Kamado BBQ Ribs Recipes

The beauty of this recipe over many other BBQ ribs recipes is that it's perfect for a party or when you are catering for a crowd. There's a low and slow smoke followed by a crisp and grill so 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” - you can continue to churn out sides of ribs until everyone is fed no matter what size cooking area you've got.

I've also chosen to do this on my kamado style barbecue which is a little different to your “normal” barbecue because of the slightly different cooking times but even to cook on another unit, the fundamental process won’t change in that there's a long period of indirect cooking followed by a short grill.

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 as demonstrated in the picture above. This will help you get that tender texture and also get more flavor into the meat. Use a sharp knife to pick the membrane away from the corner of the side of ribs then dry your hands, get hold of the membrane and gently tear it away. If you're lucky it may come off in one pull but rarely am I that lucky.

Preparation Time:- 20 mins
Marinade Time:- 60 mins
Cooking Time:- 120 mins

Total Time:- 3 hrs 20 mins

Ingredients:

• A good sized rack of ribs
• Your Favourite Barbecue Rub
• Honey
• Orange Juice
• Honey Barbecue Sauce

Method:-

Smother the rack of ribs in the rub and put to one side for an hour, this gives time for the rub to work it's way into the meat. Now stoke your kamado up to 110°C or 225°F, get the temperature stabilized, throw on the wood chips and set for indirect cooking.

Cook the ribs for 120 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, this will serve to keep them moist and add a wonderful citrus note to the final flavor. 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. Just give each side of ribs a couple of minutes to warm through and then it's time to serve.

Related Pages:-

What Is A Kamado Style BBQ?
More Delicious BBQ Ribs Recipes
Lip Smakin’ BBQ Rubs

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