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Thread: Ribs, ribs ribs. Beef ribs, pork ribs, spare ribs, asian style ribs. Wet or dry.

  1. #11
    Shave This Hart's Avatar
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    I use a ceramic egg style BBQ/smoker.

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    I use charcoal and start out with a foil wrapped packet of wood chips to up the smoke. I like fruit woods, apple or cherry are nice. I keep the temp at about 230 for 5-6 hours, basting every half hour with something that uses the original rub or marinade with some juice, BBQ sauce, soy, teriyaki etc, to keep it moist. I leave out the smoke for the Asian flavours. I use a tomato based BBQ sauce, Diana sauce is my favourite.
    Don't forget beef ribs! They may be huge but are incredibly delicious and work best with a molasses based sauce.
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    Senior Member ScoutHikerDad's Avatar
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    That is an awesome kamado, Hart-Have you checked out Kamado Guru yet? I have found them to be an invaluable resource for this type of cooking and smoking, and they have a sub-forum for every brand of kamado/egg-style cooker.

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    Quote Originally Posted by ScoutHikerDad View Post
    That is an awesome kamado, Hart-Have you checked out Kamado Guru yet? I have found them to be an invaluable resource for this type of cooking and smoking, and they have a sub-forum for every brand of kamado/egg-style cooker.
    It's not a Kamado, but a cheaper Bayou Classic Cypress Grill from Lowes. They do have a sub forum for them there, I will check it out. Thanks!
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    Senior Member jfk742's Avatar
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    Is the kamado worth it? Or would one be happier going with a more expensive egg?

    Its not that I hate money, its that I hate spending it twice or three times.

    My rub, which is pretty generic:

    7 parts dark brown sugar
    2 parts dried minced onion
    1 part cayenne
    1 part smoked paprika
    1 part granulated garlic
    1 part celery salt
    1 part fresh ground black pepper
    1/3 part cumin
    1/3 part white pepper


    Baby back ribs room temp get liberally coated in rub and each get wrapped tightly in tinfoil and left to sit for an hour. Either in a bbq or oven at around 250 f for at least 2.5 hours but no longer than 4 otherwise they just fall apart and not in a good way.

    after initial cooking I remove them from the foil and pour off the liquid into a sauce pan and reduce, at this point taste and add whatever tickles your fancy. Now turn up the bbq or add more coals or put your ovens broiler on high. Hotter is better. I then cut the racks into 3rds. hopefully the drippings from the ribs are about warm molasses consistency. I then dip the ribs and through them into the cooking implement of choice. The idea is to candy the ribs. Pay super close attention, flair ups are to be expected unless broiling, but either way don't burn them. You want them crispy. I usually baste them with a brush as i turn them a few times.

    My favorite way to do it is to cut them into individual pieces, only problem is u have to be fast to keep everything moving.
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    Quote Originally Posted by jfk742 View Post
    Is the kamado worth it? Or would one be happier going with a more expensive egg?
    I have an even cheaper (I think) Bayou Classic Cypress Grill, and it does what it's supposed to. Not that any of this style BBQ is inexpensive and I did get it as a floor model on clearance.
    If I had it to do over again I would probably opt for something designed as a smoker that can still BBQ, that has a separate fire box for smoking with indirect heat. Those aren't inexpensive either.
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