Rib Cooking: Kamado vs Pellet Grill

it's harry soo, not harry woo sorry for some reason that was buggin me lol.

I make harry soo's recipe all the time and just switched from a WSM to a kamado so i'll let yu know how they turn out. My initial thought on the different is either too heavy smoke in the kamado or to high of a heat.

I couldnt agree more. Anything above 225 in my Kamado Joe and the edges are toast!

I go 275* in my keg and my ribs are just fine. 3 hours total if I wrap the last hour, 4 hours if I don't wrap.

I cook my last rack in my ceramic at 275. Came out great. I put foil on the grate in the front and back so the end of the ribs aren't getting direct heat. I'm not sure of Harry Soo method. I just cook 275 until done, no foil or spritzing or anything.

I would have to question his thermo on the EGG.. Cannot fathom how they would look like they do at the 2 hour mark..

I've turned out my best looking, texture and tasting ribs on my XL BGE.
Heat and rub type (we make our own rub) are the key.
I don't let it get above 240 dome temp, and I shoot for 225. If mine creeps up past 250 or 260...that's where I see the ends/bones starting to look burned.

I like ribs off both products, but they will be just a bit different. KJ ribs I cook have a smoker flavor and don't get dark like the ones in those pictures in the link show.

Pellet ribs do have a lighter and very pleasant color and smoke flavor. Tenderness and moisture are pretty darn close from all of the ones I've cooked on each.

One thing you may not know about a pellet grill if you haven't used one dips the food comes off very, very juicy in them. The KJ does turn out a very juicy product too, but a pellet grill can cook some things juicy that may dry out easier by a different method of cooking. If I'm cooking anything that is lean, white meat (chicken breast, pork loin, wings, turkey breast, etc) they go on the Yoder and come out with tons of juice.