by @mnfireandslice👇
1️. Fire up your grill to 250° and cook St Louis cut or spare ribs directly over the coals with your grate 18-24” above the coals, or at least 12”. Place some wood chunks around the perimeter if you like.
2️. Season ribs with your favorite salt, pepper and garlic based rub or just use 1.5 part coarse black pepper to 1 part kosher salt and .5 part garlic powder.
3️. Cook meat side up for 1 hour, spritz with apple cider vinegar (optional), and then cook meat side down for 45 minutes or until internal temp reaches 190-200°.
4️. Wrap ribs for 45 min to 1 hour until internal temp reaches 205° and meat feels probe tender.
5️. Unwrap and glaze the last 15 minutes with your favorite sauce (optional).
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3 Hour Direct Heat Pork Ribs on the Kamado Joe Classic II
14 Comments
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Just done direct heat on a water smoker (minus the pan) results were good. Distance from the heat makes a hell of a difference.
Nice looking ribs though look tasty as f**k.
Wtf u know what you’re doing man that look good 2 👍definitely need to try this out some day keep it good man 💯🔥
No smoke….no thanks
You can, but why would you? Low and slow is the way to go. Indirect heat can't be beat.
I got to say. And I love KJ through and through. But this method isn't ideal for smoking on a Kamado.
Que es lo que agrega al final y como se pude sustituir en caso no lo tenga?
Perfecto.
I been making ribs like this for the last few months. I’m never going back to 3-2-1.
Magnifique ❤
Why does this divide and conquer rack look different?
What kind of briquettes are you using?
Very nice!
In the instructions it says wrap but looks like you done a boat in the video?
Is it wrapped or boat?
Whoa all these years I've never thought to light the KJ that way haha