Just cooked back ribs on the PBC. I thought I would share the cook parameters.
I had a 2 standard racks of shortish (4") long back ribs, about 8 bones in each. I removed the membrane, oiled lightly with olive oil and seasoned (with the new 'Shabbos Goy' seasoning - top notch!). Put them to one side and lit the PBC.
I followed the standard procedure, 8lbs of kingsford, a liberal dousing of lighter fluid, the basket put immediately back into the PBC and lit. I let it go for just over 15 minutes. The rib racks tapered slightly, so I hooked in the thicker end, the thinner end was probably 8-10" above the fire. I tossed in a cherry and hickory chunk, hung and immediately lidded the PBC.
As usual, the PBC climbed and then started to stumble at 300 degrees (see graph) after about 10 minutes. I cracked the lid by 1/4" and drove the temp to 380 over the next 20 minutes. I reseated the lid, walked away. It dropped back as expected, and leveled out around 280 or so. (note the graph is much longer than the actual cook. I just wanted to monitor the coals)
An hour twenty in, (4.50 pm) I checked the ribs. The temp lifted back in the 290 range immediately after. Here are the ribs at that point.

They were getting surprisingly close. (The pic was taken for this purpose at (5pm - that's the second big spike in the graph) As you can see, they were pulling back from the bone. I checked them again at about 2 hours - 5.25pm. One rack was done at this point. The second had the thicker (upper end) about done, but the lower, thinner end (closer to the basket) still was only in the 180's. So I hooked that end, and turned the ribs over. I checked them every 5 to 10 mins, and took them out after about 20 minutes. (just shy of 6pm).
So they had taken about 2.5 hours.
The two pics below are of the final product. They were exactly as you would hope they would be. They could have stayed another 30 minutes without harm in the PBC I think. They were still that juicy (note that no saucing / spritzing occurred. The sheen is just the moistness of the rib).

Finally in section:

Hope that helps!
Cheers,
Matt
I had a 2 standard racks of shortish (4") long back ribs, about 8 bones in each. I removed the membrane, oiled lightly with olive oil and seasoned (with the new 'Shabbos Goy' seasoning - top notch!). Put them to one side and lit the PBC.
I followed the standard procedure, 8lbs of kingsford, a liberal dousing of lighter fluid, the basket put immediately back into the PBC and lit. I let it go for just over 15 minutes. The rib racks tapered slightly, so I hooked in the thicker end, the thinner end was probably 8-10" above the fire. I tossed in a cherry and hickory chunk, hung and immediately lidded the PBC.
As usual, the PBC climbed and then started to stumble at 300 degrees (see graph) after about 10 minutes. I cracked the lid by 1/4" and drove the temp to 380 over the next 20 minutes. I reseated the lid, walked away. It dropped back as expected, and leveled out around 280 or so. (note the graph is much longer than the actual cook. I just wanted to monitor the coals)
An hour twenty in, (4.50 pm) I checked the ribs. The temp lifted back in the 290 range immediately after. Here are the ribs at that point.
They were getting surprisingly close. (The pic was taken for this purpose at (5pm - that's the second big spike in the graph) As you can see, they were pulling back from the bone. I checked them again at about 2 hours - 5.25pm. One rack was done at this point. The second had the thicker (upper end) about done, but the lower, thinner end (closer to the basket) still was only in the 180's. So I hooked that end, and turned the ribs over. I checked them every 5 to 10 mins, and took them out after about 20 minutes. (just shy of 6pm).
So they had taken about 2.5 hours.
The two pics below are of the final product. They were exactly as you would hope they would be. They could have stayed another 30 minutes without harm in the PBC I think. They were still that juicy (note that no saucing / spritzing occurred. The sheen is just the moistness of the rib).
Finally in section:
Hope that helps!
Cheers,
Matt
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