/ck/ - Food & Cooking

>>18653888
>then wraped it in tin foil
well you already fucked up.

>>18653895
I never said use bbq sauce, use a dry rub and a good one at that, the fat from the pork will liquefy your rub. When I smoke baby back ribs using the snake method, I usually run them for about 7 hours @200-220f, they are indescribably good and not covered in charred HFCS.

>>17175595
Weber+snake method, mastering these two elements will put you on a professional level, seriously. There is nothing a weber kettle can not do just as good as grills costing 10x as much. Experiment with your snake, I go 2 rows flat on bottom and 2 rows flat on top, keeps my weber around 240f and will burn for roughly 12 hours with a steady temp. Wood chips/chunks will increase temps keep that in mind when constructing your snake.

>>14804463
They were so soft they broke apart putting them on a plate.>>14804463

>>12283763
might add, this was done on a jumbo joe weber, since the grill isn't overly big you have to turn your meat as the coals snake along. Don't want burnt edges. These ribs were orgasmic, but every rack I make is. I want to make some home made dry rubs, did you faggots know they make a worcestershire powder? yea I want to try to mix up my own dry rubs.