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My Take on Sunday's Snake-Method Kettle Ribs

Name: My Take on Sunday's Snake-Method Kettle Ribs
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 4 servings
Ingredients: 2 racks Pork Spare Ribs; 2 racks Pork Spare Ribs; 2 racks Pork Spare Ribs; 2 tbsp Yellow Mustard; 2 tbsp Yellow Mustard; 2 tbsp Yellow Mustard; 0.5 cup Killer Hogs The BBQ Rub; 0.5 cup BBQ Rub; 0.5 cup BBQ Rub; 0.5 cup Apple Cider Vinegar; 0.5 cup Apple Cider Vinegar; 0.5 cup Apple Cider Vinegar; 0.5 cup Water; 0.25 cup Brown Sugar; 0.5 cup Water; 6 chunks Hickory Wood Chunks; 2 tbsp Honey; 4 tbsp Unsalted Butter; 100 briquettes Kingsford Original Charcoal Briquettes; 4 tbsp Butter; 0.25 cup Brown Sugar; 6 chunks Hickory Wood Chunks; sheets Aluminum Foil; 2 tbsp Honey; 1 unit Water Pan; 80 briqs Charcoal Briquettes; 6 chunks Hickory Wood Chunks; bag Briquet Charcoal; 0.5 cup BBQ Sauce; 1 cup BBQ Sauce

Charcoal kettle, snake of briquettes, hickory chunks every six.

250°F5h 30mServes 4Hickory chunks

Ingredients

4servings

2 racksPork Spare Ribs— St. Louis style, about 2.5-3 lbs each
2 racksPork Spare Ribs— St. Louis cut preferred
2 racksPork Spare Ribs— St. Louis cut preferred
2 tbspYellow Mustard— As a binder
2 tbspYellow Mustard— As a binder
2 tbspYellow Mustard— Binder for rub
0.5 cupKiller Hogs The BBQ Rub— Or your favorite pork rub
0.5 cupBBQ Rub— Your favorite brisket or all-purpose rub
0.5 cupBBQ Rub— Your favorite pork rub (e.g., paprika, salt, brown sugar, garlic powder, onion powder)
0.5 cupApple Cider Vinegar— For spritzing
0.5 cupApple Cider Vinegar— Spritz bottle
0.5 cupApple Cider Vinegar— For spritzing
0.5 cupWater— For spritzing
0.3 cupBrown Sugar— For wrapping
0.5 cupWater— For spritzing
6 chunksHickory Wood Chunks— About 2-3 inches in size
2 tbspHoney— For wrapping
4 tbspUnsalted Butter— For the wrap
100 briquettesKingsford Original Charcoal Briquettes— Approximate amount for the snake method
4 tbspButter— Unsalted, for wrapping
0.3 cupBrown Sugar— For the wrap
6 chunksHickory Wood Chunks— Small, approximately 2"x2"
Aluminum Foil— Heavy duty
2 tbspHoney— For the wrap
1 unitWater Pan— Disposable aluminum pan
80 briqsCharcoal Briquettes— Standard size
6 chunksHickory Wood Chunks— Large golf ball sized
Briquet Charcoal— Enough for a snake method
0.5 cupBBQ Sauce— Optional, for saucing at the end
1 cupBBQ Sauce— Sweet and tangy style, optional
Aluminum Foil— Heavy duty
Aluminum Foil— Heavy-duty

Method

Prep

1.Rib Preparation

20 min

Remove the membrane from the back of each rib rack. Trim any excessively loose or small pieces of meat. Apply a thin coat of yellow mustard as a binder, then generously coat all sides with your BBQ rub.

Why it matters

Removing the membrane ensures a tender bite and allows smoke and rub to penetrate evenly. The mustard acts as a binder to help the rub adhere without adding noticeable flavor.

Common mistake

Leaving the membrane on creates a chewy, unappetizing layer that prevents seasoning absorption.

2.Rib Prep and Rub Application

30 min

Remove the membrane from the back of the ribs. Trim any excessive fat or loose meat. Slather the ribs evenly with yellow mustard, then generously apply your chosen BBQ rub to all sides. Let the ribs sit out at room temperature while you prepare the smoker.

