Very pleased with my first big cook on saturday for 25 guests of 10Kg of Spare Ribs (6 racks) on my kamado Joe, been practicing with Baby backs and spares, for a few weeks. Prepped on friday to keep workload to minimum on the saturday, membrane removed, salt and rubbed with a mixture of sugar, more sugar , paprika, onion & garlic powder. Cooked low and slow at 120C grate (Dome temp was considerable lower) with a few lumps of apple wood for 3 hours. I then foiled and stacked them on my Gas grill for 2 hours , then unwrapped them for 1 hour adding a sticky BBQ sauce for last 10 mins. I also smoked a few chicken pieces while the Ribs were on the gas grill. Home made Beef burgers and Slaw was also served with an Apple Tarte Tatin done on the Gas Grill.
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