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:
After removing the membrane, the ribs got a good coating of John Henry Pecan Rub:
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:
Added some pecan:
Then put my custom made granite diffuser on the Spider:
On the ribs went to the top rack:
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:
Close up of the weepy goodness:
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:
Let's take a closer look:
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.
Speaking of back, I picked up a nice rack of pork back ribs Sunday:
After removing the membrane, the ribs got a good coating of John Henry Pecan Rub:
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:
Added some pecan:
Then put my custom made granite diffuser on the Spider:
On the ribs went to the top rack:
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:
Close up of the weepy goodness:
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:
Let's take a closer look:
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.
:becky:
