How to Smoke Ribs on a Kamado Charcoal Grill | BBQGuys
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- Опубліковано 24 лип 2024
- Smoked pork ribs on the kamado - doesn’t that just sound appetizing? Thanks to Grill Master Randy, you can stop fantasizing and actually bring this delicious dish to your backyard! Randy’s smoked pork ribs recipe is surprisingly simple considering the mouthwatering results, which are infused with apple flavors from wood chunks, a drip pan, and a few spritzings. But before you get to all that, Randy shows you how to prepare the ribs for smoking and the best way to apply your dry rub of choice (our BBQGuys x Spiceology Pork Rub was still a mere prototype when we filmed this video, but the finished version is an excellent choice for this smoked ribs recipe). Then it’s on to arranging your charcoal and accessories for indirect heat, a must for smoking ribs of any kind. Now for the fun part: putting the pork ribs on the kamado and letting them cruise! Follow Randy’s advice for when to check in for a spritz and how to close out the cook, and you’ll be feasting faster than you can say “smoked pork ribs!”
0:00 Intro
0:10 Removing the Membrane
0:25 Binder
0:33 Seasoning Ribs
0:50 Lighting the Coal
1:20 Stabilizing Temps
1:35 Vent Settings for Smoking on a Kamado
1:48 Adding Smoking Wood
2:00 Indirect Heat Setup
2:12 Water Pan Blend
2:26 Ribs Go On
2:36 One Hour Check & Spritz
2:48 Spritz Each Hour
2:59 3 Hour Mark - Wrap
3:09 Wrapped Ribs on Grill
3:15 Remove from Wrap & Back on the Grill
3:29 When are Ribs Done?
3:42 Removing Ribs from Grill
3:50 Plating & Taste
How to Smoke Ribs on a Kamado Grill:
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Kamado Joe Accessories:
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BBQGuys Signature Kamado Grill Accessories:
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BBQGuys x Spiceology Pork Rub:
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Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.)
Featuring: Randy Watson
Filmed/Produced by: Paris Frederick - Навчання та стиль
You cut out all the filler and gave great advice and easy to follow instructions. Thank you for the video
Thanks, hope you cook some tasty ribs!
This is my first charcoal grill after a lifetime of gas. ua-cam.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
Rechecking this recipe for July 4th ribs. Have used it a couple of times and it makes for some great ribs.
Trying this now very easy to understand thank you
Perfect - great advice, to the point, and very good video quality. Thanks much!
This is an excellent video! I'm definitely going to try this on my Akorn Kamado.
this dude is the best...do you have a video on how to smoke beef chuck bbq ribs??
This will be the 1st time I smoke something in my life, your video gave me the spirit to try it out.
Thanks for putting this up.
I just ordered my first Kamado, I am so excited I love your video. First thing I am going to try.
Hope you enjoy it!
Wow thank you so much ! I'm Korean &live in Iowa . I dont understand all of them but it really help 👍 I will buy this soon ☺️
Glad it was helpful!
You know your stuff great way to explain and no rambling on.
Thanks for watching!
What a great video, thanks for sharing. Very clear and concise directions. I was wondering if you have had issues with the drip/water pan drying out during the smoke. I have had this happen on spareribs and the temperature spikes if the pan dries.
great vid, gonna make some ribs today!
Thanks for watching Raymond. Let us know how they come out.
Great presentation...not a bunch of extra talk...kept focus to the subject on hand
Thanks for watching!
Great step by step video!
Glad it was helpful!
Trying your method today. Can’t wait. Longest 4 hours of my life.
You got this!
You’re my Sensai, Dude. I just made these exactly to your specs. Everyone fell on the floor and threw their legs in the air. Thank you!
Glad it worked out for ya!
BBQGuys your video was helpful. I tried smoking side ribs and brisket. They turned out ok. The grill held 225 degrees for the first two hours.. then the temperature just soared. I had my vents open like you did in the video but it got to the point that I had to close them and still the temperature was over 350
I forgot to add....I put soaked wood chips in at the beginning when I started the fire. And there was a few pieces of half burnt charcoal . I do have the heat deflector lava stone from vision grills but it’s not the half moon plates. The lab stone is also a cooking surface. I am going to look into the deflector plates but any tips for the future?
@@jsic2515 That is strange that it got crazy hot after 2 hours. A lot of times people will overshoot the preheat temp - then struggle to get it back down to smoking temps because of the amount of charcoal that is lit. If you checked in on the ribs and had the lid up for a bit while you basted, that can certainly stoke the fire. Yes, absolutely tweak the settings as needed throughout the cook, Kamados are very responsive to vent changes - give it a few minutes to drop as there is so much heat in the walls and whatnot.
BBQGuys that makes sense...I forgot that when you open the lid the fire gets all that oxygen....I will speed up when I have to spray the ribs during cooking times....maybe I’ll close the vents a little tighter. Should I give it another try without the deflectors or are they absolutely necessary?
The best kamado video I’ve seen!!
Thanks for watching!
I'm doing this recipe. But as I understand this is shorter then 3 2 1 method? And how long to cook after removed from foil
Best explanation I've seen lately
Why thank you!
Top video! How long should I put the spare ribs back on the grill at the higher temperature at the end of cooking?
About 20 minutes at 350F should do the trick. Here is the full printable step by step. Cheers! www.bbqguys.com/recipes/smoked-ribs-on-kamado
I made those with my twist and they were epic.
Love it!
@@BBQGuys made them 5 times more and it's my best dish so far on a kamado
I don't see it anywhere in the comments or description. But which version of the Kamado are you using in this video? I definitely want one big enough to smoke ribs on!
What internal temp are you shooting for?
