When you think of barbecuing one of the foods that you first think of is...RIBS! So we, or I should say my wonderful father, has designed a new Pin Cushion Rib Rack.
Unique Features:
• Adjustable to any height, as the pincushion slides up and down on the hanging rod. Same system as the adjustable grill
• Rotates 360 degrees (like adjustable grill). Nice feature when basting.
• Pincushion rib racks slide on the adjustable grill rod. Depending on the model Kamado there can be as many as three, maybe four total can be slid on the #9 Kamado hanging rod. On the #7, two maybe three. #5 two and #3 only one.
• The Pincushion Rib Racks are interchangeable with the present Adjustable grill and uses the same rod and hanging system.
• The Rib Rack does not have to “Hang” (as on the adjustable grill) but can sit on the ledge in place of the regular cooking grill or on the regular cooking grill.
• The Rib Racks or addition cooking grill are stackable by a rod on the rack or grill through the tube (same as the adjustable grill). The height of the grill/rack can be adjusted and held in place by a screw “stopper”.
• Drip pan usually used on the Lower Bracket.
• Remarkable uniform cooking temperatures are retained by the heavy ceramic walls (thermal mass) when the temperature stabilizes at the desired (lower) cooking temperatures. Very little temperature change results in same cooking times whether ribs are placed in center, outer, upper, lower close together or apart.
• Astonishing amount of ribs can be cooked at one time. Depending on the type of ribs and the size of the Kamado or BGE, one rack of 5 pounds or 75 pounds or more. More practical uses would be the using the grills or rack for cooking the entire meal items.
Now I have a confession to make...
We have never really BBQ'd Ribs or done a "low & slow". I know! :) We have our style of BBQ'n that we call "Fast N Furious", which consists of hamburgers, pork chops, chicken, pizza, etc. Now we use our Kamado more than 5 times a week, and we always enjoy the meals, but we don't take much time to prepare our meals and is something that I really want to make more of an effort to do. So, when my father designed the Rib Rack we decided that it was time to learn how to do Ribs.
For Mother's Day we did 2 racks of Beef Rib's and a rack of Pork Ribs.
First of all, I had NO idea how hard it was to remove the membrane!! It seems like such an easy thing to do...boy, were we wrong! Richelle & I split the work and I must have spent an hour just on the one rack of pork ribs.
After discussing my membrane issues with one of our great customers, R. Kim, he informed me on the tip of using a paper towel to grip the membrane.
We then poured some Balsamic Vinegar & Olive Oil over the ribs and then added Salt & Pepper and a dry rub. Put them on the Kamado, with the temperature set at 250 for roughly 3 hours.
And Viola!
They were delicious!! Another handy tip that R. Kim told me about was the 3-2-1 Method for cooking Rib's. Which is a method I should have known about with the wealth of information from our forum members at the Kamado Forum, but now that I have found the love for ribs I will certainly try it on my next Rib adventure.
Lastly, two family member's that always enjoy good BBQ:
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