First time spare ribs this weekend


 
Pete Griffiths

Pete Griffiths

New member
Last night I seasoned my new 22" OTS and this weekend I have a slab of SLC ribs from BJs to do. I plan on following the AmazingRibs recipe/method which i'm sure you all know about.

So here's my question - i want to do a dry run on Saturday and i'm a bit unsure whether to do the snake or minion method. Particularly how many unlit brickettes to start with and how many lit ones to add. I am also thinking of getting one of those Weber charcoal baskets - are they worth it?, or will a couple of firebricks lined up do the trick too?
 
Pete Griffiths said:
Last night I seasoned my new 22" OTS and this weekend I have a slab of SLC ribs from BJs to do. I plan on following the AmazingRibs recipe/method which i'm sure you all know about.

So here's my question - i want to do a dry run on Saturday and i'm a bit unsure whether to do the snake or minion method. Particularly how many unlit brickettes to start with and how many lit ones to add. I am also thinking of getting one of those Weber charcoal baskets - are they worth it?, or will a couple of firebricks lined up do the trick too?
Click to expand...

I think I'd try the snake method. The baskets are probably worth it at 14 bucks but dunno if I'd use them for that cook or not. Firebricks will definitely do the trick. I've done then in the OTS with the smokenator. Using fire bricks is probably similar. Maybe start with 6 to 9 lit?

Good luck! I think you're in for a treat!
 
Here's a setup i once did on my performer. i used about 12-15 lit coals to get it started. Worked really well, and didn't have to add any more coals. I think i did a 6hr cook with it. I added the coals just on the left side, not spread out.
 
Decided to try the snake method with about 50 brickettes unlit and 10 lit ones to start off. I have been going a couple of hours and have it dialed in at 260F. I'm actually surprised how easy temp control is with some minor fettling of the vents. Can't wait to get some ribs on it tomorrow. Thanks for the advice
 
260 is a great temp, if you can hold that temp for four or five hours give or take, you'll have some mighty fine ribs
 
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