Smoked pork ribs w/charcoal snake on weber kettle

Discussion in 'Pork' started by walleyeye, May 23, 2016.

  1. walleyeye

    walleyeye Newbie

    Did my first set of ribs on my new 22.5 weber master touch using the charcoal snake method with cherry wood chunks.

    I was amazed how consistent the temp was throughout most of the cook using the snake. 230 to 270F. The only time it spiked was when I lifted the lid to put the wrapped ribs back on the grill.

    I started with the top vent wide open and left it that way the whole cook. Most of the smoke I had the bottom vent wide open too but when it spiked I shut it half.

    I used a rub recipe I got from the BBQ pit boys website minus cayenne pepper and and doubled the paprika, garlic and added smoked applewood spice.

    We did the 3-2-1 method. Smoked for two hours, foiled with lots of brown sugar and some honey for 1 1/2 hours and then back on the weber for another 1/2 hour. They didn't turn out fall off the bone likely because we cut short some of the times but they were tender, juicy, smoked and had a nice bark!

    The wife likes a different rub than me and not as much on it so the two racks on the left are hers. Both turned out good.

    [​IMG][​IMG][​IMG]


    Weber Master Touch smoke.
    Weber Q.
    Weber Smokey Joe Gold
    Sent from my Grizzly 700 somewhere in the Canadian wilderness.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No offense to your wife, but your rack looks amazing.

    I'm sure it's just the camera angle.  [​IMG]

    Al
     
  3. Hello.  GREAT looking ribs.  I am with the wife on this one.  I am not much on rubs.  I also like a "little tug" to my ribs and not just fall off the bone.  To each his own.  You have it right though; "happy wife, happy life. Great job.  Keep Smokin!

    Danny
     

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