Smart and Final had Farmer John Spares for 1.59 a lb. Grabbed a rack. Wendy says, "Hey, lets use the new Akorn". Sounds good but I haven't played around with it with the grilling stone. Ah whatever, they dont call me
The Smoke for nothing.
So here is how it went:
removed the membrane
rubbed both sides with Bone Sucking Rub
poured some Cowboy Southern lump in the Akorn along with 2 chunks of apple wood
lit with a Weber cube.
waited 10 minutes and added the grilling stone (wrapped in foil), a foil pan filled with hot water and cooking grate
dampered the Akorn down
when internal hit 200, I added the ribs.
What to do with the extra swing away cooking grate??
Add some bacon and let it rain on those ribs
I slightly adjusted the bottom damper and the Akorn sped up to 250 and just sat there the rest of the cook
5 hours later I had great pull back and the ribs were pliable
Great flavor profile. Not oversmoked. I think I am going to like Kamado cooking. Well, lets eat.......
and as always thanks for looking at
The Smokes cooking