Two Delicious Kamado Joe Recipes

We’ve done our share of grilling in the past. From little hibachis on the 15th floor patio to large, expensive gas jobs on our ipe decks. Invariably, we return to our Kamado Joe because outdoor cooking with these guys plainly tastes better.

What’s that you ask? Kamado Joe? In a previous post, we extolled the virtues of this ceramic smoker-slash-griller. Here’s an excerpt to refresh your memory:

Thanks goes to Bobby Brennan and Kerry Coker
back in the late aughts. They came up with the
idea of the Kamado Joe. What makes it stand-out
is that it’s made from ceramic. Why is that important?
Ceramic holds onto heat with all its might.
Unlike a metal-based outdoor grille, it translates
to needing less wood or natural charcoal when
cooking-up a bunch of chicken, pork and beef.

Now that you’ve been reacquainted, whatcha say we roll-out some recipes that you can use with this super, outdoor cooking device.

Auburn-Style Baby Back Ribs

Can’t help but love ribs. Not dry sticks of overcooked pork, but something tender and juicy. Here’s something that comes to us from folks in Georgia.

You’re going to need 3 racks of baby back ribs. Other ingredients:

Baby Back Ribs

  • Yellow Mustard
  • Dry Rub. We like Dizzy Pig’s Butt Rub, but you can pick-up some premixed stuff at the supermarket.
  • A 2 liter bottle of Dr. Pepper or Coke
  • Either peach or apple wood chunks. Best way to start them out is by creating a small pyramid of natural charcoal at the bottom of your Kamado Joe, wait until they turn gray then pile on the wood.

These scrumptious ribs will need about 5-hours to cook.


Step by step, here’s the procedure:

  • Soak dry wood chunks in water for 1 hour.
  • Heat to 225-250°F.
  • Rinse ribs and pat dry.
  • Coat ribs with yellow mustard.
  • Sprinkle dry rub on both sides of ribs.
  • Place in wood chunks.
  • Insert a 3″ drip pan on top of the heat deflector plate with the plate in the bottom position.
  • Insert heat deflector with the drip pan in the grill. Fill drip pan with soda.
  • Place ribs on grill “bone side” down.
  • For firm ribs, smoke for 2-3 hours. For “fall off the bone” ribs, smoke for 4-5 hours.
  • Fill drip pan with water as needed.
  • Baste ribs with sauce 30-minutes before removing from grill.

Enter the Pork Chops

Let’s say you’d like to try something different? We’ve got a recipe for sweet smoked pork chops. It will take you roughly 2-hours to cook them up, but their hickory flavor goes great with baked beans, dill pickles, cold slaw, chips or a three bean salad.

Giant Pork Chops

Gather these ingredients:

  • A couple of pounds of chops with nice streaks of fat running through the meat. Thick — about 3/4 of an inch will do.
  • Apple cider vinegar.
  • Apple juice.
  • Brown sugar.
  • Salt.
  • Your favorite rub.

Getting it Together

Mix 3 cups apple juice, 1/4 cup apple cider vinegar, 1/4 cup brown sugar and tablespoon of salt together. Place chops in pan and pour mixture over, letting it sit overnight in the fridge.

Next day: Take a couple of heaping handfuls of hickory chunks. Let ’em sit it a bucket of water for around an hour. Meanwhile, take the chops from the cooler to get them up to room temperature. Before placing them on the Kamado Joe, start your fire with a small pile of natural hardwood charcoal.

Heap on the hickory blocks after you’ve let them sit on a clean towel for a few minutes. Give the chops a massage with your best rub. The liquid from the marinated chops works great as the moisture in the water pan. Put the pork on the grill, cover and allow them to smoke for 2-hours at 225°F.

We can’t go any further with recipes at this time, but we’ll have additional ones as we get more into summer cooking. Right now, we plan to treat ourselves to some of those Auburn ribs for lunch. Drop by Timbertown Austin to check out Kamado Joe! Can’t guarantee there will be any ribs left though!

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