I just got my PBC 2 weeks ago and am loving it so far. I will be cooking 8 racks of St. Louis cut spare ribs for a large group and wanted advice on cook times, etc. or any other caveats you can think of.
I have read the sticky topic started by fzxdoc regarding cook times, but it just mentions a few racks not 8. (Great reference, btw.)
I have done 8 racks multiple of times, you just have to watch the temp when you first put in the meat, that is a lot of moisture for the coals to stay lit. Be prepared to crack the lid to keep the temp up, my cook lasted about 3 hours, sauce at about 2.5, double hook if you have them, I lost a couple of racks once noticed a spike in temp and managed to save them
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