Hey legends, If you liked this video, you learnt something from it or want to show your support, the BEST thing you can do for us is hit that subscribe button! It's completely FREE and will notify you when we upload a new video! Thanks 🔥
Thank you so much, had my Weber maybe 6 months, done lots of little cooks and lots of wings, had my first go at ribs today following your instructions and it turned out amazing, glad I bought 2 racks so I can go again. Cheers 🍻
All these years of outdoor cooking and I never heard of the “snake” method of setting up your coals in a weber. Brilliant!!!!! Temp control AND reduced coal usage! Thanks, that tidbit was worth a million bucks to me🤪🤪
Mate I just did my first beef shorties on the Weber following your video and they were epic! Super juicy & tender. Great videos which are really helpful on setup & temp control. Love your work! 🤙
They look perfect. Gonna be trying beef ribs again on my kettle. First time didn’t work so well had to finish them on stove, couldn’t get the snake fully lit and hot enough.
Aaron, all I can say mate is that your videos are a pleasure to watch and so great for reassurance prior to cooking. Keep it up. I've watched this video around 10 times.. thats just this video alone 😅
I smoke short ribs all the time on my vertical smoker. I wrap with butcher paper when the meat temp hits about 170 F degrees. They always come out perfect melt in your mouth. I have never smoked with my kettle but I will give it a go now. You did a good job on those ribs. I love the knife.
@@LownSlowBasics Pretty stoked with how they turned out 👌. Only thing I can complain about is the meat quality was average. But you live and you learn. Keep up the good work fellas 🍻
Awesome idea mate, I definitely want to try do some more bbq side dish videos. I've done a couple on Jalapeno poppers as they are my favourite side dish. But i'll try do some more. Thankyou :)
Hey mate love the vids. Can't get my coals to snake at all. Following your steps I'm using Webber coles, do you think I should change to another brand?
Hi Aaron, I have just purchased beef ribs but they are already cut into four separate pieces. Silly question, but follow the same process as if the ribs were 'one' piece? And you you keep them close together or space them out a little? Will be cooking them in the Weber kettle. tks mate and love your work!
Any help around grate temp, I got it to 275 then when I get the meat one, plummeted, vents wide open to get it back to 270-5, snake set up in two-two formation. Patience I guess 😂
Hey, thanks for the vid, very easy to follow. Did mine this weekend using this method. Turned out really succulent and juicy but I found the ends were a bit dry. Any recommendation on how to fix this for next time?
Hi Aaron, my local butcher , Morphett Vale butchers, recommended your site. We bought a bullet smoker which can be broken down into a smaller cooker or left as the full stack. Just bought probes, first time using them. Your vids are fantastic for beginners. The meat part on my ribs was about half the thickness of yours, the probe helped me judge the cook which is great but my concern is (and question), with these thinner ribs, would it be best to wrap them in foil to keep the juices in during the last 10° of the cook? Or still leave them unwrapped? Running at 118c to slow it down for hubby to be home from football 😁 love ya work and will be a fan and subscriber. Brisket next! 😍😍
Hi Aaron, thanks for the video, short ribs look amazing. Do you like prefer to cook in the 275-300 range or would you prefer to be in the 225-250. Thanks from the U.K. 🇬🇧
Hey Aaron, quick question. Been learning s lot about the snake method from your videos. I want to try short ribs this weekend, got 2 racks (6 ribs). Same method just cook longer or do I need to do anything special?
Hey Aaron, I’ve been cooking a few beef ribs this week on the Weber, similar snake method to you but I’ve got two on the bottom row and only one on the top row, using an inkbird thermometer I have been stable at 275F but I’m hitting an internal temp of 200F after only around 4 hours each time. At 200-2005F the probe test isn’t soft like butter. They are pretty tasty and not overly tough but just not as tender as they should be. Should I cook for longer? Thanks mate
Hi, what do you spray them with, is it just water? Also, do you recommend to wrap them up for some part of the cooking process or leave them uncovered for the whole cook? Cheers
Hey mate, hard to put a time on them. Just use the same method. Spritz often and take until around 205-210f internal. Making sure they are probe tender.
