I Tried Direct-Heat Ribs on the Komodo Kamado and THIS Happened!
Extremely Unique Flavor
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Introduction
What’s up BBQ fans! I'm Jake, and today, I'm thrilled to guide you through an adventurous recipe—direct-fire ribs using the Komodo Kamado. This method promises to infuse your ribs with incredible smoky flavors by cooking directly over the charcoal. Let's dive right into the process.
Step 1: Setting Up the Komodo Kamado
First things first, we're using a new accessory I discovered on the Komodo Kamado website—the duck hanger. This tool allows us to cook the ribs directly over the coals. Start by firing up your kamado. For this session, I chose to use the remaining bits of my KJ big block charcoal, though any high-quality lump charcoal will do.
Step 2: Preparing the Ribs
For today’s cook, I've selected premium baby back ribs from Meat and Bone (Save 10% with code RUMANDCOOK). Here’s how you should prepare them:
Trim the ribs as necessary, removing any excess fat and ensuring they're even in size for consistent cooking.
Season generously with your favorite BBQ rub. I used the Grates Memphis Pit Slow and Low rub, applying a heavy coating to both sides.
Leave the membrane on for added protection against the direct heat, which will help keep the ribs moist.
Let the seasoned ribs rest in the refrigerator for a few hours to allow the rub to penetrate the meat.
Step 3: Assembling the Duck Hanger
The duck hanger is straightforward to set up. It replaces the top rack of the kamado and provides hooks from which you hang the ribs directly over the heat. Place the duck hanger on the kamado and spray it lightly with cooking oil to prevent sticking and make cleanup easier.
Step 4: Hanging the Ribs
Carefully hang your ribs from the duck hanger. Make sure they're not touching each other to ensure even cooking. I decided to cut one of the longer racks in half to fit better and allow for more uniform cooking. Adjust the heat to maintain a temperature around 300°F (about 150°C).
Step 5: Cooking the Ribs
Close the lid of the kamado and let the ribs cook. You’re targeting a smoky environment with a stable temperature. This setup should give the ribs a beautiful crust and a juicy interior. Monitor the temperature and adjust the vents as needed to maintain it.
Step 6: Monitoring and Spraying
About an hour into the cook, check on the ribs. If they start to look dry, spray them with a mix of 50/50 water and apple cider vinegar. This will help keep them moist throughout the cooking process.
Step 7: Finishing Up
After about 90 minutes to two hours, start checking the doneness of the ribs. You’re aiming for an internal temperature of around 195°F to 203°F (90°C to 95°C). Once achieved, remove the ribs from the kamado.
Step 8: Resting the Ribs
Wrap the ribs in aluminum foil and let them rest for about 15-20 minutes. This allows the juices to redistribute within the meat, making sure every bite is as delicious as possible.
Step 9: Serving
Unwrap the ribs, cut into individual portions, and serve immediately. The direct fire gives the ribs a unique flavor profile that's incredibly satisfying, even without sauce.
Conclusion
Cooking direct-fire ribs on the Komodo Kamado is an exhilarating experience that combines traditional BBQ techniques with a touch of modern convenience. This method not only delivers mouthwatering results but also adds an element of excitement to your BBQ repertoire. So next time you fire up your grill, consider hanging those ribs over the coals and letting the magic happen!
Remember, each cook is an opportunity to refine your skills and adjust techniques as needed. Enjoy the process and the delicious results!
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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