After much reading and planning I broke the PBC in this weekend with a baby back ribs cook. I'll have to say, they were the best ribs I've ever cooked. Smokey, but not too smokey. Tender, but not mushy. Many thanks to Kathryn for posting the lighting tips and temp/time guidelines. I tried to follow them closely. I also used Meathead's Cooking Log and noted a lot of things that I can improve upon next time. Here is my Cooking Log:
Start 372 max temperature Put meat on
15 minutes 300 temperature
30 minutes 297 temperature
45 minutes 284 temperature
60 minutes 275 temperature
75 minutes 273 temperature
90 minutes 273 temperature
105 minutes 271 temperature
120 minutes 273 temperature
135 minutes 270 temperature
150 minutes 264 temperature Pulled half of the ribs closest to vent, internal temp. 195, sauced the rest
165 minutes 329 temperature
180 minutes 351 temperature Pulled sauced ribs (farthest from vent), internal temp. 192
I really like how steady the temperature stayed once it levelled off. Averaged 278 for the time the lid was shut (15 minutes until 150 minutes) with a high of 300 and a low of 264. After that, the temp spiked as I opened the cooker to sauce and pull.
The proof is always in the pudding. Here are some pics of my cook:
I can't wait to cook some chickens next!
Start 372 max temperature Put meat on
15 minutes 300 temperature
30 minutes 297 temperature
45 minutes 284 temperature
60 minutes 275 temperature
75 minutes 273 temperature
90 minutes 273 temperature
105 minutes 271 temperature
120 minutes 273 temperature
135 minutes 270 temperature
150 minutes 264 temperature Pulled half of the ribs closest to vent, internal temp. 195, sauced the rest
165 minutes 329 temperature
180 minutes 351 temperature Pulled sauced ribs (farthest from vent), internal temp. 192
I really like how steady the temperature stayed once it levelled off. Averaged 278 for the time the lid was shut (15 minutes until 150 minutes) with a high of 300 and a low of 264. After that, the temp spiked as I opened the cooker to sauce and pull.
The proof is always in the pudding. Here are some pics of my cook:
I can't wait to cook some chickens next!
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