Need TIPS on Smoking Spare Ribs on a Summit Kamado
My husband had experience in smoking meats on a green egg. He sold it before he could get established with a good regimen.
After heavy research, he purchased a summit Kamado. So far he has grilled burger and fajitas, and now wants to smoke a rack of spare ribs.
What is the best set up for the process in smoking and maintaining temp?
He has a large Weber chimney and plans to use charcoal briquettes, does he need to only fill up once?
Also, what temperature range does he need to maintain?
3-2-1 method??
Butcher paper vs foil? Or no wrapping?
Need BBQ for dummies essentially but he can get it down and is excited and nervous as this will be his first rib session with the summit Kamado!
Will promise pictures of the outcome for all tips and tricks to smoke the best ribs!!
Thank you all, much love from TX