fzxdoc It was my birthday yesterday, and on Friday my wife gave me a PBC. She gave it to me early because we were having her family over to celebrate my birthday and her brother's birthday (his is the 22nd). I was planning on cooking the ribs on the 26 with SnS, but that plan obviously changed when I got the PBC. The 3 slabs of ribs were dry-brined 2 days in advance and the night before they were slathered with vegetable oil and my rub was applied (that membrane on the bottom-side was removed as well from the racks). As I was nearing the end of the lighting process (thank you for the excellent step-by-step process, Kathryn) I sprayed the racks with cooking oil and sprinkled salt and turbinado sugar on top of the rub. Here they are after the rub was initially applied:
Before I describe the cook I want to give a quick shout-out to the Pit. Just after the ribs went in I created a thread asking how long the ribs would take. Within 20 minutes I had 4 replies. The general takeaway is they are done when they are done, but generally it was estimated 3-4 hours. I was also directed to another excellent thread by Kathryn listing approximate cook times for a wide variety of items in the PBC.
Yesterday was a beautiful, sunny 70-degree day and the cook went really well, for the most part. At the 3.5 hour mark I pulled the ribs for the first time and sauced them. This is how they looked before being sauced:
At some point during the cook I came up with a PBC-rule: After you hang the meat you get to say: "That meat is well-hung."
....anyway, back to the cook....I put them back in the PBC for about 20 minutes after saucing them for the first time. I pulled them for a second saucing. When I was putting the first rack into the PBC it tore away from the cook and fell on the ground (5 second rule applied). I guess that was better than having it fall into the coals, which is what would have happened. So, I wrapped it in foil and into the faux cambro it went. The other 2 slabs were still OK so they went back in for another 20 minutes. Here is a pic of the well-hung meat at this point:
While the ribs were cooking I took a few potatoes, rubbed them with olive oil, salt and pepper. I sliced them lengthwise, inserted some onion into them and into the Performer they went.
This is what the ribs looked like when they came out:
With the ribs we had potatoes, a nice salad, I made a vinegar-based broccoli/apple slaw and a macaroni salad.
Here is the spread:
This was my first serving:
My father-in-law brought a couple of bottles of Brunello Di Montalcino which paired excellently with the meal.
All in all a great day and a great first cook on the PBC. I'm very impressed with it and have been eying it for a couple of years. Even better, I took today off work!
Before I describe the cook I want to give a quick shout-out to the Pit. Just after the ribs went in I created a thread asking how long the ribs would take. Within 20 minutes I had 4 replies. The general takeaway is they are done when they are done, but generally it was estimated 3-4 hours. I was also directed to another excellent thread by Kathryn listing approximate cook times for a wide variety of items in the PBC.
Yesterday was a beautiful, sunny 70-degree day and the cook went really well, for the most part. At the 3.5 hour mark I pulled the ribs for the first time and sauced them. This is how they looked before being sauced:
At some point during the cook I came up with a PBC-rule: After you hang the meat you get to say: "That meat is well-hung."
....anyway, back to the cook....I put them back in the PBC for about 20 minutes after saucing them for the first time. I pulled them for a second saucing. When I was putting the first rack into the PBC it tore away from the cook and fell on the ground (5 second rule applied). I guess that was better than having it fall into the coals, which is what would have happened. So, I wrapped it in foil and into the faux cambro it went. The other 2 slabs were still OK so they went back in for another 20 minutes. Here is a pic of the well-hung meat at this point:
While the ribs were cooking I took a few potatoes, rubbed them with olive oil, salt and pepper. I sliced them lengthwise, inserted some onion into them and into the Performer they went.
This is what the ribs looked like when they came out:
Here is the spread:
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