Preparation:
Prepare your grill to 150 °C and place the grill rack at medium height.

Whilst coming up to temperature rub the meat thoroughly with salt and freshly crushed pepper.

Once the grill is ready, place the meat bone side down on the grill rack and cook at about 150 °C for 3 hours. Every 45 minutes, drizzle the rib with cider.

If the temperature of the kamado rises too high, insert the deflector stone to stabilise the temperature. A BBQ Guru controller is a great way to monitor and control the temperature for the whole cook. Otherwise, simply use a MONOLITH THERMOLITH to measure the degree of cooking of the meat.

After 3 hours, turn the ribs over and braise for another hour until a core temperature of 85 – 90 °C is reached.

At the end of the last hour, remove the ribs from the grill and let them rest covered or wrapped for 20 minutes.

Enjoy your meal!