Kamado BBQ Ribs RecipesBBQ ribs recipes for the kamado style barbecue inevitably will be different to your “normal” barbecue because of the different cooking times but even to cook on another unit, the fundamental process won’t change – long indirect cooking followed by a short grill. This technique also makes for a great party cookout because you can do the smoke section first and when your guests arrive it’s just a couple of flips on the grill with some honey barbecue sauce and “jobs a gud ’un”. With ribs I always plump for the traditional hickory wood chips but feel free to add your own stamp if you wish. TIP - Remove the membrane from the boney side of the rack. This will help you get that “fall off the bone” texture. Ingredients:
Method:- Smother the rack of ribs in the rub and put to one side for an hour. Now stoke your barbecue up to 160°C or 325°F, throw on the wood chips and set for indirect cooking. Cook the ribs for 90 minutes on a rib rack and then remove and allow to cool. Now place the rib rack with the ribs on in a baking tray with 2-3cm depth of the orange juice in the bottom. Cover the whole assembly with foil and place it back in the kamado barbecue for a further hour. When tender, allow the ribs to cool and then coat them with honey barbecue sauce. They are now ready for grilling so this is the ideal time to pause for thought before the final few minutes, make sure the table’s laid and the salad bowl is full. Perhaps a glass of wine at this stage wouldn’t go amiss either! Crank up the grill (it needs to be reasonably hot) and slap the ribs on for a final sizzle. Feel free to brush on a little more honey bbq sauce but take care because it will easily caramelise and burn. Related Pages:-
What Is A Kamado Style BBQ? Return to Barbecue Smoker Recipes Home Page from BBQ Ribs Recipes
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