Last weekend we purchased a brand new grill, an Akorn Kamado, and so, of course, we had to test this bad boy out! Our first experiment, smoked barbecue ribs! It was quite a process, and on a rainy day, but so worth it! We moved the grill under the carport and made it happen! Let’s walk through the process!

Prep the Meat

First things first, you prep the meat. You have to take off the membrane and remove any excess fat.

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Season the Ribs

To season the meat apply a light coat of mustard on both sides. You can’t taste the mustard, it just helps to keep the dry up on the meat. Then you apply the dry rub. You can make your own, there are recipes all over the interwebs or you can purchase any flavor at your local grocery store. Make sure to pat the seasoning into the meat so it holds on tight!

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Smoke the Ribs

Place seasoned ribs on the smoker for 3 hours. Keep temp between 200-230. It must be indirect heat. Then remove the rack, cover in aluminum foil, airtight, and place back on the smoker, bone up for 2 hours. After the 2 hours remove the foil and place back on the smoker for 1 hour, bone side down. If adding barbecue sauce, cover one side with sauce for the last 30 minutes. We love us some Sweet Baby Rays in our house! They are technically done when the internal temp reaches 145 but if left to reach 190ish you will enjoy ‘fall off the bone’ style ribs!

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Eat the Ribs

Remove the ribs, let cool slightly and then enjoy! We choose to pair our ribs with mac & cheese, bakes beans and Caesar salad! It was quite a feast! I would highly recommend giving these ribs a try!

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Oh, and if you missed my favorite summer meal, grilled pork chops, the directions are all here!