Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smokentime on December 14, 2013, 02:44:24 PM
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I thought I’d try the snake method for ribs in the 22’ kettle. I started on Saturday removing the membrane and trimming them up and then rubbing yellow mustard on them and covering with Simply Marvelous Sweet Seduction and let set in the fridge overnight.
Sunday morning I set up the kettle. I made a semi ring of charcoal around the kettle filling about ¾’s of the rim. I placed 3 chunks of apple wood and stacked the charcoal about 3 briquettes high and about 1 briquette wide.
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/003_zps6024c1fa.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/003_zps6024c1fa.jpg.html)
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/002_zpsaf621408.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/002_zpsaf621408.jpg.html)
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/001_zpsf0f06175.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/001_zpsf0f06175.jpg.html)
I let the ribs set out around 12:00 to come up to room temp. At 1:00 I got 10 briquettes going in the chimney starter and placed a small drip pan underneath with about ¾’s of hot water. With the temps at around 125 I placed the ribs on with the both the top and bottom vents wide open. At 1:30 the temps were at 185.
After 2 hours the temps were going backwards, it dropped to 160. So I got the oven heated up to 250 and brought them in and placed them on a cookie sheet covered with foil. I made a 50/50 of crancherry juice and water to spritz and spritzed every 45 minutes.
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/004_zpsc6734847.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/004_zpsc6734847.jpg.html)
Toni made up some of her awesome baked mac n chez! We love this stuff!
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/006_zps21c5217f.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/006_zps21c5217f.jpg.html)
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/005_zpsbfb3c100.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/005_zpsbfb3c100.jpg.html)
After 1 ½ hours in the oven I put some brown sugar, agave nectar and Jallelujah’s Bacon Jalapeño Rub and a small amount of the 50/50 concoction and made a boat of the foil and turned the temp up to 275 and placed them back in for another hour.
They turned out good and I found another brew by Sam that I enjoyed!! WHITE CHRISTMAS!!!
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/008_zpse1da941c.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/008_zpse1da941c.jpg.html)
(http://i1056.photobucket.com/albums/t374/GeneBrownson/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/007_zpsd04ef353.jpg) (http://s1056.photobucket.com/user/GeneBrownson/media/Failed%20Snake%20method%20in%20the%20Kettle%2012-8-13/007_zpsd04ef353.jpg.html)
I managed to save these and will definitely not be defeated by the snake method. I will give this another go in the future. Thanks for looking and we hope you all have a great weekend!
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Great looking plate! I have done the snake method twice. I don't think one coal wide was enough fuel. Mine was like 3 high by 3 wide. More then enough fuel. Great save!
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Great job, looks fantastic.
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Those ribs look great. The mac and cheese and Sammie Adams is the icing on the cake :)
You ever consider getting the charcoal baskets Weber offers? If you use one basket with 25 briqs in em your kettle should run around 250......then ya just gotta add 8 briqs every hour after that............this set-up has worked well for me.......
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Those ribs look great. The mac and cheese and Sammie Adams is the icing on the cake :)
You ever consider getting the charcoal baskets Weber offers? If you use one basket with 25 briqs in em your kettle should run around 250......then ya just gotta add 8 briqs every hour after that............this set-up has worked well for me.......
Me too! I did a brisket this way follow smoke's method. Worked like a charm!
Great looking plate of food, love the Mac & cheese too.
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Great looking meal.
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Ribs and mac n cheese look delicious Gene! Great job bro!
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Those ribs look great. The mac and cheese and Sammie Adams is the icing on the cake :)
You ever consider getting the charcoal baskets Weber offers? If you use one basket with 25 briqs in em your kettle should run around 250......then ya just gotta add 8 briqs every hour after that............this set-up has worked well for me.......
Hey smoke, I do have the baskets but just decided to try the snake method. But you just taught me another lesson, sometimes the answer is right there in front of us :) I'm going to try that next time. Thanks for the advice. There's a few techniques I want to get better at, Thanks! :)
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Nice ribs and Sam,,,,,,,,Cool glass too
I had brats. (No snow)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/brats73.jpg)
And a Sam Adams winter lager. My son got me the glass at the Sams brewery. Notice on our glasses that the bottom is thicker? They say to hold the glass by the bottom so your beer dont get warm.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/sadams3.jpg)
Sorry to hijack
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Nice ribs and Sam,,,,,,,,Cool glass too
I had brats. (No snow)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/brats73.jpg)
And a Sam Adams winter lager. My son got me the glass at the Sams brewery. Notice on our glasses that the bottom is thicker? They say to hold the glass by the bottom so your beer dont get warm.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/sadams3.jpg)
Sorry to hijack
The Sam's brewery tour is awesome. Took it like 15 years ago. They do a nice job
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Food looks great!
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Nice ribs and Sam,,,,,,,,Cool glass too
I had brats. (No snow)
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/brats73.jpg)
And a Sam Adams winter lager. My son got me the glass at the Sams brewery. Notice on our glasses that the bottom is thicker? They say to hold the glass by the bottom so your beer dont get warm.
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/sadams3.jpg)
Sorry to hijack
Nepas, my beer isn't in the glass long enough to get warm, LOL!! High Jacker!! LOL!
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Great looking food and beer.
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Well done on the cook, ribs looked awesome. Love mac and cheese also ;D
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Great color on these ribs. Mac 'n cheese looks awesome, too.
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When I use the snake method, I make it three wide X two high, and add a chunk of hickory and a couple chunks of cherry wood mixed in with the briquettes. I run the bottom 3-way vent about half open, top vent always wide open unless temps get too hot and then I close it halfway and watch for temps to drop, usually within ten minutes. I shoot for cooker temps of 250°~275°, and I don't have a problem keeping my 22" kettle within that range.
Also, I use a drip pan but I never use water in it. The heat sink effect of keeping that water hot may have held your temps too low. Combine that with cold ambient temp & wind, and you might not have had enough heat in the cooker to keep temps high enough to cook.
Looks like a good save on the ribs, and a great meal. Don't give up on the snake method just yet, as you are on the right track. 8)