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Smoked pork ribs w/charcoal snake on weber kettle

post #1 of 3
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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.

68e10626d438bec6340948579185daa3.jpg3be9cd67dbd762080d8082cc84062a36.jpgf213c2362608a58a1ff7e027c9156ede.jpg


Weber Master Touch smoke.
Weber Q.
Weber Smokey Joe Gold
Sent from my Grizzly 700 somewhere in the Canadian wilderness.
post #2 of 3

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

 

I'm sure it's just the camera angle.  th_dunno-1[1].gif

 

Al

post #3 of 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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