I’ve been wanting to learn how to make good bbq smoked ribs. To do this, I am using a kamado grill. The unique egg-shaped ceramic construction of a kamado allows for tight temperature control and moisture retainment, trapping the smoke and juices in the meat, making it tender. Not only can a Kamado grill smoke food including meat, it can also grill, sear, and bake, making it a universal tool for any style of cooking.

Approximate smoke time: 4 hours.

The pork ribs I am smoking are made of pork loin with a weight of 2.15 lbs. Although, you could substitute with spare ribs.

I started with a dry rub. You may have to scale accordingly to the weight of the meat you’re using.

Mix the following ingredients in a large bowl with the ribs. Pat down the ingredients and try to distribute evenly.

Ingredient	Amount (tsp)
Salt	2
Black Pepper	2
Smoked Paprika	4
Chili Powder	2
Garlic Powder	2
Onion Powder	2

In the Kamado, mix in lump hardwood charcoal and applewood to add a mild smoke flavor with apple character. On top of your charcoal, if you have one, use a heat deflector stone to keep the bottom of the ribs from searing. Then, add a drip pan to minimize off flavors.

Pre-heat the Kamado grill to 225 °C. Temperature regulation is done by positioning the bottom and top vents to control air flow and combustion of the charcoal.

Once the temperature stabilizes, place the ribs on the grill and smoke them for 4 hours.

After 4 hours, check the internal temperature of the ribs. It should be at least 320°F (120°C) which means the ribs are ready for BBQ treatment.

The BBQ sauce I used is called Tammy’s Kitchen This BBQ sauce is pretty sweet, it balances well with the spice and smoke. Generously apply the BBQ all over the ribs. I used about 2 cups worth.

The final result should be juicy and tender rib with a good smoke flavor and taste just as good as it looks in the pictures.