Country Style Ribs – Low and Slow

I love outdoor cooking.  Give me fire and a piece of meat and I am in my happy place!  Grilling, smoking, rotisserie, campfire, you name it and I am there.  Here’s the problem – I love to grill so much that we can’t possibly eat it ourselves.  So, every Sunday afternoon we have a gathering of friends and family come and sample the goods.   Sometimes I don’t do the best and I end up overcooking things (no-one complains though…cuz who complains about free food?).  Every once in a while I find that perfect combination of heat, spice, and technique that makes the taste buds sing and makes me want to continue to try new things.

I normally do anything low and slow in my smoker.  Nothing like a pork butt, brisket, or ribs after a long slow day of taking on all that flavor.  Today however, I decided to try a new technique for low and slow on my grill – the snake method.  Giving credit where it’s due I found this on YouTube thanks to AussieGriller .

The Heat:

I have always had a problem with getting a low temp in the Weber kettle grill, but this makes it easy!   Simply put two rows 2 high of coals about 1/3 of the way around the grill and then put about 12 lit coals just over the end of the snake. Use a Chimney starter..No lighter fluid .. ever!  No exceptions!.  For this cook I added a few small chunks of wood along the snake to get some smoke throughout the cook, and a water pan with about an inch of water in it to help keep the meat from drying out.

The Meat:

Country style ribs, the meatier the better.  For me the best thing you can put on meat is salt and pepper.   It helps bring out the natural flavor of the meat and of all the things I have tried it just fits the best.  I always use coarse ground kosher salt and I have used plain old whole peppercorns ground in a Peppermill with great success, but I have found a line of smoked black pepper that is coarse ground that I really like.   I salted and peppered these and on the grill they went.

The Cook:

I let these guys cook for 2-1/2 hours checking the temp on my grill  (If you don’t have a thermometer on your grill you can stick one through the vent on your grill) .  The temp stayed between 250 – 275 and would spike up to just over 300 whenever the wood chunks were burning..  I closed the top vent to bring the temp back down to about 275.  These turned out great, very moist and ..just the right amount of smoke,  I’ll be doing this one again soon.

I love to talk all things outdoor cooking, so please leave a comment!



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Country Style Ribs – Low and Slow

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