Hey bigbird, I just got my PBC yesterday. I've done two cooks, last night and this afternoon. Their rub IS very salty, at least for my taste. Also, if your ribs are the kind that are brined in the package, that is a potential bad combination as stated by others here.
Your ribs look great...... The salt situation is easily solved, and as a newbie like you, I am extremely excited about this pit barrel cooker – it is an amazing tool, and simple to use. What a great job it did on this butt this afternoon.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I love the Rub Recipes published on this site. They are well tested and bullet proof! And they don't contain any salt. I have really come to prefer the method of dry brining prior to application. That gives me total control over the amount of salt that I use. And if the meat had been saline injected or backed in solution I can skip the salt altogether. Again, things I learned by reading this site.
Great looking cook. It sure looks like there was plenty of room. Next time more ribs & more people. I was intrigued by the flowers, the last of our snow will probably melt today, except the big piles, that will be a month or so. As far as the more people, I'm sure there is a few of us who could attend. Then we could have a ribbon cutting & everything.
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