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Cooked another batch of ribs this evening. Got these ribs at the local butcher shop instead of a grocery store. They were more than twice as thick! Cooked them just as Aussie said. At 3 hours, there was a large amount of juice on one of the racks as can be seen in the picture. After a total of 6-hours, there was still juice pooling on the ribs. Even though it’s bedtime, I decided to try a small slice... WONDERFUL... Very Tender, and LOTS of flavor! Thank you Aussie, for your sure-fire directions. You and the KK made it easy! We cooked these for my son, but as good as it tastes, we’ll probably keep one of the racks for ourselves!

This picture of #4 is a bit unfair, because I picked out all the smaller pieces sitting in between and above, for an application where it didn’t matter so much. I like having big pieces in reserve. These are as big as they get.

alimac, looks great...Let us know how the bacon tastes. The wings look great

Thanks MacKenzie I’ve been curing and smoking bacon for a couple of years now on my saffire, but this is my first batch on the KK got it chilling in the fridge as we speak, getting ready to slice it tomorrow.

Thanks Charles! I just purchased a couple to try. I got one of the black bags and one of number four. I have tried number three, but I swear it seems to give off an ammonia smell to me. I’ve been using Rockwood, but my latest order was not the same quality I’ve had previously.

Had a productive day today, i smoked some home cured bacon. Not to waste the heat, I then made chicken wings for dinner, paired with Lillie’s Q Carolina sauce and a home made blue cheese dip, they were great!

Bugger mate .that is a steal .I reckon I could buy it and get it shipped to Australia for less then ordering from Dennis. This won't last long .at least you got to give it a go not many can say they have . Outback kamado Bar and Grill

I do my ribs at 225ish and they take away least ten hours. I hit a long stall on them too. Both of yours cook fast! Sent from my iPhone using Tapatalk

Yea he eats what me and Mrs skreef does combined with and then some

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What an effort , I am starting to get a little bit twitchy now because my 42" docks on the 4th Sept ! and I ain't no engineer like you Lannoos !

Say, "Goodbye." to your food.

Hi Aussie, That Road Kill looks awesome..

What Aussie said. A bit of crust on beef ribs (and brisket) is a very good thing. So, you didn't do anything "wrong" on your cook. Your key to success was "were juicy!"