First rack of season

[bbq_esq]

The weather isn't all that great but we have been seeing 60s here and there in NJ so in my mind, summer is here.

Picked up a nice looking SLC rack of ribs (also a prime packer for next week!) for dinner on the PBC..

Rubbed them down with kosmos honey killer bee, not sure if I going to sauce or go dry rub only. I do have alot of sauces to use so my wife wouldn't be happy to learn sometimes I don't need sauce.

Will keep the pics coming live
edit - also want to shout out Monmouth Meats in Red Bank. Despite having lived there for 5 years I never went in here. This place has the GOODS. Prime beef including packers, Snake River Farms wagyu, Berkshire pork, tri-tips, etc. I've found this kind of stuff very hard to find even at other butcher shops near me, many of which lean more towards being an Italian specialty shop or just focus more on prepared foods.

[RustyHaines]

PBC is a rib cooking machine, eh? Hang 'em and post some follow up details and pics please

[bbq_esq]

Absolutely! I did a few of these for a party last summer, probably my second or third time cooking anything on the PBC. I held them in too long and one rack fell on the coals, maybe a bit more tender than I wanted - didn't matter. Everyone said they were the best ribs they ever had. We just moved to a house with for the pool so I'm hoping to have this thing fired up on the reg

[HawkerXP]

PBC, PBC, PBC!
I go dry as well. If you sauce, I'll have a bottle on the table.

[bbq_esq]

I usually end up saucing because that's what most people I'm cooking for like, these are just for me so I might go dry. Anything I should do different in terms of the cook?

I also realize that as I so often do I forgot to slather these up. Never really noticed any big difference.

[smokin fool]

I use either mayo or mustard to slather.
Mayo makes a slight difference IMHO, mustard not so much.

[bbq_esq]

We are cooking!

Tracking air temps but I've learned to just sit back and let this thing do what it does best. More for my own curiosity than anything. I find mine usually tends to sit somewhere between 250 and 260. Initially usually goes north of that then settles back down.

I'm cooking with Fogo black bag. I haven't quite gotten the hang of it versus KBB so using it for a low pressure cook like this where it's just me waiting to eat. Small handful of apple wood chips. Probably won't add more than that with just one rack.

[bbq_esq]

Didn't grab photos when I check at 90 minute mark. Little bit of pullback. Long rack so I may end up losing one on the bottom but I'll live. Looking good. Will get more photos before final product.

[bbq_esq]

Checked in around 2.5 hour mark. Not quite there yet. Did some coal rearranging and will check again in about 30 minutes.

Last check they were probe tender but no bend yet. I'm thinking I'll pull in 15-20

[bbq_esq]

Well these were amazing. I went dry rub only on half the rack, hit the other half with Kosmos apple habanero rib glaze - which were very tasty but I think I preferred the dry rub ones.

Also this rack still has the riblets (I think that's what they are?) attached which was a nice surprise. Little bit of work but some incredibly succulent bites in there
Total cook time was right around 3 hrs 15 minutes

[Mosca]

I call them "tips". When I was a poor college student, I would go to Frankie’s and get tips because that was what I could afford.

[Andrrr]

Looks good. How was the last rib nearerst the fire?

[bbq_esq]

Sacrificed to the bbq gods. Still plenty of food for one big guy lol. Might have been worse but I was able to consolidate alot of the fire to the other side of the tray.

[Mosca]

It’s not just a PBC thing, on the 18” BGE the end rib often gets overshot, too. I grab it right off the end and eat it while prepping everything else.

[MsTwiggy]

I like to take the last rib and chop it up w/sauce and make a sammich!! I can't bear to have anything wasted - I'm a human garbage truck. These look real good, I typically like mine dry too!

[bbq_esq]

They were excellent. I think I have got the hang of this thing much more than last summer. Now I've got this prime packer staring me down lol.

[Soonerpop]

Look great. Let us know how the brisket turns out.

[bbq_esq]

Will do!

[jhapka]

I need to fire up the PBC. Been too long

[bbqLuv]

It's BBQ season, I know how you feel, I used to feel that way too. But now I have a Traeger, and for me, it is BBQ season all year round.
BTW, good looking Ribs

[bbq_esq]

Thanks! Even though summer is BBQ season, there's also something I enjoy about firing up the smoker when there's snow on the ground.