Baby backs from this weekend (PRON)

Here are the pics from my 1st real cook with my new Kamado Joe. I really love this thing. The ribs turned out great (thanks to some help from my new brethren).

Here are the ribs with a rub of evoo, sea salt, fresh cracked pepper, Paul P's meat magic, and smoked paprika (the reason for the redness).




Got the grill a bit to hot before backing her down.



Target temp, but it ended up settling at 275. Smoked with a combo of hickory and apple.



Making progress... I spritzed them with half and half apple cider vinegar and apple juice at hour 1, hour 2, then every half hour.



Getting close...



Time to sauce. I used Sweet Baby Ray's Maple and Brown Sugar. Nice thick stuff that held well.



Ready to carve up and eat after resting wrapped loosely in tinfoil and in a cooler for 20 or so minutes.



Last man standing...




All in all, a huge success for the first cook. They were tender, moist, and delicious. Got my first real smoke ring and delighted my wife and our guests. Really looking forward to getting the hang of this stuff and thanks again for those that helped me determine when to pull, whether to rest, etc.

bggarric said:

Those look awesome!

What did your total cook time end up being?

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Thanks!

Right about 4 hours, maybe a bit more with the saucing portion.

martyleach said:

Very nice. Gotta love good ribs! I bet you like how that Kamado holds temperature eh?

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It was uncanny. I got it too hot initially and I think I had too much charcoal, so it was a bit warmer that I would have liked. Still, once it locked on at 275, it didn't budge.

My father-in-law doesn't believe it's possible, nor does he believe it's possible to cook with charcoal for more than 5 hours. It will be nice to teach him something new