I did a small rack of spare ribs on the Akorn today. I cut the spare ribs St. Louis style and saved the rib tips. I seasoned them
with a light coating of Killer Hogs AP rub and the top layer was their The BBQ Rub. I am using RO XL lump today with 2 chunks
of hickory and 2 chunks of cherry wood. I also switched heat deflectors from the Akorn one to a 16-inch Old Stone Oven Round
Pizza Stone, wrapped in foil. I wanted to see if it made a difference in temperature control. I am also using a drip pan with boiling
water. I know it probably isn’t needed in the kamado, but this is my preference.
Here are the ribs after 2 hours into the cook.
3 hours into the cook and the ribs are ready to wrap. I wrapped them with a little more BBQ rub and some Kosmos Q
Apple Cherry Habanero rib glaze. The ribs were toothpick tender after 1 hour in the foil wrap.
Here is my delicious plate with some canned Bush beans.
It was a great day to BBQ. Weather was in the low 70’s and the wind semi cooperated. I did get some heavier wind gusts but it
didn’t affect the Akorn. As far as the difference in using the Akorn heat deflector vs the pizza stone. With my vents set where I
normally do (bottom 1/4 open and the top 3/4 open) my temperatures stayed between 220 and 235 the 4.5 hours it took to get
the ribs done. I have not been able to get that low of temperatures before with the Akorn deflector. With it my temperatures were
around 250 to 275. Still within range, but sometimes I like to stay below this.
