Bought a brand new Classic I with a good deal and tried ribs for the first cook: St Louis at the top, Baby Back at the bottom as I wasn’t sure which one I would prefer best (now I know). Been doing barbecue for a long time on open fire charcoal, but kamado is a new territory. I probably did all the mistakes imaginable: inconsistent temp, not enough wood, did not trim the ribs, let the membrane on, no wrap, no flip…just ribs with some dry rub sitting there for 3h at average 275 (got a lot of up and down)…and boy the result was amazing! That thing is just magically forgiving!
by Mugen_151
3 Comments
If you get a pizza tray (round with walls) you can put it in the X where your drip foil appears to be. Fill it with water. It will help with temperature control. Jeep an eye on it, might need to top it up, maybe not for ribs but for longer cooks.
Those look amazing! I have yet to get a cook where I have had really stable temps but have also loved everything I have smoked and cooked on the KJ!
Which ribs did you like and what about them makes them better than the other kind?