Ribs “Snake” Method

[ChrisLovesHisBigGreenEgg]

I wanted to check in to see if anyone else cooks ribs this way. For years, I have always followed the traditional 3-2-1 method for St. Louis ribs, with mixed results. Sometimes they are perfect, but sometimes they are over done (ie. meat is either fall apart tender or it is dry). I really prefer my rib meat to easily pull away from the bone when I bit into it, and be tender, but have some chew…not falling apart. I first saw the so-called “snake” method on Michael Symon’s website and have since seen the method touted on a couple of other BBQ sites, though they didn’t call it the “snake” method. Essentially, you season your ribs however you would normally, but you set your smoker up to 300 degrees F (this is a quick cook). If I am using my BGE, I will put in several chunks of fruit wood once it is up to temp, install the table setter legs up with a rack on top and put on my rib slabs. If I am using my pellet cooker, I set it to 300 but will add a smoke tube because at that temp it won’t produce much smoke. You cook if for about 1-1/2 hours and in my experience they are close to being done. If I am going to wait an hour or two to serve, I will wrap them in butcher paper and put them in a cooler with towels where they will continue to cook a bit and further tenderize (this is my preferred), but if my timing is such that I need to serve them sooner, I will let them go for another half hour and then serve them. One of Michael Symon’s ideas that I like a lot is to make a simple glaze with spicy pickle juice and brown suger that you brush over the tops of the ribs to finish them. I have now used this method 3 or 4 times and they have been excellent everytime. They have a nice crispy bark and the meat is exactly the way I like it…pulls away from the bone and has a nice tender chew. I would be interested in anyone’s comments. Being able to produce great ribs in 2 hours is pretty awesome.

[LA Pork Butt]

I cook on a BGE. I did St Louis Ribs at 300 grate temp, and didn’t wrap them. They finished inside of 3 hours and were tender. I did sauce them and I like the idea of glazing them. I am cooking some this week. I use the double diffuser method and burry my smoking wood on the theory that as the smoke goes through the fire the impurities are burned off. I don’t think I will do it this week, but on another cook I am going to put the ribs on at 200 for 30 minutes and bump the temp up every 30 minutes until the ribs are done or they reach 325.

I have used the snake method of a Weber to cook a Boston Butt. It came out fine.

[Mosca]

Large BGE here. I put my ribs on at 265°. I spritz at 1 hour, then at 2 hours, Then the next time open the lid will be at 4 hours. No wrap. From there I just check on them until they’re done. I pick 265° because that’s a function of when I started them, usually around 1PM.

Don’t bother with a snake in a kamado. Snake is for controlling briquet burn in a less sealed environment. Your BGE will limit the air flow with just the vents.

[Sweaty Paul]

I’m still new to the Kamado thing. I always thought the “snake method” was how briquettes were arranged. I’ve used a modified snake method when cooking on my PK-360. I’ve not read Mr. Symon’s method of rib cooking. On my Primo I cook them at 275 and run the Nekkid throughout the cook. I don’t usually glaze, however, will have to check out Michael Symon’s idea.

[WI Bubba]

I do ribs at 275° on my pellet smoker and don't wrap or spritz. As long as you are happy with how they turn out, I don't think the method matters as much as the results. The key is to figure out what works for you and go with it.

[HawkerXP]

275* in my pbc.

[Henrik]

Yes, the snake method is for briquettes, in a kettle. No need for neither briquettes nor a snake in a kamado.
Regardless, doing ribs in 2 hours seems like pushing it. I’d rather just get started sooner and let them sit until done. I usually don’t wrap.

[ChrisLovesHisBigGreenEgg]

Thanks for everyone’s comments. I am cooking 6 slabs of St. Louis ribs for the 4th. I will try to remember to take a few photos and post them. My daughter & son-in-law’s neighborhood do a crazy big 4th of July celebration with amazing fireworks and music. I’m supplying the ribs…my son-in-law is doing a whole brisket. Should be good.