Aussie Ora Posted April 22, 2018 Report Posted April 22, 2018 Got some more meaty as ribs from my local .. was driving past 50 states and picked up some stockyard Apple rub was only $8.95..gave the ribs a sprinkle. .and on they go over Peach wood..I've cooked these ribs enough now that I know they take 4 hours on the KK put them on at 2 so ready by 6 might forget the sauce and go straight bark Outback kamado Bar and Grill 3
MacKenzie Posted April 22, 2018 Report Posted April 22, 2018 Aussie, that rib slab is looking pretty fantastic. 1
amusedtodeath Posted April 22, 2018 Report Posted April 22, 2018 5 hours ago, Aussie Ora said: ... I know they take 4 hours on the KK put them on at 2 so ready by 6 might forget the sauce and go straight bark Outback kamado Bar and Grill At what temp? And when you say "over peach wood", do you mean all wood fire, or lump and wood? Looks good! 2
Bruce Pearson Posted April 22, 2018 Report Posted April 22, 2018 Those ribs look yummy do you have a finished picture? 1
tony b Posted April 22, 2018 Report Posted April 22, 2018 3 hours ago, amusedtodeath said: And when you say "over peach wood", do you mean all wood fire, or lump and wood? Dennis doesn't recommend all wood fires in the KK, too much creosote build up. ckreef was just using some peach chunks for smoke flavor, with regular lump charcoal. 2
churchi Posted April 23, 2018 Report Posted April 23, 2018 Awesome @Aussie Ora. What temp you let them ride at? Also do you put a deflector in or just use the foil under them like you can see in the pic. 1
BonFire Posted April 23, 2018 Report Posted April 23, 2018 (edited) That Stockyard rub is nice as well, try some on your next slice of watermelon Edited April 23, 2018 by BonFire 1
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 At what temp? And when you say "over peach wood", do you mean all wood fire, or lump and wood? Looks good! Cheers mate 250f I use heat beads lump charcoal really consistent sizes .and when I say smoked over peach it's actual peach chunks .so lump and peach wood Outback kamado Bar and Grill 1
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 Those ribs look yummy do you have a finished picture? Here you go this was the last pic I as to hungry lol.Outback kamado Bar and Grill 5
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 Awesome [mention=2714]Aussie Ora[/mention]. What temp you let them ride at? Also do you put a deflector in or just use the foil under them like you can see in the pic. Cheers Churchi .250 mate .I think I used the heat deflector once lol just foil is needed works perfectly. I'm stoked that I can get some decent ribs Outback kamado Bar and Grill 1
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 That Stockyard rub is nice as well, try some on your next slice of watermelon Great tip was thinking when I first tasted it .fruit salad Outback kamado Bar and Grill 1
Bruce Pearson Posted April 23, 2018 Report Posted April 23, 2018 Yeah that’s a nice photo they look amazing Aussie 1
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 Yeah that’s a nice photo they look amazing Aussie Cheers Bruce. So stoked I can get some decent onesOutback kamado Bar and Grill 1
tekobo Posted April 23, 2018 Report Posted April 23, 2018 Lovely photo of the finished ribs. And yeah, foil is your friend when it comes to getting your ribs just right. Yum. 1
