BBQ Pork Ribs in a Kamado

[andrew2905]

Hi all -- am new to the forum and getting my bearings, so please excuse me if this is a redundant/misplaced question.

I've just purchased a Kamado Joe to replace an old rusting charcoal grill, and have been trying to digest whatever information I can in anticipation of smoking a few racks of baby back ribs this weekend.

Having read Meathead's comprehensive guide https://amazingribs.com/tested-recip...ve-ever-tasted, I had a couple of questions:

1. Should you still use a water tray in a Kamado? Is there a better material of tray to use, such as ceramic vs. a thin aluminum tray? Would you put this over the ceramic deflection plate?

2. Is there anything wrong with dry brining overnight, followed by applying the rub overnight?

3. Is adding more wood chips 20-30mins into the cook necessary? Am conscious that even with some heatproof gloves, it will be a juggling act.

4. For the final cook/saucing stage, would it be good to fire up another chimney of coals to add onto the fire after I remove the deflection plate?

Thank you very much in advance!

[Huskee]

Welcome! Happy to have you here and we sure hope you stick around! Since this post is mostly about making ribs on your new kamado and tips specific to a kamado, I am moving this into the kamado channel.

That said, I don't have a kamado myself, but I can help answer 2 & 3.

2. Nope, will only help improve things. You don't need to add the unsalted rub that far in advance though, only the salt.
3. Impossible to answer, this depends on how you & yours like the smokiness. My suggestion is to follow the recipe as written, then adjust on successive cooks until you find what you like best. I like a lot of smoke so I have chunks going the whole cook, but again, this is not on a kamado.

[Spinaker]

Welcome to the Pit! Thanks for joining up!
You do not need to use a water pan, nor should you. They are not needed as there is very little airflow in the kamado. And it will only create a steam bath in your kamado. I like to use a small pie pan to catch the drippings and keep things clean in the kamado. Plus, they are disposable and you can throw them out after a cook.

Dry brine away, sometimes I go multiple days. Overnight is no big deal.

Don't worry about adding wood chips to the fire. Throw some chunks on at the start at that is all you really need. You get the most smoke retention in the first two hours of the cook anyway. (You should check out this article not the Smoke Pot. It gives you the best smoke in a kamado.)

You will not need to add any charcoal at the end of the cook, simply open your dampers and let it rip. The meat can wait a few minutes for the kamado to get rip roaring hot. (Removing your chimney cap completely will make this go much faster.) Additionally, Make sure to check out this sub-forum. It has all you need to get that kamado dialed in. Of course, we are here to answer any questions you might have as well.

After all of that and when you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

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[andrew2905]

Thank you both very much!

Will give everything a once over and report back with results..

[Fire Art]

Photos R Must

[FireMan]

Under penalty of law they are!

[Fire Art]

Kamado and Wibs sounds delicious and nutritious

[Mosca]

You don't need to remove the deflector plate at the end, just sauce the ribs and let them cook for 15 minutes at whatever temperature you were cooking at, usually 225-275.

[LA Pork Butt]

I cook on a BGE. I would recommend skipping the wood chips and adding a fist size chunk of wood right on top of you center fire after you stabilize your Kamado temperature. Then add your diffuser, drip pan, grill and meat. If you like the smoke results, do it again. If not, wait longer the next time before putting your meat on.

[Ahumadora]

I am going to try and not burn up 250 racks of baby backs and 15 pork shoulders at an event tomorrow for 500 people at a University here in Buenos Aires. Of course I am using Meatheads Memphis rub and have them dry brining and rubbed overnight mainly to save time tomorrow. Have some semi famous chefs and also the head chef for the US embassy here in BA. We are starting at 6 am (6 hours to cook the pork shoulder) but figure we have time in the middle so will show em how to do brisket, chicken, pork belly burnt ends as well. Will post pics tomorrow night in a new thread.

[FireMan]

Ya better listen to him @andrew2095 cuz he has a really big knife!

[BourBonQ]

Mmmm, mmmmmalbec... ( EdF )

[Livermoron]

Looking forward to the pics!

[Sweaty Paul]

Welcome to The Pit!

[JGo37]

Hi Andrew, and welcome to the PIT. I just don't worry about accidently brining a bit longer. I brined steaks that we decided to eat for lunch today for ~ hour, and tho very good they weren't as tender as a couple we ate after an overnight brine a few days ago.

I brined a full packer pork loin a two days ago, and it's still in there, in Butcher paper. I'll load that up, cut in half, at dawn tomorrow.

[RonB]

Welcome to The Pit.

[FireMan]

Welcome, eat good & have fun smokin & such!

[Henrik]

Good advice already. Skip the water pan, not needed in a ceramic grill. Drip pan (empty, to catch drippings is ok). Also, use wood chunks instead of chips. That way you don’t have to refill at all. Simpler, easier!

[andrew2905]

Thank you all again for your advice! Didn’t expect replies this quickly and posted way ahead to do my homework Photos to follow after next weekend!

Another couple things I wanted to check. I’m used to dry brining meat uncovered in the fridge to encourage internal water to evaporate and dissolve the salt on the surface.

Assuming I’ll be applying the rub overnight, should you fully cover the ribs with rub with saran wrap/cling film?

Finally, similar to the lack for any water tray, would I be correct in assuming there’s no need to open mid smoke to spritz any water mist onto the meat?

[Henrik]

Well, we're here to help, and we're very passionate about 'Q!

I'll throw my 2 cents in.

Dry brine: The salt draws water out, which dissolves the salt, which then is being transported into the meat (just below the surface). That will happen with or without cover.

Rub: I usually put ribs on a plate/pan/similar and cover with saran wrap, mostly to prevent other stuff from falling down in/on them, and also to lock in some of the scent (so my milk all of sudden doesn't taste like ribs). But all you need to do is cover them, no need for a tight wrap or anything.

And since you're using a kamado, I wouldn't spritz. That is very much a personal preference, but kamados tend to have a more moist/humid environment, so no need.

Keep us posted!