Another Slow N Sear cook.

[Bustin Butt]

I smoked some baby back and a slab of St. Louis cut spare ribs using the SNS today. For the rub I went with the Weber's KC BBQ rub. I used the partyq temperature controller and closed all vents and held it at 265 for 2 and a half hours. Wrapped for additional 2 hours and 1 hour to finish. No leftovers.



Thanks for looking.



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[Terry Filarecki]

Looks great! On your set up,  It  looks like you did not use the snake method. Is this because you used the partyq? Can you explain how you set up your charcoal?

Thanks for the help!

[MikeRocksTheRed]

Looks awesome @Bustin Butt!  When you say you shut down the vents, does that include the top vent?  I know the bottom needs to be shut down for the partyq to work properly.

[John Middleton]

Hello, Ribs look awesome! What bbq sauce did you use on top of the rub? I just bought a Slow n Sear, any advice?

Thank you

[Bustin Butt]

Looks great! On your set up,  It  looks like you did not use the snake method. Is this because you used the partyq? Can you explain how you set up your charcoal?

Thanks for the help!

Sure Terry and thanks! I didn't use the snake method, instead I used the Slow N Sear tool. See below

I filled the SNS with a chimney full of unlit briquettes, about 4 chunks of pecan wood and then added about 12 fully lit coals at the very corner of it. Then I filled the water reservoir with hot water. NOW...you can either use a partyq and shut all the vents closed and let the unit control your heat like I did, or you can do without the partyq and fully open the top vent and control your heat manually using the bottom vents. The key to controlling your temperature whether using the SNS or the snake method...is being patient and gradually let your temp rise to your idea temp. It is very hard to tame a hot kettle. Once those coals get hot and red, you're in a dogfight to maintain a good steady temp. The key here is low and slow. Get your meat on the grill BEFORE your desire temp. Good luck.



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[Bustin Butt]

Looks awesome @Bustin Butt!  When you say you shut down the vents, does that include the top vent?  I know the bottom needs to be shut down for the partyq to work properly.

Yes Mike. Our Weber kettles don't seal real tight so it's imperative to close the top vent as well. You want the partyq to push air into the kettle and when the temperature rises past your set point, you want no air feeding those coals and that allows your coals to cool and the temperature will eventually fall. That is how the partyq works.


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[Bustin Butt]

Hello, Ribs look awesome! What bbq sauce did you use on top of the rub? I just bought a Slow n Sear, any advice?

Thank you

Thanks John! I found this very tasty sauce at a local Sams club. I've been getting thumbs up from family and friends on the taste. It's called Sonny's BBQ sauce.

And as for as advice, follow the lighting directions from the manufacturer to the T. And like I mentioned above, be patient when heating your kettle.


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