As some of you know my MCS got the better of me and I purchased a PBC to augment my BBQ habit. So I picked up a couple St. Louis cut slabs and a pork butt.
So I didn’t have much choice in ribs at my local Walmart and I should have known better than not getting them from my butcher. They are Tyson and looked decent in the package. After trimming another 20% off I gave up and added the PBC beef and game rub and hooked them.
Filled the charcoal basket with KBB then removed 40 briquettes and put them in their small chimney, lit them up and waited 14 mins. Dumped the coals into the basket, installed the rods hung the meat stuck my temp probes in and closed the lid. Cooker stayed between 230-250F until I opened it 3 hours later to check how things were going. Temp shot up to 317F but settled down to 274F in about 30 min. Ribs stayed in another hour and half then I pulled, glazed and rehung for another 20 mins to get it all set.
Oh I cooked a few links of Weisswürste sausage which are one of my favorites. These ribs were just ok, they looked unbelievable but just so much fat made them really off putting. The meat was great but hunt not enough of it. I should have cooked them another hour and tried to rende more fat.
So now I’m waiting on the butt to push past the stall. I wrapped it at 160F and I s now holding at 170F and the PBC is steady at 247F. So it looks like it’s going to have another 3-4 hours.
My final thoughts: Well I believe I’m going to LOVE the PBC. All the problems I’ve read about high temps never appeared for me. This thing held steady as a rock unless I messed with it so I need to remember to use their lighting procedure and trust it. Oh I never added any wood to this cook and the flavor was pretty darn good. I don’t think I’ll use the beef and game rub on pork again. It was ok but not sweet enough for pork...I know, I should have used the AP rub but this one tasted pretty good when I tried it right out of the bag, live and learn!! The biggest disappointment were the ribs themselves, I doubt I’ll buy anymore pork ribs from Walmart!!
So I didn’t have much choice in ribs at my local Walmart and I should have known better than not getting them from my butcher. They are Tyson and looked decent in the package. After trimming another 20% off I gave up and added the PBC beef and game rub and hooked them.
Filled the charcoal basket with KBB then removed 40 briquettes and put them in their small chimney, lit them up and waited 14 mins. Dumped the coals into the basket, installed the rods hung the meat stuck my temp probes in and closed the lid. Cooker stayed between 230-250F until I opened it 3 hours later to check how things were going. Temp shot up to 317F but settled down to 274F in about 30 min. Ribs stayed in another hour and half then I pulled, glazed and rehung for another 20 mins to get it all set.
Oh I cooked a few links of Weisswürste sausage which are one of my favorites. These ribs were just ok, they looked unbelievable but just so much fat made them really off putting. The meat was great but hunt not enough of it. I should have cooked them another hour and tried to rende more fat.
So now I’m waiting on the butt to push past the stall. I wrapped it at 160F and I s now holding at 170F and the PBC is steady at 247F. So it looks like it’s going to have another 3-4 hours.
My final thoughts: Well I believe I’m going to LOVE the PBC. All the problems I’ve read about high temps never appeared for me. This thing held steady as a rock unless I messed with it so I need to remember to use their lighting procedure and trust it. Oh I never added any wood to this cook and the flavor was pretty darn good. I don’t think I’ll use the beef and game rub on pork again. It was ok but not sweet enough for pork...I know, I should have used the AP rub but this one tasted pretty good when I tried it right out of the bag, live and learn!! The biggest disappointment were the ribs themselves, I doubt I’ll buy anymore pork ribs from Walmart!!
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