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-   -   Weeping BabyBacks: Kamado Ribfest (http://www.bbq-brethren.com/forum/showthread.php?t=170259)

Moose 09-03-2013 06:20 PM

Weeping BabyBacks: Kamado Ribfest
 
After a long hiatus from posting food cooks, I'm back!

Speaking of back, I picked up a nice rack of pork back ribs Sunday:

http://i980.photobucket.com/albums/a...ps50a38e39.jpg

After removing the membrane, the ribs got a good coating of John Henry Pecan Rub:

http://i980.photobucket.com/albums/a...ps8a5af4c4.jpg

Fired up the Vision Kamado with mesquite - that metal thingy is called the Spider, (purchased online at the Ceramic grill store - thanks for the tip, Jed!) which seemed a much better constructed product than the stock Vision diffuser holder:

http://i980.photobucket.com/albums/a...ps7c87a5ac.jpg

Added some pecan:

http://i980.photobucket.com/albums/a...ps9ee783ef.jpg

Then put my custom made granite diffuser on the Spider:

http://i980.photobucket.com/albums/a...ps98194382.jpg

On the ribs went to the top rack:

http://i980.photobucket.com/albums/a...ps22e0c260.jpg

I dialed in the temp of the Kamado at 275. About 2 hours later, they were pretty much done as the ribs were starting to "weep". This along with the bend test has always worked for me in knowing when to pull the ribs:

http://i980.photobucket.com/albums/a...ps42f9c127.jpg

Close up of the weepy goodness:

http://i980.photobucket.com/albums/a...ps70e57daf.jpg

Not long after that, I gave them a light coating of sauce - all I had on hand was Stubbs, which is fine.

Brought the ribs inside, and cut them up:

http://i980.photobucket.com/albums/a...ps2f9d8292.jpg

Let's take a closer look:

http://i980.photobucket.com/albums/a...psfe91fec4.jpg



http://i980.photobucket.com/albums/a...psaa0760bd.jpg

The ribs were off the chart delish. Bursting with moisture and delicious porky flavor goodness. I am now a Kamado convert, as my ribs were never quite this good on my other cookers.

Also, this is was my entry in the "Pork Rib Off!" Throwdown, which you can enter and learn more about HERE.

bluetang 09-03-2013 06:29 PM

Mighty fine ribs there!

Stingerhook 09-03-2013 06:33 PM

Now those are some ribs.

Mrdeville 09-03-2013 06:38 PM

Great job!

jgbmgb 09-03-2013 07:31 PM

Very nice!!

MeatCandy 09-03-2013 07:36 PM

1 cook and we got ya....Kamado cookers are the best small batch cookers...Bar none...Ya, I said it...Bar None...

Nice Ribs...

Moose 09-03-2013 07:42 PM

Quote:

Originally Posted by MeatCandy (Post 2612064)
1 cook and we got ya....Kamado cookers are the best small batch cookers...Bar none...Ya, I said it...Bar None...

Nice Ribs...

I was very skeptical over the years about meat coming out juicier on Kamados, but comparing my results with several other smokers/cookers over the years, including a WSM, UDS, and Kettle, the difference is more than noticeable.

HeSmellsLikeSmoke 09-03-2013 07:46 PM

Oh man!

93vpmod 09-03-2013 08:08 PM

How is the John Henry Pecan?

I found a local BBQ store that stocked several varieties, but I wasn't sure which ones to try...suggestions appreciated.

Moose 09-03-2013 08:50 PM

Quote:

Originally Posted by 93vpmod (Post 2612124)
How is the John Henry Pecan?

I found a local BBQ store that stocked several varieties, but I wasn't sure which ones to try...suggestions appreciated.

It was very good. Definitely on the sweet side. Nedra D's Hickory Rub is also good. Less sweet, with a bit of a kick. I might combine the two next time and see how it turns out.

jeffturnerjr 09-03-2013 09:21 PM

Great looking ribs... So 275 for 2 hours? Great job!

Moose 09-04-2013 10:09 AM

Quote:

Originally Posted by jeffturnerjr (Post 2612201)
Great looking ribs... So 275 for 2 hours? Great job!

Total cook time was just under 2.5 hours.

gtr 09-04-2013 10:20 AM

Just beautiful! Great shots of a great cook there. :clap2:

Please don't make me want a Kamado. :tsk:

Bonewagon 09-04-2013 10:29 AM

Nice lookin' ribs. :thumb:

Moose 09-04-2013 10:30 AM

Quote:

Originally Posted by gtr (Post 2612612)
Just beautiful! Great shots of a great cook there. :clap2:

Please don't make me want a Kamado. :tsk:

Like I said:

I was very skeptical over the years about meat coming out juicier on Kamados, but comparing my results with several other smokers/cookers over the years, including a WSM, UDS, and Kettle, the difference is more than noticeable.


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