Did a couple of racks of baby back ribs on my new Pit Barrel Smoker today, first shot at using it. I'm very satisfied with the results, even though one rack came apart and literally sat directly on the coals for I don't know how long. Funny, it had a bit of a char, but was still moist inside and good. I used disk magnets to put out the coals, and found (not surprisingly I guess) that the half closest to the vent burned much more than those on the opposite side, some of which are almost unburned (see photo). I followed the directions to a tee for starting the coals. Questions are, has anyone found the uneven coal burning to be an issue? Anyone tried using something to rotate the coal basket during the cook? And do you use double hooks in your rib racks to keep them from falling apart? Or some other way? Or any other good advice for a newbie? Thanks for your help. I'm excited about the barrel smoker. The ribs that didn't fall into the charcoal were excellent, and the others still quite decent.
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Congrats on getting a PBC. I am sure you will enjoy it. I won't do pork butt or ribs on anything else.
While not the norm, I have had some really weird uneven burns. It usually doesn't cause much of a problem. The heat dynamics of the PBC is swirling all around anyway. I do remember one rib cook in which I think one rack was cooking significantly faster than the other due to the uneven burn.
I've never rotated my basket. Your photo looks like the end of many of my cooks.
I used to double-hook my ribs, after I had one rank slip off and fall onto the coals. I would hook them in series; that is, one hook hooked into the other further down. Now, while it is a little odd, I cut my racks in half. I find I get a more even cook that way.
Here's how I like to do wood chunks. I'll use four chunks, roughly 2x3 inches or so. The first two go on the unlit charcoal in the basket. The second two go on immediately after I've poured the lit charcoal on. -
One vent, one direction for Oxygen to come in. I've always had a burn progression.Comment
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I usually double hook ribs just as Dr. Michael suggests above. I too lost a rack in the coals first time using my PBC doing ribs about 8 years ago. After double hooking never had an issue. I also double hook Brisket, probably not necessary, but its just me. Never really had an issue with uneven cooking...sometimes may rotate meat around during the cook, but not a big issue. Purchased a PBX this past summer during the buck 98 deals at Academy Sports. The big guy is just as much fun as the original, just more capacity. Have the Family coming over next weekend for a Brisket thing. Basically an 8 hour process with resting time of an hour or 2 in Faux Cambro. Very depenable. Enjoy your PBC! Great bang for the buck!Comment
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When I hang the ribs in the Bronco, I leave the membrane on and cut the racks in half. I no longer feel the need to double hook the ribs. I have never rotated the coal basket.
If I lay the ribs flat on the grate in either the Bronco or the Weber Kettle, I do remove the membrane.
As always,YMMV.
Full racks...............Half racksLast edited by Purc; March 2, 2025, 12:40 PM.Comment
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Congratulations on your new PBC! You're going to love cooking on it. It will make so many good meals for you in the months and years to come.
For me, double hooking most meats is cheap and easy insurance, so I do it routinely. I don't double hook chicken halves, though. I double hook pork butts, and also move then to the grate when they reach 160° or so because by then the fat starts to really soften and I believe in gravity.
Like many, I prefer to remove the membrane for more smoke penetration (that might or might not actually occur
) and cut the rib racks in half if I have plenty of room available. Depends of course on how many racks you're cooking.
As far as the burn pattern goes, sometimes for long cooks I rotate the meat on the rebars. But as others have said, the heat in a PBC is always on the move, so everything will cook nicely despite the burn pattern. The burn pattern when cooking 6 chicken halves along with a couple of sausage racks is always the weirdest one for me because chickens can drop a lot of moisture onto the fire.
You can rearrange the coals in the middle of a cook, but it will swirl up a ton of ash, so you have take your meat out first and leave it out for several minutes until the ash dies back down.
So far, in the 11+ years I've been cooking on my PBC, I've never had meat fall off the hook into the fire. Fingers crossed that my streak with that holds for another 11+ years or more.
Let us hear about your future cooks, if you have the time.
KathrynComment
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Thanks for all the responses/advice, and I welcome more! I like the idea of cutting the rib racks into two sections. May not look as cool as flopping out the whole rack, but I see the benefits both in hanging and cooking. I get the majority of my baby back ribs at Costco. Anyone else find that their ribs typically have the silver skin already removed?
Anyone tried a pork loin roast in the Pit Barrel, and if so, how did you prepare it? I'm wondering if it would be really dry since it's so lean to start with.Comment
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Welcome to the Pit Barrel Cooker family!
Here is a great way to hook ribs. I have never had a piece of meat fall off the hooks when I daisy chain the hooks.
(Photo Courtesy of our PBC maiden, fzxdoc )
Some of the racks I get from Costco have the membrane removed. Other times they have it on there. I feel like it is much more a case of if they have the time or not at the factory to remove them. IDK.
If you are gonna rip a pork loin, just take it off when it hits 140 F internal temp. They are really good in the PBC.Comment
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Enjoy your Pit Barrel. So many ways to use. 1st I cut the rack in half. My experience is the ribs closest to the coals can get burnt. I use 1 hook. Keep in mind the weight is half. Usually the 2nd bone down. Never an issue with uneven burn. Did read fzxdoc write up on getting the barrel ready to cook? I see she responded. I recommend you go to the PBC cooker thread and read her write up. I have it printed regarding startup. Being an old fart who's mind ain't what it used to be, it's close to the cooker in the garage, just in case. Just did a rack the other day.
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I pull the basket when finished cooking and put in a Weber kettle to extinguish.
PBJ, PBC, PBX!Comment
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Welcome to the Pit barrel family!
Everyone here already said what I was going to say! So yeah, cutting the ribs in half before the cook works well. I suppose it just depends on how many ribs you're cooking at once, if they'll all fit or not. If I don't slice them down, I typically double-hook mine, because like others here, I've lost one in the coals.
As far as starting off the barrel, I've done a half load of a charcoal starter, a full load if I was in a hurry, and even nothing more than a wax starting cube in the middle of the basket. Just depended on how slow or fast I wanted to start out.
As far as the uneven burn, that's pretty normal. I take the basket out and dump it all in my firepit (always put a few logs in there before I get started cooking) so I have something to sit around and enjoy a beer or bourbon later in the evening.Comment
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I'm in the "cut the rack in half club" too, as a half rack of Costco ribs is all I can eat at one time and you get the benefit of double the end ribs.
As for the charcoal, I'm using a Signals fan so I stack the charcoal basket mostly away from the vent hole. I start with about a dozen coals plus the wood I'm using in a chimney and put it in on the vent side for 10 minutes, and it will slowly progress towards the other side. 6 half-racks all seem to get done at the same time, which for me is always 3:45 at 250 degrees for dry ribs (or sauce goes on at that time).
Have fun and enjoy your PBC!Comment
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oops forgot. Welcome, to another Barrelhead!Comment
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Welcome SlawDog I cannot believe I missed this orig post. I started using charcoal as a new smoker in a PBC close to when I joined here in 2018.
Someone else here said to cut slits in the sides of a #10 coffee can then use it for a place holder in the center of your coal pile. Pour your lit chimney into the center of that, then pull the place holder and away you go.
I have lost a full packer into the coals and was alerted by my signals. Dbl hooked it then rehung and it was fine.
Wibs, Turkey, briskie all cook great in the PBC! I just became infected with MCS and now own 7 or 8 cookers incl a 36" griddle.
I won the CharBroiler Grand Champ stick burner Aug (2023?) as the third draw for second place. Great cooker! Even better free!
I enjoy hearing everyone's trials n tribulations as this is my only social site used.
We are glad you are here! Keep Calm and Smoke On!Comment
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