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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I have had mine pretty close to the coals and they didn't burn. I have also cut mine in half and it works just fine. -
I've done both. Cutting in half creates less worry, but many times I don't worry about cutting in half. Go figure.
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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 freeComment
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If you're only cooking a single rack, cut it in half and eliminate the concern altogether.Comment
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Thanks all, I think cutting in half is the way on this first cook. I can experiment later.Comment
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Good Luck, Happy Cookin'!!!
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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!!!Comment
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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.Comment
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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.Comment
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Start of the cook
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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! -
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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Looks great!!! I love ribs on the PBC. Looks like everything came out well!Comment
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Good cook, PBC ribs rock!!!Comment
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Great job!Comment
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Beautiful Ribs.....Comment
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