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.
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.
Toni made up some of her awesome baked mac n chez! We love this stuff!
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!!!
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!
