Shuley Posted July 8, 2016 Report Share Posted July 8, 2016 So these were my first attempt at ribs on my kk. Seasoned these up with 2 parts pappy`s to 1 part brown sugar and getting koko kamado up to and stay at 225 was easy. They stayed in the fridge all morning and then I loaded them up on the main grate. I sprayed with Apple cider vinegar and liquid aminos. I tried this really cool technique where you brine/par cook the vegetables and then grill them. These went on the akorn 1st about 500 degrees...I really like having two kamados so I can do veggies 91st different temps. Veggies done...the potatoes benefited but the carrots were outstanding. I also did foil these ribs (i know it is heresy to done， but I wanted to keep my method identical， so that I will have a benchmark and can change one variable at a time. Next cook I will attempt with no wrapping.) After I unwrapped it was time to brush with glaze. And done. So I forgot to do a plate shot. And my plate was so loaded that it wouldn't have made a good picture. In addition to the ribs and grilled veggies， I also made a creamy dill cucmber salad， and my brother in law brought smoked shredded pork belly with bbq sauce and a garden salad. All of our kids were rib monsters that night! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 8, 2016 Report Share Posted July 8, 2016 They turned out great Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Report Share Posted July 8, 2016 Shelly - that's a beautiful rib cook! You're to be congratulated for such a nice job. Even though I don't foil, those are some dynamite looking ribs. Kudos to you! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 8, 2016 Report Share Posted July 8, 2016 That must have been an extra tasty feast, just look at those awesome ribs. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 8, 2016 Report Share Posted July 8, 2016 Those ribs sure do look good. Nothing better then an over loaded plate of food. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 8, 2016 Report Share Posted July 8, 2016 Nice looking ribs. I like foiling but then again my family likes fall off the bone ribs. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2016 Report Share Posted July 8, 2016 Nicely done. Will be interesting to hear how you like them un-foiled next time. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 They turned out great Outback Kamado Bar and Grill♨ Thank you! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 Shelly - that's a beautiful rib cook! You're to be congratulated for such a nice job. Even though I don't foil, those are some dynamite looking ribs. Kudos to you! Thanks! I am planning on trying unfoiled next time. It seems like that is more popular with kamado cooking. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 That must have been an extra tasty feast, just look at those awesome ribs. Thank you! We definitely had a great meal! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 Those ribs sure do look good. Nothing better then an over loaded plate of food. Thanks! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 Nice looking ribs. I like foiling but then again my family likes fall off the bone ribs. Reef's Bistro My hubby also enjoys fall of the bone ribs. It`s just a matter of personal preference. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Author Report Share Posted July 8, 2016 Nicely done. Will be interesting to hear how you like them un-foiled next time. I am curious too. I bet I will have to extend my cooking time. Quote Link to comment Share on other sites More sharing options...
Memphishusky Posted July 9, 2016 Report Share Posted July 9, 2016 Hey Shuley- how long pre wrap and how long in the foil? Also 225 for the whole cook? ribs looked yummy Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 9, 2016 Report Share Posted July 9, 2016 Well, maybe your first spare ribs on the KK, but obviously not your first rib rodeo Looking super tasty! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 10, 2016 Author Report Share Posted July 10, 2016 Hey Shuley- how long pre wrap and how long in the foil? Also 225 for the whole cook? ribs looked yummy Pre wrap time was a little over 2 and a half hours...wrapped for 1 hour. Then back to set the glaze for 1 hour. The probably could have gone a little longer. 225 the whole cool， and thank you Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 10, 2016 Author Report Share Posted July 10, 2016 Well, maybe your first spare ribs on the KK, but obviously not your first rib rodeo Looking super tasty! Thanks! You are right， I have done ribs a fair amount， but it's still exciting to figure out the difference in the kk Quote Link to comment Share on other sites More sharing options...