Why it matters

Removing the membrane ensures a tender bite and allows smoke and rub flavors to penetrate the meat more effectively. The mustard acts as a binder, helping the rub adhere, and its flavor dissipates during cooking.

Common mistake

Neglecting to remove the membrane, leaving a chewy, undesirable texture.

3.Prepare the Ribs

30 min

Remove the membrane from the back of each rib rack. Trim any excess fat or ragged edges. Apply a thin coat of yellow mustard as a binder, then generously coat both sides of the ribs with BBQ rub. Let sit at room temperature while preparing the grill.

Why it matters

Removing the membrane ensures a more tender bite and allows the smoke and rub to penetrate the meat better. The mustard acts as an excellent binder for the rub without imparting a strong mustard flavor.

Common mistake

Forgetting to remove the membrane results in chewy, less flavorful ribs.

Smoker Setup

4.Build the Snake

15 min

Arrange your charcoal briquettes in a 'snake' formation along the perimeter of the charcoal grate. This means stacking two briquettes high, with another layer on top of the first layer, creating a semi-circle. Place a hickory chunk on top of every sixth briquette in the snake.

Why it matters

The snake method allows for a long, consistent burn at a low temperature by sequentially igniting briquettes. Spacing the wood chunks ensures a steady, even smoke flavor throughout the cook.

Common mistake

Not stacking the briquettes correctly will lead to uneven burning and temperature fluctuations. Not enough wood chunks will result in less smoke flavor.

5.Set Up the Charcoal Snake

20 min

On one side of your kettle grill, arrange a double row of charcoal briquettes in a 'C' or 'U' shape around the perimeter. Then, stack a single row of briquettes on top of the first double row. Place a drip pan in the center of the grill below where the ribs will sit. Nestle hickory wood chunks on top of every 6th briquette along the snake.

Why it matters

The snake method allows for a long, consistent burn at a low temperature, perfect for smoking ribs without constant tending. The drip pan catches rendering fat and helps maintain moisture.

Common mistake

Not placing wood chunks frequently enough can lead to an inconsistent smoke flavor. Too many chunks can result in over-smoked meat.

6.Set Up the Kettle for Snake Method

250°F30 min

Arrange briquettes in a 'snake' formation around the perimeter of your kettle grill, two briquettes wide and two briquettes high. Place a foil pan filled with water in the center of the grill under where the ribs will sit. Place hickory wood chunks evenly spaced on top of the snake (about every 6 briquettes). Light one end of the snake with about 8-10 briquettes in a charcoal chimney, wait for them to ash over, then place them at the start of your snake.

Why it matters

The snake method allows for a long, consistent burn at a low temperature, ideal for smoking ribs. The water pan helps regulate temperature and adds moisture to the cooking environment, preventing the ribs from drying out.

Common mistake

Overloading the snake with too many lit briquettes, causing the temperature to spike too high.

Smoke

7.Initial Smoke Phase

250°F3h

Once the smoker is stable at 250°F, place the ribs bone-side down on the grate, away from direct heat (over the water pan). Close the lid, ensuring the vents are positioned to maintain the target temperature and promote good airflow. Smoke the ribs for 3 hours, spritzing every 45-60 minutes with a 50/50 mix of apple cider vinegar and water.

Why it matters

This initial phase is critical for smoke penetration and bark development. Spritzing keeps the surface moist, which aids in smoke absorption and prevents the rub from flaking off.

Common mistake

Opening the lid too frequently, which causes temperature fluctuations and extends cooking time.

Smoker Setup

8.Ignite the Snake and Stabilize Temperature

250°F30 min

Light 8-10 briquettes in a charcoal chimney. Once fully ashed over, place them at one end of your charcoal snake. Close the lid, ensuring the bottom vent is mostly open and the top vent is directly over the ribs (opposite the lit charcoal) to draw smoke across the meat. Adjust vents to achieve a stable temperature of 250°F.

Why it matters

Proper vent control is crucial for maintaining a consistent temperature in a kettle grill. Stabilizing the temperature before adding the meat prevents temperature spikes and ensures an even cook.

Common mistake

Opening the lid too frequently to check the temperature disrupts the airflow and prolongs the stabilization time.

