 Hey all welcome back to the firewater cooking channel. I'm Darren and today we're going to do something really different We're gonna do three different racks of ribs on three different cookers. It's gonna be a rib smackdown See what's 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 No sous vide today. It's strictly gonna be a fire cooked 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 pork ribs And we're gonna cook them on three different cookers at the same time First one is going to be on the Kamado Joe classic two that I just got about a month ago Second one is 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 gonna see which turns out the best rack of ribs on its own We're gonna use some pecan smoke in both the Kamado Joe and the pit 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 guys before I get this rib smackdown going. I'm gonna go ahead and prep these They've already been pre-cut. These are I got this packet 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 gonna 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 Hey all if 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 knife Start pulling it away take a paper towel and you should be able to just relax right a hole of it Pull it straight down the back of the rib. It's really easy. The paper towel makes it real convenient It gives you a good grip. That's it I'm just gonna show you on one rack I gotta 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 a 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. It's gonna make them turn out great Okay, it's time to get the Kamado Joe fired up gonna light up three fire starters I've got it filled with some Kamado 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 Pella grill to 275 it's loaded with some pecan pellets Grills are all up to temp and I'm gonna got my ribs out of the fridge put a little bit more of 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 hang on that rebar So I'm gonna go ahead and just shove it into right into the Right 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 gonna put on rib racks on the other cookers So let's get them outside and get them on the grills just because it's the most complicated I'm gonna 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 Just take the 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 Is 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 gonna take One rack of these ribs Put them right here on my rib rack Let them cook All right, and the last but not least Will be the rack that goes on the Kamado Joe classic and that temp right now is saying it's around 255 or so I'm gonna go ahead Open that up 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 all right all it's been It's been rated about 25 30 minutes, and I'm gonna 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 Kamado Joe ribs and they're tender I probed the Camp Chef ribs. They're Pretty tender as well, and I'm pretty sure Those ribs in the pit barrel are pretty tender as well, so I'm gonna go ahead and pull 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 sauce or anything They were strictly cooked for three and a half hours on the grills dry rubbed ribs all done Kamado Joe Camp Chef pit barrel, and I'm gonna take one off of the end of each one here. I gotta say just On these pit barrel ones I can tell it towards the bottom here that was Closer to the fire. They are a little crispier a little blacker if you can see that They are a 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 you now here in the middle and towards the top they look pretty good And 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 Kamado Joe ones kind of crispy on this end too because it's a thinner end So I'll take a cut Off the Kamado Joe You can see That pretty decent smoke ring On there still juicy Nice color. This is the Camp Chef. This one's kind of a Fattier one Get a piece get better looking piece here Not much smoke ring on the Camp Chef ones So I mean still pretty juicy Still got a nice crust on it What hasn't come off with the fat? See if I get a thicker slice of the pit barrel Get one of these in the middle here. I 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 bark Said I don't know it might be these 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 a hmm. That is 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 to see That's pretty good still juicy very tender. It's not that's Not fall off the bone 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 Still very tender juicy not as much smoke flavor as the pit barrel It's more like a hint of smoke But very good Very juicy very tender You can really taste the rub and the seasoning Just not a real strong smoke flavor. Now still pretty good, but I'm gonna try The Kamado Joe one. I said this one on the end this one looks kind of perfect It's not too much smoke ring. It's nice and juicy. This one's nice. It's 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 This is perfect. Juiciness is perfect. So Out of these three They're all good Good smoke flavor on the Kamado 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 pit and how pellet grills work They all did a good job I think the Kamado 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 as 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 Junior is great for ribs and chicken They come Camp Chef you can cook just about anything on it as well as the Kamado 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