Barbecue Ribs Smack Down! Kamado Joe vs Camp Chef vs Pit Barrel Cooker

hey all welcome back to the firewater cooking channel I'm Darren and today we're gonna do something really different we're gonna do three different racks of ribs on three different cookers gonna be a rib smackdown see what cooker cooks the ribs the best no sous-vide just barbecue with three different cookers three different racks of ribs I'll be right back [Music] no CV today it's strictly going to be a fire cook so just for barbecue and what I'm gonna do is I'm gonna have a rib cook-off we're gonna cook three separate racks of st. louis-style of pork ribs and we're gonna cook them on three different cookers at the same time first one is going to be on the commodity Oh classic - but I just got about a month ago second one's going to be on the pit barrel junior cooker that I got about two months ago and the third one is going to be on the Camp Chef smoke Pro pellet grill that I got about three months ago so these are all going to be going up against each other we're going to see which turns out the best rack of ribs on its own we're going to use some pecan smoke and both the Kamado Joe and the barrel cooker Junior and then we're gonna use pecan pellets in the Camp Chef smoke Pro pellet grill so I'll be right back I for I get this rib Smackdown going I'm gonna go ahead and prep these they've already been pre-cut these are got this pack at Costco the other day they were actually at a really good price they're already pre trimmed into the st. louis-style so I don't have to do any trimming I'm just going to open these up wash them off a little bit see if the membrane the membrane might not even be on them if there is a membrane on the back I will pull it off and then we're gonna season them up so let me go ahead and get these prepped I don't want to bore you with that and then we'll see you pay off you've never done this before it's really easy you take the rack of ribs and you can start the membrane at the top of the night 'we take a paper towel and you should be able to just relax right ahold of it and pull it straight down the back of the rib it's really you see the paper towel makes it real convenient gives you a good grip that's it I'm just gonna show you out in one rack I got to show you doing three but we're gonna season them all the same and what I'm gonna take is some of my my pork rub that I make myself which I'll put in the description below has some brown sugar garlic salt pepper onion powder little chili pepper a little bit everything so that's what I'm gonna use a little heat little sweet we're gonna use it on these so all gonna be seasoned the same guys make sure you get a nice even coat on both sides don't get any don't leave any empty spots just put a nice even coat on both sides of the ribs and make them turn out great okay it's time to get the Kamata Joe fired up gonna light up three fire starters I've got it filled with some tomato Joe big block charcoal and then next we're gonna light some briquettes in the chimney starter for the pit barrel cooker and then we're gonna go ahead and crank up our Camp Chef pellet grill to 275 it's loaded with some pecan pellets grills are all up to temp and I'm gonna get my ribs out of the fridge put a little bit more on my rub on there they're looking pretty good and one of the things I have to do is get this hook on one of the racks for the pit barrel cooker so you see that these come with the pit barrel cooker and these hanging on that rebar so I'm gonna go ahead and just shove it into right into the between the second and third rib I think here just so I can hang it right from that rebar so right in the middle just like that and the other ones I'm going to put on rib racks on the other cooker so let's get them outside and get them on the grills just because it's the most complicated I'm going to go ahead and do the pit barrel cooker first and smokes rolling out of that pretty good so I'm gonna take my rack on my hook here stick that lid off and just slide it right in and then hang it right on that rebar put it back in pretty easy all right so that's in there now my Camp Chef it's sitting right at 270 keeps fluctuating up and down but sitting right at 270 I'm gonna go ahead and open that up I got my rib rack in there already and see that so I'm going to take one rack of these ribs I'm just gonna put them right here on my rib rack and let them cook all right and the last but not least will be the rack that goes on the Quemado dough classic and that temp right now is seen it's around 255 or so I'm gonna go ahead and open that up and put my last rack right on the rib rack here and close it up and we're gonna monitor the temp on that make sure it doesn't go anything over 275 so that's it guys all three racks are on all three cookers I will see you we'll check it in about an hour or so to see how things are going alright all it's been it's been rated about 25-30 minutes and I'm going to go ahead and spritz these with a little bit of apple juice it's gonna hit both sides of them keep them moist so they