Brisket, Beef Ribs and Baby Backs

[SRA]

Got it, modified it and installed!!! Woo Hoo!

[SRA]

That's exactly the one I used, SRA.

Kathryn

Kathryn, Perfect! Thanks. If it wasn't 2:00 AM I would be running to the store right now! Maybe 1st thing when I get up!

[fzxdoc]

That's exactly the one I used, SRA.

Kathryn

[SRA]

Has anyone tried using this? Weber 7433 Hinged Cooking Grate

[fzxdoc]

I bought it at Ace Hardware. It's the standard Weber grate for the 18 inch grill, I think, since the diameter of the grate is 17.5 inches. Some guys have used the flat charcoal grate, but I liked the one with handles, so that's what I went with.

You're going to love using your Great Grate, SRA, once you get those bars nipped off. It's doggone handy.

Kathryn

[SRA]

SRA, go to this topic to read about the Great Grate, a design thought up by Steve Navarre and first implemented by CRO, two Pit members. You buy a grate and modify it yourself. There's not one on the market that I know of.

Kathryn

Where do you get the grate?

[Jerod Broussard]

Oh yeh, BARK HEAVEN!!!!!

[fzxdoc]

SRA, go to this topic to read about the Great Grate, a design thought up by Steve Navarre and first implemented by CRO, two Pit members. You buy a grate and modify it yourself. There's not one on the market that I know of.

Kathryn

[SRA]

I have 2 grates, one normal one and one with half the metal cut out, can keep a pork butt on the grate and hang 4 racks of ribs.

Yeah, I wrote to Noah & Amber suggesting that they come out with something like that. Where did you get the 2nd grate?

[Spinaker]

i wrapped mine last time at about 190 F. it shot to 202 F pretty quick after that. i was trying to go all the way with no wrap.

[SRA]

The Point has plenty fat. I'll take them up to 205 or so. Then cube it, and cook it some more in a pan with some juice until they get good and tender, then comes the sauce and caramlization.

I've had some go all the way unwrapped in the PBC, some packers get separated if they are too long. I only wrap if they have plenty bark and are still 15+ degrees away from 203-205.

Jerod,

It's been on there 5 hours now and siting at 189 internal with a pit temp of 315.

[_John_]

I have 2 grates, one normal one and one with half the metal cut out, can keep a pork butt on the grate and hang 4 racks of ribs.

[Jerod Broussard]

The Point has plenty fat. I'll take them up to 205 or so. Then cube it, and cook it some more in a pan with some juice until they get good and tender, then comes the sauce and caramlization.

I've had some go all the way unwrapped in the PBC, some packers get separated if they are too long. I only wrap if they have plenty bark and are still 15+ degrees away from 203-205.

[SRA]

Cam, I love the PBC. It has turned me into a BBQ fiend! NOTHING, and I mean NOTHING, that I've cooked on the PBC has come out anything but excellent. Even my picky son loves when I cook on it. Since I have gotten the PBC the only thing I have not cooked on it, that I usually cook, has been burgers and ribeyes. Everything else has gone on the PBC. I've been cooking so much else that the ribeyes haven't come up.

As far as beef ribs go....This is the first time I've done a rack of beef ribs. I usually do pork baby back ribs. I did do a rack of beef short ribs a few weeks ago. I just rubbed them with Montreal Seasoning and hung them. They turned out pretty good but they were a bit fatty for the family. So I trimmed the leftovers after they cooled and turned into a steak and gravy meal. The family loved that.

The thing that I love most is that it is pretty much set it and forget it. My old way of doing ribs required me to be right next to the grill for 3 hours, turning the ribs every 15 or 20 minutes, Not any more. Now I can concentrate on other things like ways to do it better, different rubs, different marinades, different wood chunks/chips and just talking to my friends and family.

Heck, I even did a turkey on the PBC for Thanksgiving! For Christmas I may do a prime rib.

So, yes, I really like the PBC and I recommend it absolutely. Is there a learning curve? Of course, but it's a very shallow learning curve. Pretty hard to mess things up on a PBC. Do a YouTube search for Pit Barrel Cooker, watch the reviews. Go to the website if you haven't already and watch all the videos.

You will be assimilated!

[cdnichol]

How are you liking your PBC? I'm thinking about asking the girlfriend for it for my birthday in April LOL! How do you like to do your beef ribs? I struggle with tenderness so I always like to hear what others like to do with it. Make sure to upload some pictures of the finished product.

Cam