Hi Kamado Peeps,
Smoked some pork and beef baby back ribs in one go and then some slow cooked sausages.
I used the 321 rib method, but shortened it as the ribs were tender enough and I did not want it to get to dry. Another successful smoke. I have not been BBQing too much as we have had several weeks of a total fire ban. .
The restoration work on my house has begun and I’m so looking forward to things getting back to normal soon. Unfortunately the carpet we chose wasn’t in stock and the mill was shutting down for 2 weeks so it won’t be ready until sometime in January. Such a bummer that we’ll need to move things around a second time to get the carpet installed but with work finally moving forward I really can’t complain. (too much )
As a thank you to the workers I decided to make them lunch and to get my challenge entry in at the same time so I cooked up a pack of ribs. I didn’t have my camera to start out so I’m not able to share any pics of my prep work. I had purchased a 3 pack of St. Louis cut pork ribs at Costco. I pulled the silver skin off the back and then slathered on some mustard and then some Primo Tupelo Honey Crunch Pork Seasoning. (My new favorite! )
Wrapped them up and let them rest in the fridge overnight. In the morning I set up my kamado with a full load of lump and lite it up and then added 6 nice chunks of peach wood.
Once it got up to 225 and I had some nice blue smoke I put on the ribs.
After approximately 2.5 hours I took then off and wrapped them up with some honey and some Orange, Peach, Mango juice and put them back on for another 1.5 hours.
While then were cooking I made up 3 different finishing sauces. One was just Sweet Baby Ray’s, the next was Sweet Baby Ray’s and Roasted Raspberry Chipotle sauce and the last was Sweet Baby Ray’s and Roasted Pineapple Habanero sauce.
When I took them out of the foil they were already almost fall off the bone done and I put them back on the kamdo and sauced them and let them glaze for 10 minutes.
Here they are ready to cut.
And here are the plated shots. (Roasted Pineapple Habanero sauce in the front, Roasted Raspberry Chipotle sauce in the middle and Sweet Baby Ray’s in the back)