Kamado baby back ribs on five logs
Five logs, two racks, one afternoon. A kamado holds heat beautifully, and dense hardwood logs give it a slow, steady fire to hold. Rub, smoke, spritz, glaze, done.
Five logs, two racks, one fire.
Set five logs in the middle of the firebox and light just two of them. Over the cook the fire works its way into the unlit logs, so the kamado holds 250–275°F with the vents barely open. A Costco reviewer smoked two racks of ribs on 5 logs (about 3 lb) plus a few sticks of red oak.
- T−40mLight 2 logs
- T0Ribs on
- T+2hStart spritzing
- T+4hGlaze
- T+4h30Rest and slice
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01Food
Trim and rub
Pat the ribs dry. Slide a butter knife under the membrane on the bone side, grip it with a paper towel and pull it off. Smear with mustard if you like, then coat every side with the rub. Let them sit while the fire comes up.
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02Fire
Light two logs, set three
Light two Classic Hardwood logs in the chimney over one natural firestarter. No lighter fluid. While they catch, set the other three logs in the center of the firebox with a gap in the middle.
Why CHARBLOXLighting only two logs is the trick. The fire spreads into the unlit ones over hours, which is how five dense logs carry a whole afternoon. Classic Hardwood burns 3–4× longer than average charcoal.
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03Fire
Set up for indirect heat
When the top edges are grey, tip the two lit logs into the gap. Put in the deflector and the grate and close the lid. Open the bottom vent about a finger’s width and crack the top. Let it settle at 250–275°F, adjusting the vents in small steps.
Why CHARBLOXSet the temperature at the vents, then leave the fire alone. Low ash keeps the bottom vent clear over a long cook, so the setting you dial in is the one you keep.
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04Food
Smoke
Lay the ribs bone side down on the grate. Close the lid and leave them for 2 hours. For extra smoke, add a fist-size chunk of red oak or hickory to the fire when the ribs go on.
Why CHARBLOXEvery look lets heat out of a kamado. With fuel that does not need tending, the lid can stay shut.
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05Food
Spritz
After 2 hours, mix the apple juice and vinegar in the spray bottle. Spritz the ribs every 45 minutes, working quickly. They should turn a deep mahogany.
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06Food
Glaze
At about 4 hours, thin the barbecue sauce with a splash of spritz and brush it on. Close the lid for 15–20 minutes to set. Repeat once for a stickier finish.
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07Food
Check, then rest
Pick up a rack with tongs about a third of the way in. When it bends nearly in half and the surface cracks, it is done; between the bones it should read 195–203°F. Rest for 10 minutes.
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08Food
Slice
Turn the racks bone side up so you can see where to cut, and slice between the bones.
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09Fire
Close it down
Shut both vents. The kamado snuffs the fire and the remaining logs stay in the firebox for next time.
Why CHARBLOXWhat survives this cook lights first in the next one, so a box goes further than it looks.
| Test | Done when |
|---|---|
| Bend test | The rack bends nearly in half and the surface cracks |
| Probe between bones | 195–203°F |
| Toothpick | Slides in with almost no resistance |
“By far the best option I've found for cooking on my Kamado Joe, particularly for anything requiring a lengthy cooking time… I also love Charblox for achieving high temps.”
Terri, verified purchaser, Costco
- St. Louis-cut spare ribs work the same way; give them about an hour longer.
- On a kettle, bank the logs on one side as in our tri-tip recipe, keep the ribs on the cool side and rotate them halfway.
- Want fall-off-the-bone ribs? After the 2-hour mark, wrap each rack in foil with a splash of apple juice for 1 hour, then unwrap and glaze.
The fuel is part of the recipe.
Light two and let the fire walk into the rest. 1 lb of CHARBLOX does the work of 3–5 lb of average charcoal.
A steady mid-high plateau and low ash: vents stay clear, temperature stays put.
Pressed from recycled hardwood sawdust: wood smoke with no binders or chemicals.
Close the vents and what is left is your next fire.
CHARBLOX Classic Hardwood ships in boxes from Los Angeles.
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