These where some amazing St Louis style ribs we cooked recently on our Kamado Joe Classic 2.
Heres the recipe and method how we did them:
Recipe:
Dry Rub:
2 tablespoons black pepper
1 tablespoon rock salt
1 tablespoon onion powder
1 tablespoon garlic powder
2-3 teaspoons sweet smoked paprika
Optional: add some heat with a tablespoon chilli powder or spice it up with some cumin.
Method: Mix all ingredients into a spice shaker ready to spice your ribs
Leave out the Sugar, there's plenty sweet in the BBQ sauce, the sugar content on longer cooks and smokes tend to over caramelise and burn.
BBQ Sauce: Use your favourite good quality shelf brand or try our Korean BBQ sauce for something with a nice kick.
Korean BBQ sauce recipe:
1 cup tomato ketchup
1/4 cup soya sauce
1/2 cup brown sugar
1 tablespoon sesame oil
1 cup apple cider vinegar
1/4 cup rice wine vinegar
3 tablespoons Gochujang (korean hot red pepper paste)
2 tablespoons molasses
3 cloves grated garlic
1 inch piece of fresh grated ginger
Method: Fry garlic and ginger until fragrant - don't brown it or the garlic will turn bitter. Mix all other wet ingredients and add to the fried ginger and garlic. Simmer until slightly thickened and coats the back of a spoon - 10 mins.
Keep an eye on the sauce as the high sugar content can cause it to catch on the pan quite easily.
Ribs:
These are pre-trimmed st Louis cut, super meaty and amazing. We get these from Hixons Butcher and they are our GO-TO ribs. If you can't find these online, try you local butcher and ask for a full rack of spare ribs - he should be able to help you trim them, or you can do it at home yourself. We will do a video on this in the coming months.
Apply a liberal coat of the spice rub you made, set your Kamado Joe to indirect high grill grate ( the further the ribs are away from the direct heat source the better) and try get a constant smoking temp of between 225 and 250 F. We will maintain this temp for the entire cook.
There are many people who stick to the book and do a 3-2-1 or 2-2-1 method etc on smoked BBQ ribs. BBQ is such an imperfect way of cooking, the best way is to trust your intuition. If after 2 hours your meat is super dark and crusty, maybe its time to wrap - smoking for another full hour may not be the best thing. Alternatively, smoking for 2 hours and they are not dark enough - maybe leave them for another 30 minutes to an hour. Be flexible and use your intuition.
Heres how we cooked these 2 racks:
- Full 2 hours in smoke unwrapped
- After 1 h 30 mins, started spritzing with 3/4 apple juice to 1/4 apple cider vinegar every 20 mins or so, I was happy after 2 looks and pulled these.
- at the 2 hour mark double wrapped in tinfoil
- 1h 30 mins wrapped, probed between meat and took a temp ( I dont go on temps but for those who do, 95 degrees c or 205 F was what we would have aimed for.)
- pulled racks and sauced with our home made sauce - or your favourite brand of shelf sauce. We like sweet baby rays on ribs.
- ribs back on the grill uncovered for maximum 20 minutes or until the sauce and set on the ribs.
Slice them up and serve.
Want to learn how they're done in person? Come and join our Surrey based BBQ school this summer, we will be doing these and a whole lot of other amazing BBQ dishes, including sides, steaks, ultimate wings and more.
Link Below
thebbqcompany.uk/classes/​
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