STL Ribs on the Weber Kettle December 2020

Set And Forget Ribs

Made some STL Ribs on da Weber Kettle yesterday. What do you think based on that picture? These specific ribs were a "set and forget" situation. I used the charcoal snake method on my Weber Kettle grill. It does allow you to be able to walk away because it allows the charcoal to burn in a very consistent way. If you set your air vents correctly on your Weber lid and on your vents at the bottom of your kettle, you can also make sure that the temperature stays around 220 farenheit for the entire cook. 

I also like to use this Weber vertical rib rack. It allows you to hold three racks of ribs in the Weber kettle. This is the only way I like to do it on the Weber kettle these days. The only thing I do is rotate the ribs within the rack, and I also move the rack to the opposite end from where the charcoal snake is burning.

Some of My Thoughts

Being from the Midwest, it's a right of passage to be able to make good ribs! If you've talked to somebody that makes good ribs, it's because they have made ribs over and over again. It's just like everything in life, you have to keep perfecting over and over again to get it the way that you really want it. The ribs I've done didn't always come out so tender and juicy. And hell, I'm not saying I make them perfect every time today! LoL! I am constantly learning new ways and new techniques on the grill and the smoker. It's amazing how forgiving some smoking or grilling sessions can be, but equally amazing how non-forgiving your sessions can be! One little thing you do wrong and there goes the neighborhood. But, when you make them right then you are hooked! So if you are just starting out all I can tell you is stay committed and stay driven! Your ribs will turn out the way you want them, and you might just create a new tradition!

Whatever's in the fridge and cabinet

The other thing that happens when you make ribs over and over again... Not every session is about very specific barbecue sauces or barbecue spices for the rub. This rib smoking session, we just went into the cupboard and into the fridge and pulled out whatever we had left. We mixed up a couple of barbecue sauces and we mixed up a couple of barbecue seasonings for the dry rub. These ribs were really good and of course we had some left for tonight. Cheers to all of you and I wish you luck in your rib smoking sessions. Stay committed stay driven. --ShakaOG