Nic levels up on the grill by smoking spareribs on his Kamado. Tasty, tasty ribs.
It was time to up the ante on the Kamado grill by using it as a smoker. Smoking on the name-brand Big Green Egg is well documented, to say the least, but I was interested to see how my CostCo-bought Vision Grill would perform. Read on to find out.
![Ribs all rubbed up.](/images/spareribs/1.jpg)
Home-made rub made with salt, pepper, cayenne pepper, garlic, thyme, and paprika. Tasty.
![Smoking temperature.](/images/spareribs/2.jpg)
It was harder than I thought to keep the temperature low enough for smoking. And no, I don't clean the outside of the grill often. The food goes on the inside.
![To keep the temperature low enough, the lower vent needs to be almost closed.](/images/spareribs/3.jpg)
To keep the temperature low enough, the lower vent needs to be almost closed.
![Upper vent.](/images/spareribs/4.jpg)
Same goes for the upper vent.
![Ribs ready for the table.](/images/spareribs/5.jpg)
After smoking for three hours, I wrapped the ribs in aluminum foil with brown sugar and apple juice and let them sit for another hour.
![Spare ribs with a side of corn on the plate.](/images/spareribs/6.jpg)
Finished product on the plate. Tastes even better than it looks.
![The meat falls off the bones.](/images/spareribs/7.jpg)
The meat falls off the bones.
For more pictures of hot BBQ action, please visit my 4th of July post.