A hoy-hoy and welcome back, yet again!! I really hope that you are enjoying these as much as I enjoy writing them! This time, it will be a joint effort with the hubberino, the hubster, the Husband! We will be explaining how he prepares and smokes his very famous ribs! First of all, lets talk meat. He has made his smoked ribs with both Spare Ribs and Baby Back Ribs. Apparently, everyone else prefers the Baby Back (I know I do) over the Spare Ribs because we (I don’t really know “we” are, but..) don’t like the cartilage. Although I suggest trying both to see which you prefer!
How/Where did you learn about smoking ribs?
Husband: My first attempt at smoking ribs, I had a kettle grill and good old fashioned charcoal briquettes. After “smoking” them for around six hours pulled them off the grill, rested them, and cut into them… and realized that they were nowhere near done. I’m pretty sure we cooked them the rest of the way in the microwave. Not very good.
Me: Okay, I am going to jump in here and say that I do remember this, and the flavor was good!
Husband: Then I adopted the process my mom uses to cook them in the house “wrap them in saran wrap and foil, and put them in the oven for a few hours art 250 degrees then finish them on the grill. I would start them on the grill with wood chips for a while, wrap and bake, then finish on the grill.
Me: This is also the manner in which I made ribs too!
Husband: Then I got a kamado style grill and everything changed. I did some research on smoking ribs and cam across the 3-2-1 method and adapted it to better suit my needs. The kamado grill has great insulation, and holds heat very well, so it is easy to hold the temperature right where you need it. I heat the grill to 225, toss on some chunks of applewood, and allow the temperature stabilize. Then put the ribs on, bone side down, close the lid and walk away Just Walk Away
Husband: Maintain the temperature at 225-250 for three hours
Me: Don’t Peak!!! Don’t do it!! Leave ‘em alone! LOL
Husband: After the first three hours, pull the ribs off of the grill. It smells like heaven, but they are not done, so don’t eat them. Place the ribs onto a big ass piece of aluminum foil, place pats of butter evenly spaced atop the ribs. Then drizzle honey on the ribs, and shake on some additional dry rub. Did I mention to make a little boat with the foil to contain the juices? If not; do that. Pour the liquid of your choice into the boat around the rack. I find that apple cider, cider vinegar, or beer week the best. Close the boat being careful not too tear the foil. Seal it up tight, and wrap with an additional piece of foil. And put them back in the smoker for 2 more hours at the same temperature.
Husband: After two hours, pull the packets off of the smoker, open them, and I l put them the oven, yes, in the house set to warm (100 degrees) for an hour. Normally you would leave them on the grill for the last hour, but the kamado holds too much heat, and I have found that they can dry out a bit for my taste (think rib jerky on the very ends, not necessarily bad, but not good for dinner.
Husband: Then remove them to a cutting board, and cut into 3 rib sections
And toss it on a plate. Sauce is optional, in this house we prefer them sauceless, but you do you!! Yum
Me: Thank you so much, let us know in the comments if you liked this collaboration and would like to see more of these types of posts!
I’m pretty sure I’ve tasted the infamous ribs. I love seeing the tips and tricks!
Thank you so much!