What if I tell you, you could make the most tender and juicy beef ribs on your mini kamado. It only takes a bit of time and patience.
But then you are rewarded with fantastic bbq you can present to your friends and family.
- Good quality beef ribs
- olive oil
For the dry rub
- 1 part fleur de sel
- 1 part paprika powder
- 1/2 part ground black pepper
- 1/8 part garlic powder
- 1/8 part onion powder
- We start by trimming the hard parts of fat from the outside of the ribs. Also, cut off any small and loose parts because they only burn while cooking. Leave the membrane on the bone-side on.
- Mix the ingredients for the dry rub and drizzle a little bit of olive oil on the ribs and sprinkle on the dry rub in an even layer. Do this on all sides, except the bone-side.
- Fire up your mini kamado, place a chunk of smoke wood, and the heat deflector. Now let it come to a dome temperature of 120°C (248F). When the kamado is stable you place the beef ribs and close the lid.
- After a few hours, the beef ribs reach a core temperature of 70°C (158F). The meat has seen enough smoke and the bark is firm.
- Wrap the beef ribs with butcher paper or aluminum foil and put them back in and close the lid. We live them like this till the meat reaches a core temperature of 94°C (202F).
- When the meat is at the desired temperature you check the tenderness with your core thermometer. When you go through the meat without resistance the beef ribs are done. You can put the ribs in the cooler to rest for at least 30 minutes. Otherwise, you close the lid and cook the ribs a little bit further.
- Take the ribs out of the paper and slice the meat to admire the juicy meat.
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BBQ gear used
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