First long(er) smoking attempt / snake method / beef ribs / in progress

[AZ Monsoon]

I've had a WSM for longer smokes (got rid of it), and now use my Green Mountain pellet grill for smokes over an hour or two. The Green Mountain Grill is boring though, and I have the whole day off, so I thought why not give the snake method a whirl on the Performer?

I ran up to Fry's Grocery and took a look around and they had beef ribs for $2.19 a lb. Score. I also stopped by the drive through liquor store and they had Red Stripe on sale for $6.00 a 12 pack. Today's my lucky day I guess.

Anyway, here's a few pics. The meaty rack is rubbed down with olive oil and some Stubbs rub. The other one is just olive oil, kosher salt and some pepper.  Hickory chunks for smoke.The plan is to leave these on for about 4 hours.

The other pics are some "fried" chicken I did the other night with sake bombers being the beverage of choice. Whoever posted the recipe for the chicken is a genius. Good stuff.

[jcnaz]

Looks very good!
I am going to try that chicken recipe in a few days myself.

[HankB]

Results on the ribs? Time and temp? Pix?

We need to know!

[BBcue-Z]

Awesome looking chicken!!

[1buckie]

"so I thought why not give the snake method a whirl on the Performer?"


                                                               Indeed, why not !!!!


These chicken cookups are looking good......yours' is certainly no exception !!!!

Results on the ribs? Time and temp? Pix?

We need to know!

+1

[AZ Monsoon]

Sorry guys. I meant to post last night, but I think the server was down for the site.

Here's a couple of shots maybe 10 minutes before I pulled them off. I decided to sauce the rack with the Stubbs rub and definitely preferred that one. I put too much sauce on, but I blame that partially on the lighting and more so on the booze.

The cooking time was somewhere around four and a half hours. I'm not exactly sure as the Performer timer resets itself to 0O:00 at some point. 90 minutes maybe? The snake method was a breeze. I ran around 225 to 250 for most of the cook. Temperature control was done at the top vent with minor adjustments.

Happy Fathers Day to all you Dad's out there.

[MacEggs]

Very nice!! Snake / fuse method .... set-it-and-forget-it. 

[1buckie]

      Can You Spell......Y.U.M.S.T.E.R.A.M.A. !!!!


                                               Those look GREAT !!!!!