Hello, new member here. I upgraded to the PBC from a 22" Weber with SNS, and am very happy I did. This site and forum have been incredibly valuable!
I ran a couple racks of baby back ribs on Sunday, and they were the best I've ever done!
The next run was a Costco pack of butts the next day. Total weight was just under 13 lbs between the two. I ended up using the rack because I didn't have any twine or bands handy to keep tight for hanging. My total cook was about 7.5 hours per the Fireboard. I let them run the whole time without wrapping and took off the PBC at 203 degF. The bark was really nice, but given that they were rested for about 30 minutes for the rest of the food to be cooked, they did get a touch dry. Everyone was pleased, and the leftovers have been very popular, but I'm thinking that I need to pull around 195 degF next time.
Thanks again for all the great info. It has certainly reduced the learning curve!
I ran a couple racks of baby back ribs on Sunday, and they were the best I've ever done!
The next run was a Costco pack of butts the next day. Total weight was just under 13 lbs between the two. I ended up using the rack because I didn't have any twine or bands handy to keep tight for hanging. My total cook was about 7.5 hours per the Fireboard. I let them run the whole time without wrapping and took off the PBC at 203 degF. The bark was really nice, but given that they were rested for about 30 minutes for the rest of the food to be cooked, they did get a touch dry. Everyone was pleased, and the leftovers have been very popular, but I'm thinking that I need to pull around 195 degF next time.
Thanks again for all the great info. It has certainly reduced the learning curve!
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