I've never seen smoking for 3 hours with an apple juice pan, 30-40 minute wrap followed by bare high heat (350) with no additives except spraying for moisture. I think I'll do this one: I will use angry orchard can and some white vinegar in the pan.
You know that he is a meat addict when you see him sniffing smoke 😀 i love it 😀
Guilty!
Sorry this is silly question but can you do this in winter? How would you ensure the temperature stays stable if it's cold outdoors pls?
KJ's are pretty well insulated and work great. We would use a remote thermometer to monitor the ambient temperature of the grill and adjust from there.
How long do you wait to place your ribs on the grill after you've added wood chucks?
For this cook - the grills temp was stable before adding the chunks so I tossed on the ribs within minutes.
@@BBQGuys Thanks. I tried this last Sat. and they came out great. Going to re-try this weekend with a few tweaks. Thanks again
Is that a swamp root bottle your Olive oil is in?
rank the joe higher than the first grill because the joe has more accessories? or also for the quality of construction such as ceramics, maintenance of temperatures etc.
For the quality. Check out the rankings here: www.bbqguys.com/top-rated/kamado-grills
In your opinion, between kamado primo grill and big Joe which one is the best?
We rank the Big Joe higher.
Know this was posted a year ago, but going to try this for the 4th 2021. What type of wood chunks did you use? Did you use apple to go with the liquid mixture you are using?
Yes, Applewood. Here is the full procedure: www.bbqguys.com/recipes/smoked-ribs-on-kamado Hope they come out great. Cheers!
@@BBQGuys Thanks for answering so quickly. Have ribs prepped and in the frig to cook tomorrow. Final question, when you place ribs directly on the grill, do you leave the deflector plate in or remove? Assume they crisp up better without the plate but may risk burning.
I don't even have a komado 😊. BBQ jesus is preaching
this question is for anyone who has experience smoking a brisket on a kamado. how long are you getting your chunks to smoke for? if i put in as much as this guy did they stop smoking after about half an hour. it doesnt really matter how much i put in, where i place the chunks or even what temp the kamado is at (within brisket smoking temps). Im not getting the smokiness Im looking for, even with hickory chunks.
Placing chunks in several spots, I like the amount of smoke flavor they produce. Don't sweat it if you don't see super visible smoke for the whole cook - with something like a brisket you have plenty of time for smoke flavor to absorb and you don't want to oversmoke it by having actual smoke the whole time it is on the grill. Smoke has been shown to stick to cold items better - so put your meat on the grill fairly chilled for an extra bit of stick. 4 Chunks in various spots should catch at different times in the cook - I don't usually add more smoking wood on most cooks.
Love the video.
But I have a tiny kamado due to space constraints.
And I have wood pellets instead of chunks of wood I place inside a steel tube with holes at the top.
What would be a good deflector material?
Will similar principles apply here?
Thanks!
Try and scatter the pellets over the charcoal. You'll need to play with the amounts to find the right amount of smoke "flavor" you are looking for. Less is more, in most cases.
@@BBQGuys thank you for your suggestion. First time I scatterred them over the charcoals when the fire was too hot. So my lesson from this is to moderate the fire. Thanks.
30 to 45 minutes foil wrap is perfect
Thanks for watching Otis!
How long do you leave them on at the higher heat at the end on the last cook?
The temp was at 275 the whole cook.
@@BBQGuys Are you possibly thinking of a different cook? I think Kim was referring to how the video said to go up to 350 at the end in order to get the nicer bark. Also, the video said 220 temp was used for the smoke portion of the cook (not 275). That said, thanks for the great video! I'm planning to try this out tomorrow.
Does the apple juice and apple cider really make that much difference? It just seems like an added expense, thanks.
It does in my opinion it does, the acidty helps to balance out the natural fattyness of the meat. The sweetness of the apple juice is a nice pairing for as well. People do enjoy other smoking liquids such as beer.
How to smoke ribs on a kamado vid
@@BBQGuys definitely when spraying the ribs, water pan not so much. Mainly water is evaporating leaving the sugars and acidity in the pan. Excellent cook though.
It indeed does infuse the meat with a fruity apple flavor. I personally mix 50/50 hot/warm water with apple juice in a spray bottle and add a little brown sugar.
Ok so there is missing information. Can somebody please help out?
1. How long do these ribs need 350 F for at the end. 15 minutes? 60 minutes?
2. What rib temp do you pull after smoke? 165?
3. What rib temp do you remove after wrap???
4. What rib temp do you want at the end? 205?
I'm hungry....
You and us both!
Great presentation by Nicolas cage
Ribs are a national treasure.
If you light it like this you’ll slowly release nasty smoke right ?
Great video. I laughed at “the ease of cooking on a pellet grill”. Just no flavor. Charcoal and wood always win in my opinion.
Glad you enjoyed it!
Bad advice on the wood distribution. Most of the smoke gets into the meat a LOW temperatures early on.
I thought the smoke was meant to be a blue colour?
Not a 3-2-1 ?
BBQ isn't always an exact time frame - but that guidance is a solid method.
Apple juice in drip tray is dumb.. only water evaporates
We find it works great!
Especially if pinching pennies during the record inflation of 2022, you can skip the olive oil binder, or any binder. After trimming and removing the membrane your ribs need very little additional time to lose their chill for a rub to stick. I’d also skip anything other than water in a pan. Since steam is nothing other than evaporating water that’s the only thing leaving the pan. And since a kamado has such low airflow, I wouldn’t use half as much wood and probably wouldn’t bother with spritzing, either. Probably wouldn’t waste wrapping with foil, either lol. Heck, I don’t even wrap or spritz all the time on my offset smoker, and that’s a WHOLE LOT more air movement. And yes, I do actually have a Kamado Joe, as well.
Great tips!