Smoked Ribs on the Kamado "Egg" Grill

Method: The 3-2-1 Method

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1. The Fuel & Setup

Charcoal: Use Lump Charcoal only. Do not use briquettes.
Smoke Wood: Use 2–3 chunks of hardwood (Hickory, Apple, or Cherry). Buried in the charcoal.
Configuration: Indirect Cooking.
1. Light fire and let burn for 10 mins.
2. Insert the Heat Deflector (plate setter).
3. Place a drip pan on the deflector.
4. Place the stainless steel grate on top.
Target Temp: Stabilize at 225°F – 250°F.

2. Preparation

Removing the Membrane

Flip ribs bone-side up.
Pry up the corner of the white "silver skin" with a butter knife.
Grip the flap with a dry paper towel and pull firmly to remove in one sheet.

The Dry Rub

Apply a binder (mustard or olive oil), then coat with:

1/4 cup Brown Sugar
1 tbsp Paprika (Smoked)
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder

3. The Cook (3-2-1 Method)

Part 1: The Smoke (3 Hours)

Place ribs on grate, bone-side down. Close lid.

Goal: Mahogany color; meat pulling back slightly from bone tips.

Part 2: The Wrap (2 Hours)

Remove ribs and place on heavy-duty aluminum foil.

Add pats of butter and a splash of liquid (apple juice/cola).
Wrap tightly (airtight) to steam.
Return to grill for 1.5 to 2 hours.

Part 3: The Finish (1 Hour)

Remove ribs from foil.

Place back on grill bare to firm up the bark.
Optional: Brush with BBQ sauce during the last 30 mins.

4. The Bend Test (Doneness Check)
Pick up the slab with tongs, holding it halfway down the rack. The ribs should bow significantly and the surface meat should crack. If it bends freely and looks like it might break, they are done.