Khanh Hoang
TVWBB Fan
Pork Spare ribs taste better in the WSM than the Acorn Kamado!!! My opinion
Well, been playing with the Acorn Kamado I recently acquired, so I thought, this thing is so versatile, lets try pork ribs. I used the same recipe and rub as I do when I cook in my WSM 18.5". Method is 3-2-1 (3 hr smoke, 2 hr foil with apple juice, 1 hour sauce...) . The kamado did well in maintaining the temperature in the park of 220F-260F. Well, we just had it for lunch, and yes the ribs were done, but they somehow tasted totally different from my WSM cook a couple of weeks ago, the meat were not was juicy, and outer crust were harder... the WSM Ribs were more moist and tender.. can't place my finger on it, but I suspect it had to do with the distance between the heat source and the meat... either way, I'll just keep the WSM for slow cooks and Acorn for high temp cooks.. I definitely like ribs on the WSM better!! even my wife commented the same..
This is strictly my analysis.. your thoughts are appreciated.
Well, been playing with the Acorn Kamado I recently acquired, so I thought, this thing is so versatile, lets try pork ribs. I used the same recipe and rub as I do when I cook in my WSM 18.5". Method is 3-2-1 (3 hr smoke, 2 hr foil with apple juice, 1 hour sauce...) . The kamado did well in maintaining the temperature in the park of 220F-260F. Well, we just had it for lunch, and yes the ribs were done, but they somehow tasted totally different from my WSM cook a couple of weeks ago, the meat were not was juicy, and outer crust were harder... the WSM Ribs were more moist and tender.. can't place my finger on it, but I suspect it had to do with the distance between the heat source and the meat... either way, I'll just keep the WSM for slow cooks and Acorn for high temp cooks.. I definitely like ribs on the WSM better!! even my wife commented the same..
This is strictly my analysis.. your thoughts are appreciated.
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