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Beef Ribs and Baby Backs on the Kettle use the snake method....q-view

post #1 of 6
Thread Starter 
So I thawed out two 3 bone racks of beef ribs that I cut off my prime ribs and picked up a rack of baby backs that were on sale... Decided that I wanted minimal fussing with them so I set up the snake on my Weber charcoal grill. I have an MES but there might be some rain today and I didn't want to mess with that. So here are the ribs.

Baby Backs with a sweet and spicy dry rub....



And the beef ribs with some SPOG...


Lighting some coals to start the snake...


Pouring them in to start the snake...


Ribs are on...


Smoke is going....

Smoking around 250 according the Weber dome therm. I know it's not all that accurate but I don't really care as I will be checking them every hour or so after a while... I will be back with more....
post #2 of 6

Looks good!  There's yumminess in your near future.

post #3 of 6
Thread Starter 
So I was not sure what to spritz with since I have no apple juice or maple bourbon which is what I have been using. So I decided on peach schnapps. We'll see how that goes..


Dad and sister are going to be here for lunch so I decided to throw some half chickens on the propane smoker...




Going to use some apple wood and cook around 400 for nice crispy skin!
post #4 of 6
I've used peach schnapps, triple sec, OJ, Apple cider, cranberry juice, Apple jack, water, beer, pear cider, and any combination of the above. It all worked.
post #5 of 6
Thread Starter 
Baby backs were ready in about 6 hours...never foiled, just spritzed with some peach schnapps. Temps were In 225-250 range without having to mess with the vents much. Brushed them with some
Sweet baby rays and stuck them in a cooler wrapped in foil and towels Bringing them to a friends so trying to keep em warm for a while.

Oh and lunch. Forgot the pics... Sorry. Maverick was reading around 335 but the skin was still eh. I have to try finishing it on the grill or smoking it indirect on the weber kettle where I can get temps to. 400. Ended up using cherry and it was juicy and delicious with a nice smoke flavor.

Beef ribs to come...
post #6 of 6
Thread Starter 
Here are the beef ribs... Definitely pulled them too early as they had a bit too much chew to them. I have much better luck with beef ribs when I do the presliced ones I get from a certain market. Tastes good though. Until next time....
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