The Kamado Joe “Bessie” was once again called upon for an OnPoint meal. This time it was 3 racks of baby back ribs we picked up from Wegman’s
Last night, I washed the ribs under cold running water and removed the membrane using a butter knife and paper towel (easier to pull it off this way).
Then patted the ribs dry and coated with yellow mustard. You don’t need much, just enough to give the rub something to stick to.
Remove ribs from fridge to allow to warm to room temperature. Pre-heated the Kamado Joe to ~220 degrees with heat deflector in place and aluminum tray (filled with 1/2 cup apple juice, 1/2 cup cider vinegar and 1/2 cup water). I used 4 apple wood chucks for the smoke which provides a nice mild but noticeable smoke flavor.
Used the Kamado Joe Rib rack for the first 2 hours of the smoke. Place ribs in a deep pan and covered with aluminum foil for the 3rd hour and grilled directly on grate for the 4th hour. Note: brush on BBQ sauce in the last half hour of the process (in this case at the ~3:30 hour mark.
As noted in previous posts, I typically use the 3-2-1 method which means 3 hours unwrapped, 2 hours wrapped in foil and 1 hour unwrapped. However, this caused the ribs to be a bit too fall off the bone.
Some prefer this but I wanted to try to make “competition-style” ribs which are nice and tender but still hold there shape when cut.
Made up a fresh batch of Bubba’s Kansas City Style BBQ sauce which once again was a big hit (even with my 4 year old niece).
I must say, the 2-1-1 worked out very well! I took a few pics of the process
After 2-1-1 (BBQ sauce applied)
These ribs were definitely OnPoint! All 3 racks were quickly gone. Will probably stick to the 2-1-1 method in the future for baby back ribs. If you want them a little more on the tender side you can do 2-1.5-1
Off to the DC zoo in the morning, then chicken wings, burgers and hockey.