First ribs on the kk

[Shuley]

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!

[Aussie Ora]

They turned out great

Outback Kamado Bar and Grill♨

[CeramicChef]

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!

[MacKenzie]

That must have been an extra tasty feast, just look at those awesome ribs.    

[tinyfish]

Those ribs sure do look good. 

Nothing better then an over loaded plate of food.

[ckreef]

Nice looking ribs. I like foiling but then again my family likes fall off the bone ribs.

Reef's Bistro

[tony b]

Nicely done. Will be interesting to hear how you like them un-foiled next time. 

[Shuley]

They turned out great

Outback Kamado Bar and Grill♨

Thank you!

[Shuley]

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.

[Shuley]

That must have been an extra tasty feast, just look at those awesome ribs.    

Thank you! We definitely had a great meal!

[Shuley]

Those ribs sure do look good. 

Nothing better then an over loaded plate of food.

Thanks!

[Shuley]

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.

[Shuley]

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.

[Memphishusky]

Hey Shuley-

how long pre wrap and how long in the foil? Also 225 for the whole cook?

ribs looked yummy

[dstr8]

Well, maybe your first spare ribs on the KK, but obviously not your first rib rodeo    Looking super tasty!

[Shuley]

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

[Shuley]

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