How to Smoke Pork Ribs in a Weber Kettle Using the Snake Method for Beginners

If you're new to BBQ and want to learn how to smoke pork ribs, this is the video for you!
In this video i'm going to show you how to smoke pork ribs in a Weber kettle using the snake method for beginners!
In this video i'll cover off the below:
- Snake method set up
- How to prepare your pork ribs
- Cooking times and temperatures
- Tips, tricks and much more!
Here's a video on Weber kettle fire management as mentioned in this video:
• Weber Kettle Fire Mana...
My rule of thumb with pork ribs is to not put a time on them, I always like to smoke them until i'm happy with the colour, then i'll wrap them up until tender. Time will always vary depending on the size of your pork ribs and what temperature you are smoking your pork ribs at!
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My BBQ rubs and Oklahoma Joe's Smokers (use code KZbin10 to get 10% off your purchase): www.lownslowba...
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Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
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#porkribs #bbq #howto

[@benkenobi4937]

Always love it when you do a weber cook - great for any level of experience!

[@LownSlowBasics]

🙏🙏🙏

[@dogfreak3000]

Thanks for the help! First time making BBQ ribs, turned out really well.

[@LownSlowBasics]

No worries mate!

[@tyler6147]

I've used the snake method and more recently I purchased a slow n sear basket and drip tray. The slow n sear gave me much better results on the long slow cooks.

[@LownSlowBasics]

🤘

[@WizardsArt]

Is the slow n sear like a cheats way of going low n slow?

[@tyler6147]

@@WizardsArt It's not cheating if it works. The setup I have helps with the air/smoke flow as well as heat control. It makes a regular kettle a lot more effective and diverse at what it can do.

[@adamshields1982]

Another killer cook mate. You make it so easy and simple for everyone. Weather they are beginners or been bbqing for ages. You do amazing work mate

[@LownSlowBasics]

Thanks legend 🙏

[@eddie5075]

Been following you for awhile now . tried a lot of your recipes family always love what I’ve cooked

[@LownSlowBasics]

Cheers mate! Appreciate the feedback.

[@dan8402]

Gotta say after my experience with a 20 pound beef brisket the snake method is great. All I had was a Weber and an instant read thermometer. I was so nervous. Kind of had to do the Six second hand over the grill for temp. I didn’t have wood blocks but smoking wood chips. I spread those out over the top of the briquettes around the snake. It took about 10 hours. I keep turning the great to keep the heat even where I wanted it. I boated it per your suggestion. I then wrapped it tightly and let it sit for over an hour. It was fall apart tender. Juicy and the bark set perfectly. Also did the mustard with an off the shelf cherry wood rub. I probably need to trim it more, and would use a different wood for smoking but once it got going it was nice clean smoke all the way through. I feel pretty confident about using the same method again.

[@LownSlowBasics]

Nice mate! 🙏

[@simonhoare5461]

As always, these look great. I'm going to give these a try this weekend. If they are ready before I'm ready to eat them, what's the best way to keep them a while, wrapped and put in a cooler?

[@LownSlowBasics]

Yep, or an oven set to around 70c

[@daviddavid5880]

Very cool and well-paced video, Amigo. Thanks. We're in the midst of a rather bizarre grilling/smoking fad here in the States. There seem to be stacks of all manner of newer, fancier, grills and smokers in every hardware store (In fact a specialty grill and fire pit shop opened nearby. This isn't even a rich neighborhood). But anyway, the point I was rambling towards is: Hey, kids, I looked and looked and shopped and compared, and you really just can't beat the Weber Kettle for bang-for-buck value. The slightly bigger higher-zoot models with the thermometer and fancy ash can are an unbeatable value. (I'm one cheap SOB)

[@LownSlowBasics]

Cheers mate!

[@adamb1629]

Raally love the weber series. Keep it up mate. Going to get a set of your rubs from natural smoke

[@LownSlowBasics]

Thanks mate!

[@kehoemark]

Love your videos, my first pulled pork turned out amazing. Can't wait to try ribs now. If i have a big crowd, can i do pulled pork and ribs in the one cook? Will it be more difficult to manage the heat?

[@LownSlowBasics]

You definitely can, not really it should be very similar.

[@stephenevans7884]

Best chef. Ever

[@leighhill9185]

Love the Weber vids! Awesome mate 😎

[@LownSlowBasics]

🙏

[@edwardwilliams8343]

The ol baby backs always win at my house 🎉

[@LownSlowBasics]

🙏

[@AUCongnitiveRealist]

7:30 this man speaks the truth!

[@LownSlowBasics]

🤘🙏

[@grahambishop263]

Wow looks real good

[@LownSlowBasics]

🙏🙏🙏

[@retromakiha]

Damn your videos always make me so hungry.

