Could not find this topic in the forum, so I must be the only idiot who has their BB ribs fall off the hook! I assume I am cooking them too long, but when I check them using the crack method, all seems well.....then clunk....down in the coals! What am I doing wrong. Also some of the ribs seem to cook faster on the outside closest to the barrel. I got frustrated and now my PBC sits in the garage.
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I do the same thing Especially when I load my PBC to full capacity. I use it the dropped ribs as a indicator that the rest are sure to be done. I fish out the ones that have dropped cut off any really burnt pieces and serve. I have never been told they tasted burnt. My best advise is follow the time limits for ribs posted here or on PBC website. Once that time limit is reached babysit the barrel until they are done to your liking. Don't let the PBC sit in the garage! I have had some "frustrating" cooks with it but I think its more me than the PBC. Its really hard to mess up a cook with it. No one has ever complained about my food although I always think I can do better!
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i don't have a PBC but i've been on the forum a while now and i think everyone with a PBC experiences this at least once. i believe multiple hooks per rack of ribs is the solution
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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've found double hooking is helpful as well as making sure you get ~3 ribs deep in the first hook (i find for me at least its more likely to fall if its only hooked 2 ribs deep, that third rib makes a big difference and makes little impact on the cook - see photo attached for example of rib cook from this weekend)
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mikemackey, I Can't Add Much to What's Been Said As I Usually Smoke Ribs in a Rack or Flatâ“ You Might to Seek Suggestons From The "Queen Bee of the PBC", fzxdoc, Kathryn‼ï¸
From a Backyard Cremator in Fargo ND, Dan
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