I am getting ready to cook a rack of St Louis ribs on my PBC for the first time. The rack is just under 19" long. My concern is that it places the bottom of the rack only 1 to 2 inches above the coals. Am I going to end up with a side of extra crispy or is this not a problem?
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Club Member
- Jul 2016
- 106
- Covington, Louisiana
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Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
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Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
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Beer
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If you are two inches above, you should be ok, might char the bottom edge, if you cut in half, you are home free
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Club Member
- Sep 2015
- 8360
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pizza Oven
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to fiddle with a more capable cooker)
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The other nice thing about cutting the rack(s) in half is that there's less weight, and that means you won't need to worry so much about the entire rack dropping off the hooks. After they hit 170F, those bones start lubing up nicely; not a good thing when you only use hooks.
Don't forget to post pics!!!
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Moderator
- Nov 2014
- 14292
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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I like to leave them whole. More juices for the bottom ribs! As long as the rack isn't right top of the fire you will be just fine. The very last rib might beaver done. But even that one is awesome. Blackened, crunchy goodness. No knock on those that split them, but I like to leave them whole.
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I hung 2 slabs yesterday. One slab might have touched the coals at the bottom. When I sliced them up, the last 2 ribs on that slab were a little overdone, but I went ahead and ate them before setting out the rest! I had plenty of room to cut them in half and hang them, but I really wanted to see what would happen if I had a slab hanging down that low. I was fine with a few ribs being overdone out of 2 slabs, but if that had been my only slab, I might have halved it.
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Club Member
- Feb 2017
- 67
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Chargriller Super Pro with Mods,.
PBC.
Maverick HD 32 Digital Thermometer.
ThermoWorks "Smoke" Digital Thermometer.
Start of the cook
Dinner Time
All in all it went well. The cook took 3hrs 15 min. Both rebar's were in and the temp stayed right around 270. At the end however things went a little nuts and the temps went north towards 325...not sure why. Cutting the rack in half provided a side benefit, my SO likes her ribs sauced and I prefer dry. Although I tried one of hers and it was pretty good just a bit sweet. I need to find a sauce where the first ingredient is not corn syrup. The ribs were juicy, pulled off the bone easily, but the meat seemed a little chewy to me. I'm not sure if was the cook or the quality of the ribs. My wife was happy with hers...maybe I'm being a bit anal about it.
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Wow, that's rated xxx porkography! I'd say you have that dialed in and on target!
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As for a commercial sauce, Heinz has some quality "authentic " sauces, relatively new to the market in my area of PA . Each with a regional style. No corn syrup or fillers. I think they have 4 or 5 types. Works in a pinch if you don't have time to make your own.
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Moderator
- Nov 2014
- 14292
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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