First cook on PBC today! Question...

[stevespurrier]

I am doing a butt and one rack of baby backs. Using the lighting method as described here. Should I put them on at the same time or butt first then ribs a few hours later? I know ribs won't take as long. TIA!!

[DWCowles]

Welcome stevespurrier you have pretty much answer your own question

[stevespurrier]

Ha. OK so I should said wait to put on the ribs. Thanks DW

[Nate]

Welcome from Indiana.

Agree with DW... if you are wanting your ribs to be done at the same time as the butt then yes you will want to put them on later.... even if the butt gets done an hour before the ribs... butts benefit from a hold in a faux cambro.

[stevespurrier]

So it looks like I will have to move the ribs to the grate when i move the butt instead of hanging the ribs the whole time. I assume thats not am issue?

[Nate]

Not an issue but if you had a hinged grate you could do both.

[UncleFester]

Yeah I would definitely suggest putting the ribs on a couple hours after the butt. Also, if you have a 2nd grill, you could move the butt over to that one when it comes time to put it on the grate and finish it there (or move it to the oven). That way you can keep the ribs on the hooks

[stevespurrier]

well I made an executive decision because I have kids standing around already wanting ribs. They will be done early and be a snack, I guess. Thanks for the hanging grate suggestion. Buying one this week. Got a BGE too, so probably should have thought about finishing in there. That said, I really wanted to see what this hanging idea does. Thanks for the replies! I will post some pics of my inaugural cook later.

[stevespurrier]

hinged grate, i mean

[RonB]

Welcome to The Pit Steve.

[stevespurrier]

Thanks, Ron!

[stevespurrier]

OK first cook ribs.....amazing. Still working on the butt.

[DWCowles]

Beautiful!

[FireMan]

Simply marvelous! Great snack for chow hounds (kids).

[Mr. Bones]

Great lookin' ribs, keep th' pics comin'!
Howdy from Kansas Territory, Welcome to th' Pit!
Glad yer here to learn along...

[stevespurrier]

Thanks, everyone! Didnt get a pic of the butt. Kids swarmed. Outrageously good. But.......cooker ran hot the first three or so hours then dropped in the 240 range. When the butt hit 165 I wrapped and hardly any coals left. Had to add coals at the 4.5 hour mark to finish the cook. Then the PBC ran at about 340 for the rest of the cook. Pulled butt at 203. Guess I need to adjust the damper? It's right at 1/4 open. BTW I am in Memphis, so about 360 feet above seal level. Suggestions? Oh, and I did use the tin foil trick around one rebar but still happened. In fact, the reason the ribs are in two pieces is the rack broke in half when I pulled it off to check at 3 hours. The missing part we ate immediately!!!