11:13am - Fire Lit using minion method
11:20am - Ribs Rubbed down with secret Spices (i say secret but the mix im using i got as a 15 spice recipe but i forget where the list is)
Smoked Hickory Ribs - Ready to put on by Brett Robinson, on Flickr
11:56am - check the Kamado to see where the temp is, its at 180F want to get it to 225-250
Smoked Hickory Ribs - Fire is coming up to Temp by Brett Robinson, on Flickr
12:15pm - cooker hits 225F and Ribs are on, soaked some hickory chips ready to put on
Smoked Hickory Ribs - Kamado is @ temp 225F by Brett Robinson, on Flickr
12:24pm - cooker is stable @ 225F, added some hickory Chips
Smoked Hickory Ribs - Smoke baby Smoke! by Brett Robinson, on Flickr
12:54pm - cooker up to 250F, adjusted vents and threw a few more chips on
Smoked Hickory Ribs - Checking the Temp, @250F by Brett Robinson, on Flickr
1:49pm - Checked temp, it had gone up to 260, adjusted temp a little more should bring it back down
3:00pm - Checked temp, it had gone up to 270, and seems stable at that temp, ill see how it goes, i dont want to snuff out the fire as i know the kamado keeps the residual temp
6:00pm - Ribs were finished
Smoked Hickory Ribs - Finished by Brett Robinson, on Flickr
6:10PM - we ate them!
Smoked Hickory Ribs - Final Product by Brett Robinson, on Flickr
Conclusion, Aussie ribs are a fair bit smaller than american ribs and as such cooking time should be shorter. I also had the temp run away from me by about 50f so next time (with a stoker unit) i can keep it lower.
The Ribs were a little dry and i think i added too much hickory, the missus loved them though
I may also try the 3-2-1 method