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Another attempt at pork ribs....on the kamado this time

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Im going to try some pork ribs tomorrow, got them in the fridge with the membrane off and the rub on :)

I tried them twice in the past on my old offset...first time was rubbish and second time was absolute failure lol.

This time its on the kamado so hopefully they will come out better :D

 

Any hints and tips from anyone?

what about measuring the meat temps?

 

I will post the outcome

thanks

    Adam

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Start your fire and get your temp right about 225 - 230. This allows you to get under my recommended cooking temp of 260. 

 

The reason is a kamado can easily overshoot the temp and becomes a major headache to get the temp back down. You can leave the bottom vent open 2-3 fingers worth and control the temp with the top dial. 

 

Once you get to under your cooking mark you can open put on the ribs and control the temp by opening the top dial and let it increase temps. Be careful and start closing down the top vent when you are getting within the target temp. I would recommend around -10 degrees as the momentum will carry you to temp. I made the mistake closing down top vent within 5 degrees and overshooting my target. 

 

If temps go right, then let it sit for 3 hour before opening it. My tip if you are anxious on looking at your work, I would suggest to put it center and peaking through the top vent holes, a quick open of the vent to peek should not do any craziness to your temps, if the peek is minimal. 

 

After those 3 hours, then you can do which ever method of finishing your ribs of your choice. 

 

Also no water pan, I eliminated my water pan recently because I was tired of extra moisture messing with my bark. Good luck and I'll be cooking some spare ribs this weekend as well on my kamado. 

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Thanks Golf Griller and bbqnerd for those well detailed guides, I will take pictures along the way.

 

 

Thanks

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Ribs turned out great! not fall off the bone tender but still delecious. my temps were nice and stable so I left them alone for the first 3 hours.

 

For some reason it keeps failing to upload the pics, i will try again on the pc later on though

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Golf Griller and BBQNerd have good advice . If you like "fall off bone tender" foil ribs for an hour or 2 . Don't like them that way but that is my opinion. One thing i would add is keep a log book of your cooks, Vent settings time to reach temp, and temp, length of cook on ribs and opinion of ribs. Next time you can repeat or make some cook  mods to make them better.I also have marks on bottom vent for various temps. Vent settings will change somewhat with weather and fiddling with the grill is part of the fun.And because of your pics i;m having ribs sat.

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My buddy has me sorta convinced of the hot and fast BBQ method now. At first when I started I was doing everything at 250. He told me about the 300 and how he has really liked it.

 

Well, after cooking 3 racks of ribs (separate cooks) and a brisket now at 300 I think I am convinced to switching to 300. Here is the other thing, he said dont take the membrane off. Now before you look at me cross eyed like I did him, it actually worked.

 

I havent taken the membrane off the last 2 racks of ribs Ive done at 300 and you couldnt even notice. Now, I hadnt taken the membrane off one of my first cooks at 250 and I ABSOLUTELY noticed! Very strange.

 

More exploring, but just thought I would share that.

 

BTW, those ribs look delicious!

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5 hours ago, len440 said:

Golf Griller and BBQNerd have good advice . If you like "fall off bone tender" foil ribs for an hour or 2 . Don't like them that way but that is my opinion. One thing i would add is keep a log book of your cooks, Vent settings time to reach temp, and temp, length of cook on ribs and opinion of ribs. Next time you can repeat or make some cook  mods to make them better.I also have marks on bottom vent for various temps. Vent settings will change somewhat with weather and fiddling with the grill is part of the fun.And because of your pics i;m having ribs sat.

 

Thats some really good advice and something I am going to do going forward, thanks :D

 

I do like ribs both fall of the bone and with a bit of bite to them, but here in the UK it can be few and far between to get fall of the bone ones.....although the bbq scene in the UK is changing and evolving more and more. Most english bbq's consist of burger sausage and jacket potato cooked directly....and thats about it lol.

 

Its good to learn all these new ways from different cultures and people.

 

Even though those ribs were not quite cooked to my target, they were still the best ones I have ever done hehe :D

 

 

Thanks everyone for all your advice

     Adam

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