SMOKED TO PERFECTION - Dino Ribs on the Komodo Kamado
Salt, Pepper and a Surprise Under the Meat
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Introduction
Salt and Pepper Dino Ribs With an Overnight Hold
What's up BBQ fans! Today we're smoking dry-aged dino ribs on the Komodo Kamado Big Bad 32, traditional style with just salt and pepper. It was windy and late in the day, so this one gets a long overnight hold. And I learned something about buying dino ribs that I'll share at the end.
The Rub
Fresh cracked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%), about 3 tablespoons, ground a bit coarser than 16 mesh.
2 parts pepper to 1 part salt.
The Ribs
These were dry-aged dino ribs from Porter Road. They were beautifully cut and needed no trimming.
I brought out a binder, but the ribs had enough moisture that the rub stuck fine without it. I seasoned the sides first, then the top, with just a little on the back where meat was showing.
The Setup
Fuel: Komodo Kamado Coco Char, a long-lasting, neutral lump, so all the flavor comes from the wood.
Wood: white oak from my offset's woodpile, under the lump and in a strip through the middle, with a chunk of Bear Mountain Cherry on top.
Two zones: the basket splitter with the fire and wood on one side and the ribs on the cold side.
Temp: started at 200°F, then locked in at 250°F.
On heavy smoke: there was a lot of smoke at the start. A little heavy smoke early won't hurt you, and it cleans up within 10 to 15 minutes. What I learned from my offset is that a super clean fire doesn't give you the flavor you're looking for. Adding a chunk of wood once or twice during a 6-hour cook is not the end of the world. Trust me.
The Cook
At 4 hours 50 minutes, the bones were pulling back nicely, and the internal temp was about 140°F. I rotated them for even cooking.
Spritz with a 50/50 mix of water and apple cider vinegar from a spray bottle. I'd sprayed them a couple of times already.
Cook to 202°F.
The Overnight Hold
It got dark fast, so I laid down some beef tallow, wrapped the ribs, rested them about 30 minutes and then held them in the oven at 155°F for 16 hours.
The next morning, I unwrapped them too quickly, and hot tallow went right onto one of my dogs. Luckily it had cooled a bit. Bath time for the dogs.
The Surprise
While these cooked, I noticed they kept looking fattier. Turns out there was a thin layer of meat on top of a fat seam. Normally dino ribs come with a fat cap that I trim off. These didn't, so I didn't think twice, but the top layer sat over a fat seam in the middle.
That thin top layer had all the bark, and it was full of flavor, but a little dry because it was so thin. The meat underneath was absolutely delicious, but with a fat layer on top and no bark of its own.
What I'd Do Differently
Look closely at your dino ribs before you cook them. If I did these again, I'd pull off that thin top layer, season it and cook it separately low and slow, then wrap it in tallow for a little snack. Then I'd trim the fat seam like a normal fat cap and season the ribs, so there's bark all the way around.
Final Thoughts
Still delicious, with good smoke flavor and a nice smoke ring. This channel isn't about perfect BBQ. It's about showing you my mistakes and what I learn, and that's what backyard BBQ is about to me.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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