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“Near-Perfect” Ribs on my Kamado Joe

Written by Appliance Dude | July 6th, 2015

I knew the ribs I made on the 4th of July were really good due to my family’s reaction to them at dinner time, but after I took a look at Amazinribs.com picture of the “perfect” baby back rib, I realized I came damn close to nailing it! This was a special cook b/c I finally decided to break out of my conservative shell of cooking burgers and chicken breasts and decide to tackle the iconic babyback rib. I incorporated rubs, a mop sauce, a rib rack and
used Kamado Joe Hickory wood chunks to create a flavor bomb.


I was guided by Steve Raichlen’s “First Timer Ribs” recipe which calls for cooking the ribs at a hotter temp (350 degrees as opposed to 225) which results in a shorter cooking time (1.5 hrs). I used a 4×4 rub combination again via Mr. Raichlen

– onion powder

– paprika

– sea salt

– pepper

I also used a Raichlen recipe for a mop sauce which I applied several times throughout the cook to keep ribs moist. This consisted of: bourbon, low sodium soy sauce, salted butter and apple cider.
Result – incredible juicy ribs surrounded by a tasty, aromatic bark.
Family loved them! Enjoy the pics and remember to call or visit us at Curto’s for all your kamado needs.

First time I opened the lid to check the ribs. What a smell!

First time I opened the lid to check the ribs. What a smell!

Ribs are getting closer to the finish line. I pulled them about 5-10 mins after this was taken.

Ribs are getting closer to the finish line. I pulled them about 5-10 mins after this was taken.

Ribs are finished and waiting to be cut.

Ribs are finished and waiting to be cut.

Note the subcutaneous pink rim - that's the smoke ring and that means you've nailed it!

Note the subcutaneous pink rim – that’s the smoke ring and that means you’ve nailed it!

Posted in: Kamado Joe, Outdoor Grills,

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