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Cooking Ribs on Kamado
Posted on 12/30/16 at 8:31 pm
Posted on 12/30/16 at 8:31 pm
Did my first run of spare ribs on Akorn. Did 3-2-1 method, had good flavor but were falling apart at serving time. Coukd barely get them off the pit. Did I cook them too long? Too much moisture ?
Also had fire go out twice during 6 hour cook. Most videos show very little lump charcoal and applecwood chunks. I had to keep adding and restarting fire. Any ideas?
Also had fire go out twice during 6 hour cook. Most videos show very little lump charcoal and applecwood chunks. I had to keep adding and restarting fire. Any ideas?
5
Posted on 12/30/16 at 8:59 pm to lsuwins3
Start with more coals in the box.......you can't have too much but you can have to less.
6hrs is too long for ribs.......cut it down to about 4.
6hrs is too long for ribs.......cut it down to about 4.
This post was edited on 12/30/16 at 9:00 pm
Posted on 12/30/16 at 9:09 pm to CBLSU316
Not bad for a 1st time. My first time was a disaster. Not terrible if it was falling off the bone.
Keep working at it and you'll be on your way to some creative 30+hour smokes before long.
Keep working at it and you'll be on your way to some creative 30+hour smokes before long.
Posted on 12/30/16 at 9:21 pm to lsuwins3
Kamado's are very efficient so you could probably scale back a little on the 3-2-1 even for spare ribs. What temperature were you smoking at? I think 3-2-1 at 225 degF would work pretty well for spare ribs on your cooker.
I usually smoke St. Louis ribs for 3-2-1/2 at 225 degF and it works well. For baby backs you will need to reduce your overall cook time to about 4 hrs.
As for you fire going out, two notes:
1) Be sure your vents are sufficiently open. They won't need to be open much but the charcoal/wood needs its supply of O2 to burn clean.
2) Once you get your lump burning good (grey in color), you can take your grilling spatula and use it to bunch your charcoals into a mound before putting in your plate setter.
There's a learning curve but you get the hang of it and there's a lot of folks on the FDB that'll help you.
I usually smoke St. Louis ribs for 3-2-1/2 at 225 degF and it works well. For baby backs you will need to reduce your overall cook time to about 4 hrs.
As for you fire going out, two notes:
1) Be sure your vents are sufficiently open. They won't need to be open much but the charcoal/wood needs its supply of O2 to burn clean.
2) Once you get your lump burning good (grey in color), you can take your grilling spatula and use it to bunch your charcoals into a mound before putting in your plate setter.
There's a learning curve but you get the hang of it and there's a lot of folks on the FDB that'll help you.
This post was edited on 12/30/16 at 9:29 pm
Posted on 12/30/16 at 9:23 pm to lsuwins3
You do not need to wrap when using these types of grills.
This post was edited on 12/30/16 at 10:42 pm
Posted on 12/30/16 at 9:42 pm to lsuwins3
Ok, IMHO, don't cook them by the hours cook them until ther ready, might be three hours might be four. Don't be afraid to hit 300 degrees and make sure your box is full. You will be able to tell by smell and feel. Spritz them acouple times with beer and apple cider Vinagar. Don't over smoke them either. When done You want some resistance then a clean bone. Have fun. BTW. I marinate St. Louis cut spares in wishbone Italian over night then apply my rub. Then put on over hickory or Apple or pecan lightly.250- 300
To start.
To start.
Posted on 12/30/16 at 9:44 pm to t00f
Just remeber this is BBQ and it is done when its done. Spares can cook between 4-7 hrs and be done just depends on the racks. Always check for doneness by feel not time. I use the bend test explained here.
amazing ribs bend test
amazing ribs bend test
Posted on 12/30/16 at 10:05 pm to golfntiger32
Thanks to everyone. I did 3 hrs at 225 , wrapped them and cooked for 2 , the unwrapped for 1. All at around 225-250. Will just take some practice to get a feel of when meats done when smoking.
Posted on 12/30/16 at 10:19 pm to lsuwins3
Why did you buy that kamado if you are wrapping like everyone with a conventional grill ?. No need what so ever.. Jesse. Can't believe these folks buy BGE type smoker and never read about how to cook on them.
Sorry ticks me off, and 225 is way to low for spares. Fat never moves. MO.
Sorry ticks me off, and 225 is way to low for spares. Fat never moves. MO.
Posted on 12/30/16 at 10:33 pm to BIG Texan
BigT .. I find people who have done the wrap method forever have a hard time stopping. I hope when they look for advice they take it.
Posted on 12/30/16 at 10:38 pm to lsuwins3
I cook my ribs 4-5 hr and pull them when they pass the bend test.
No need for foil with ceramics imo
No need for foil with ceramics imo
This post was edited on 12/30/16 at 10:39 pm
Posted on 12/30/16 at 10:51 pm to golfntiger32
I typed that response on my phone and mistyped. Meant to say don't need to wrap.
Posted on 12/30/16 at 10:52 pm to Uncle JackD
OK, I just hate wrapped ribs, it steams and ruins the bark.
Posted on 12/30/16 at 11:19 pm to BIG Texan
Several people on the Kamado forums use the 321 method and part of the two is wrapping in foil. Watched several videos and one was a guy who grills competitively and he wrapped the meat. That being said it probably provides too much moisture. But I'll be enjoying the left overs tomorrow after the LSU win.
Posted on 12/30/16 at 11:21 pm to lsuwins3
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