Two things DW, your ribs will probably be just fine. I know you will try for perfection, but remember have fun. Two, maybe you need a few beers yourself. Keeping in mind this advice is comming from a teetotaler.
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Don't mean to hijack this thread, but since we're talking ribs on the PBC ... today is my first rib cook, and second overall cook on my PBC. Prepped and hung 3 racks of St Louis style ribs on the bars. I noticed the bottom of the racks were only a 2-3 inches from the coals, which seemed too close to me. I ended up pulling the racks and cutting them in half then re-hanging the now six smaller racks. Would I have been OK to leave them in original length? I'm also a little worried the second halves, being thinner, may end up falling once the meat is mostly cooked.
Also, when prepping St. Louis style ribs, I noticed there is some meat on one end which has little to no bone. Do you guys trim that off before cooking? It seemed like perfectly good meat, so I left it on.Comment
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I smoke it w th' ribs, then use it in chili, Jamabalaya, etc....some meat on one end which has little to no bone. Do you guys trim that off before cooking? It seemed like perfectly good meat, so I left it on. -
I never cut the slab in half and always hook further down on the slab from the back side when inserting the hook and let the top portion flop over. I feel that that causes the slab to be slightly out of vertical and thus exposes the meat side to all of the advantages of heat and sizzling drippings. -
Catmandu , I always cut racks of ribs in half if they hang closer than about 6 inches above the fire. No point in taking a chance in having the lower ones overdone. Plus I double serial hook each rack of ribs, no matter how long it is. (two hooks in each rack, the lower hook hooks into the bottom of the upper hook). I haven't yet had any meat fall into the fire.
Kathryn
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Well....as the BBQ Pit Boys would say " Through the miracle of time" the ribs are done! and they are pretty with no sauce. The sauce will be serve at the table if anybody wants it. I don't!Comment
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Thank you fuzzydaddy ...@Catmandu it took aprox. 4 1/2 hrs and that was for 6 racks
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Nice work, DW! It takes a few cooks to dial in the PBC ... but it's abundantly clear that you're already really close ... congrats!Comment
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So, what the audience wants to know(or at least me) DWCowles is how do you like the flavor of PBC ribs?Comment
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DWCowles , those ribs look pretty dern tasty. Congrats on a successful first cook.
I would recommend opening up the bottom vent a bit more to get the higher and more stable temperature that the PBC is known for. For my altitude, the lower vent recommendation is 1/2 open. I have it a generous 5/8 open and can have steady temps around 275 for hours on end with that setting.
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Thanks fzxdoc They had the vent set at the lowest setting for my sea level so I was scare to mess with the vent but I did thought about it. Once it got going it held right between 240-250 until I raised the lid then it would spike to 275 and drop back down. 240-250 is perfect for me.
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These were very good Huskee especially with the cherry wood chunks. Were they as good as the Lang? Of course not, not to me anyway but this is only my second cook with it. My next rib cook with it will be with no wood. I will say that ribs from the PBC does have a better flavor than the ribs from the Rec-Tec. We need to do what we were talking about.
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Nice DW, real nice. Seems nearly everyone struggles with temps in the first few cooks, but like magic, it just gets better. Now I'm off to go buy a rack of SL ribs. Got me hungry.Comment
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You be there. Ribs look great & your choice of brew! I vote no sauce also.Comment
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When are you firing up that Kamado Joe!? We need a picture of you next to that sucker, with smoke rolling out of all your rigs when you do the rib comparison test. .Comment
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