Baby backs on the PBC

[ColonialDawg]

Has family over yesterday so I cooked 6 racks of IBP baby back ribs purchased from Sam's Club.I used 3 fist size chunks of pecan.

I had a hard time with temps. When lid was closed, temp would plummet below 200. If I cracked lid, temps would go above 300. I was going nuts until I finally discovered that my intake vent cover was closed. Apparently the intake vent cover screw had come loose. By the time I discovered it the cook was over.

The ribs turned out great, although I'm not sure I could appreciate the pecan wood. They had a great smoke ring and were very juicy/tender. The family loved them.Total cook time was about 3 1/2 hours.

[HawkerXP]

That looks marvelous!

[FireMan]

Oooohhh! Six wacks of wibs. Love it. Look mighty fine. It’s also cool you lasted the hassle. You will sit back later on & smile. You bad, you bad!

[Jerod Broussard]

Sweetness. I have never noticed any appreciable difference when using wood in the PBC.

[Steve B]

They look really good. Did you use a glaze on them?

[Jerod Broussard]

It appears he just "gazed" at them. hehehe

[ColonialDawg]

Yup I glazed with sauce then finished in the PBC for 10 minutes.

[Idleratchet]

Those look good mane! I smoked a set myself Friday. Nice recovery on the vent. What a bummer!

[RonB]

Lookin' good.

[Obi-Dan]

Love it when nothing goes according to plan and the food comes out great. They look wonderful.

[Bob's BBQ]

Adapt, adjust, overcome - way to stick with it!

[gabulldog]

Look awesome considering! I find the wood to be more important for color--they don't get that same bark with charcoal alone--not enough smoke...

[Larry Grover]

I had the same problem (temps plummeting below 200) even with the bottom vent set up to the appropriate setting (sea level in my case.) The PBC is like a little kid that you have to keep your eye on or he'll get in trouble.

That was my experience anyway, I know some lucky people can get away with "fire & forget." The closest I got was with chicken, remove one rebar and it usually stayed between 300-350 without much fiddling.

[New2Cue]

I have similar problems here and there as well and can’t figure it out. Last cook this weekend I did a brisket though, and while the PBC started low around 240, it climbed over an hour or two to 275, and stayed there for close to another 8 hours without cracking the lid. I think it has something to do with how I start the PBC, but I’m not quite sure.

[mississippiflash]

Perhaps the PBC is highly sensitive to ambient temps/humidity (?). I reside in Houston and have similar issues with mine.

[N227GB]

I used 3 fist size chunks of pecan.

//

The ribs turned out great, although I'm not sure I could appreciate the pecan wood.

That's a lot of wood! I've found a chunk about the size of a pack of cigarettes to be about the right amount of smoke in my PBC Jr.