Get ready to experience the ultimate smoky rib recipe! This guide details a mouthwatering journey, using both a Char-Broil Kamander egg smoker and a Weber rib rack to achieve perfectly tender and flavorful ribs. We'll explore the process of creating succulent ribs, from the initial rub application to the final, delicious glaze. Three distinct rubs—a store-bought blend and a homemade creation—are used to showcase the depth of flavor achievable with this cooking method. Prepare for a rib-roasting adventure that will elevate your barbecue game.This detailed recipe will walk you through each step, from selecting the right rubs and prepping the ribs, to mastering the smoking process using applewood chunks and maintaining optimal temperature control in your smoker. We’ll cover the crucial mopping technique to ensure juicy ribs and share the perfect finishing touch with a honey barbecue sauce. Get ready to impress your friends and family with ribs so good, they'll be begging for more!
Read more: 10 Best Big Green Egg Rib Racks: A Buyer's Guide
Rub Selection and Preparation
Three different rubs were used: All-American seasoning from Pork Barrel, Casey's spice rub from Weber, and a homemade blend of chili powder, brown sugar, garlic powder, salt, pepper, and paprika.
Each rub was applied liberally to a separate rack of ribs (approximately 3-4 pounds each).
The ribs were then refrigerated overnight to allow the flavors to meld.
Smoking the Ribs
The ribs were smoked using a Char-Broil Kamander egg smoker and a Weber rib rack.
Applewood chunks were used for smoking, and a water pan was employed to maintain consistent temperature and moisture.
The smoker temperature was maintained between 250-275°F, and the ribs were cooked for approximately 3-4 hours.
Monitoring and Mopping
The internal temperature of the ribs was monitored throughout the cooking process.
After about 1.5 hours, the ribs were mopped with a mixture of apple cider vinegar, apple juice, sugar, and salt to keep them moist.
This mopping process was repeated later in the cooking, and the water pan was refilled as needed to regulate temperature.
Finishing and Serving
Once the internal temperature of the ribs reached 185°F, they were removed from the smoker and allowed to rest.
A honey barbecue sauce was then brushed lightly over the ribs before serving.
The ribs were cooked for approximately 4 hours.
Conclusion and Review
This recipe resulted in tender, flavorful ribs with a perfectly balanced smoky flavor and a nice glaze.
The Weber rib rack proved to be very useful for even cooking.
The Char-Broil Kamander Egg Smoker performed well, maintaining a consistent temperature throughout the cooking process.