Rib cook on the kettle.

[JasonS]

I don’t mind firing up the kettle for just one rack of ribs. These ribs are St. Louis cut spares from Sprout’s. I did a basic trim and applied a combo of these two rubs.

Quality wood chunks from Orange County.

Set my snake/fuse up with a 3x2 of Weber briquettes and a combo of chunks I broke down a bit.

Kettle temp is stable and ribs are ready to go on.

Two of the three bottom vents completely shut and the third ½ open, with top vent completely open. Temp ultimately settled at 250*/260* for duration of cook.

After about 2 hours or so.

Pretty much done after a 5 hour cook.

Yup, sample is good to go, ribs are done! I had a few “samples” and saved the rest for the next day.

It was nice to be able to heat them back up on the grill and really enjoy them the next day, with some homemade macaroni salad I made.

The kettle did a fantastic job for this cook!

 

[smoke ninja]

nice cook.

nice kettle...what year, 70's?

 

[ssv3]

Nice bones and super nice kettle.

 

[JasonS]

nice cook.

nice kettle...what year, 70's?

Thanks! I believe its a 68/69, not 100% certain. It's a "Patent Pending" Brownie.

 

[ShadowDriver]

Nice bones!

You've got some great color on those.

 

[rwalters]

Very nice cook!!!!!

 

[LordRiffenstein]

Ribs look excellent!

 

[PnkPanther]

Nice all around

 

[farmer-fred]

Great looking ribs and a very fine looking vintage Weber kettle. It is hard to beat a Weber kettle as an all around outdoor cooker/smoker and with some care they seem to last. Thanks for posting.

 

[jimbotx]

Nice looking ribs, and nice write-up. I'm going to try your method on a Jumbo Joe.

 

[Smoking Piney]

Great looking bones! :thumb:

 

[Smoke Dawg]

They look bone sucking good!

 

[cubalz]

Holy crap, that Weber is gorgeous! Nice looking ribs too!

 

[dadsr4]

Fantastic job!
I usually use fire bricks, because I'm too lazy to count out briquettes, but there are many who post here with questions about using the snake method. So if I could ask a few questions, so those people could be directed to this post?
That looks like three wide on the bottom, with 2 wide on the top, 9 briquettes long? You said 5 hours, how many briquettes were left after the cook?
How many coals did you start?
And I put the thickest side of the meat towards the coals, with the started coals at the thickest end of that side, so it get the most heat at the start. Is that what you do, also?
Thank you.

 

[JasonS]

Thanks for the positive comments folks, much appreciated!

Fantastic job!
I usually use fire bricks, because I'm too lazy to count out briquettes, but there are many who post here with questions about using the snake method. So if I could ask a few questions, so those people could be directed to this post? That looks like three wide on the bottom, with 2 wide on the top, 9 briquettes long? You said 5 hours, how many briquettes were left after the cook? How many coals did you start? And I put the thickest side of the meat towards the coals, with the started coals at the thickest end of that side, so it get the most heat at the start. Is that what you do, also?
Thank you.

Yes, it was a 3x2 snake. I started it with 10, fully lit briquettes, which I added to what is pictured above. I believe there was about 2 rows left, after removing the ribs after 5 hours. It could have burned for another hour at least. I use the same 3x2 on my 26", with almost identical results.

Like you, I put the thickest part of the meat towards the fire. Sometimes, I'll put some foil partially under the meat and mold it to create a basic shield from the heat as well. When I do that, It's just barely under the meat and angled away, so the smoke can still do it's job.

 

[THoey1963]

Great looking ribs Jason...

 

[2000milesofsmoke]

Looks amazing, not sure why I have never tried this before. Inspiration!

 

[dadsr4]

For two slabs, just do this.

 

[Big George's BBQ]

nice cook Great looking kettle Love that handle

 

[Stingerhook]

Great looking bonz Jason.