Discussion in 'General Discussion' started by coletrian, Jun 23, 2013.
Trying to dial in the temp now but they are on and will be ready in about 6 I am guessing.
Looks good. Tell us what you did to them.
well they turned out ok.. I was hoping for better. The ribs I have cooked in my MES30 (3 batches) turn out a lot better. But it is not a fair comparison on this cook. Because there were a lot of different variables. Brand new kamado, have only cooked baby backs, used simply marvelous cherry rub, did not wrap in foil, and the temp ranged from 230 to 280 over 3.5 hours. They came out a little dry and did not have much flavor.
I went out at 3.5 hours to burp the kamado because the temp read 280. This was the first time I had looked at the ribs since I first put them on. About 5/8" of the bones were showing...I thought "crap, they are done already!" Because when I cook baby backs and that much of the bone is showing they are well over done for my taste. Dont like for the meat to tear of the bone as I try to cut them apart..
So not sure where I went wrong... Maybe they should have stayed on longer. Maybe I should have wrapped them even though I thought the kamado was suppose to keep moisture well. Maybe I should not expect spare ribs to taste like baby backs. I dont know I am not a bbq pro!
You'll figure your new pit out...each beast behaves differently. A little tip on the maverick temp probe (or which ever one it is)...keep it far enough away from the meat so the temp doesn't get thrown off. I'll many times clip it on the underside of the grate just so it's out of the way....just know it'll read a tad hotter on the bottom.
Spare ribs stick to the 3-2-1 and 2-2-1 for baby backs. They can always finish early but you can do a tooth pick test to see...if it slides in with little resistance it's done.
Well i have a MES 40 and a BGE. Why do you have a cooking range of of 230 to 280? that is your problem. You have to be able to control heat. You did not get your temp dialed in. You need to spend time learning your smoker
The kamado is not easy to control. I had it steady at 230 for 20 to 30 mins before i put the ribs on. 3.5 hrs later it had slowly ramped up to 280 even though i had been out there several times to adjust the bottom vent..
What did you use for the heat deflector? I have the same Kamado and am looking to start smoking on it. The one vision sells is 13" and that is not big enough. I am looking at the 16" from Kamado Joe.
used a Lodge cast iron pizza pan but have this on order
You have to learn your smoker. You have to stop the air leaks. It takes time to learn how to control the heat............No control= Bad Q