Kamado Grill Ribs: How to Cook Perfect Pork Ribs

Kamado Grill Ribs: How to Cook Perfect Pork Ribs

How to Grill Ribs on a Kamado Grill: The Ultimate Kamado Pork Ribs Guide for Flavor Fanatics

If you're chasing the holy grail of backyard BBQ, it starts with a rack of juicy, fall-off-the-bone kamado grill ribs cooked to perfection. With the kamado grill's insulated ceramic design and unmatched heat retention, you get steady low temperatures and a rich, smoky flavour every time. Whether you're mastering a kamado ribs recipe or learning how to cook ribs on a kamado grill for the first time, this guide has you covered from prep to plate.

At Vessils, we believe grilling ribs on a kamado should be simple, satisfying, and smoke-kissed. Our 22-Inch Kamado Charcoal Grill delivers precision airflow and heat control to support all your low-and-slow sessions.

Understanding Ribs

There are a few types of ribs you can use when grilling ribs on kamado:

  • Baby back ribs: Tender, lean, and cook a little faster.

  • Spare ribs: Larger, meatier, with more connective tissue.

  • St. Louis style ribs: A trimmed version of spare ribs, great for even cooking.

Pick ribs with even marbling and a fresh pink-red colour. For beef ribs recipe for kamado grill lovers, you can use short ribs or plate ribs, but cooking time will increase.

Preparing Ribs for the Kamado Grill

  1. Remove the membrane: Use a paper towel to grip and peel the silver skin on the back of the ribs.

  2. Trim excess fat to ensure even cooking.

  3. Apply your dry rub: Try a mix of brown sugar, paprika, garlic powder, black pepper, cayenne, and kosher salt. Let sit for 30 minutes, or overnight.

Want to take your flavour further? We’ll be posting a future guide on BBQers and Smokers: Best BBQ Rubs and Sauces for Smoking.

Setting Up Your Vessils Kamado Grill for Ribs

  1. Fuel: Use hardwood lump charcoal for flavourful and long burns.

  2. Lighting: Use a chimney starter for even lighting.

  3. Heat deflection: Install a heat deflector for indirect cooking.

  4. Wood chunks: Add hickory, apple, or cherry chunks.

  5. Temperature: Stabilize your grill at 250°F. For airflow tips, see our Beginner's Guide to Char-Grilling.

Want a smooth setup every time? Browse our full grill accessories.

The Art of Grilling Ribs on a Kamado Grill

  • Place ribs bone-side down on the grate over indirect heat.

  • Spritz every 60–90 minutes with apple juice or vinegar blend.

  • Try the 3-2-1 Method:

    • 3 hours unwrapped on smoke

    • 2 hours wrapped in foil with liquid

    • 1 hour unwrapped with glaze

Use a thermometer to monitor internal temp (target: 195–203°F). Once done, rest the ribs in foil for 15–20 minutes.

Kamado Grill Ribs Recipe Ideas

  • Classic BBQ Ribs: Brown sugar rub + smoky BBQ sauce

  • Texas-style Beef Ribs: Simple salt and pepper + hickory smoke

  • Sweet & Spicy Ribs: Pineapple glaze + chili powder rub

We’ll soon post BBQers and Smokers: Top 5 Pitmasters’ Secrets for Perfect Ribs for even more.

Tips for Grilling Perfect Ribs Every Time

  • Use a cooking grid that fits your rack size.

  • Maintain indirect heat with a heat deflector.

  • Add wood chunks early for the best smoke ring.

  • Avoid lifting the lid too often.

  • Clean ash regularly with an ash tool.

We'll soon cover How to Control Temperature in a Kamado Grill in more detail.

Savoring the Rewards

Serve with classic sides like grilled corn, coleslaw, or cast-iron mac and cheese. Got leftovers? Use them for tacos, sandwiches, or stir-fries. (Want to try another flavour profile? Explore our Whisky Glazed Ribs!)

Conclusion: Your Kamado Ribs Mastery

How to grill ribs on a kamado grill doesn’t need to be complicated. With patience, temperature control, and the right setup, you can serve up juicy, smoky ribs that rival any BBQ joint.

Get started with a Vessils Kamado Grill and Grill Accessories designed to help you master kamado grill ribs recipes every time.

Happy grilling!