I have done ribs forever on my Webber, but I wanted to try on the PBC. My first attempt at ribs was a learning experience. And not all learning experiences go well...or are edible. But try try again.
So went with spare ribs this time rather than baby backs. Went with a simple dry rub of salt, brown sugar, black pepper, paprika, nutmeg, sage, and a pinch of cayenne (my kid doesn't like to much heat, and these were by her request). Burn was just charcoal, no additional wood for smoke.
First issue I ran into was the ribs were longer than my PBC. Rather than cut into two pieces, which, looking back, would have made more sense, I used my second set of hooks further back and curled them over at the top. What can I say, I panicked! Anyway, it worked out well.
So about three hours to 195, put on some bourbon BBQ sauce, and back on to 203. They came out really well! Very juicy, great flavor, and pull off the bone tender. I had some coals left, so I cut up a pineapple and grilled it with just a little butter. There wasn't enough coals left to really get a good caramelization, so I should have dropped the grill grate lower, but they turned out pretty good as well.
On the whole a good learning experience. Any suggestions from people who do ribs on the PBC would be great.
(Sorry, photos are all mixed up. Sort of the Pulp Fiction of BBQ stories.)
So went with spare ribs this time rather than baby backs. Went with a simple dry rub of salt, brown sugar, black pepper, paprika, nutmeg, sage, and a pinch of cayenne (my kid doesn't like to much heat, and these were by her request). Burn was just charcoal, no additional wood for smoke.
First issue I ran into was the ribs were longer than my PBC. Rather than cut into two pieces, which, looking back, would have made more sense, I used my second set of hooks further back and curled them over at the top. What can I say, I panicked! Anyway, it worked out well.
So about three hours to 195, put on some bourbon BBQ sauce, and back on to 203. They came out really well! Very juicy, great flavor, and pull off the bone tender. I had some coals left, so I cut up a pineapple and grilled it with just a little butter. There wasn't enough coals left to really get a good caramelization, so I should have dropped the grill grate lower, but they turned out pretty good as well.
On the whole a good learning experience. Any suggestions from people who do ribs on the PBC would be great.
(Sorry, photos are all mixed up. Sort of the Pulp Fiction of BBQ stories.)
Comment