My first cook on PBC, loved it !

[Kelv2888]

Just wanted to share my first maiden cook of ribs. Absolutely satisfied with the results !

[freddh]

Wowser!! Great job!

[Kelv2888]

Thank you so much , took an hour or so to get to 300f. I think I didn't let it get Hot enough before putting in the meat and lid. Will make some adjustments next time . Do you guys usually crutch your ribs?

[Jetski]

Very nice! Me thinks it's about time for some ribs!

[JeffJ]

What a coincidence - I did ribs for my maiden voyage too.

Congrats. They look great.

[DWCowles]

Beautiful!

[kmhfive]

Great job! Thanks for the pictures.

[RonB]

Great lookin' ribs!

[Spinaker]

Jackpot! Man those new PBC's are so nice and shiny! Great looking cook man!

[maustin65]

Thank you so much , took an hour or so to get to 300f. I think I didn't let it get Hot enough before putting in the meat and lid. Will make some adjustments next time . Do you guys usually crutch your ribs?

Welcome, looks tasty! I have done quite a few racks of ribs already in only several months of owning my PBC, and they are awesome. I have never crutched them, and as Meathead says, its really not necessary for backyard cooking of ribs, and in my opinion especially not on the PBC which is faster and hotter. As for getting up to temp I recommend a full basket to start, take out 40 briquettes into a starter, NO LIGHTER FLUID!!!, once they area ashed over (15-17 min) dump back in the basket and spread evenly. Now here is the difference: if you leave the lid off and let it sit for ten minutes it allows the lit coals to start the unlit one with a high oxygen environment. I too have had low temps when i place meat and cover immediately. Letting it sit for ten minutes open and then hanging will let the temp get very high and then after about 30-40 mins it settles nicely into the PBC range of temps I want. This has worked for me so far, congrats on your first cook!

[Kelv2888]

Welcome, looks tasty! I have done quite a few racks of ribs already in only several months of owning my PBC, and they are awesome. I have never crutched them, and as Meathead says, its really not necessary for backyard cooking of ribs, and in my opinion especially not on the PBC which is faster and hotter. As for getting up to temp I recommend a full basket to start, take out 40 briquettes into a starter, NO LIGHTER FLUID!!!, once they area ashed over (15-17 min) dump back in the basket and spread evenly. Now here is the difference: if you leave the lid off and let it sit for ten minutes it allows the lit coals to start the unlit one with a high oxygen environment. I too have had low temps when i place meat and cover immediately. Letting it sit for ten minutes open and then hanging will let the temp get very high and then after about 30-40 mins it settles nicely into the PBC range of temps I want. This has worked for me so far, congrats on your first cook!

Thanks so much to all of you for all your encouragement !
Thanka for the advice , I'll leave the cover off for ten minutes next time , can't wait . Next cook , brisket !

[maustin65]

GadjetGriller Holy cow $1.67 a pound??? Thats awesome. I don't care what grade it is, PBC will make it tasty. Nice video, gave your channel a sub, good stuff!

[jecucolo]

Nice video!

[GadjetGriller]

Thanks maustin65 & jecucolo happy you (or as we say in Texas Y'all) liked it

[PJBowmaster]

Nice! That PBC looks like a piece of fine metal sculpture.....

[fzxdoc]

You had me at smoke ring, Kelv2888 . Beautiful ribs!

If interested, take a peek at this topic on lighting and maintaining temps in the PBC:

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/12614-light-my-pbc-fire-tips-on-lighting-and-maintaining-temperatures

Kathryn