the ribs looked great either way!
Tried these today and I'd rate them a 6/10, parts came out dry and bland. I reckon next time I'll cover them in foil completely for the last hour and be more generous with the rub
Two quick questions…are the ribs supposed to brine with your rub open air in the refrigerator? Question 2 – If I couldn't cook them until the 2nd day would they still be ok? Thanks for the great videos, huge fan.
$199 for a pepper grinder? Pass … other than that awesome video and method, my ribs came out great
Hey, I got a slow roller over the holidays and tried to set it up in my Classic 2 that I got 18 months ago. It became immediately became obvious that I couldn’t do your double indirect method because my rack (vs your double indirect rack) has only one layer. Do you know if the double indirect rack will fit and/or work in a Classic II?
Thanks
What temperature do you reference your dome or the Meater ambient?
I have a BJ and bought the accessory slo.roller. Due to the original configuration and parts of the BJ, i cant do double indirect method
Can you do a video wiht cooking Dry Aged Steaks or Wet-Aged steaks. They seem to be popular in Local Stores and are ready to be cooked Out Of The Box.
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
Great vid as always, but I'm gonna call BS for the wood in the smoke tray. They were different shapes. LOL
Another killer cook. easiest way to get your teeth into some tasty ribs .. well done