I'm going to cook St. Louis cut ribs on the Pit Barrell for he first time. I was wondering if any of you wrap them for the final part of the cook. I have wrapped them in the past when using a stick burner but I wasn't sure if it was necessary in the PBC. Thanks for the input!
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I wrap ribs with my stick burner (karubecue) and do not wrap with the pbc. Pbc does a great job with retaining moisture. Have tried wrapping and definitely prefer running naked on the pbc when it comes to ribsOriginally posted by ztm200 View PostI'm going to cook St. Louis cut ribs on the Pit Barrell for he first time. I was wondering if any of you wrap them for the final part of the cook. I have wrapped them in the past when using a stick burner but I wasn't sure if it was necessary in the PBC. Thanks for the input!
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Club Member
- Mar 2016
- 227
- Everett, WA
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I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.
I'm on a mission to visit every brewery in WA!
I am also cooking ribs today (as we speak) on the PBC. Can't say I've ever wrapped ribs when using the PBC, so don't have a comparison, but unwrapped they come out fantastic. Have a great cook!
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Club Member
- Sep 2015
- 8596
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I have stopped wrapping ribs in my PBC and there is no noticeable difference except the grocery store manager wanting to know why my aluminum foil purchasing is down (just kidding about the last part but I am always amazed, as is my wife, by how much foil and how many paper towels I can go through in a cook).
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I don't wrap, but the last two times I've done ribs in the PBC, when I pulled them to give the bend test and re-hung them, I've dropped a rack into the fire. Didn't bother me, as I scooped them right out, but I guess I'm going to have to start chaining hooks together like I do for my briskets. I'm sure I'll fire some up this weekend. Easiest way to make great ribs, ever.
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