Kamado Joe Smoked St. Louis Ribs with Voodoo Meat Church Rub

Instructions

1. 1

   Prepare your Kamala Joe by setting up for indirect smoking. Place the ceramic grill dome on and set up two-zone cooking with heat deflectors or a drip pan in the center. Target temperature of 225-250°F.

2. 2

   Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away. Pat ribs dry with paper towels.

3. 3

   Apply a thin coat of yellow mustard evenly across all sides of the ribs. This acts as a binder for the rub.

4. 4

   Generously apply the Voodoo Meat Church rub to all sides of the ribs, pressing gently so it adheres. Use approximately 1/4 cup per rack.

5. 5

   Place soaked wood chunks on the hot coals/charcoal in your Kamala Joe to begin generating smoke.

6. 6

   Place the prepared rib racks on the grill grates, meat-side up, over the drip pan in the indirect heat zone. Close the dome and maintain 225-250°F.

7. 7

   Smoke the ribs for 4-5 hours. After the first 2 hours, begin spritzing with apple juice every 30 minutes to keep the meat moist and develop the bark.

8. 8

   At the 3-hour mark, perform the bend test. The ribs should bend and nearly break when lifted. If they're not quite there, continue smoking.

9. 9

   During the final 30 minutes, brush the ribs with melted butter mixed with a tablespoon of honey for a caramelized finish.

10. 10

    Ribs are done when the meat pulls back from the bones by about 1/4 inch and a toothpick slides through the meat with minimal resistance.

11. 11

    Remove ribs from the grill and let rest for 5-10 minutes. Cut between the bones and serve immediately.