Ribs on the Weber/snake method (pRon)

Whitewookie · 07-13-2014, 11:31 AM

Well the experiment worked out good. Got the snake going and stabilized at about 250.

Stacked the two slabs that I had rubbed with my own rub the night before
and just let them rock for about 2 1/2 hours before shuffling and saucing for the first time.

Repeated the shuffle/sauce about every hour, then un-stacked for the last 1/2 hour.

Total cook time was about 5 1/2 hours.

VR,
Harold

AClarke44 · 07-13-2014, 12:01 PM

Nice looking ribs! I've never tried the snake method as I'm really happy with the results I'm getting by banking coals on one side and cooking indirect. Today I'm gonna use fire bricks for the first time to help bank the coals.

Looks like the snake worked well for you though.

cowgirl · 07-13-2014, 12:07 PM

Looks excellent Harold, nice job!!

93vpmod · 07-13-2014, 12:08 PM

Nice Ribs, I like the pic of the two slabs with the potatoes!

You're making me hungry and I have a few hours till chow time.

aawa · 07-13-2014, 12:40 PM

Great looking ribs! There is something about seeing cooks on kettles that makes me very very happy.

code3rrt · 07-13-2014, 12:53 PM

Those look great! I love the snake method, it is great for consistent temps in the kettle.

KC

LoneStarMojo · 07-13-2014, 01:00 PM

Can't go wrong with the snake as evidenced by your PRON. I like to cook at higher temps so I make two half-snakes and light one end of each. Great job!

Whitewookie · 07-13-2014, 01:07 PM

Quote:

Originally Posted by 93vpmod

Nice Ribs, I like the pic of the two slabs with the potatoes!

You're making me hungry and I have a few hours till chow time.

Actually that was two ears of corn wrapped loosely... Threw them on about the last hour.

Thanks for all the good words guys. I also used to use the banked method and cooked indirect. What I was trying to do was slow the cook down some, and it worked. I used to get two slabs done in about 3-3 1/2 hours. This cook took ~5 1/2 hours and the ribs were just as juicy and there was definitely more of a smoky flavor.

Also tried the mustard sauce recipe that I got here on another thread a couple weeks ago.

Everyone said these were better and they liked the way I was doing ribs before. It was my wife and daughter, so rest assured, they would not have hesitated to tell me if I blew it.

VR,
Harold

dadsr4 · 07-13-2014, 01:10 PM

I'm glad it worked out for you. I am curious, though. It looks like parts of the ribs were over direct heat for part of the cook. If that is true, how did you prevent over cooking of those parts?

Whitewookie · 07-13-2014, 01:58 PM

Quote:

Originally Posted by dadsr4

I'm glad it worked out for you. I am curious, though. It looks like parts of the ribs were over direct heat for part of the cook. If that is true, how did you prevent over cooking of those parts?

The side closest to the lit side of the snake was all that was exposed to direct. When I shuffled and sauced, I also spun them around switching sides. When I un-stacked them I just switch them around after 15-20 min. I was just setting the last layer of sauce then anyway.

Really, there was only a small part exposed to direct at any given time, and I tried to even that out.

VR,
Harold

Enrico Brandizzi · 07-13-2014, 02:04 PM

Great looking ribs. I love snake method.....

IMG_3160 di BBQness, su Flickr
I smoked up to 19 hiurs round 230F with my 26 OTG.

1buckie · 07-13-2014, 04:42 PM

Quote:

Originally Posted by aawa

Great looking ribs! There is something about seeing cooks on kettles that makes me very very happy.

Me three...............

Grate Cookup, man......I like the bigger ones, longer & lower heat & that's a nice job on those !!!!

Half snakes like LoneStarMojo says are another way to go.....either setup, you just rotate the grate a few times during the cook to keep the food from above direct coals (there's the area of coals that are already burned that becomes a blank area)

THoey1963 · 07-13-2014, 04:45 PM

Nice job Wookie!

1911Ron · 07-13-2014, 05:01 PM

Good looking ribs and awesome job rocking the kettle!

Whitewookie · 07-14-2014, 03:41 PM

Thanks Ron. I really like stretching the limitation on "just" a kettle.

BTW I'm a 1911 guy myself. My EDC is a Combat Commander that I used to shoot limited with when I shot USPSA. Got close to 50K rounds through the gun with just normal maintenance and of course some spring freshening up a couple times.

VR,
Harold

07-13-2014, 11:31 AM	#1
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Ribs on the Weber/snake method (pRon) Well the experiment worked out good. Got the snake going and stabilized at about 250. Stacked the two slabs that I had rubbed with my own rub the night before and just let them rock for about 2 1/2 hours before shuffling and saucing for the first time. Repeated the shuffle/sauce about every hour, then un-stacked for the last 1/2 hour. Total cook time was about 5 1/2 hours. VR, Harold

07-13-2014, 12:01 PM	#2
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Nice looking ribs! I've never tried the snake method as I'm really happy with the results I'm getting by banking coals on one side and cooking indirect. Today I'm gonna use fire bricks for the first time to help bank the coals. Looks like the snake worked well for you though. __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

07-13-2014, 12:07 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks excellent Harold, nice job!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

07-13-2014, 12:40 PM	#5
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Great looking ribs! There is something about seeing cooks on kettles that makes me very very happy. __________________ ~Ren~ Fat Kids Club Founding Member

07-13-2014, 12:53 PM	#6
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Those look great! I love the snake method, it is great for consistent temps in the kettle. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-13-2014, 12:08 PM	#4
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Nice Ribs, I like the pic of the two slabs with the potatoes! You're making me hungry and I have a few hours till chow time.

07-13-2014, 01:00 PM	#7
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO	Can't go wrong with the snake as evidenced by your PRON. I like to cook at higher temps so I make two half-snakes and light one end of each. Great job! __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.

07-13-2014, 01:10 PM	#9
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	I'm glad it worked out for you. I am curious, though. It looks like parts of the ribs were over direct heat for part of the cook. If that is true, how did you prevent over cooking of those parts? __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

07-13-2014, 02:04 PM	#11
Enrico Brandizzi Babbling Farker Join Date: 12-16-13 Location: Rome, Italy	Great looking ribs. I love snake method..... IMG_3160 di BBQness, su Flickr I smoked up to 19 hiurs round 230F with my 26 OTG. __________________ [B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B]

07-13-2014, 04:45 PM	#13
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Nice job Wookie! __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

07-13-2014, 05:01 PM	#14
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Good looking ribs and awesome job rocking the kettle! __________________ A bunch of Webers, a UDS and a Happy Cooker!

07-14-2014, 03:41 PM	#15
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Thanks Ron. I really like stretching the limitation on "just" a kettle. BTW I'm a 1911 guy myself. My EDC is a Combat Commander that I used to shoot limited with when I shot USPSA. Got close to 50K rounds through the gun with just normal maintenance and of course some spring freshening up a couple times. VR, Harold
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