Bro please help, will the temperature remain constant for all these hours?. Should I keep on adjusting the vents to maintain the temp?. And where I live it not windy( almost no wind lol)...will the snake method work? please help, btw I subscribed
Did you rest these wrapped in foil in the esky? I did beef ribs yesterday on my summit charcoal for around 7 hours at 300f and wrapped them in foil then a towel and in a cooler for around 1.5 hours. The ribs were quite dry on the top part. Granted I didn’t spritz till late in the cook but do you know if I potentially overcooked them or do they stay juicy even well above 210f internal? Great video and AMAZING smoke ring!!!! Super jealous!
@@LownSlowBasics Hi There. I see the beef ribs are still hot when you slice them. I take it you covered them in butcher paper and the rested them inside an esky for one hour?
@@janlombard7372 I always let my beef ribs rest, these may not have been an hour. Testing my memory now but they are always rested for atleast 30 minutes.
Great question, honestly I can't remember the last time I used one, some smokers suggest using them which you should as they'll help regulate temperatures in certain ones. Some bullet types will recommend them. Only time I'd suggest is if you are battling high temps, a water pan will help stabilise.
Can you troubleshoot causes of the unlit part of the snake not catching fire from the lit part. I made sure it was touching. Maybe it should have overlapped some more?
@@LownSlowBasics How can I decrese my heat if charcoal is butning at 350? I want it at 225 to 250 . Bottom vents are closed and top vents are half open. Using Weber 22"
@@LownSlowBasics Oh wow. I see. A cooler is more of an isolation box/device, so would work both ways. I'll defintely try this as I replicate this tutorial. Thank you!
@@Sramota1 it really depends on your weather, if it's cold, warm the Esky up with a bowl of hot water, them remove the bowl prior to putting meat in. Don't wanna be putting meat in a freezing Esky on a cold day.
Hey legends,
If you liked this video, you learnt something from it or want to show your support, the BEST thing you can do for us is hit that subscribe button! It's completely FREE and will notify you when we upload a new video!
Thanks 🔥
Love the videos mate.
Did you keep the weber at around 300f for the whole cook? Going to give these a try tomorow.
@@BigDaddy-qs4po sure did mate! Thanks.
@Hugh Hunter yes usually.
could u follow same method with the single beef short ribs?
You’re my go to guide when I’m smoking anything on the Weber kettle
Appreciate that mate 🤘
The best smoke ring in short ribs that i have ever seen! Perfect🔥
That's mate 🔥👌
Thank you so much, had my Weber maybe 6 months, done lots of little cooks and lots of wings, had my first go at ribs today following your instructions and it turned out amazing, glad I bought 2 racks so I can go again. Cheers 🍻
All these years of outdoor cooking and I never heard of the “snake” method of setting up your coals in a weber. Brilliant!!!!! Temp control AND reduced coal usage! Thanks, that tidbit was worth a million bucks to me🤪🤪
More than welcome 🔥
Glad I found you. Doing some short ribs for the first time tomorrow and these look far better than the others (US) ive seen. 👍🏽
Just made these in my weber. Delicious! Thanks!
Mate I just did my first beef shorties on the Weber following your video and they were epic! Super juicy & tender. Great videos which are really helpful on setup & temp control. Love your work! 🤙
Great work mate!
Brilliant! Testing it out this week!
Perfect!
Absolutely bang on bro!!! Loving all your kettle vids!! 👌🏼
Thanks heaps mate!
Mate I’ve just started smoking with the Weber kettle. Your vids are tops, thanks for all the in sights.
You are most welcome mate thanks for tuning in!
They look incredible!
🙏
They look perfect. Gonna be trying beef ribs again on my kettle. First time didn’t work so well had to finish them on stove, couldn’t get the snake fully lit and hot enough.
That looks crazy good
Aaron, all I can say mate is that your videos are a pleasure to watch and so great for reassurance prior to cooking. Keep it up. I've watched this video around 10 times.. thats just this video alone 😅
Haha thanks so much legend. Appreciate the support.
@@LownSlowBasics nooo worries. Just applied to join the Facebook group too 👌👌
WOW!! That kettle, those ribs and that knife!! Love your work as always mate
It was a nos kettle
Love the support mate!
Low n Slow Basics I love your content mate. It’s simple yet so affective. Easy to watch and the end results are always top notch!!
