Beef back ribs slow smoked on a Webber Kettle using the snake method. I used Kingsford original charcoal with mesquite chunks for smoke. I cooked the ribs for about 3 hours uncovered then wrapped them in foil. They cooked until an internal temperature of 203 degrees. I rested for 20 minutes. I sliced then enjoyed !!!
Gear:
Weber Kettle: [ Ссылка ]
Kingsford Charcoal: [ Ссылка ]
Kingsford Chimney: [ Ссылка ]
Starter Cubes: [ Ссылка ]
Inkbird Thermometer: [ Ссылка ]
Magic Bullet Blender: [ Ссылка ]
Webber Wood Chunks: [ Ссылка ]
Webber Basket: [ Ссылка ]
Camcorder: [ Ссылка ]
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