"Beef rib perfection!" I got some short ribs the other day from my local butcher but they didn't look anything like those! I don't think I've ever seen more beautiful beef. You could see the richness of the meat and the perfect texture on the pull apart. That beef broth beer braise will be next on my list. Amazing cook as usual, John. Thanks for sharing.
Cooking this one now, using farm ribs, smells incredible. Looks like another keeper. Thanks John! You and Malcolm are my go to guys when I am looking for inspiration or how to’s.
Thanks for the video, love to see how others cook. I have used a similar recipe, substituting Cabernet for the beer gives a richer, deeper flavor profile . I will definitely try with the beer soon.
Bought my Classic 1 pre-owned for $300 and I love it! If you haven't tried spatchcock chicken yet you should. Remove the backbone, season and cook till 165 degrees.
Those look fantastic. Short ribs are my favorite thing to do on my KJ. How do you answer those that might be a little skeptical of the slo roller? I try to keep an open mind on all the KJ accessories and I’ve checked out the explanations on how it works, but I’m not sure I really get it?
Is the slow roller available yet as a retrofit? I have KJ 1.0 Classic. I am Interested in the Slow Roller as smoking and consistent cooking very low and slow has eluded me.
Hi, I need your advice please. I’ve cooked ribs following this recipe three times. The first one was just perfect. The second and the third time were a train wreck. The ribs looked and tasted like boiled. I followed the recipe without altering anything. Keeping the temperature at solid 120C. Exactly the same it was the first time. Please advise.
Buy a Kamado Big Joe they say, it will be something you put in the will they say, until KMJ 2.0 comes out......I always love the videos man; but don't forget the people that put a lot of money out for the original equipment. Give us some more vids with the setups that got your started.
Substitute the SloRoller with using your deflectors. It's still indirect cooking so anything done on one can be done on the other. Only difference is the time it takes to cook. SR takes slightly less time.
Funny how they use a blower to try and keep an even temperature for the cook. I wonder what other grills have that built in? Oh that’s right pellet grills.
You don't need a blower on a KJ unless you want to be able to remotely alter the temp mid-cook. They stay rock solid in the 'zone' for 8+ hours easily when you set the vents at the start. They are amazing!
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
The absolute best way to cook short ribs. Thanks John!
"Beef rib perfection!" I got some short ribs the other day from my local butcher but they didn't look anything like those! I don't think I've ever seen more beautiful beef. You could see the richness of the meat and the perfect texture on the pull apart. That beef broth beer braise will be next on my list. Amazing cook as usual, John. Thanks for sharing.
Cooking this one now, using farm ribs, smells incredible. Looks like another keeper. Thanks John! You and Malcolm are my go to guys when I am looking for inspiration or how to’s.
Great cook John! You and The KJ did a fantastic job! I've been a fan of Porter Road for a couple years now. Great product man!
Looks absolutely perfect! Makes me want to cook some up ASAP!
Man John,, those look killer! Thanks for sharing with us
Man that’s a great way to cook short ribs, definitely going to give this a try! Thank you
Excellent idea and result!
Amazing John! Those look ridiculously good!
They look frigin awesome. 👌🏼
Thanks for the video, love to see how others cook. I have used a similar recipe, substituting Cabernet for the beer gives a richer, deeper flavor profile . I will definitely try with the beer soon.
Looked so good on the video I'm following this cook and recipe today. I hope it turns out just like yours John.
Certainly worth a try John. Fresh herbs and the DO does the trick to tenderize the meat to perfection with amazing taste I’m sure.
Those look fantastic.
Bought my Classic 1 pre-owned for $300 and I love it! If you haven't tried spatchcock chicken yet you should. Remove the backbone, season and cook till 165 degrees.
As usual, John, you do not disappoint!
John those looked awesome. Love the Kamado Joe
...
looks good John, great job!!
Looks Amazing
Keep it up John!
Jeez - Leweez!!!
Absolutely crushed those John! That's what's on the menu for next weekend! (though I don't think I will be able to find short ribs that nice)
I like how you use the sheet pan to keep the juices, have you ever tried that approach with a brisket?
Fine job John,I’ll try your tenique real soon
Those look fantastic. Short ribs are my favorite thing to do on my KJ. How do you answer those that might be a little skeptical of the slo roller? I try to keep an open mind on all the KJ accessories and I’ve checked out the explanations on how it works, but I’m not sure I really get it?
Man that look good
Is the slow roller available yet as a retrofit? I have KJ 1.0 Classic. I am Interested in the Slow Roller as smoking and consistent cooking very low and slow has eluded me.
That’s money right there!
Can we use the new stainless fire basket in v1 and v2 grills?
Can I use the sloroller with my classic 1
How are the finex cookware holding up? I want some in the uk
Where do you attach your grate probe for your iKamand?
I have an original Big Joe 24" cooker. Will the new SloROLLER and the new iKamand work with it???
Hey John, How many ribs would the average person eat? Trying to plan for a dinner for 5 adults. Thank you!!
Hi, I need your advice please. I’ve cooked ribs following this recipe three times.
The first one was just perfect. The second and the third time were a train wreck. The ribs looked and tasted like boiled. I followed the recipe without altering anything. Keeping the temperature at solid 120C. Exactly the same it was the first time.
Please advise.
Omg they completely fell apart. Great recipe!!
So thats 4 hours on top of the first 2 in the smoke?
Can you cook Short Ribs or Turkey without a heat deflector? Or maybe put the short ribs in a foil tray?
Buy a Kamado Big Joe they say, it will be something you put in the will they say, until KMJ 2.0 comes out......I always love the videos man; but don't forget the people that put a lot of money out for the original equipment. Give us some more vids with the setups that got your started.
Substitute the SloRoller with using your deflectors. It's still indirect cooking so anything done on one can be done on the other. Only difference is the time it takes to cook. SR takes slightly less time.
Beef.......Beef.....Beef................
what i say when i fart in a crowd "guys these things smell incredible"
Temps John you need to tell us temps!! 😬
Please. X
Did I miss the cook temp?
He said 250 degrees - twice.
@@ramblingbill9101 I already have a mother, William.
Is this celcius or Fahrenheit?
Fahrenheit
Funny how they use a blower to try and keep an even temperature for the cook. I wonder what other grills have that built in? Oh that’s right pellet grills.
You don't need a blower on a KJ unless you want to be able to remotely alter the temp mid-cook. They stay rock solid in the 'zone' for 8+ hours easily when you set the vents at the start. They are amazing!
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
why the super loud music..... i want to learn about bbq'ing .... not go to a music concert