Pork Ribs

thermoman.1 · Post by **thermoman.1** » Mon Feb 09, 2015 8:43 pm

Today I bought two racks? of Pilton Valley (100% Australian) Pork USA Ribs. I have never cooked ribs before and after searching through the site have been unable to find any guidelines for cooking them on a Kamado. I have just under 1Kg and would be grateful if somebody could point me in the direction of a good recipe, or offer suggestions on how I should go about cooking this feast.

Card Shark · Post by **Card Shark** » Mon Feb 09, 2015 8:59 pm

2 parts. No need for a water pan in a Kamado.

https://www.youtube.com/watch?v=0eSFdddaRnk

Grillnoob · Post by **Grillnoob** » Tue Feb 10, 2015 1:05 pm

I like the 3-2-1 method,works well
https://www.youtube.com/watch?v=DLEjwkXREg8

thermoman.1 · Post by **thermoman.1** » Fri Feb 13, 2015 9:32 pm

Thanks for the replies. I think that I will try the 3-2-1, the other bloke seems a bit vague about times.

aussieant32 · Post by **aussieant32** » Sat Feb 14, 2015 8:10 am

yep i have 4 racks going in today, 3-2-1 has never failed me

O2zi3 · Post by **O2zi3** » Sat Feb 21, 2015 8:46 pm

3-2-1 method, cannot fail...

if they are baby back ribs suggest 2-2-1...just ate mine 10 mins ago

Meat and eat · Post by **Meat and eat** » Wed Feb 25, 2015 9:25 pm

Or try 3-1-1 for maybe a less mushy rib.
I done just a few along the way

Try a few different ways.You will work out which is your preference.

Cheers

Meat and eat

Card Shark · Post by **Card Shark** » Wed Feb 25, 2015 10:04 pm

Any pics of the ribs folks are cooking with here? Hard to find non shiners in AU. Costco had some with a bit of meat on last visit for about 16.

Kookabanus · Post by **Kookabanus** » Thu Feb 26, 2015 2:14 pm

I always use the Costco ribs, meaty and always turn out well.

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