Pork Short Ribs using the Snake Method

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Prep Time: 10 Min | Cook Time: 3-4 hrs

Kurobuta Pork Short Ribs from Snake River Farms
Melinda’s Gochujang sauce
Melinda’s Japanese Barbecue sauce
Big Unc’s Fine Swine BBQ rub

Things used in the video

Score membrane for more smoke penetration. Don’t need to remove.
Apply Gochujang sauce as a binder for rub to stick then season with BBQ rub. Let rest in room temp while setting up your smoker.
This can be done in a smoker whether it’s round, rectangular etc. All you need to do is place briquettes charcoal in a line formation around the grill.( I say and use briquets because they burn slower and even than a lump charcoal) ( I also highly recommend only using a “All Natural” charcoal with zero chemicals or your meat will taste like chemicals and charcoal. Placing the charcoal in a line formation and making sure they’re all touching helps the charcoals lite up from one side to another. Now lite one end of that line of charcoal and let the 1st few fully burn and lite up. This will help get the smoker up to temp. Adjust the vents fully open also helps. Once the first few are fully lit add in wood chunks along the line of charcoal, install the grates and place meat on the opposite end of where the lit charcoal is at. This protects the meat from direct heat. If you’re using a grill like a Kettle with a vent on one side of the lid, place the vent over the meat. This will allow the smoke to carry over the meat. I also place a pan full of water over the direct heat area to deflect the heat and it also keeps the inside of the grill moist. If you have a heat deflector this is unnecessary. Once the grill gets up to a temp of 250F-275F adjust vents to keep this temp range steady. As the charcoal burns through the line keep moving meat to the opposite side to keep in indirect from the heat. I do this about every hour.
After about 2-3 hrs remove the ribs and wrap in aluminum foil and BBQ sauce. You can also add butter and brown sugar if you want. Wrap tightly and place back into the smoker.
After about 1hr and temp of the meat is 195-200F internal remove from the grill.
Remove from the foil and bastes with more BBQ sauce then place back onto the grill for 5 mins so the sauce can tack up.
When done remove and let rest for at least 10min before slicing in.

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To create cool, delicious and ideal Barbecue recipes that are actually worth recreating. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

Pork Short Ribs using the Snake Method

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Miso Chimichurri

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Pork Short Ribs using the Snake Method

Still hungry? Here’s more

Miso Chimichurri

Thanksgiving Leftover Lumpia’s

Pepperoni Candied Bacon

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