Smoke

9.Ignite and Stabilize Smoker

250°F30 min

Light about 8-10 briquettes in a charcoal chimney starter. Once ashed over, place them at one end of the snake. Add a water pan filled with warm water directly under where the ribs will sit. Close the lid, adjust the vents to achieve a stable smoker temperature of 250°F. This typically means the bottom vent is open 1/4 to 1/2 way and the top vent is 1/2 to 3/4 open.

Why it matters

Pre-lighting a small number of briquettes starts the snake without creating a large flare-up, allowing for precise temperature control from the start. The water pan helps stabilize temperature and adds moisture to the cooking environment, preventing the ribs from drying out.

Common mistake

Adding too many lit briquettes at once can cause the smoker temperature to overshoot and burnout the snake too quickly. Not stabilizing the temperature before adding meat leads to an inconsistent cook.

10.Initial Smoke Phase

250°F3h

Once the smoker is stable at 250°F (monitor with a reliable probe thermometer), place the seasoned rib racks bone-side down on the grate, directly above the water pan but not directly over the lit coals. Close the lid and maintain temperature.

Why it matters

This initial phase is crucial for smoke penetration and bark development. Keeping the ribs away from direct heat prevents burning and allows for slow, even cooking.

Common mistake

Opening the lid too frequently to check on the ribs will cause significant temperature drops, extending the cook time and reducing smoke penetration.

11.Smoke the Ribs (Phase 1)

250°F3h

Once the smoker is stable at 250°F, place the ribs directly on the grill grates, ensuring they are not directly over the lit charcoal. Close the lid and smoke the ribs, spritzing with apple cider vinegar every 60 minutes.

Why it matters

This initial phase develops the smoke ring and sets the bark. Spritzing keeps the surface moist, preventing it from drying out and promoting better smoke adhesion.

Common mistake

Placing ribs directly over the hot charcoal can char them instead of smoking properly.

12.The Texas Crutch (Wrap)

250°F1h 30m

After 3 hours, remove the ribs from the smoker. Lay out a large piece of heavy-duty aluminum foil. Place 2 tablespoons of butter, 2 tablespoons of brown sugar, and 1 tablespoon of honey on the foil, spreading slightly. Place a rack of ribs bone-side up on top of this mixture. Repeat for the second rack. Wrap the ribs tightly in the foil, creating a sealed packet.

Why it matters

Wrapping the ribs in foil, often called the 'Texas Crutch,' tenderizes them quickly by steaming them in their own juices and added liquids. The butter, sugar, and honey add moisture, sweetness, and enhance the flavor profile.

Common mistake

Not sealing the foil tightly, allowing steam to escape and reducing the effectiveness of the crutch.

13.Wrap the Ribs (The Crutch)

250°F1h 30m

After 3 hours, remove the ribs from the grill. Lay out two large sheets of heavy-duty aluminum foil. On each sheet, sprinkle brown sugar, drizzle honey, and place two pats of butter. Place one rack of ribs meat-side down on the prepared foil. Wrap tightly, creating a sealed pouch. Return to the grill.

Why it matters

Wrapping the ribs (the 'crutch') helps tenderize them by steaming them in their own juices and the added liquids, plus it helps accelerate the cooking process through the stall. The sugar, honey, and butter add moisture and enhance flavor.

Common mistake

Not sealing the foil tightly can cause the steaming effect to be lost, leading to tougher ribs.

14.Spritz and Wrap

250°F2h

After 3 hours, open the lid and spritz the ribs lightly with an equal mix of apple cider vinegar and water. On heavy-duty aluminum foil, create a 'boat' for each rack of ribs, then tightly seal the foil around them. Return the wrapped ribs to the smoker.

Why it matters

Spritzing adds moisture and helps create 'pull-back'. Wrapping the ribs helps them steam, tenderizing them significantly and preventing the bark from getting too dark. The foil holds in moisture and heat, accelerating the tenderization process.

Common mistake

Wrapping too early can prevent good bark formation. Not sealing the foil tightly will allow moisture to escape, hindering the steaming effect.

