PBC Rib Failure (Totally My Fault)

[tlfillingim]

Last Wednesday I had my first ever complete failure with BBQ of any type. I've had the PBC for 4+ years and consistently get great results. This cook was 6 racks of baby back ribs getting ready for the weekend. It was 35 deg outside (cold for us in south MS) so I watched my barrel temperature at the beginning. After the initial rise, the temp dropped down to 180 and was still falling. I was busy doing other stuff with the family so I just cracked the lid a little and went on with my evening. Every time I walked by the temp probe it was 300-325 which is fine with me for ribs. After 4 hours I went to pull them off and....

BURNED TO A CRISP. BLACK! RUINED!

I was very disappointed. When I looked in the PBC to pull them off I immediately knew something was wrong since the coals at the bottom were raging hot. When I pulled the ribs off all 6 racks were black as coal. I was able to save 2 of them for the next night's dinner but they weren't good.

The problem was that my temperature probe was touching the side of the barrel. Since I never went to check I didn't notice. Temps were WAY too hot inside the barrel.

Lessons learned:
Make sure that temperature probe is positioned correctly. Even at night. Even in the cold.
Trust the PBC. Don't crack the lid for ribs no matter what.

The next night I bought 4 more racks of ribs and tried again, this time with the lid seated correctly. Ribs turned out perfectly. Could have gone another 45 minutes on them but I was gun-shy after throwing $50 worth of burned ribs in the trash.

[AmosMoses01]

Ouch! Hate that you had that happen, but definitely thank you for sharing... It is easy to get distracted when things are busy, and it is also easy to become paranoid after making a mistake. Glad that the next batch came out fine.

What part of Mississippi are you in? My family is all down in Hancock County.

[tlfillingim]

I'm in Hattiesburg. Not too far from the coast.

[bardsleyque]

no picture! didn't happen(?)!

[JamieBBQ]

Thank you for sharing this. Often we just talk about our success and how great our cooks go. It’s important to tell people that sometimes the cook goes bad. And if people can learn from each other then this page will always be the go to site.

[EdF]

Yep, the right attitude!

[Frozen Smoke]

It happens. I just over cooked a bunch of chicken wings in the deep fryer on Saturday. I'm using the R&V Works propane fired fryer. My third time using it. I pre cooked the wings on the Kettle with a chunk of oak on top of the coals to get some smoke flavor on them. I had the deep fryer pre heating. I watched the temp gauge on the fryer and it was up to 375 and climbing so I turned the flame down figuring I'd be good. For some reason I didn't back check the oil temp with my Thermapen. Drop the wings in and got caught up watching the hockey game for a couple minutes. I knew I wanted the wings in the oil for maybe two minutes but I probably went a little over that. Lifted the basket out of the oil and they were dark border line black! I'm guessing the oil temp was at 400 or better. Ugh!!

Oh well, tossed them in a bowl with some Sweet Baby Ray's sweet chili sauce and managed to eat most of them so not a total loss. Took a couple extra beers to wash them down.
We learn something every time around!

[EdF]

Good recovery!

[JeffJ]

That sucks but at least you know exactly what you did wrong and can correct it going forward.

[fzxdoc]

It's so sad to hear that your PBC became a rib crematorium. Fortunately, it's a one-off, and you know what you did. Whoever first said "live and learn" was a smart cookie because it's so true.

Kathryn

[EdF]

Yeah, but whoever said "living vicariously is fun and cheap" was even smarter!

[hogdog6]

EdF. So true... so true.

[fzxdoc]

I wish it was possible to "Like" a comment, EdF . You gave me a good laugh.

K.

[Timcee]

I had a super failure on my PBC about 2 weeks ago with a turkey. Totally over smoked and all I used were chips and 2 really really thin pieces of chunk that were (I repeat) really thin. However the smoke was so thick and white I knew I was in trouble and just opted to let it go.. Worst ever..

[EdF]

So true that oversmoking poultry thing. I guess we've all done it. My wife put a ban on smoked poultry for several years. Then I snuck a chicken to her from the KBQ, and all was good! Pic below.

[JeffJ]

What lighting method did you use?

[Timcee]

JeffJ not a good one.. LOL.. Normally I leave the top off (10min) once the hot coals are dumped and then lid on for 5 min to let the temp regulate and let the wood burn.. I'm sure I just messed up because I was running late for everything..

[Rpfahl]

That’s why it’s always a good idea to have a stash of beer around. 🍻

[EdF]

[EdF]

Timcee your patience will be well-rewarded!

[Timcee]

EdF u have no idea how desperate I am to get home to be rewarded..

[Frozen Smoke]

That is a nice looking yard bird. Perfect!

[Obi-Dan]

I was recently talking to the owner of a BBQ place and she shared these words of wisdom with me: "You're not a true pitmaster until you've turned your meat into charcoal at least once."

[JeffJ]

Timcee I use Kathryn's lighting method. I'll use tongs to make sure the lit coals are evenly disbursed over the unlit coals. Lid off rebar out for 10 minutes. Then add wood chunk put the lid on but leave the rebars out and wait another 10 minutes. Then put in the meat and let 'er rip. It's been foolproof for me.

fzxdoc

[JeffJ]

Timcee it can be tough sometimes. We don't always have the luxury to move at a relaxed pace and can focus on every minor detail, especially when cooking for a crowd.

[Timcee]

JeffJ Pass the offering plate for that well said sermon for sure!! Not to mention that the wife forgot to get a few things and so I ran to the store 2x while doing so.. Another thing added to the craze.. The best part is I'll get the chance to do a do over when I return home! Ppl said they loved it but it was too over smoked for me and I love it very smokey..

[bardsleyque]

OK rule one is assign blame...but to throw your wife under the bus? That's something only I would do!

[JGo37]

I can't exactly like your post, can I?

[jecucolo]

Wierd sense of humor amigo!

[RonB]

Thanx
for posting. I prefer learning from other's mistakes.

[GrillinNC]

Good post. You mentioned to make sure the probe is positioned correctly. How do you place your probe? I've been experimenting but haven't found a spot I'm crazy about. I'd love to have a threaded probe so I could permanently mount mine.

[hoovarmin]

I have the same question

[realdocBBQ]

I screwed up a while back and forgot a Prime brisket and some Prime beef short ribs in the ice chest. Had to toss out over $100 worth of meat. Stupid, stupid, stupid.