How to Smoke Ribs on a Kamado Charcoal Grill | BBQGuys

Byamazingfoodstv


Smoked pork ribs on the kamado — doesn’t that just sound appetizing? Thanks to Grill Master Randy, you can stop fantasizing and actually bring this delicious dish to your backyard! Randy’s smoked pork ribs recipe is surprisingly simple considering the mouthwatering results, which are infused with apple flavors from wood chunks, a drip pan, and a few spritzings. But before you get to all that, Randy shows you how to prepare the ribs for smoking and the best way to apply your dry rub of choice (our BBQGuys x Spiceology Pork Rub was still a mere prototype when we filmed this video, but the finished version is an excellent choice for this smoked ribs recipe). Then it’s on to arranging your charcoal and accessories for indirect heat, a must for smoking ribs of any kind. Now for the fun part: putting the pork ribs on the kamado and letting them cruise! Follow Randy’s advice for when to check in for a spritz and how to close out the cook, and you’ll be feasting faster than you can say “smoked pork ribs!”
0:00 Intro
0:10 Removing the Membrane
0:25 Binder
0:33 Seasoning Ribs
0:50 Lighting the Coal
1:20 Stabilizing Temps
1:35 Vent Settings for Smoking on a Kamado
1:48 Adding Smoking Wood
2:00 Indirect Heat Setup
2:12 Water Pan Blend
2:26 Ribs Go On
2:36 One Hour Check & Spritz
2:48 Spritz Each Hour
2:59 3 Hour Mark – Wrap
3:09 Wrapped Ribs on Grill
3:15 Remove from Wrap & Back on the Grill
3:29 When are Ribs Done?
3:42 Removing Ribs from Grill
3:50 Plating & Taste

How to Smoke Ribs on a Kamado Grill:

Kamado Joe Accessories:

BBQGuys Signature Kamado Grill Accessories:

BBQGuys x Spiceology Pork Rub:

Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.

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Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.)

Featuring: Randy Watson
Filmed/Produced by: Paris Frederick

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44 Comments

  6. Ok so there is missing information. Can somebody please help out?

    1. How long do these ribs need 350 F for at the end. 15 minutes? 60 minutes?
    2. What rib temp do you pull after smoke? 165?
    3. What rib temp do you remove after wrap???
    4. What rib temp do you want at the end? 205?

  7. I've never seen smoking for 3 hours with an apple juice pan, 30-40 minute wrap followed by bare high heat (350) with no additives except spraying for moisture. I think I'll do this one: I will use angry orchard can and some white vinegar in the pan.

  14. This is my first charcoal grill after a lifetime of gas. https://www.youtube.com/post/UgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.

  21. What a great video, thanks for sharing. Very clear and concise directions. I was wondering if you have had issues with the drip/water pan drying out during the smoke. I have had this happen on spareribs and the temperature spikes if the pan dries.

  23. Especially if pinching pennies during the record inflation of 2022, you can skip the olive oil binder, or any binder. After trimming and removing the membrane your ribs need very little additional time to lose their chill for a rub to stick. I’d also skip anything other than water in a pan. Since steam is nothing other than evaporating water that’s the only thing leaving the pan. And since a kamado has such low airflow, I wouldn’t use half as much wood and probably wouldn’t bother with spritzing, either. Probably wouldn’t waste wrapping with foil, either lol. Heck, I don’t even wrap or spritz all the time on my offset smoker, and that’s a WHOLE LOT more air movement. And yes, I do actually have a Kamado Joe, as well.

  28. I'am Your Newest Subscriber Great Videos. I Bought A Kamado Akorn Jr.On Marketplace Only Used 6 Times For 50.00 I Can't Keep The Temp Down Ribs Turned Out Like Leather Will Burn The Food Quick. My First Kamado Akorn Jr.I Got For Free On Craigslist It Was Rusting Out I Sold It For 50.00 So The 2nd One Was Free

  36. Love the video.
    But I have a tiny kamado due to space constraints.
    And I have wood pellets instead of chunks of wood I place inside a steel tube with holes at the top.
    What would be a good deflector material?
    Will similar principles apply here?

    Thanks!

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