With BBQ season in full effect, I thought I’d share our delicious ribs we cooked up last weekend.  We typically barbecue year round, but for something like ribs that require several hours we tend to leave that until the weather is nice.

Prepping the Meat

This was the second time we’d made ribs on our kamodo-style smoker, which we bought last year.  First, I rinsed and dried the ribs.  I then rubbed them with this dry rub.  Now, some of you may be thinking cumin? cayenne? chili powder? That sounds spicy, well it’s not!  When I first found this rub recipe I was a little hesitant.  Chris and I are somewhat new to the wonderful world of exotic spices (i.e. anything other than garlic or oregano), but the final result was delicious.  Since this is a rub and not a marinade, you can apply it the same day as cooking.

Once prepped the ribs can be wrapped in tinfoil.  If they’re aren’t going directly on the grill put them in the refrigerator until you’re ready to start cooking.

Rib Prep Collage

Prepping the Grill

The first step to prepping the smoker is done when we get up in the morning.  Chris soaks about 1 cup of wood chips in water until it’s time to cook.  When we’re ready to go, he drains the chips and wraps them in tinfoil.  With the coals lit, the chips are placed directly on top.  On top of that we add a diffuser with water.  The grilling rack goes on and then we sit the ribs in a rib rack and place them on the grilling rack. Once the lid is closed up, we adjust the temp and air flow through the upper and lower vents.

BBQ Setup Collage
From Top Left Clockwise: lighting the coals, adding the wood chips wrapped in tinfoil, adding the diffuser, placing the rib rack on the grill.
Adjusting the airflow to regulate the temperature.
Adjusting the airflow to regulate the temperature.

Cooking Method

The ribs are cooked low and slow.  We keep the cooking temp between 210 and 225ºF and smoke them in the rack for about 2 hours.

After 2 hours we remove the tinfoil and place the ribs directly on the rack.  At this point you might need to add some more water to the diffuser.  Over the next hour we baste with BBQ sauce.

The ribs should be complete after the hour of basting.  We removed them from the grill and let them sit for a few minutes before digging in.

Basting Collage
From Left to Right above: Ribs right out out of the foil after first 2 hours; Basting with BBQ sauce

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I love serving ribs with mashed potatoes and coleslaw.  It’s the ultimate comfort meal!  What about you?  How do you like to serve your ribs?

BBQ Smoked Ribs