15.Final Smoke and Tenderization

250°F1h

Place the wrapped ribs back on the smoker, over the water pan, and continue to cook for another 90 minutes. At the end of this period, check for doneness by the 'bend test' – hold the ribs at one end with tongs, and if they bend significantly without breaking, they are ready. You can also check for internal temperature in the thickest part of the meat (avoiding bone) around 200-205°F.

Why it matters

This final unwrapped phase allows the bark to firm up and prevents the ribs from becoming too mushy. The bend test is a reliable indicator of optimal tenderness, where the collagen has broken down.

Common mistake

Undercooking the ribs, resulting in tough meat that's difficult to pull from the bone.

16.Unwrap and Finish

250°F1h

After 90 minutes in the crutch, carefully unwrap the ribs. If desired, brush with BBQ sauce. Return the unwrapped ribs to the grill for the last hour.

Why it matters

Unwrapping allows the bark to firm up again and for the BBQ sauce (if used) to caramelize, adding another layer of flavor and texture.

Common mistake

Applying BBQ sauce too early can cause it to burn due to the sugar content.

17.Unwrap and Crisp (Optional Glaze)

250°F30 min

After 2 hours wrapped, carefully remove the ribs from the foil. Be cautious as they will be very tender. Optionally, brush with your favorite BBQ sauce. Place the unwrapped ribs back on the smoker grate for a final crisping and to set the sauce if used.

Why it matters

Unwrapping allows the exterior to firm up and, if sauced, allows the sauce to caramelize and adhere. This step develops the final texture and flavor.

Common mistake

Leaving the ribs wrapped for too long can result in an overly mushy texture. Over-saucing can make the ribs too sweet and mask the smoke flavor.

Rest

18.Resting Period

30 min

Once the ribs pass the bend test, remove them from the smoker. You can either leave them wrapped in their foil or loosely tent them with foil. Let them rest on a cutting board for at least 30 minutes, or up to an hour.

Why it matters

Resting allows the internal temperature to equalize and the juices to redistribute throughout the meat, resulting in a more tender and moist product. Slicing too early can cause juices to run out, drying out the ribs.

Common mistake

Slicing the ribs immediately after removing them from the heat, leading to dry and less flavorful meat.

Serve

19.Slice and Serve

After resting, unwrap the ribs (if still wrapped) and place them on a cutting board. Using a sharp knife, slice the ribs between the bones. Serve immediately with your favorite BBQ sauce on the side.

Why it matters

Proper slicing ensures each piece has a good meat-to-bone ratio and is easy to handle. Serving sauce on the side allows guests to customize their flavor.

Common mistake

Using a dull knife, which can tear the meat and make for messy presentation.

Rest

20.Rest

30 min

Once the ribs are tender (they should bend easily and meat should pull back from the bone), remove them from the smoker. Tent lightly with foil and let rest on a cutting board.

Why it matters

Resting allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and moist finished product. Skipping this step leads to dry ribs.

Common mistake

Cutting into the ribs immediately after cooking will cause all the accumulated juices to run out, resulting in dry meat.

21.Rest the Ribs

30 min

Once the ribs are tender (they should bend significantly when lifted from one end, and the meat should have pulled back slightly from the bones), remove them from the grill. Tent loosely with foil and let them rest.

Why it matters

Resting allows the muscle fibers to relax and reabsorb juices, resulting in more tender and moist ribs. Cutting them immediately can cause juices to run out, leaving dry meat.

Common mistake

Cutting immediately after removing from the heat results in dry ribs.

Serve

22.Slice and Serve

Slice the ribs between the bones and serve immediately. Enjoy your perfectly smoked ribs!

Why it matters

Serving promptly ensures optimal texture and warmth. Presentation also enhances the dining experience.

Common mistake

Allowing the ribs to cool significantly before serving will diminish the tender texture and overall enjoyment.

23.Slice and Serve

After resting, slice the ribs between the bones and serve immediately with any remaining BBQ sauce on the side.

Why it matters

Proper slicing ensures each piece is clean and presentable, and serving immediately ensures the ribs are enjoyed at their peak temperature and texture.

Common mistake

Slicing across the bones or unevenly can make them difficult to eat and less appealing.

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