How to Smoke Beef Ribs on a Pellet Grill | Recipe

Whats up guys?Lets talk about How I like to smoke Ribs on
a charcoal Kamado grill.First up, give them a good pat down with some
paper towels to remove all that moisture.Then what you want to do is grab you a pairing
knife and on that bone side, find a corner,and you want to just kind of lift up that
membrane on one corner of the bone side.Just enough to where you can Grab a paper
towel, and grip it, and pull that membranecompletely off.Then what you need is a Binder of sorts, some
like to use mustard, I like to use olive oil.What you do is get a good coating on each
side, that way you can move on to applyingyour rub.I like to put a little bit more on the meat
side than the bone side, and just make sureyou rub that stuff in well.Go ahead and stash them in the fridge for
at least an hour, you can go over night ifyou’ve got the time, but this will really
help the flavor soak into the meat.Now when it comes to establishing your fire,
you don’t need a crazy amount of charcoalbecause Kamados are so efficient, and look
get rid of that lighter fluid.I like to use starter cubes.Go a head and set one on top of your base
pile of charcoal, and then put a few othercharcoal pieces on top, just to help you slowly
get rolling.You’re not really trying to get all the
coals lit at once like you would a high heatcook.This small fire will cruise at smoking temps
for hours.Once you see a little ash over, you know your
coals are good to go.Go ahead and shut that lid and let all that
ceramic warm up.You’re wanting to ease in to that smoking
temperature of about 220 don’t worry ifyour Kamado is a long time to kind of warm
up.Give your Kamado at least 30 minutes to stabilize.Somewhere about an inch, inch and a half on
the bottom vent, and then on top vent willlook kind of like this.If you do need to adjust, just remember, less
airflow equals less heat.Once you get the temperature where you want
it to be, go ahead and throw three or fourwood chunks around the fire so that you get
gradual smoke throughout the cook.Now remember for smoking, you want to go with
indirect heat.Your Kamados deflector plates will sit above
the coals, and below your cooking grids.The deflector plates also serve as a good
spot to put your water pan.This will add moisture throughout the cook.I like you use a blend of 50/50 apple juice
and apple cider.This stuff will really compliment the pork
and help sharpen the flavor of those ribs.And look a lot of people like to talk about
the ease of smoking on pellet grills, butonce you get your Kamado cruising, its really
a worry free grill.The Kamados are so well insulated that they
can cruise at smoking temps for hours.After about the first hour, I like to go ahead
and check in on the ribs.Maybe give them a little sprits with my apple
juiceand apple cider mixture, just to make sure
none of the edges are kind of charring orgetting too dried out.Same goes for the two and three hour mark,
you just want to check in about every hour.Make sure you’re spritzing those areas that
look like they’re lacking moisture.After smoking for three hours, your ribs should
have plenty of smoky flavor.This is when I like to remove them, wrap them
with some heavy duty aluminum foil, spritzthem again just to add some moisture in there,
and were gonna put those back on the grillfor about thirty to forty five minutes.After that, go ahead and remove them from
the foil, and I’m gonna put them back onthe grill, and I’m gonna raise the temperature
up to about 350 because I like a nice crispyouter bark, while still tender and juicy on
the inside.And hey, these time frames may vary a little
bit depending on which type of rib you’recooking, but what you’re looking for is
that rich mahogany color bark, and when thatbone is starting to pull away from the meat,
you know they’re ready.And at this point, I like to go ahead and
lightly tint them with some aluminum foilfor about ten to fifteen minutes.And hey, once you’ve mastered this method,
you’ll be getting consistent results, everytime.