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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Kamado Smoked Beef Ribs

Tony Ramirez

Kamado Smoked Beef Ribs

When it comes to low-and-slow BBQ, beef ribs are hard to beat. Ambassador Tony Ramirez smoked these over Bear Mountain Hickory Wood Chunks on a kamado grill. These ribs develop a rich bark, deep smoky flavor, and buttery tenderness that's worthy of the title "King of BBQ."

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Prep

20 minutes

Cook time

7–9 hours

Pellets

Bear Mountain Hickory Wood Chunks

Serves

4–6

Steps

  1. Preheat your kamado grill to 250°F using charcoal and Bear Mountain Hickory Wood Chunks.
  2. Trim the silver skin and any excess fat from the meat side of the ribs. Coat with W Sauce as a binder, then season generously with SPG and Cajun Honey rub.
  3. Place the ribs on the smoker and cook until they reach an internal temperature of 200°F, or until they are probe tender.
  4. Remove the ribs from the smoker, place them on aluminum foil with the Wagyu beef tallow, and wrap tightly. Let rest for 1 hour before slicing and serving.

Ingredients:

  • 1 rack prime beef ribs
  • W Sauce, as a binder
  • SPG seasoning
  • Cajun Honey seasoning
  • Wagyu beef tallow

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