Smoked ribs on a charcoal grill style Kamado

Smoked ribs on a charcoal grill style Kamado Video Clips.

See more video recipes! www.bbqguys.com Chief Tony from BBQGuys.com shows step by step how to prepare and smoke a big chest-style beef on a Charcoal Grill and Smoker Kamado. Make sure that all the grilling and outdoor cooking BBQGuys.com need you! Ingredients: Wood: 3-4 cups (I used cherry and walnut 2cups 1/2cups 1) Extra Virgin Olive Oil - Rosemary quarter cup (dry) - 1 TBL garlic powder - 2 TBL Turbinado sugar - 2 TBL chili powder - 2 TBL paprika - 2 TBL cayenne pepper - 2 celery TBLSeed - 2 teaspoons oregano (dry) - 1 TBL Thyme (dried) - 1 tbl kosher salt - Black pepper 2 TBL (broken) - 2 TBL When spraying apples - 1 / 2 cups of apple cider vinegar - 1 / 2 cups Their break-even after the layer of fat around the chest 1 / 4 inch and remove large membranes or "onions", generously rub with olive oil and rub the spice mixture with the back (which is more fun than it sounds). Next double-breasted wrap firmly cover with plastic wrap and place in refrigerator forat least 2 hours but preferably overnight. While waiting, enjoy your chips and set up the grill or smoker for indirect cooking. If you are ready, remove from refrigerator and chest when lying on a 225F degree grill, fat side down. If you spray your chest, mix the cider and cider vinegar in a spray bottle and spray every 2-3 hours. Your breasts will take between 1 1 / 4 to 2 hours per pound, depending on many factors. That said, creating an internal temperature...

Tags: bbqguys, bbq recipe, charcoal grill, smoked brisket, chef tony matassa, how-to, cooking, smoking, indirect method, low and slow, smoking recipe, kamado recipe, you, tube, videos

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