Now that I have a kamado, I'm noticing the details and I see you have the meat indirect. Do you cook it all the way indirect? I have some cheap "country style" ribs on right now seeing it's so cool outside I'll get a pic later.
I made a rub from an online recipie a (little hot for us) cooked them @ about 225 on skewers, then slathered them up with bought bbq sauce at the end. I'm really thinking that I do not like ketchup (bbq sauce) on my pork in any fashion. I like smoke,SPG and pig with a touch of vinegar. The leftovers will be for tacos on the next go round. This Kamado style cooker is really growing on me. I used more real wood chunks (sassafras) than I had ever tried before but with all the seasoning any smoke got over powered.
Looks great ! Best thing about making your own rub is you can alter it any way you want Regarding bbq sauce on pork-for me, its add just a little at the end to enhance and not overpower. We like the slight sweet on top of the rub. But if its marinated pork then nothing gets added. This is really good marinade on pork and chicken-I generally marinate at least 24 hours with it.
I used Stubbs original. Forgot to mention Mrs fuelrod's coleslaw, I like her fine chop, sweet and a little "soupy" helped cool the flames of the powder'd cayanne.
Actually that's the main way I saw it done, at least on the interwebie thingamabob. I just microslaved a slice of leftover pizza and diced up a chunk of that pork for a topping.
Generally, I add wood chunks to the coals for low/slow as that really gets in the meat. For higher heat grilling, you might want to try wood chips instead of chunks with the dome closed for a bit-they release a lot of smoke quickly and seem to work better for the short cook time
Here's some non Italian sausage that I drove almost 4 hrs this am to get.....I understand your pain fuelrod
