Using the Akorn Kamado Kooker setup for indirect smoking over water, bring the temperature to about 212F.
Using cherry, maple and/or hickory wood, apply your favorite rub and smoke the ribs for 3 hours. The meat will retract from the ends of the bones.
"The Crunch" Then wrap the ribs in foil drizzling on a mixture of tea or coffee, bourbon whiskey, chives or green onions and brown sugar( 1 oz. Tea: 1 oz. whiskey:1 tablespoon brown sugar: your preferred amount of the greens).
Continue cooking the foil wrapped rib bundle for 2 hours at the same temperature.
Then open the bundle and cook the ribs on the grill (still indirect over water) for 30 minutes to lightly caramelize your choice of BBQ sauce applied at that point.
Yesterday, I did this applying Trader Joe's Carolina Gold Sauce (a mustard based sauce) with a very tasty result.