I smoke short ribs all the time on my vertical smoker. I wrap with butcher paper when the meat temp hits about 170 F degrees. They always come out perfect melt in your mouth. I have never smoked with my kettle but I will give it a go now. You did a good job on those ribs. I love the knife.
Thanks heaps! Definitely give it a shot 🔥
Me mouth is watering!
Great Video, you got a subscribe from Canada. Never seen the snake method. Will give it a go! That knife is CRAZY!!!
Thanks so much ❤️
Love your videos mate 👍
Thankyou, appreciate your support.
They turned out awesome looking!
Thanks so much mate!
Great simple video and by an Aussie!
Many thanks!
So good man!!!!
Thanks mate 👊
awesome man, just subscribed
Thanks for the sub!
Asado ribs are already on the kettle today at our house. I hope the turn out as well as yours did!
Holy smoke ring lol. Good lawd that looked incredible
Cooking up my first set of ribs on the kettle following your method! And mate its looking the goods so far 👌👌
Awesome to hear, be sure to let us know how the end result is!
@@LownSlowBasics
Pretty stoked with how they turned out 👌. Only thing I can complain about is the meat quality was average. But you live and you learn.
Keep up the good work fellas 🍻
@@nategrievez2393 good to hear! Yeah meat quality is so important. Good work though and cheers for the feedback 🍻
@@LownSlowBasics
Anytime 🍻.
Hopefully step up to a proper smoker soon enough. 🙌
Nice looking Weber
Thanks mate!
Some of the best meat I ever had came from the snake method technique
Such a good method hey!
Hi Aaron,
It might be interesting to do a video on what you would serve some of your favourite Bbq meats with? Just a thought. Regards Michael.
Awesome idea mate, I definitely want to try do some more bbq side dish videos. I've done a couple on Jalapeno poppers as they are my favourite side dish. But i'll try do some more. Thankyou :)
Amazing work, thanks for all your videos. What thermometer probe do you use?
Thanks mate, the Inkbird IBBQ-4T and then I think it's the IHC fast read.
Hey mate love the vids. Can't get my coals to snake at all. Following your steps I'm using Webber coles, do you think I should change to another brand?
nice knife!!!!!!
Great video again Aaron. Would it be the same process for beef long ribs
Thanks. Very similar, I’d wrap though as they aren’t as meaty.
Hi Aaron, I have just purchased beef ribs but they are already cut into four separate pieces. Silly question, but follow the same process as if the ribs were 'one' piece? And you you keep them close together or space them out a little? Will be cooking them in the Weber kettle. tks mate and love your work!
That is one impressive knife, where can I buy that from?
Any help around grate temp, I got it to 275 then when I get the meat one, plummeted, vents wide open to get it back to 270-5, snake set up in two-two formation. Patience I guess 😂
So wrap up only when the rest happens. I don't have butchers paper, will tin foil do in that scenario as well or would the heat retention be too much?
Hey, thanks for the vid, very easy to follow. Did mine this weekend using this method. Turned out really succulent and juicy but I found the ends were a bit dry. Any recommendation on how to fix this for next time?
Hey mate, try wrap in foil or spritz more often. It's a hard one, the ends sometimes do that.
@@LownSlowBasics Do you cover them when they are resting for the hour?
@@0239666 just lightly in foil
Hi Aaron, my local butcher , Morphett Vale butchers, recommended your site. We bought a bullet smoker which can be broken down into a smaller cooker or left as the full stack. Just bought probes, first time using them. Your vids are fantastic for beginners. The meat part on my ribs was about half the thickness of yours, the probe helped me judge the cook which is great but my concern is (and question), with these thinner ribs, would it be best to wrap them in foil to keep the juices in during the last 10° of the cook? Or still leave them unwrapped? Running at 118c to slow it down for hubby to be home from football 😁 love ya work and will be a fan and subscriber. Brisket next! 😍😍
Oh thanks so much! It never hurts to wrap if in doubt, especially if they are thinner.
Hey mate great vid, im having a crack it the shorties this weeknd. Do you put water in the foil tray underneath??
You can if your temperature is out of control
We use Celsius in Australia champ.
Thanks buddy.
Hi Aaron, thanks for the video, short ribs look amazing. Do you like prefer to cook in the 275-300 range or would you prefer to be in the 225-250. Thanks from the U.K. 🇬🇧
Thanks mate, integer 275-300. How about you?
