Snake Method Take 2--Beef Ribs

[Melissaredhead]

I've tried the ring of fire method in the past but used RO. It burned way too fast way too hot and I could never leave the lid on for hours and hours like many of you. So I'm trying again with Kingsford briquettes.




I know we use the term Dino bones...but these SERIOUSLY are the biggest rack of beef ribs I've ever cooked.




Oh and I'm doing a chicken. I have a busy week ahead so I'm making lunches and dinners for the week...and soup to freeze!

 

[Smoke Dawg]

Now I am hungry!

Looks great!

 

[cheez59]

I KNOW those ribs are going to be amazing. Chicken looks like it might be some count too.

 

[Stingerhook]

Melissa, you are having a fine start to your day. Looking forward to more pics.

 

[Melissaredhead]

So it's been 2.5 hours and I need to see how fast I'm burning. The shadow makes it hard to see but I've got the initial pile of lit coals still giving off their energy and the ring is about a quarter through. So I'm figuring seven hours if it keeps going at this rate conservatively.
It really is holding temp beautifully. Whenever I see the lid temp starting to drop I rotate the lid to follow the fire. The vents are opposite the lit coals. Really easy and super stable.
Before anyone says it no I am not going by the vent thermometer. I'm just using it to "see inside" the grill to know the approximate location of the hottest spot on the ring.
I'm showing 280-5 meat level so I'm happy.
Pretty color without paprika. Just cherry wood and a little pecan.

Keeping my fingers crossed

 

[code3rrt]

Looks like it's working great for you!

KC

 

[Melissaredhead]

Soon I just realized I didn't eat breakfast and I'm really hungry.
I'm throwing a little porterhouse to snack on till dinner.

If you seen me cook steak in the past then you know I love my beef-love!


Trying a different salt for dry brining...I'm testing for heat level from the brine without adding additional chili to the rub.


It's a skinny steak so I'll take it to 105. Then sear it off.

 

[Enrico Brandizzi]

It will be a success with briquettes. No doubt.
I love the ring of fire!

 

[Melissaredhead]

Ummmm
Lunch + dinner=linner

 

[Melissaredhead]

 

[landarc]

Seems that all is working fine, nice cooking so far

 

[Melissaredhead]

In case you were wondering

 

[Melissaredhead]

Off the chain crispy!
Ja'crispy!

 

[Melissaredhead]

 

[Melissaredhead]

I just probed it and I know it looks dark from the picture but it's really a red brown color everywhere I probe it is tender right to the point where the fire is and you can feel the lower membrain....RIGHT ON POINT!
I LOVE SNAKE METHOD!!!

 

[Melissaredhead]

Picked over...ready for stock

 

[Melissaredhead]

I made a garlic white bean soup today and threw the chicken bones in that same pot. I'm thinking the left over onion and garlic will make a nice base for the chicken.
Cover with water....oh and threw the port house snack bones in the stock tooooo!
I'm crazy!!!

 

[effinUker]

Soon I just realized I didn't eat breakfast and I'm really hungry.
I'm throwing a little porterhouse to snack on till dinner.

If you seen me cook steak in the past then you know I love my beef-love!


Trying a different salt for dry brining...I'm testing for heat level from the brine without adding additional chili to the rub.


It's a skinny steak so I'll take it to 105. Then sear it off.

That's awesome. People think I'm crazy when I tell them about something I cooked all day, then tell them I had to light another grill to make lunch. They don't realize you gotta eat while you're cooking and the fires just aren't the same.

 

[Randy3269]

Awesome! :-D

 

[Melissaredhead]

Perfection