Hanging Ribs In A Barrel Cooker

[TobyB]

Lost my first rack of St. Louis ribs toward the end of my cook using my Pit Barrel Jr. I was, indeed, saddened by my circumstances. Mulling it over, I reached a conclusion regarding one aspect of my technique. Leave the membrane intact on the rack if you are hanging your ribs by a hook. The membrane adds to the structural integrity of the rack, thus making it less likely to fall into the abyss. Most cooking shows tout the removal of the membrane and laboriously demonstrate its removal. I say a pox on this procedure. The presence of the membrane on the finished ribs does little to nothing to detract from the eating. My opinion.

[TripleB]

So it is said. So it shall be done.

[Ace]

I've changed how I cook ribs in my PBC. A full rack of ribs are pretty heavy for one hook to support them when you get long in the cook plus the bones closest to the coals get over cooked compared to the upper ones. Now, I either cut the rack in half then hook them or cut them in half and cook them on the grate. Seems to be better for me. ymmv

[Purc]

Bummer. I leave the membrane on when hanging ribs in my Bronco and remove it when lying flat on the grate in my Kettle. Depending on the length of the whole rack, I sometimes cut them in half when hanging. Double hooking them helps as well. I prefer ribs hung in the Bronco.

[sclawrence2013]

Another vote for cutting them in half when hanging in my PBC.

[hoovarmin]

You can always double-hook them using the daisy-chain method. Funny thing, I've once had ribs plunge into the inferno and fished them out and rehung them and they were fine.

[Hulagn1971]

This is exactly how I hang them in the WSM.

[jfmorris]

I was going to add this comment as well. Definitely double hook them.

[dpearce]

We've all been there. I took a clue from the fellow PBC'ers here and split the ribs into two equal sections, then double-hung both (two hooks in series). haven't lost a rib since.

The good news is, I can flavor both sets of ribs separately, which gives me some recipes to play with, and see what I like, don't like, and just plain love.

I've done both, remove or keep the membrane. Leaving it, adds to the chew, so if you like your ribs with some tug, that's one way to get it. Taking it off, and splitting the ribs into two separate sections, double hung, should keep those bones out of the fire.

I still prefer to remove the membrane, only because I've got some people that tend to appreciate fall-off-the-bone cooks. Experiment and have some fun with it!

[xaugievike]

when I had my PBC I bought an extra set of hooks and double hung - never lost any with that method

[Gusto]

Same here.

[jayjordan]

I usually daisy chain 3 hooks when I do ribs in the PBC. And I always remove the membrane.

[HawkerXP]

2 hooks for me in my PBC. First one under the third rib. Second, hooked into first.

[Spinaker]

As others have said, I always use two hooks to secure ribs. One on the front, then another in the back, hooking onto the first hook you placed. Never had one fall in over 10 years.

[Huskee]

I agree. I left the membrane on and did I notice anything? Nah. I had been removing it since i started smoking ribs because I thought I had to. You don't eat but only from the top side of the bone anyway so who cares.

[shify]

I've only lost one set of ribs so far but definitely caught others that looked like they were minutes away from falling.

As others mention, I always halve my racks, not really for precautionary reasons (but that is a side benefit) but a full rack hangs too close to the coals and usually have to sacrifice a rib or two.

If I'm worried I will also use two hooks but don't really find that necessary as long as you check your ribs often starting at around the 3 hour mark for St. Louis spare ribs. And I always take the membrane off as I don't like eating it with the membrane on

[bbq_esq]

Been cooking on the PBC for about 6 years now. If I'm hanging ribs, I cut them in half. Less worry over falling, and less charred up ends.

That said, I rarely hang ribs, though I haven't had a big rib cook in some time. Just much easier to manage everything on the rack (I partially cover the holes so the rods aren't in my way).

Obviously, you'll need to hang for more than 2 SLCs or 3 BBR.

[Hulagn1971]

I don't pull the membrane off when hanging ribs. I use a WSM 22 with Hunsaker hanging system and vortex fire basket. Last time I cooked for a group, I hung 16 slabs of St. Louis cut ribs and daisy chained them. Worked perfectly. Yes, the ends closest to the heat source get more done but some folks like gnawing on the crisper more-done ends.

[Huskee]

My wife and a buddy love that jerky-like hard end. Me not so much.