I have a large Kamado Grill that is basically like a Big Green Egg and I have never tried to fix ribs on it so I thought this weekend would be the perfect time to try. I'm also considering this try a failure so I will be ok with whatever the outcome is LOL. I watched a video or two on youtube and have read some on it but still had a few questions.

1) Where is a good place to purchase them? I live in Aledo near Fort Worth and usually get really good meat at our Brookshire's which is not the norm but ours has a great butcher section. I can go anywhere except an HEB (not for much longer though woohoo)

2) What kind of ribs should I get, or what are they exactly called in the grocery store? St. Louis ribs? Baby back? Something else? I've grilled forever but my rib experience is only eating them at BBQ Restaurants where the choices are Pork, Beef, or Baby back LOL.

3) What do you guys put on them before you cook them? A dry rub? A marinade? I read where a lot of folks spread mustard on them and then put a dry rub on them? Is that good and is it just normal yellow mustard from a jar?

4) Those of you with Kamado grills, I assume I am smoking these ribs at around 225 degrees so I need to get wood chips on top of the charcoal? How many of those wood chips?

5) Do I need to buy a rib rack to put them on or will they be ok being on the grill itself?

6) I would gladly accept any advice, video or web links, or recipes to help me in this endeavor.

Sorry for the remedial questions but I wanted to try to get them right and not end up with some burnt ribs lol. Thanks guys!

Just watch Franklin's YouTube video on pork ribs and follow his advice and steps.

For smoking I use the "ring of fire", arrange the charcoal in an almost complete circle around the edge and light one end. I have also got much better results using chunks of wood mixed in instead of wood chips.

Gomer95 said:

---

1) Where is a good place to purchase them? I live in Aledo near Fort Worth and usually get really good meat at our Brookshire's which is not the norm but ours has a great butcher section. I can go anywhere except an HEB (not for much longer though woohoo)

I usually do the 3 pack from Costco. Probably can't go wrong with a good butcher shop, but you'll obviously pay more.

2) What kind of ribs should I get, or what are they exactly called in the grocery store? St. Louis ribs? Baby back? Something else? I've grilled forever but my rib experience is only eating them at BBQ Restaurants where the choices are Pork, Beef, or Baby back LOL.

I think you'll get different answers here. I prefer St. Louis, mostly because they are flat and cook evenly.

3) What do you guys put on them before you cook them? A dry rub? A marinade? I read where a lot of folks spread mustard on them and then put a dry rub on them? Is that good and is it just normal yellow mustard from a jar?

Mustard or olive oil to get the rub to stick. Don't overthink it - the sticking agent doesn't add any flavor. **** ton of dry rub - there are a lot of good recipes out there. Dizzy Pig is a good pre-made one.


4) Those of you with Kamado grills, I assume I am smoking these ribs at around 225 degrees so I need to get wood chips on top of the charcoal? How many of those wood chips?

Lump charcoal and wood chunks. Don't use charcoal with your ceramic grill. Small wood chips tend to burn up quick. Apple is my wood of choice for ribs, but pecan, cherry, other fruit woods would be fine too.

5) Do I need to buy a rib rack to put them on or will they be ok being on the grill itself?

How many racks? 3 or less - lay em flat (you'll likely need to cut one rack in half to get it all to fit. More than 3 and you'll certainly need a rack. I personally try to avoid the rack if I can.

6) I would gladly accept any advice, video or web links, or recipes to help me in this endeavor.

The 2-2-1 method is hard to mess up.

Sorry for the remedial questions but I wanted to try to get them right and not end up with some burnt ribs lol. Thanks guys!

---

Edit - don't forget to post pics

The Kroger by you in either Granbury or Fort Worth have St. Louis and baby backs on sale for $1.99 a pound this week. They also have choice briskets for $1.67lb

St Louis. Salt 24 hours before. Then put a saltless rub on them about 10 minutes before placing on the smoker.

225 degrees for 4-5 hours until the meat shrinks back from the bone and they are floppy when you pick them up.