First PBC cook: St. Louis Ribs

[Anthonyf]

I followed the PBC lighting instructions by filling the basket level with Kingsford original briquettes. I put 40 in my chimney and lit them with newspaper. After 12 minutes, I poured the lit charcoals over the unlit charcoals in the basket inside the PBC.


I then put 6 racks of st. Louis cut spare ribs in my PBC at about 2pm. It was at 200 degrees for awhile, got up to 225 then went down to 200 for first 1.5 hrs. I then cracked the lid and it went up to about 255. At 5pm i did the bend test but it wasn't ready. I cracked it some more and it went up to about 285. At 6 pm it seemed pretty close but no crack in the meat. Other parts of the meat was pulled back a lot though.

With the lid open as I was doing the bend test, the temp shot up to about 350 before going down to 300. At 6:30 it was still 300 then all of a sudden the temp was at 430. I ran over to check on the ribs. One of the 6 had fallen onto the charcoals. It was on fire. I got tongs and, trying not to touch my arm to any of the metal, picked up half of the rib rack from the coals and then the other half from the coals. Because it had caught fire, the fire spread to the bottoms of some of the other ribs. I took them all out and hit the flames with my tongs til they went out.

One rack was pretty burned and the others had some charring on the bottom 2 or so ribs.

I originally was planning to paint the ribs with BBQ sauce (I made KC Classic from Meathead's book). With the ribs being so tender and overcooked, I just put the sauce on and put the ribs in a metal holding pan while my family and friends got settled.

Everyone really liked the ribs, saying they were incredible. I thought they were too sweet and too tender/overcooked/fall-off-the-bone.

Because some expected guests could not come, the charred ribs were cut off and set aside. Everyone ate the other ribs and because I made so much, I'll have plenty of leftovers this week, even after giving some to my friend as he left.

Although I had many fans, I think I can do better. Also, I don't think I'm that big a fan of KC Classic BBQ sauce. It was way too sweet for my taste.

The last time I made ribs, it was on the Weber kettle. Although it was a bit undercooked and tough/chewy, I really liked the taste in that it was smoky and had only Memphis Meat Dust rub, no sauce. That time I used a couple apple wood chunks.

I think next time on the PBC, I'd use some apple wood and either go without BBQ sauce or use a less sweet and rich one.

Also I'd want to get a better sense of the bend test. When I did the bend test at 6 pm, I don't think I saw any crack in the meat. Maybe there was and I'm reading it wrong. Or I read or alright, but the 30 minutes at 300-330 really cooked it well. But the fact that the ribs were so overcooked, that makes me think the ribs were already done at 6pm, so I think I misread the bend test.

Another thing I was wondering about is if I'm doing ok with temperature control or with my lighting procedure. My inlet is at 1/4 open my altitude which is at sea level. I also had weights on the lid to keep it from leaking.

Cracking the lid did help with the starting temperatures on the lower side (200-225) especially because it was a cold Houston day (50s) and I had 6 racks of ribs.

I think I did alright and can't wait to make them even better next time

[Huskee]

Try giving it a good 10 mins after adding the lit charcoal, lid off, rebars in to heat the metal up. Then put the lid on and go another 10 to get the temps to begin settling back downward.

The bend test will be pretty difficult to manage when they're hanging. Practice makes perfect!

[fzxdoc]

I agree with your last statement, Anthonyf , you did just fine. Enjoying plenty of good-tasting ribs is a nice way to end a cook.

You'll get better with reading the bend test. It can seem to be a subjective end point to determine, but you'll know more about what to look for with subsequent rib cooks.

Continue to enjoy using your PBC. It's a sweet little cooker.

Kathryn

[FireMan]

I also think a little patience is in store. The going down to 200 at 1.5hr pt then settling at 255 was ok in my book. Checking the ribs at the 3hr cook mark was a sign of the yips. I don’t even think of looking at St.Louis until 4 to 4 1/2. That would have avoided your wild temp ride & other ensuing "stuff". Every thing else you did fine. Just wait it out & trust your cooker.

[Steve R.]

Nice use of the term "yips," FireMan . As a recovering golf addict, I completely understand what it means. I'm still trying to tame my PBC, and I know it will just take more practice, and trusting the process.

[HawkerXP]

You did fine. Your guest were fed and all is well. 6 racks is a lot of cold meat which helped dragged your temps down in the beginning. I double hook ribs if I have any not being used. Have fun!
One other word of caution, I did my first bend test over the open barrel. They were well done and the rack split in half and half fell in the fire! Pull a rack. Close the lid. Do bend test.
Also a good idea for chicken or any meat your going to probe once you have it out of the barrel. Close your lid. That extra air and the meat drippings will turn into a inferno quick as a wink.

[FireMan]

Yup to the double hooks!

[Anthonyf]

Thanks everyone!