My first time doing ribs on the Kamado. 2.5/1.5 (wrapped)/.5 basting every 15 minutes. Smoked at 250 the whole way. Delicious!
First time doing ribs on Kamado. Fall off the bone!
byu/Project_runway_fan inKamadoJoe
by Project_runway_fan
My first time doing ribs on the Kamado. 2.5/1.5 (wrapped)/.5 basting every 15 minutes. Smoked at 250 the whole way. Delicious!
First time doing ribs on Kamado. Fall off the bone!
byu/Project_runway_fan inKamadoJoe
by Project_runway_fan
10 Comments
A lot of people don’t like fall off the bone ribs. We want bite through ribs. Because otherwise what’s the point overpaying for pulled pork. Try 300° 90 minutes unwrapped. 60 wrapped bone up and then 30 unwrapped bone down with sauce.
I do beef 240-270, wherever she decides is the sweet spot on a given day. start checking temp after 3 hours until probe tender, around 200-203. No wrap. So close to fall off bone with enough bite not to.
Glad you liked them. They do look pretty. I used to always do fall off the bone, but for the past few years I’ve been doing the “almost fall off but still have a bite”. I’m not saying do it cause other people prefer this but I did just cook a bunch of ribs for my kids birthday party and had several people tell me they were some of the best ribs they’d ever had. This was alongside pulled pork and brisket which are fantaystic if I do say so myself, but the overwhelming winners were the ribs.
Next time split a rack and cook one each way. You’ll be surprised.
Overdone
Perfect for a McRib
honestly, they look great. Me, I’d rather have a bit more pull against the bone… at tad more caveman
Fall off the bone isn’t necessarily the way to go. When you hold the rack in the air it should flex a bit and have a little bit of chew. For me when it’s fall off the bone isn’t necessarily can eat a lot but when it’s a little chewier I eat less lol
Don’t listen to these guys OP. They look perfect to me, save for a lack of char. Like mine a bit darker.
Any ribs any of us make at home are better than almost anything we can get in a restaurant… and we do it at half the cost. Win.
I prefer them super soft tbh. I didn’t know it was an unpopular opinion but I’m with you on the preference OP
Needs more chew. This is easier to do and tasty, but the finesse is in that threshold of doneness. It’s a delicate dance.