One of my oldest friends is getting separated from his wife of 27 years. (Her idea.) So we invited him up to the cabin to drown his sorrows in Old Forrester. I thought I would cheer him up a little with some of my Kamado smoked ribs.

Since someone saw me smoking chicken wings without a heat deflector, I decided to research the subject and after considerable thought I bought a cheap Camp Chef cast iron pizza pan and put my Irish engineering skills to work. I looked in the workshop and came up with some bendable steel flat bars and made little hangers for the cast iron, found a couple of suitable bolts and voila... Much cheaper and way more durable than a ceramic one.



I must say it worked out perfectly.




I seasoned these with:

Salt
Pepper
Garlic powder
Onion powder
Cumin
Paprika
Brown sugar

I didn't want to waste the beer that I was drinking, so I found a half a bottle of coke in the fridge and basted them with it over about a 3 hour period and my buddy said they were the best ribs he had ever eaten. I don't like them to be fall off the bone and too soft and mushy with a steamed feel to them. Instead I like them to have a little pull and texture, so I did not do any aluminum foil wrap crap. From the Kamado, to the platter, to the knife, to the plate.

Mrs. Irish whipped up her famous slaw and added some kale to it. She also threw together some of her famous baked beans and even went over the top with a great homemade BBQ sauce.

Dreamland can kiss my butt...

Gorgeous entry. Pro Tip. Remove the membrane from the backside for a more clean and tender competition bite.

Yep. That's a good tip. I do that every time.

Daaayyyyuuuummmmmm

Looks good

About what temp and time Irish ?

DAMNITMAN that looks good!

Good looking ribs

About 3 hours at about 225 on the Vision Kamado. Of course I used a heat deflector.

I'm thinking about trying some on my pellet grill. Haven't tried it yet and was looking for the right range. Thanks.

See how the meat is pulled back form the tips of the rib bones? That's how you tell when they are just about right. Plus you should be able to pick up one of the half racks one one end with a pair of tongs and as it bends see the outer crust start to crack and pull apart.

Protip: Instead of BBQ sauce get you some crystals hot sauce and the last ten minutes add hot sauce to one side, let sit 5, then flip add sauce to other, sit 5 then take them off. I like a BBQ rib but I love a hot sauce rib even more. Its how I grew up eating them. If you don't like it that hot then dilute hot sauce and white vinegar.