How to Smoke Baby Back Ribs on your Kamado Grill

Smoking ribs over low heat for a long time is easily achieved through the use of a kamado grill. And, the Saffire kamado grill, provides the ideal setting for achieving low and even temperatures needed to prepare the perfect ribs. The Saffire kamado grill requires minimal air use resulting in juicier meat with more volume. Other great features of this kamado grill are its tight seal and heavy-duty ceramic construction. It heats like a ceramic kiln and requires about 25 to 50 percent less charcoal, saving you money and time. Perfect ribs…less fuss for less money…what could be better?

So, fire up that Saffire ceramic grill and try this tasty rub recipe for your ribs.

Baby Back Dry Rub
Makes enough rub for two full racks
Ingredients
  • 6 T smoked paprika or regular paprika
  • 2 T onion powder
  • 2 T garlic powder
  • 4 T brown sugar
  • 4 T natural sugar
  • 2 T Kosher salt
  • 1 T chili powder
  • 1t ground cumin
  • 1t ground coriander
  • ½ t cayenne powder
  • ½ t Chipotle powder

Prep the ribs by removing the membrane located at the bottom of the rack. Use a dull knife or paring knife and loosen, then grip with a paper towel and pull off. Â Next, thoroughly rub the spices into the ribs, place in a plastic bag and refrigerate overnight.

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Method:  
  • Prepare your kamado grill, preferably a Saffire Grill and Smoker.
  • Pour lump charcoal into the grill until it covers the series of holes in the firebox and then light. Set the temperature to 200-275 no higher.
  • Set the defector plate in for indirect cooking. Get a pan for the drippings. I use a disposable one that is the same length of the ribs. This way there is no dripping into the grill.
  • Use a rib rack and smoke the ribs with just the rub on for two hours.
  • Remove the rack and ribs. Mop ribs with your favorite BBQ sauce.
  • Now, take some heavy duty tinfoil and make a large pouch to place the ribs in. Make sure that no air can escape.
  • Place the pouch of ribs back into the smoker and let them cook slow and low until tender (between 190 and 195 internal temperature). Use an insta-read, or remote thermometer and check your temperature to make sure it doesn’t rise above 195.
  • When finished, place your wrapped ribs in an air tight container for 20-30 minutes before serving
Don’t forget to close the vent and you’ll have left over charcoal. Continue to check in for more great recipes designed for the Saffire Grill and Smoker.
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