Grill BBQ ribs
- Time consumption- 4h
Next, make sure your grill has diffuser plates. Diffuser plates are point number 2 when it comes to cooking long meats.
A small tip regarding diffuser plates: Always cover them with foil, as this keeps your grill 50% cleaner.
Always use large pieces of charcoal. This allows you to cook long meats without needing to add charcoal in between. This ensures better cooking of the meat because you don’t have to open the grill lid in between. Charcoal is point number 3.
When cooking long meats, only light the charcoal poured into the center of the grill. Yes, with a grill that has proper airflow, this is sufficient.
Never light a ceramic Kamado grill with lighter fluid!
Open both dampers and heat the grill to 130°C.
When the temperature reaches 130°C, partially close the bottom damper to leave a gap about two finger-widths wide, and leave the top damper open about a quarter of the way.
Let’s talk a bit about the grill itself and then move on to the rib recipe.
Let’s start with a quality Kamado grill.
Ensure that your grill is sturdy and airtight, equipped with good stainless steel grates and proper felt gaskets, as airtightness is key when cooking long meats.
Moving on to the ribs.
A proper meaty BBQ rib. Take and trim off any excess edges from it, and remove the white membrane from the underside of the ribs.
Pour a little cooking oil over the ribs and rub it all over. (This is to help the seasoning stick and meld.)
Then sprinkle on the seasoning, But Rub (optional).
Do not rub! Press the seasoning onto the ribs with your hand. Flip it over and do the same on the other side.
The ribs are ready to be placed on the grill.
Before putting the ribs on:
Open the grill lid, add two to three wood chunks to the coals, and place the diffuser plates with the grates inside.
Place the ribs on the grate and close the lid.
Let it sit calmly for 2 hours at 130°C without opening the lid. Your trusted assistant for temperature monitoring is the Meatspotter 100.
After two hours, remove the ribs from the grill. Take a large piece of foil, place the ribs on it, and brush the ribs with BBQ sauce. Then add 2-3 pieces of butter on top of the ribs and sprinkle brown sugar. Wrap the ribs in foil leaving one end open. Pour a quarter cup of apple juice inside and seal the foil.
Place the ribs back on the grill for another two hours at 130°C.
After two hours, remove the ribs from the grill, open the foil, pour out the liquid, brush with BBQ sauce, wrap the ribs back in foil, and let them rest for about 30-60 minutes.
If the foil is good quality, the meat won’t cool down during this time.
All the necessary items besides the meat are available in our online store.
Enjoy your meal!!