[@LownSlowBasics]

😅

[@wesvernon9899]

How much can you grill at one time using the snake method i.e. can you do twice the amount of ribs you have in this video as two separate cuts, or combine it with a beef brisket?

[@LownSlowBasics]

@@wesvernon9899 as much as you can fit without anything being direct over burning coals.

[@danyeomans9642]

Thanks

[@LownSlowBasics]

🙏

[@mattmanni8716]

From start to finish, how many hours cook time for using the snake method?

[@LownSlowBasics]

6 hrs from memory

[@rodlaz1984]

I've got a kettle but it's not a Weber, the top vent is in middle of the lid, right at the too. Can I still get decent results with it?

[@LownSlowBasics]

Should be fine 🤘

[@rossstevenson6924]

Those pork ribs you got down under look awesome. Are they spares? Loin backs? Cheers from Florida mate!

[@Riccardo-cu3sf]

Hey LSB love your channel, what type of Pork ribs did you use here they looked so thick

[@LownSlowBasics]

St louis. Pretty much bone in pork belly though.

[@bcharmse]

Resting not necessary in this case?

[@LownSlowBasics]

@@bcharmse I find pork ribs pretty forgiving.

[@kevkelly7867]

Weber go anywhere. How would you do these on one of those?

[@ricsbbq9999]

What kind of ribs are those? Are they with the belly attached? Ive never seen any like those. But I like.

[@LownSlowBasics]

Pretty much bone in belly.

[@richo2501]

Holy crap! They look like BACON RIBS! They're so thick....amazing

[@johnmiddleton726]

What type of temp gauge do you use? Thanks

[@nellyoz]

Piping hot 🔥 yum

[@LownSlowBasics]

🙏

[@thesmokerbaker]

brother those ribs should be illegal! I love big racks! Awesome vid👌

[@LownSlowBasics]

🙏🙏🙏

[@jessf6649]

Where do you find pork ribs that thick? 😱 looks yum 🤤

[@LownSlowBasics]

Austral meat 😊

[@jessf6649]

@@LownSlowBasics bit far of a drive for me 🙈

[@belgianreaver]

I'm never able to keep the top vent open for the whole cook, I always have to adjust both the bottom and top vents to keep the temperature low enough. Is there anything I'm missing? Is it the Weber briquettes I'm using?

[@andrewhatch7946]

Add some water to the drip pan, that will help stabilize the temperature a bit more and lower the need to adjust them

[@larrymansfield9393]

Those look like they’re still attached to the belly, so technically you’re smoking bacon ribs. Man, if you can get the butcher to leave the skin on next time….. you know where I’m going. Crunchy, smoked, candied bacon ribs 🤤 . You gotta do it!

[@LownSlowBasics]

Oooh definitely 🙌

[@Riggerkenny]

Hey Aaron what are you thoughts on the kamado joe?

[@LownSlowBasics]

Good units! But very heavy and not very movable. Seen lots of photos of cracked kamados from people trying to move them.

[@Riggerkenny]

@@LownSlowBasics should I just stick to buying a blackjack kettle

[@LownSlowBasics]

@@Riggerkenny I’d personally go a drum. If I had to keep one bbq it’d be a drum. Where abouts are you from?

[@Riggerkenny]

@@LownSlowBasics what do you recommend bud? I’ve got my Ziggy tripple burner and a Webber kettle. I’m in Brisbane

[@LownSlowBasics]

@@Riggerkenny bronco pro for sure. So efficient, versatile, produces great bbq and fire management is so easy. As close as you’ll get to set and forget without a pellet smoker. Dont forget I’ve got them on my site with free delivery Australia wide 🤘

[@blueenglishstaffybreeder6956]

I have something for you to try, I’ve cooked pork ribs many different ways, one of the best is when they’re ready for wrapping I’ll stack 3 racks on top of each other, then add apple juice and apple cider vinegar into the foil, when they’re ready I’ll glaze with bbq sauce and cook unwrapped for another 15 mins, this method has never failed me, also I cook to 205 in the wrap, simply awesome

[@LownSlowBasics]

Oh definitely gotta try that!

[@marcleclair2261]

How long to cook total? Thanks

[@DarkMatterNZ]

​@@marcleclair2261 time is dependent on how long it takes to get to 203f range rather than a set time 👍🏻

[@bradcampbell624]

Noice !

[@LownSlowBasics]

🙏

[@ng2180]

noice

[@rossstevenson6924]

3-2-1 is garbage!

[@timmarks8941]

Any value in leaving a temp probe in the pork for the cook? Are they done at 200F?

[@LownSlowBasics]

Definitely can add value and take away guess work.