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Beef ribs on an Akorn Kamado

post #1 of 6
Thread Starter 
I've got about 5 or 6 lbs of beef ribs I bought from my butcher, but he cross-cut them...never seen that before, but I guess that's the way some folks do it up here in N/W Wisconsin.
Anyway, I just got the heat deflector the other day, and I'd like to smoke the ribs tomorrow. This is my first attempt at smoking anything. I got a book by Chris Grove, but it doesn't answer all my questions.
So, anybody have any ideas they might share?
And, can I smoke as well with my setup as someone with a regular smoker?
post #2 of 6
Might help to mention your set up pics are great as well! Got a plan to season them,what type of wood are you going to use,wrap or no wrap?
post #3 of 6
Okay you mentioned the smoker my bad.biggrin.gif It should smoke fine have you tried a low heat test run your best to get your temp settings under control.
post #4 of 6
Thread Starter 
Thanks for your reply. I did a practice run yesterday before I put some burgers on the grill, and was able to control my heat pretty well.
I have a pretty decent rub recipe, but I only have some mesquite chips and applewood chips, no hickory.
Not sure what you meant by wraps. What temp would you recommend, and how much coal/wood should I pack onto the firegrate? Soak the wood?
post #5 of 6
Thread Starter 
Well, here's how they look after 2.5 hrs at 250 degrees. Not quite ready according to the twist of the fork. IMG_20160619_163450491.jpg 6187k .jpg file
post #6 of 6

texas.gif  Good morning and welcome to the forum, from a beautiful  hot and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




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