My maiden voyage on the PBC!

[oldsmokey]

I put up my three racks of St. Louis ribs 1 hour 45 minutes ago, hoping they'll be done in another 1 1/2 hours.

Lighting was easy, temp has been running between 240 and 255 the entire time. It didn't get over 300 at the start like some people say theirs does.

I am mystified and prepared to be amazed if these guys are done at 3 1/2 hours; it takes six on my BGE (although at 25 degrees lower). I've got people coming over, so I'm nervous.

This is actually a practice run for a huge party next weekend where I'll have to run 8 racks at once. I imagine I'll need to give them more time than tonight's, right? And while it's nice and dry tonight, it's supposed to rain next Saturday, which I guess will make them need more time -- maybe five hours?

And finally, has anyone ever tried putting the PBC at the very end of their garage, just out of the rain, and lived to tell the tale?

[EdF]

With a fan pointed outwards, you'd likely be fine. Yes, for more time with the bigger load and additional humidity. Figure 6, you can always cambro them or keep them warm in the oven around 170F. Better not have to worry about being ready.

[HawkerXP]

agree

[oldsmokey]

Great advice, and thanks! I just found that I can get hod of a 10-foot pop up tent, which might be even safer!

[HawkerXP]

That is what I use also. Works great and your garage/cars/house wont have that not so nice smoky flavor.

[kmhfive]

Good plan with the tent. Should be fine.

[PBCDad]

St. Louis may take a bit longer than 3.5 hours at those temps, most PBCs run around 275. I did six racks of St. Louis cut for Mother's Day and I had to crack the lid slightly to keep temps up. I'd recommend that over letting the temps drop and risk the coals going out, and then timing will be only slightly longer than with less ribs.
I've done the garage-with-fan thing, should be fine whichever way you go.

[awm77]

Yeah I say have the tent ready in case. I've been caught a few times in the rain cause I didn't plan well. I don't recommend trying to move the PBC while it's cooking if you can help it. It's not very fun. You think I would have learned the first time. Oh well. Good luck with your cook. Make sure you show your guests the hanging meat. Because hanging meat just looks cool.

[oldsmokey]

You are positively right about hanging meat looking cool, a sentiment my wife endorses

In all seriousness, I will tell you that I have been cooking ribs for 20 years and I have never had a cook as good as tonight's.

These ribs were fabulous; just pullable and very juicy at 3 hours and 10 minutes. Could be beginner's luck, but it was great.

Thank you you to everyone who was so helpful to me. My family and friends -- and I -- are very grateful.

[JeffJ]

Awesome! My maiden voyage was 3 racks of baby backs - the PBC is a rib-cooking machine. I think you are going to be blown away by the results.

[FireMan]

YES, the PBC is a Wibs cooking machine. Wibs, Wibs & mow wibs!

[fzxdoc]

Congrats, oldsmokey , on that first rib cook on the PBC. Sounds like it turned out as advertised--fantastic. Enjoy cooking up your next batch.

Kathryn

[rototiller78]

Don't forget about trying whole chickens on the PBC. Absolutely the best Chx I've ever eaten has come off my PBC.

[Baker Dan]

Yes I have cooked in my garage. Big door open and the service door to create a draft.

[Stevo]

uh...no pic?