First post - Big game Char Siu ribs

[Solseeker]

My first real post on the site so looking for any suggestions to help in the future. I had tried a sample the week before so decided to do some char siu ribs (recipe from this sight) for the big game this past Sunday. Just using my Weber kettle, using two baskets for the charcoal on the outside of the grill and an aluminum drip pan filled with beer. I followed the recipe except I kept some of the marinade and reduced it down to near syrup then added honey for glazing the last 30 minutes. There were a lot of firsts for me on this and I am still getting smoking on the kettle nailed down. I have never tried to smoke individual ribs before, used the new Weber charcoal and using a wet marinade instead of a rub.

Unfortunately I did overload the charcoal baskets so the temp was high. I thought after burning for a little while I could get it down but was never able to get it as low as I wanted. This ended up with some charring on the bones (no big deal), and a little chewiness on the ends of the meat. Stayed near 300F on the kettle thermo. I still need to get a better thermo for temping the grill at the cooking level. The chewiness with the honey/marinade glaze actually came out really good. Made me think about make some jerky with it. Everyone loved the taste of the ribs so other than fine tuning the smoke I think it is a winner.

you can see there is still coals even though I was done cooking (not standing over the grill the entire time either).



finished product (you can see the sample bone)

[JCBBQ]

Looks great! Nice goin'! I'm not a weber kettle guy so i'll pass on the advice. Keep 'em coming!

[Troutman]

Three words...LOW AND SLOW !!! Good attempt regardless, that's how you learn. Like your sweet glaze idea, tuck that one away! Welcome to the Pit ......

[FireMan]

Yup on L&S.

[Bob's BBQ]

I'd eat those - nice work!

[smokinsteve]

Missed my invite to your house. Those look good!

[RonB]

They do look great. For low and slow, you used way too much charcoal. A Slow N Sear is the best option, but if you don't want to get one, you can use the Snake or Fuse method light the charcoal.
A good digital thermo will pay for itself by reducing the number of bad cooks. It will also help you pull your protein off the grill at the right temp.

[jfmorris]

Next time just use one of the baskets, not both. Light about half a basket of coal and fill the other half with unlit charcoal. Basically doing a simulation of the slow n’ sear. Or use the snake method to get low and slow.

From my experience, the dome temp of 300 on the kettle might translate to 250 at the grate.

[texastweeter]

have cooked a few chuckies with the snake method before...worked like a charm and is almost foolproof.

[Solseeker]

thanks for that information

[FireMan]

Yup on jfmorris half basket. But I, as others here will tell you, strongly advise you to get the Slow N’ Sear. It will change your kettle world. Now, by looks of things, I think I would only eat the ones pointing at me. Keep workin, lookin good.

[Solseeker]

Thanks everyone. I had not seen the slow and sear before this post. Looks like the next buy. I did get a rotisserie for Christmas and I think what I did here may be better served for it. I am most assuredly am going to get a good dual probe thermometer to use for the grate and meat (when appropriate). Taking notes, always learning and eating better every day. This is addictive

[FireMan]

Oh ya it be!

[Troutman]

You don’t the half of it addiction wise

[Mudkat]

I agree on the amount of charcoal and methods mentioned. You're gonna love the SnS, and a two probe thermometer. Great first cook and post! Your attitude is right on the money! This is a fun addiction!

[Sweaty Paul]

Looks pretty good. Good news is you now know what to try to chan for next time and have an excuse to try!

[DWCowles]

Looks mighty fine! Just remember practice makes perfect.

[HawkerXP]

Welcome to the Pit!
I started out the same way, using the Weber baskets in my kettle. Still do sometimes. 14 coals either all in one basket or split it up to 7 per. Will give you 225*. Top and bottom vents open. Add 3 or 4 coals to each basket every half hour. It works.

[Solseeker]

Thank you

[MeatMonster]

Amen on your Thermo comment. I got a Maverick Wireless Thermo this year with the dual probes (one meat one smoker), traditionally just used a hand held probe and the integrated thermo on my Bullet Smoker and grills, boy what a difference it made! Also in some not so obvious ways, my cooks are more even, my charcoal consumption reduced and I got drunker because I was on my feet a lot less, instead swiggin more beer and reading my favorite BBQ books!

[jfmorris]

Until you get the Slow ‘N Sear I would recommend the snake method for low and slow at 225F on your kettle.

Basically, line up a 2 Briquet side line of unlit charcoal around the side of the charcoal grate. Curve to follow the kettle body. Then stack another 2 on top of that. Stack 3-4 wood chunksalong the top. A length of 10 Briquets will get you 6-8 hours. Now, light just 4-5 Briquets and once they are ashed over, put at the end of the charcoal fuse. It will gradually burn around. Put a water pan in the center of the grate, and all your food above that - just avoid the edge of the grate directly above the coals.

If doing a long smoke like a butt or brisket, just double the length of the snake to 20 Briquets long.

i would use your char baskets when doing the rotisserie.

This is the best set of pictures I’ve found in doing the snake method:

https://www.popularmechanics.com/home/how-to/a21051/grill-snake-method/

[Solseeker]

Thank you

[jfmorris]

Solseeker I still use the snake sometimes even though I have a Slow ‘N Sear - as I have two kettles and one SnS. The snake with a water pan will get you there if you need to wait on spending money - I do recommend the SnS though as it does searing very well, and is a great convenience for low and slow.