Did my first cook on the big joe II.
The temperature control is amazing. Max 250F – 121 Celsius .
I used meaty babybacks for this 900 gr / 1.98 lbs a piece.
Used musterd as a binder. Rib rack rub original as my rub.
KJ SETUP : filled half charcoal basket
Sloroller with divide and conquer system.
Half cooking grate. You will be putting the rack on the opposite side of the charcoal basket.
Filled a cup of apple juice on the sloroller.
1)Filled up half a charcoal basket and smoked them for 90 minutes with 2 cherry chunks on 120C ( meat side up ) spritzed them after 60mins with some pineapple/apple/coconut juice.
2)Took them off and wrapped them in aluminum foil with some butter and sugar cane sugar ( meat side down ). 2.5 hrs 120Celsius.
3) took them off, unwrapped them and glazed with rib rack sauce, bourbon and original.
4) check my short video on YT for the end result
https://youtube.com/shorts/MTFY7bDVkM8?si=d8Us9PLqjE1SatQP
Result : they came off superior ! Fall of the bone ribs with a nice smoke ring. Super juicy. Not even a dry spot like I had on my weber grills.
This sloroller thing is amazing !!
by biggiebamba
1 Comment
What did the “fall of the bone” look like? Slow and steady or fast and furious? 🤪