How to Smoke Ribs on a Kamado
By Grill Master Randy, BBQGuys
Smoking pork ribs doesn’t have to be a hassle — or an-all day affair! This smoked ribs recipe from Grill Master Randy uses only a handful of ingredients and clocks in at just around 4½ hours, but the flavors will have everyone fooled. Applewood chunks, apple juice, and apple cider vinegar combine to take these pork ribs to the next level in a dish that’ll delight any kamado griller.
|SERVES 5-6||PREP 15 mins||COOK 4 hrs 15 mins||READY IN 4 hrs 30 mins|
- Remove ribs from the packaging and pat dry with paper towels.
- With the bone side up, use a paring knife to separate a corner of the membrane from the bones. Once the corner is separated, grip the membrane with a paper towel and fully remove it from the bone.
- Pour a small amount of olive oil on the ribs and spread evenly. The oil will act as a binder for the BBQ rub, which you should apply to the ribs in a generous portion. Put a bit less rub on the bone side than the meat side and massage it in well.
- Wrap the ribs in plastic wrap and store in the fridge for at least an hour, and up to overnight, so the rub has time to really bind with the meat.
- Preheat your kamado grill to a smoking temperature of 220–225 degrees Fahrenheit. It can take around 30–45 minutes for the grill to stabilize to the desired temperature, so you should do this with the lid closed.
- Once the grill is cruising at around 220 degrees, go ahead and toss in 3 or 4 applewood chunks and scatter them around the bed of coals so they ignite throughout the cook.
- Place your heat deflector rack and heat deflectors in the kamado for indirect cooking.
- The deflectors make for a perfect spot to set your water pan. Pour in equal parts of the apple juice and apple cider vinegar, leaving enough of each to put into your spray bottle. Once the deflectors and your liquid pan are in, set up the top grill grates and close the lid.
- Once the grill has stabilized to the smoking temperature listed above, open the lid and put in your ribs (after you’ve taken them out of the plastic wrap, of course). Close the lid and let your kamado do its thing.
- After the ribs have smoked for an hour, open the lid and check on them. Look for any spots that are starting to brown and dry out, spritzing those areas with the juice and cider mixture from the spray bottle. Now close the lid and let the cook continue.
- Repeat Step 10 at the 2- and 3-hour marks, just checking in each hour to make sure no part of the ribs is getting too dried out.
- After 3 hours, the ribs should have absorbed plenty of smoky flavor. Pull them off the grill and place them on a sheet of heavy-duty foil. Give the ribs one final spritz before wrapping them in the foil.
- Place the wrapped ribs back on the grill for around 45 minutes at the same temperature.
- Once 45 minutes have passed, remove the ribs from the grill and take them out of the foil. Place the ribs back on the grill and raise the temperature to around 350 degrees, which will provide an outer bark while still leaving the inner meat tender.
- Close the lid and cook for another 20 minutes. When the ribs achieve a rich mahogany bark and the bones are starting to separate from the meat, they’re ready to come off the grill.
- Lightly tent the ribs with some foil and let rest for 10–15 minutes. After that, you’re ready to enjoy!
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