KBQ Ribs Instead Of The Egg This Time

Money_Hillbilly

I go back and forth using the egg and the KBQ for ribs.  They come out totally different, each with their merits.  I think the convection system and stick burner design gives the KBQ the edge.  It requires lots of baby sitting but the end result is worth it.  I won a local competition with it in October so the judges agreed.  

WeberWho

Very nice!

Wolfpack

I’m trying to avoid the nudge to get one, but you all are making it increasingly difficult. 

JohnInCarolina

I’ve used the KBQ a couple of times to make ribs now.  I think it was practically designed to make ribs, it’s so good at it.  What’s crazy is how quickly it can cook things with the convection effect.

Mind sharing your time and temp and approach?   I’ve been going 250F straight, with no wrap.  I open both valves about halfway to get a smoke profile that works for me.  For baby backs, this only ends up taking about 3 hrs.

Money_Hillbilly

@JohnInCarolina I try to cook ribs at 255 or so.  The KBQ cycles on/off at 30 degrees so it’s hard to judge exactly where you are temp wise.  I generally wrap so I go in the smoke 2 1/2 -3 hrs then bring inside to finish wrapped in the oven.  I run with both poppets wide open, this cook hickory with a few cherry chunks thrown in. You are correct I use the KBQ exclusively for ribs, I like my chicken raised direct in the egg at 400-425.  The KBQ can’t do that.  I use my big gravity fed unit for briskets and pork butts. 

JohnInCarolina

Money_Hillbilly said:

@JohnInCarolina I try to cook ribs at 255 or so.  The KBQ cycles on/off at 30 degrees so it’s hard to judge exactly where you are temp wise.  I generally wrap so I go in the smoke 2 1/2 -3 hrs then bring inside to finish wrapped in the oven.  I run with both poppets wide open, this cook hickory with a few cherry chunks thrown in. You are correct I use the KBQ exclusively for ribs, I like my chicken raised direct in the egg at 400-425.  The KBQ can’t do that.  I use my big gravity fed unit for briskets and pork butts. 

Thanks man.   I'm aware of the cycling, and just assume I'm smoking about in the middle of that 30 degree swing.  Sometimes I'll use an additional pit probe to monitor that and it's been about right.

I haven't tried wrapping ribs at any point yet.  Really just trying to understand what can be accomplished without much of any intervention.  Very happy with everything that has come off so far.

Regarding your comment on chicken, over Thanksgiving I did a couple of skin-on turkey breasts in the KBQ.  They were rubbed with a garlic-butter-herb paste, and then rolled up into kind of a roast.  That turned out to easily be one of the best things I have ever had.  I was kind of amazed given it was my first time trying that approach.   Give it a shot sometime.  

caliking

Those ribs look delicious! That's my next KBQ cook.

And, another vote for chicken on the KBQ. I love chicken smoked low n slow, over wood, but don't always get to have it. The KBQ does a phenomenal job of it. 

Money_Hillbilly

@caliking Tell me more about the KBQ chicken.  I have failed miserably at low temp chicken cooks on the egg hence I do 400 or so raised direct on the egg.  

caliking

Money_Hillbilly said:

@caliking Tell me more about the KBQ chicken.  I have failed miserably at low temp chicken cooks on the egg hence I do 400 or so raised direct on the egg.  

Whole chicken, split longitudinally. I find that 2 halves are easier to handle than a spatchcocked bird, for the cook, and cutting/ serving. 

Season with rub of choice. Air dry in the fridge overnight (optional). Fire up the KBQ with your wood of choice, running at 250F. I’ve tried mesquite and hickory,   running with only the bottom poppet open, and both poppets open. Both versions were good. 

Let it go until IT is about 150F in the breast, 160F in the thigh. Should take about an hour. 

The skin renders well,   but still working out the kinks to get bite through skin. We’re not fans of chicken skin, so not a big deal on this side.  

The   chicken tastes beautiful wonderful smoked flavor. Great texture, and so juicy. 

WeberWho

caliking said:

Money_Hillbilly said:

@caliking Tell me more about the KBQ chicken.  I have failed miserably at low temp chicken cooks on the egg hence I do 400 or so raised direct on the egg.  

We’re not fans of chicken skin, so not a big deal on this side.  

Amen. I thought I might be the only one!

caliking

WeberWho said:

caliking said:

Money_Hillbilly said:

@caliking Tell me more about the KBQ chicken.  I have failed miserably at low temp chicken cooks on the egg hence I do 400 or so raised direct on the egg.  

We’re not fans of chicken skin, so not a big deal on this side.  

Amen. I thought I might be the only one!

Don't get me wrong... chicken skin has its place in the world. Especially, Thai-style grilled chicken skin ! But, if the chix is good, it's not worth chasing the skin,  IMO. 

shtgunal3

WeberWho said:

caliking said:

Money_Hillbilly said:

@caliking Tell me more about the KBQ chicken.  I have failed miserably at low temp chicken cooks on the egg hence I do 400 or so raised direct on the egg.  

We’re not fans of chicken skin, so not a big deal on this side.  

Amen. I thought I might be the only one!

Agree!