I am still getting used to my new PBC, but so far, I love it. Brisket was just perfect on last cook. Today I am doing one rack of baby backs (3.15 lbs) and One rack of St Louis (3.33 lbs) at the same time. My goal is to have them ready for dinner at the same time. Do you think I should start the St Louis maybe at hour or so before the baby backs? Mine typically runs around 265-275 F. I've seen times in the PBC cook times thread of around 3-5 hours? Thanks in advance!
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Welcome Dr Z -
That might do it.Comment
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This might be on the verge of mutiny to some, but here's a thought. The ribs will most likely be done within 4 hours. Start them 5 hours before dinner. When finished, pull them off to the kitchen counter, put the lid back on your PBC so your coals don't burn up. Just before dinner time, remove the lid from your PBC (the temps will really come up, assuming you have sufficient coals left), baste your ribs with a little sauce, then drop them on the grate on the PBC and CAREFULLY watch while you caramelize the sauce without placing the lid back on. This will warm the ribs back up and the flavor is great. Just don't burn them. If you don't like sauce, you could just sear them a little this way. Now you don't have to be so fearful of perfect timing.
Good luck.Comment
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You can start them at the same time. Start checking at 3.5 hour mark.
If they are done early, foil and wrap in towel and into a Faux Cambro (cooler heated with boiling water), they will be at serving temp even after 3 hours.Comment
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Not sure why, but I have had them done in 2hrs in the PBC once, SO I would check at 2hrs just to be safe.Comment
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My baby backs take about 4 hours on the PBC while the SLC's take 5.5 - 6. Based on that, I would wait at least an hour, and up to two hours, before putting the baby backs on. Good luck!Comment
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Thanks for all the advice! Ok, I have gone 5.5 hours on the St Louis and 4.5 hours on the baby backs. They both seem to be ready, just sauced them, and letting it go another 30 mins.... Temps at the rebar ranged between 245-275 F. Hope they turn out ok....Comment
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Hopefully the pics of the BBs and StL ribs will show up. They both turned out decent, but not great... maybe a B-, C+ range. Taste and smoke flavor were great, it was the texture that didn't seem quite right. Some of the bark seemed overdone, being too dry and chewy. The insides were decent, but many parts seemed a little tough and dry even though they did pull off the bone ok with a little tug. Are these general traits of cooking ribs at too high a temp? Maybe I overcooked them? Both racks passed the bend test, then were sauced and put back on another 30 mins. I was closer to the 275 F range most of the time.Comment
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I don't cook large quantities at once - just not that many mouths to feed. My PBC runs right around 260 - 270 and will cook a rack or two of St. Louis spares in 3 hours. Sounds like you might be slightly over cooked?Comment
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Ok, so I did another rack of BBs today along with a butt. This time, the PBC stayed around 250 most of the time, and I let it go a lot longer insisting on seeing the cracks in the bend test.... took about 5 hours for a 2.8 lb rack. This time, they turned out absolutely delicious. I read in another thread that tough meat means undercooked most of the time, so I guess that was the problem with my earlier ribs. These went a bit longer and turned out nearly perfect. I guess some racks just take a little longer sometimes.Comment
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My BBs almost always take 5 hours too, Dr Z . Sounds like you hit it just perfect on this cook. Congrats!
KathrynComment
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