How to Smoke Ribs on a Kamado Charcoal Grill | BBQGuys

what’s up guys let’s talk about how Ilike to smoke ribs on a charcoal Kamadofirst up give them a good pat-down withsome paper towels to remove all thatmoisture then what you want to do isgrab you a paring knife and on that boneside find a corner and you want to kindof just lift up that membrane on onecorner of the bone side just enough towhere you can grab a paper towel andgrip it and pull that membranecompletely off then what you need is abinder of sorts some like to use mustardI like to use olive oil what you do isget a good coating on them on each sidethat way you can move on to applyingyour row I like to put a little bit moreon the meat side than the bone side andjust make sure you rub that stuff inwell go ahead and stash them in thefridge for at least an houryou can go overnight if you’ve got thetime but this will really help theflavors soak into the meat now when itcomes to establishing your fire youdon’t need a crazy amount of charcoalbecause Komodos are so efficient andlook get rid of that lighter fluid Ilike to use starter cubes go ahead andset one on top of your base pile ofcharcoal and then put a few othercharcoal pieces on top just to help youslowly get rolling you’re not reallytrying to get all the coals lit at oncelike you would a high heat cook thissmall fire will cruise that smokingtemps for hours once you see a littleash over you know your coals are good togo go ahead and shut that lid and letall that ceramic warm up you’re wantingto ease into that smoking temperature ofabout 220 don’t worry if your Quemado istaking a long time to kind of warm upgive your Quemado at least 30 minutes tostabilize somewhere about an inch inchand a half on the bottom vent and thenon top vent will look kind of like thisif you do need to adjust just rememberless air flow equals less heat once youget the temperature where you want it tobe go ahead and throw three or four woodchunks around the fire so that you getgradual smoke throughout the cook nowremember for smoking you want to go withindirect heat your Komodos deflectorplates will sit above the coals andbelow your cooking grates the deflectorplates also serve as a good spot to putyour water panthis will add moisture throughout thecook I like to use a 50/50blend of apple juice and apple ciderthis stuff will really complement thepork and help sharpen the flavor ofthose ribs and look a lot of people liketo talk about the ease of smoking onpellet grills but once you get yourquemado cruising it’s really a worryfree grill the Komodos are so wellinsulated that they can cruise thatsmoking temps for hours after about thefirst hour I like to go ahead and checkin on the ribs maybe give them a littlespritz with my apple cider and applejuice mixture just to make sure nothingnone of the edges are kind of charringor getting too dried outsame goes for the two and three hourmark you just want to check in aboutevery hour make sure you’re spritzingthose areas that look like they’relacking moisture after smoking for threehours your ribs should have plenty ofsmoky flavor this is what I like toremove them wrap them with some heavyduty aluminum foilspritz them again just to add somemoisture in there and we’re gonna putthose back on the grill for about 30 to45 minutes after that go ahead andremove them from the foil and I’m gonnaput them back on the grilland I’m gonna raise the temperature upto about 350 because I like a nicecrispy outer bark while still tender andjuicy on the inside and hey thesetimeframes may vary a little bitdepending on which type of rib you’recooking but what you’re looking for isthat rich mahogany color bark and whenthat bone is starting to pull away fromthe meatyou know that ready and at this point Ilike to go ahead and lightly tint themwith some aluminum foil for about 10 to15 minutes and hey once you’ve masteredthis method you’ll be getting consistentresults every time[Music]