BBQ Pork Ribs in a Kamado

[Mosca]

I'll add,

Most of the stuff here is nuance, things that will add to your cook. But they also make you obsess a little bit, too.

Don't sweat it. Ribs have been great for thousands of years. If you wake up the next morning and think, "Oh, fudge, I forgot to prep the ribs last night!" it's no big deal. Get the grill going, pull the silverskin, apply the rub, and smoke those ribs!

I've spritzed, and I've not spritzed. I've wrapped with foil, and I've not wrapped with foil. I've prepped them the night before (I put them in a big plastic bag) and I've prepped them right before putting them over the smoke. While sometimes they're better, they've ALWAYS been great. THEY'RE FREAKIN' RIBS.

[Henrik]

Well spoken :-)

[hogdog6]

Mosca Right on, right on!!! Yeah ribs!
Also remember it's national pork month. Only 13 days left. The only month that enjoying a hog leg with a side of lard dip won't hurt ya. Haha.

[andrew2905]

Hi again! Thanks again for the feedback. Not sweating too much, just haven’t done this before and have 6 people to feed

Another thing that’s puzzling me slightly is how to light the fire...

For a low and slow cook (ribs or reverse searing some big steaks), you’re going for a top-down light, and not trying to get all the coal lit from the beginning?

Then when it comes time to finish ribs/sear steaks, opening up the vents will get all the coals going?

If so, I think I’m going to have to find another use for my chimney starter..

[Keiferr]

Welcome from southeast Michigan! I use my BGE so fire management is similar. I use wax fire starters and make a depression in the center of the charcoal (lump) light the starter and pile lump around the starter to get it going .If you're cooking indirect it doesn't have to be spread evenly around the fire box. Wait for the white smoke to turn light blue then start setting up for your target cooking temp.

[Mosca]

And for ribs you don’t need to turn up the temp at the end. Sauce the ribs at the same heat for 15 minutes. You aren’t cooking the sauce, you are just evaporating it some.

I light the coals the same way very time, either with a starter cube or two, or an electric starter. What happens after that is based on the vent settings.

[Spinaker]

I like to use a MAPP torch to light my fires. IT makes a nice, small hot fire in the missile of the lump. It is fast and easy. Once you buy the pricey torch, the gas is cheap. I use the Benzomatic TS8000 .

Here is a few pictures of the torch in use.

[hogdog6]

Mapp torch is how I roll also... Works great!

[andrew2905]

All done! It’s really amazing how consistently the cooker retains its heat.

Managed to keep it between 110-120degC for a good 4 hours with minimal fiddling.

Everything was delicious. Followed Meathead’s rub and sauce recipes to the T. Potentially over-rubbed the ribs, not sure if it may have contributed to the meat being a tiny bit dry.

Didn’t receive any complaints, but am interested in any advice in maintaining a bit more moisture going forward.

Thank you again for all the help!