So did my first run on the PBC tonight. Bought a 2kg / 4.4 lb rack of spare ribs and trimmed off the flap, the chine bone, removed the membrane and squared everything off nicely. Dry brined, then memphis dust and fired it on to the PBC for my first cook. Cook was approx 5 hour (give or take) and temp was about the 250 / 275 mark for much of the cook (I'm still trying to dial in my coal placement to start / the perfect vent placement). The finished product was very very tasty...but...(there's always a but), I had 2 problems. 1) some of the bark was incredibly tough. I bit through the tender meat and then the bark I hit was like leather (albeit incredibly tasty when i did tear through it) I have no idea if this is due to something I've done wrong regarding the cook, if this is to be expected or it it's just a freak accident 2) The cartilage in the tip meat had not softened up at all, I ended up having to trim it off the rest of the ribs after I ate my first one. I was wondering if I'd be better using standard st louis cut rather than full spare on the PBC due to it being a little higher temp / shorter cook than an offset (I was getting my trimming advice from people who usually cook on offsets)?
Overall the flavour was great and I enjoyed my first cook, just trying to dial in the process now. Any help you could provide would be greatly appreciated.
Overall the flavour was great and I enjoyed my first cook, just trying to dial in the process now. Any help you could provide would be greatly appreciated.
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