PERFECT - Baby Back Pork Ribs - Smoked on the Weber Kettle

In this video I'll show you how to cook the perfect fall off the bone Baby Back Pork Ribs, smoked low-and-slow with the Snake Method on the Weber Kettle. These ribs were sticky, juicy with a smoky flavour that fell off the bone! Simply follow these instructions which even a a beginner can follow with ease. Start by carefully removing the tough membrane, before seasoning and transferring to the BBQ for around 5 hours at 130-140 Degrees C. Once at around 85-90 Degrees C internal temperature and probing without any resistance cover in a delicious BBQ Sauce and continue cooking before a short 20-30 minute rest which rapped in foil. The rub I made is just a standard SPG rub with equal parts of Salt, Course Ground Black Pepper and Garlic Granules. BBQ Sauce used was Skeeter's, purchased from ALDI.