@@LownSlowBasics yes mate same thanks 👍🏻
Dude, those Route 83 knives are the bees knees! Noob question, what are you 'spritzing' with?
Thanks mate! It's just beef stock.
What knife are you using? That looks amazing!
Hi mate it's from Route 83
Hi mate. They look awesome. I have a Rambler. Do you think you would be able to use this method or would it be too small?
Hrmm it may be too small. I think it can be done, may need to top coals up at some point though...
When u let them rest, do you wrap them in foil? Also I’ve noticed on another beef rib cook you done took over 8hrs why where these ones so fast ?
What knifes were you using? I would like to buy a set.
Great video too!
They are from route 83 :)
Great Ribs buddy. What Drakes did you pick them up from?
Gawler store :)
What did you spritz it with?
Hey aron what size is that knife looks like a 13 inch?
Hey Aaron, quick question. Been learning s lot about the snake method from your videos. I want to try short ribs this weekend, got 2 racks (6 ribs). Same method just cook longer or do I need to do anything special?
Hey mate! Absolutely, just the same method :)
Hey Aaron, I’ve been cooking a few beef ribs this week on the Weber, similar snake method to you but I’ve got two on the bottom row and only one on the top row, using an inkbird thermometer I have been stable at 275F but I’m hitting an internal temp of 200F after only around 4 hours each time. At 200-2005F the probe test isn’t soft like butter. They are pretty tasty and not overly tough but just not as tender as they should be. Should I cook for longer? Thanks mate
Even push to 210-215f internal :)
Hi Aaron, awesome channel love your work mate. Just wanted to know if you put the smoking wood in at the same time you put the meat in? Thanks
Thanks mate! I'll usually put it in a few minutes prior to the meat :)
Thanks I’m gonna give this a try today.
Where abouts do you put the pit temp probe? Do you move it as the snake moves around? Cheers
Hey mate I just keep it close to the ribs :)
Hi, what do you spray them with, is it just water?
Also, do you recommend to wrap them up for some part of the cooking process or leave them uncovered for the whole cook?
Cheers
Either beef stock or water :)
Unwrapped the whole way.
Hey mate, might be a simple question but what do you use for your sprits?
Usually beef stock
👍
:)
Hi mate I’ve been cooking these all day of this video do u rap them when u rest them and do u put in the esky as well thanks for any help
Completely up to you, I find ribs don't need a rest but if you want to keep them warm until serving wrap in foil then in cooler until then
@@LownSlowBasics ok thanks
@@LownSlowBasics it come out 🤤🤤🤤
Dude where did you get the sword ???
Hey mate, I have single beef ribs. How long should I cook them for ? Still the 7 hours ?
Hey mate, hard to put a time on them. Just use the same method. Spritz often and take until around 205-210f internal. Making sure they are probe tender.
Did you wrap them in anything when you rested them?
Just some butchers paper.
😋
🙏
Would this work with any kettle bbq
Should do
Bro please help, will the temperature remain constant for all these hours?. Should I keep on adjusting the vents to maintain the temp?. And where I live it not windy( almost no wind lol)...will the snake method work? please help, btw I subscribed
Thanks bro! Yeah mate the temperature will stabilise off once that bottom vent is set :)
@@LownSlowBasics thanks mate, really helpful. I will try this method this month, hope it comes out great just like yours😊
You know he's serious about his ribs when he pulls out the Camp Crystal Lake knife.
Did you rest these wrapped in foil in the esky? I did beef ribs yesterday on my summit charcoal for around 7 hours at 300f and wrapped them in foil then a towel and in a cooler for around 1.5 hours. The ribs were quite dry on the top part. Granted I didn’t spritz till late in the cook but do you know if I potentially overcooked them or do they stay juicy even well above 210f internal? Great video and AMAZING smoke ring!!!! Super jealous!
I spritzed quite early. Wrapped in butchers paper to preserve bark during rest :)
@@LownSlowBasics Hi There. I see the beef ribs are still hot when you slice them. I take it you covered them in butcher paper and the rested them inside an esky for one hour?
@@janlombard7372 I always let my beef ribs rest, these may not have been an hour. Testing my memory now but they are always rested for atleast 30 minutes.
Hi Aaron
What are you using as a spritz on beef??
