My PBC journey with ribs

[Volofish]

I used to have a BGE. I happily switched to the PBC and I'm good with that. I have been a little frustrated with my ribs though. I have undercooked them, overcooked them and gotten close. Let's start with I'm really picky! I had it down to a science with the BGE though. I joined this forum Thanksgiving Day and I already am thankful because I have learned so much. I'm a fan of the PBC but if I could be a little critical, I bought into some of the marketing and directions from PBC. I went with - Don't worry about the temperature, just let it do its thing... and light the chimney for 10 minutes pour it in and immediately put the meat on. Well, after reading a bunch on here I realized that my PBC took a long time to come up to temp the way I was doing it. Yesterday I used advice on here and had it in the chimney for 15 minutes, poured into the basket and let that go for 10 minutes with the lid off. That got my PBC to 320 from the start. FIRST Question- Is that a good place to start? Then my temp stayed between 300-304. SECOND Question - isn't that a little high? I know I could use foil in one of the rebar holes, but maybe I should close the bottom vent a little? (THIRD question). My St Louis ribs were a little overdone in 3 hours. I should have checked them earlier- that's on me. This was the first time I used Meathead's rib recipe - Memphis Dust and his BBQ sauce- SO TASTY! If I hadn't overcooked it would have been the best I've ever had! I'm all in with this forum and with the methods found here.

[barelfly]

those wibs look great!

I don’t have a PBC, so can’t help but I do see this thread referenced often. Perhaps it helps you - or, perhaps you already found it and have further questions. But, just in case:

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12614-light-my-pbc-fire-tips-on-lighting-and-maintaining-temperatures

[RiverJeff]

Hang on to your hat there are so many PBC cooks here they must be still on vacation or you would have all your questions answered by Now!

[HawkerXP]

As you probably have seen, there is a large PBC section in the Channels area. This is a great place to start.
1. The startup times mentioned are just a guide. Your stated start and temp seem pretty normal to me.
2. Temps in the barrel can be different depending on where your probe is. Someone here had 3 or 4 probes in their barrel, and I believe there was a 40* split between the lowest and highest. Newer barrels will run hotter than a seasoned one. Temps will drop after hanging the meat. Did you just do one rack?
3. Around 3 hours is pretty normal for St Louie wibs depending on size. I usually run 3 racks at a time and try not to get larger then 3lb racks. I also rotate them in the barrel about every half hour.

I look for meat pullback on the bone and use the toothpick method for testing for doneness. Probing between the bones looking for probe tender.

[lumbrjk]

First of all, I love ribs on my PBC, especially my boys!

My 2 cents:

1. It sounds like you nailed the starting method and that is a perfect place to start. From here the rest is little tweaks! 😀

2. It may seem high compared to other smoker temps but it is just right for the PBC. It helps cook a little faster and is by design. Normally I think they run 300 to 325. I never check anymore, I just touch the outside real quick and make sure it is hot. (Probably sounds ridiculous, but it works for me)

3. I know some people foil the holes but I can generally get the right temps simply from adjusting the bottom vent. I am at 1600 feet and don’t have any troubles at my elevation. While camping at 6000 feet + I do sometimes leave a rod out. I try to watch the smoke and adjust as necessary.

Keep a good thermometer close while you are learning. Take temps often in the beginning while you figure it out and with experience you will be able to set and forget. It seems like there is nothing like learning how things works in your environment and it takes time, practice, a good thermometer, and notes.

enjoy! Those ribs look great!

[bbqLuv]

Those ribs look good to me. I would pair them with PBR any day.
Please keep us posted on your rib journey.

[fzxdoc]

The sweet spot on my PBC is 275° if there are no lid leaks, which I make sure don't exist.

I seldom run it over 300° unless I'm smoking poultry, in which case, it's 350° or higher by choice, usually accomplished by removing one of the rebars, if it's not being used.

As HawkerXP said, a new PBC will often run hotter because the lid does not seal tight until the inside rim gets gunked up a bit with a few cooks.

Over the years I have done hundreds of smokes in my PBC and have used 2 ambient probes in each of them, one on the vent side and one on the side opposite. The readings on those two probes can differ from one another by 40° to 60°, maybe more, so I take the average as my ambient temperature, and almost never have to mess with adjusting temperatures.

It's critical to get a good light on the fire, which is why it should burn a little while (10 min or so) before adding the meat. It can start out at 300°+ but if the lid is good and tight, it usually drops down to the 270-290° range.

Enjoy smoking on your PBC--it's one sweet cooker.

Kathryn

[Volofish]

Wow, really encouraged by all the great advice! Looking forward to "perfecting" my routine! Thanks all

[TexasRob]

Congrats on your new PBC. I've had the PBC for about 6 years now and just love it. I recently added a PBX because of the deal I got. Here is my go to for firing up my PBC...fill the charcoal basket with briquettes....take 25 briquettes out in my chimney...light chimney for 12 mins. I then put my charcoal basket in cooker and add lit coals...leave top off for 12 mins. I add the rebar...add my ribs and don't touch it for at least the first hour or hour and a half. Enjoy!!

[shify]

I generally follow the same revised lighting procedures you mentioned (once the chimney gets a little ash around the top layer, dump it in and let go for about 10 min before putting in rebar and meat).

I don't really chase temps in it but do monitor it and sometimes it gets up to around 375-400 when I put the meat on before it settles around 280-300. The only reason I monitor the temps is to make sure the coals are lit and don't get smothered if I put a lot of meat on - otherwise, I don't chase temps one way or another.

My SLC ribs generally take between 3-4 hours - so your timing seems right to me but if you were expecting 5-6 hours, I can see how you didn't get them early enough. Once you get used to the timing, should be smooth sailing.

[Bob's BBQ]

I've got one of the early PBC's and always light it the same way. Fill the basket to the rim, douse with lighter fluid (a lot of lighter fluid), place the basket in the cooker, fire it up, and wait about 12 minutes. I get the same temp results as Kathryn. My sons have the newer PBC's and the lids don't seem to fit quite as tight. I'd say ckeck your lid and try to seal up any leaks and you should be good. The PBC is a rib and chicken MACHINE!!