1st Cook on PBC - Does Anyone Wrap Their Ribs?

[kenrobin]

Today I'm going to cook 3 slabs of baby back ribs on my dad's new PBC. I normally wrap my ribs after a few hours but that step doesn't seem like it would work well in the PBC. I also read a recent post about ribs falling off of the hook so I'm inclined to skip the wrap. I probably won't sauce the ribs either.

Based on these factors, should I expect the cook to require 4 hours?

My parents love my ribs which are fall off the bone tender after I wrap them. Will unwrapped ribs on the PBC also be tender?

[fzxdoc]

I don't wrap or sauce ribs using the PBC--Meathead's Memphis Rub all the way. I double serial hook them and cut them in half if there is room to hang twice as many racks. I do this especially if the lowest ribs hang too close to the fire basket.

Cook time for babybacks at about 275 or so PBC temp will be 3.5 or 4 hours; they will be very tender. I don't cook to the "fall of the bone" state--I like ribs that give a nice tender clean bite. The PBC will give you that for sure.

Kathryn

[MBMorgan]

I never wrap ribs. If you're only cooking 3 slabs, I'd suggest cutting them into half racks to reduce the weight on the hooks. If you don't want to do that, then I'd recommend using double serial hooks in each rack for safety. Since you're going for fall-off-the-bone tenderness, I'd cook them to a point a little short of that in the PBC (you don't want anything falling off the hooks and into the fire) and finish them in the oven set to about the same temp as the PBC was running ... likely somewhere between 270 and 300 degrees.

Edit: Kathryn out-typed me this morning ... due no doubt to her 2 time zone advantage over us Colorado folks

[fzxdoc]

It's easier to be snappy in responding with that time advantage, for sure.

[Jerod Broussard]

I like to cook on the hook until they pass the bend test, then if I have room I will lay on the grate and sauce and let them cook a bit longer.

[kenrobin]

Thanks everyone.... I'm going to cut the slabs in half to stay on the safe side. Wish me luck!

[PSULion]

Hi - good tips here! Have a question ... I kind of mistimed my cook --- Just did 2 racks of ST Louis ribs on the WSM - put them on at 10 am and were done by bend test at 3:45 - dinner is at 5-530 p and the chicken should be done by 5 - since I needed to do something w the ribs, I put them in oven at 160 wrapped in foil but with large opening at top so them don't steam to death - is this a good idea? Ideally would've timed it better, but was afraid the ribs wouldn't be done 😀

[richinlbrg]

I think I would seal them so they don't dry out. Won't help the bark, but you could put them under the broiler for a minute or two to re-firm the bark, IMHO.

[PSULion]

Not sure if your reply was for me - but both the sauced and dry ribs were good wrapped like that 👍😀

[richinlbrg]

My comment was indeed for you, PSULion .

Glad they turned out well! Did you wind up sealing or leaving them unsealed?

[Gunderich_1]

Hopefully I won't get kicked off here but here is a link to the BBQ Pit Boys on Youtube (it's my other go to BBQ website but I promise Meathead Amazing Ribs is still my number one !) Anyway, they wrapped the ribs on this PBC cook and I tried it with mine and they are pretty darn tasty!

https://www.youtube.com/watch?v=Mm1LdNZVmsU

[fzxdoc]

Here's Noah's video (President, Pit Barrel Cooker Company) on how to cook ribs on the PBC. No wrapping, but he does sauce and rehang at the end of the cook.

How did the cook turn out, kenrobin ?

Kathryn

[Stew]

Our local butcher cryo packs baby backs cut in half at about 3 to 3.5 lbs per package. I pull off the silver skin and liberally rub them with Memphis dust. I then use a single hook for each half and hang them in the PBC. After about 3 hours they are usually wiggly enough that I poke them with a toothpick between the bones to 'feel' the sense of doneness. If they feel about done, I apply some of the Meathead KC sauce and cook for about 20 minutes more.

They are never wrapped except after coming out of the barrel when I place them in a pan and cover with aluminum foil until I cut them for serving. They don't last very long after that!

[carolts]

My father and husband like their ribs more "fall-off-the-bone" than I do. I wrap theirs. Sometimes I add some hard cider. I always double-hook after losing a rack to the coals. Memphis dust and hard cider make a really winning combination, particularly when I wrap pulled pork. Perhaps not the purist approach, but it sure doesn't last long at our house.

[PSULion]

Thanks - ended up loosely wrapping in foil (big crack on top - not sealed) in oven at 150 For about an hour - all was good!

[fuzzydaddy]

Great to hear they were good! Got any photos?

[kenrobin]

Here's Noah's video (President, Pit Barrel Cooker Company) on how to cook ribs on the PBC. No wrapping, but he does sauce and rehang at the end of the cook.

How did the cook turn out, kenrobin ?

Kathryn

Sorry for the super slow response. The cook turned out great! I took the advice here & I cut the slabs in half. I followed the PBC instructions for lighting the coals & I added a few chunks of cherry wood that my dad had. I think the ribs were the best that I've smoked! I was worried about making them "fall of the bone" tender since I decided not to wrap them. The ribs were still very tender with just the right amount of tug. The smoke flavor from the charcoal & cherry was definitely stronger than the smoke profile from my MAK 1 Star. I didn't sauce them.

My dad was so excited to see his new PBC in action that we smoked chicken wings on it after we pulled the ribs out. My mom used one of the rubs that came with the PBC... I think it was the all purpose rub. The chicken was a little drier than what I have produced on the MAK but it was still good. Everyone was happy.

I was very impressed with how easy & how well the PBC holds the temp steady. I kept thinking to myself that it was almost as easy as cooking on my MAK & much easier than my Weber Smokey Mountain. I was so impressed that I ordered a PBC of my own this weekend & I'm anxiously awaiting its arrival. I have the tracking info but the delivery date has not yet posted online. Since I live in CA, I'm hopeful that it will arrive before the weekend.

I managed to snap a few photos.

[fzxdoc]

That's quite a success story for your first cook on your Dad's PBC, kenrobin . Hooray! That All Purpose rub is perfect on chicken. Tell your Dad to smoke a chicken following Noah's video. He and your Mom will love it. Many PBC users swear by that AP rub, myself included. I buy it in the 1 lb packages. I'm not a fan of their Beef and Game rub because I like Meathead's recipes better, but you may like it. All in all the PBC is a great smoker.

It's exciting to hear that you've got a PBC of your own on the way!

Kathryn

[kenrobin]

My PBC arrives tomorrow.... I'm excited!

[RonB]

Congrats on a successful cook - everything looks great.