attract more smoke you don't need a whole time just enough to keep the ribs moist and that's all folks I'm gonna let them sit for another couple 35 40 minutes and then we will check on them again give them another spritz all right all I just probed the kimono jo ribs and they're tender i probe the Camp Chef ribs they're pretty tender as well and I'm pretty sure those ribs and the pit barrel pretty tender as well so I'm gonna go ahead and play all right all these ribs are not as burnt as they looked in these pictures they were actually turned out really good just remember they were not wrapped or sauced or anything they were strictly cooked for three and a half hours on the grills dry-rubbed ribs all done come out of Jo camp chef pit barrel and I'm gonna take one off at the end of each one here I gotta say just on these pit barrel ones I could tell it towards the bottom here that was closer to the fire they are a little crispier a little blacker you can see that they're little blacker where they were closer to the fire so because they hang vertically and they were pretty much hanging pretty close to that fire so that's the pit barrel cooker ones so that's pretty crispy towards the end now here in the middle and towards the top they look pretty good this is the Camp Chef one this ends kind of meaty and they're a little toasty on this end which is kind of the thinner end and the comodo Joe ones kind of crispy on this antiques it's a thinner end so I'll take a cut off to come out of Joe you can see a pretty decent smoke ring on there still juicy nice color this is the Camp Chef this one's kind of a fatty Gator one get a piece you better look at piece here not much smoke ring on the Camp Chef once so I mean still pretty juicy still got a nice crust on it what hasn't come off with the fat so you gonna get a thicker slice of the pit barrel getting these in the middle here yeah see this actually looks pretty good on the pit barrel one that's got a pretty good smoke ring on it it's pretty much almost all smoke ring and nice nice color nice spark I said I don't know it might be they use this rack of ribs because it is pretty thin down here towards this end like I said that is the end that was sitting closer to the fire so it is pretty crispy tasty but crispy so let me give up mm-hmm that's pretty chewy I'm gonna taste this one here I'll do the pit barrel one first and I'll get it the one that was closer to the top that's got more of a smoke ring just a seen hmm that's pretty good still juicy very tender it's not it's not fall off the bone kind of pulled off the bone but very tender and grab this one from the Camp Chef and like I said not a lot of smoke ring on this you know the pellet grills don't produce a ton of smoke but still pretty good mmm still very tender juicy not as much smoke flavor as the pit barrel it's more like a hint of smoke but very good red juicy very tender you can really taste the rub and the seasoning well it's just not a real strong smoke flavor now still pretty good but I'm gonna try to come out of jo1 I think I said this one on the end this one looks kind of perfect it's not too much smoke grain it's nice and juicy this one's nice got a nice bark color to it all the way through the whole rack and that is probably about a perfect competition style rib where it's not fall off the bone it's got a nice pull to it it's not tough it's not super super tender it's just right they said the smoke ring on this is about perfect the barks perfect on it the color is perfect juiciness is perfect so out of these three they're all good good smoke flavor on the comodo Joe good smoke flavor on the pit barrel some smoke flavor on the Camp Chef not a ton didn't expect it because I know how and how pellet grills work mm-hmm they all did a good job I think the comodo Joe overall did the best job because it's cooked evenly throughout the whole rack the pit barrel did cook a little bit more on the towards the bottom where it's closer to the fire but overall they're really good all three of them are really good I wouldn't throw any of them out try it at home guys try any three of those cookers and you're gonna be happy the pit barrel jr. is great for ribs and chicken the Camp Chef you can cook just about anything on it as well as the quemado Joe thanks for watching hope you guys enjoyed this video make sure you like subscribe follow us on Facebook Instagram Twitter and I'll see you on the next video thanks again [Music] you

Channel: Fire & Water Cooking

Views: 2,547

Rating: 4.5833335 out of 5

Keywords: spare ribs (dish), st louis ribs smoked, st louis ribs on grill, st louis ribs recipe, pellet grill vs charcoal, pellet grill vs kamado, pellet grill vs smoker, pellet grill vs big green egg, pit barrel cooker ribs, camp chef pellet grill, camp chef smokepro sg, kamado joe classic 2, kamado joe classic ii, ceramic grill vs pellet grill, bbq ribs on charcoal grill, pit barrel cooker jr, kamado joe classic 2 ribs, cooking bbq ribs on a charcoal grill

Id: CxAnPCHbSM4

Length: 13min 30sec (810 seconds)

Published: Wed Jan 16 2019