Smoking Ribs on the Kamodo

Ingredients:
Hickory chips and chunks
Ribs
Yellow mustard
BBQ rub (dry)
Pineapple juice
Apple cider vinegar
Louisiana hot sauce
Honey
Brown sugar
BBQ sauce


Preparation:
1. Soak hickory chips and chunks in water for 30 minutes.

2. Remove the membrane on the back of the ribs by using a paper towel to grab the membrane from one end and pulling it off.

3. Once the membrane is removed, trim any excess fat.

4. Rub yellow mustard on the ribs.

5. Sprinkle a generous amount of BBQ rub all over the ribs.

6. Load the grill with charcoal, mixing the hickory chips and chunks in evenly with the charcoal. Heat grill to a temperature of about 250 degrees.

7. Put the heat deflector in place, and wait for the dome temperature to stabilize at 250 degrees.

8. Place a drip pan filled with pineapple juice, apple cider vinegar and Louisiana hot sauce under the grate, then put the grate on.

9. Put the ribs on the grill. Cook them for at least 3 hours at 250 degrees, using a rib rack, if desired. If not using a rib rack, place them bone side down.

10. Coat the ribs in honey and brown sugar mixture (add some BBQ sauce, if desired), and wrap them in foil.

11. Place the ribs back on the grill in the foil, and cook them for another 2 hours.

12. Remove the ribs from the grill and take off the foil. Brush them with BBQ sauce, and place them back on the grill for an hour to "crisp" them up. Brush them with BBQ sauce as they cook.

13. If the ribs are not falling off the bone, you can finish them in the oven at a low temp (250 or 225) until they get to the desired level of tenderness.