The Memphis Grill vs Kamado Joe
Pellets vs Lump Charcoal
Set it and Forget It vs Manual Controls
Stainless vs Ceramic
Pelletheads vs Joe-Freaks
I would simply say….buy them both, but nothing in life is simple…save for Aaron Franklin’s brisket ingredients (beef, salt/pepper, smoke)
Watch the video as I dig into the topic..and remember, if you want more info or want to buy a Memphis Wood Fire Grill or a Kamado Joe, call us at 1-800-966-2878 or visit curtos.com
The “Joetisserie” is coming to Curto’s soon!
My peeps at Kamado Joe have told me that they are finalizing packaging so it can be offered internationally as well as in the US. The Joe-tisserie will be on the way soon folks and Curto’s will be the first to offer it in NY.
I knew the ribs I made on the 4th of July were really good due to my family’s reaction to them at dinner time, but after I took a look at Amazinribs.com picture of the “perfect” baby back rib, I realized I came damn close to nailing it! This was a special cook b/c I finally decided to break out of my conservative shell of cooking burgers and chicken breasts and decide to tackle the iconic babyback rib. I incorporated rubs, a mop sauce, a rib rack and
used Kamado Joe Hickory wood chunks to create a flavor bomb.
I was guided by Steve Raichlen’s “First Timer Ribs” recipe which calls for cooking the ribs at a hotter temp (350 degrees as opposed to 225) which results in a shorter cooking time (1.5 hrs). I used a 4×4 rub combination again via Mr. Raichlen
– onion powder
– sea salt
I also used a Raichlen recipe for a mop sauce which I applied several times throughout the cook to keep ribs moist. This consisted of: bourbon, low sodium soy sauce, salted butter and apple cider.
Result – incredible juicy ribs surrounded by a tasty, aromatic bark.
Family loved them! Enjoy the pics and remember to call or visit us at Curto’s for all your kamado needs.
First time I opened the lid to check the ribs. What a smell!
Ribs are getting closer to the finish line. I pulled them about 5-10 mins after this was taken.
Ribs are finished and waiting to be cut.
Note the subcutaneous pink rim – that’s the smoke ring and that means you’ve nailed it!