Beef stock
@@LownSlowBasics thanks mate
sorry if I missed it, when you say rest do you wrap in foil or leave open
Wrap in butchers paper or foil if you want :)
Now that’s a knife!!
What did you use to spritz it with?
Just beef stock.
What’s in the spritz bottle please my guy?
Beef stock
Do you leave the both vents open the whole time ?
I leave too open and bottom just a crack open.
Hey Aaron. When and when dont you use a water pan when smoking bro?
Great question, honestly I can't remember the last time I used one, some smokers suggest using them which you should as they'll help regulate temperatures in certain ones. Some bullet types will recommend them. Only time I'd suggest is if you are battling high temps, a water pan will help stabilise.
@@LownSlowBasics thanks dude. Getting a bit of info overload so thought I'd ask your opinion!
@@simong692 any time man
That is quite the smoke ring, holy shit.
Where did you get that sword from...?
Route 83 :)
Looking good, you don’t wrap them in foil like pork ribs?
I don't with beef ribs, but you certainly can. There's really no right or wrong in that aspect. I like to leave unwrapped to preserve the bark.
Cheers mate, your a bloody good rooster. Loving the channel 🍖
@@michaelsangster5673 appreciate your support legend 🔥
Do you normally put any water in the drip tray or just leave it empty?
Usually leave it empty. I only use a water pan if the BBQ is setup and recommended to use one :)
@@LownSlowBasics cheers, love the channel by the way keep up the good work!
@@danielbrook2108 thanks heaps mate 🔥
When you let them rest for am hour, aren't they cold when you eat it? Are you supposed to reheat them when you're ready to eat?
No, not when you rest in an Esky. Especially if you wrap in foil then towel too, will stay hot for hours
Okay cool! I've always been wary of leaving something to rest for so long. Thanks
Can you troubleshoot causes of the unlit part of the snake not catching fire from the lit part. I made sure it was touching. Maybe it should have overlapped some more?
It should be set up like dominos.
@@LownSlowBasics Thanks! I will do it again tomottow. I appreciate your help
@@LownSlowBasics How can I decrese my heat if charcoal is butning at 350? I want it at 225 to 250 . Bottom vents are closed and top vents are half open. Using Weber 22"
Never mind I need to be patient and give it longer. The charcoal is burning correctly.
@@sheilachanceproffitt9839 good to hear :)
What wood chunks were used? Also, if you're aussie, why not use celcius ! haha
Black wattle... I dunno, most people use F here 😜
Hey, stupid question, but how is it still steaming hot after an hour of resting?
Insulation in an esky helps it stay hot for hours
@@LownSlowBasics Thank you! And sorry. Really new to this. What's an esky?
@@heindepaauw4886 a cooler
@@LownSlowBasics Oh wow. I see. A cooler is more of an isolation box/device, so would work both ways. I'll defintely try this as I replicate this tutorial.
Thank you!
They look great but why are you using Fahrenheit when you’re an Aussie?
Because I learnt from American videos.
That’s super weird, but ok.
Wouldn’t they be cold if rested for an hour?
Not if rested in a pre-warmed Esky...
Low n Slow Basics what’s a pre warmed esky? Just putting in an esky wrapped in foil??
@@Sramota1 it really depends on your weather, if it's cold, warm the Esky up with a bowl of hot water, them remove the bowl prior to putting meat in. Don't wanna be putting meat in a freezing Esky on a cold day.
Low n Slow Basics thanks. Am in Melbourne so it’s not very cold. Just put in an esky wrapped in foil it is then
How are they not stone cold after resting for an hour?
If kept wrapped in foil to rest they’ll stay hot for ages
@@LownSlowBasics Good to know mate. I'm just firing up the Webber now
What knife is that?
Route 83 brisket slicer
@@LownSlowBasics thank you. Did my first brisket today following your tutorial! Bloody epic mate. Thanks
I went straight to eBay.....do you sell them?
@@rogerburman4211 awesome man! That's good to hear, glad you enjoyed it :)
@@rogerburman4211 no I don't. You'll have to google it and head to their site I believe
Story book ending
I might write a book on it actually :P
You need a bigger knife 🤣 ribs look awesome
I might go 20" 😅
Looks a bit dry to me
The video or photo?
You need a bigger knife!