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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