Tender and Juicy BBQ Ribs
ID: cb0bd500...
Master the art of making incredibly tender and juicy BBQ ribs on a Kamado grill. This beginner-friendly guide teaches you the science of choosing the right ribs, prepping them properly, applying flavorful rubs, and smoking with indirect heat.
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🍳 Cooking Flow
Prep the ribs by peeling off the tough silver skin membrane on the back. → Season with salt and pepper, or apply a homemade American BBQ rub. → Setup your grill for indirect cooking using lump charcoal and beech/apple wood chunks. → Smoke the ribs, spritzing occasionally, until they turn a beautiful mahogany brown. → Wrap tightly in foil and cook until a probe slides in with almost no resistance, then slice and serve.
Cooking Steps
Brief Cooking Order
Prep the ribs by peeling off the tough silver skin membrane on the back. → Season with salt and pepper, or apply a homemade American BBQ rub. → Setup your grill for indirect cooking using lump charcoal and beech/apple wood chunks. → Smoke the ribs, spritzing occasionally, until they turn a beautiful mahogany brown. → Wrap tightly in foil and cook until a probe slides in with almost no resistance, then slice and serve.
Introduction
Master the art of making incredibly tender and juicy BBQ ribs on a Kamado grill. This beginner-friendly guide teaches you the science of choosing the right ribs, prepping them properly, applying flavorful rubs, and smoking with indirect heat.
Step 1
Select the pork ribs. Loin ribs or spareribs with meat attached between the bones are ideal.
Step 2
Remove the silver skin membrane from the back of the ribs using a dinner knife to slide underneath, then pull it off with your fingers. Trim any loose ends to make the rack uniform.
Step 3
Season the first rack simply with fleur de sel and freshly ground black pepper.
Step 4
Prepare a classic American BBQ rub by mixing paprika, onion powder, garlic powder, black pepper, and salt in a shaker. Apply it generously to the second rack.
Step 5
Set up the Kamado grill by placing a small layer of high-quality hardwood lump charcoal at the bottom.
Ingredients List
Important Notes
Avoid chemical-based fire starters or fluids as they will ruin the flavor of your meat.
Using too much charcoal can make temperature control difficult on ceramic grills; a small bottom layer is sufficient.
Spritzing the ribs helps the smoke adhere better and prevents the edges from drying out.
Foil or butcher paper works equally well for wrapping baby back or spareribs because the cook time is relatively short.
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