Anyone used or seen a lighting set up for a shorter cook? I'm looking at cooking 1 rack of ribs following the Blasphemy Ribs recipe where they are cut up individually which cuts the cook time to 2.5 hours.
Since they are individuals and you can't hang them, I'd cook on the grill grate, and suspect I'll only get 1 rack on the PBC. I just can't bring myself to waste a whole basket of coal to cook 1 rack of ribs.
Is that really a "shorter" cook? I've done single racks in the PBC and it still takes the same amount of time as when I do three of them at once. I have used less charcoal for truly shorter cooks, e.g. salmon. I think I followed instructions by ColonialDawg and used 30 Weber briquettes which lasted about an hour. In my limited experience, you have to be careful when using less charcoal because you want to get it lit well (as in 10/10/10 method) but then you can burn out soon and be scrambling for more fuel an hour later. It'll be interesting to see what other options are mentioned...
Good point FishTalesNC. I should have mentioned I am trying the Blasphemy Rib recipe which calls for individually cut ribs. Only takes 1/2 as long to cook.
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Just talked to customer support at PBC to get their thoughts before I read recommendations above.
Their advice:
- step down slowly as you experiment
- monitor your temps and times
- start off at 75% of a basket (90 using Bric's formula) and light 75% of the coals you normally light (30) (total 120)
- go to 50% of a basket (60) and light 1/2 the normal amount (20) (total 80)
At some point you have to light extra coals as you get too small of a load in. No guidance on where that is.
Try lump coal, it burns hotter and faster which is perfect for short cooks.
I haven't tried this, or BRic 's method so I can't comment on either.
I do like the look of Bric's for simplicity. Looks like you end up using the same amount of coals using either formula, just Bric's recipe lights more and uses the same amount each time. Less guess work.
When I do shorter cooks, like chicken, I put a single layer of unlit coals in the basket. You have to at least put that much unlit charcoal in otherwise it won't cook the way it was designed to cook.
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For short cooks I usually just use my other rigs, but I would think your would be fine with 1/2 basket or less. If the coals are spread too thin, I think they might burn to quickly.
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My shortest cook is chicken with Kingsford Professional, usually.
I've done chicken in an hour with half a basket and 30 lit coals. Only for one chicken and half a dozen sausages in a sausage rack hanging from the rebar, though. More than that, and I use a full basket +40 lit. That's with Kingsford Professional (burns hotter/faster) and clocking in at 350 ish.
I’m eating your chicken dust, hoovarmin ! I always smoke sausages with my PBC chicken to add more flavor to the bird and because we love smoked Hot Italian Sausages from the PBC. Can’t imagine that would affect the time that much if at all.
fzxdoc you might be the only person that loves smoking hot Italian sausages more than I do. One of my favorite things, esp on the PBC, yet seems like very few people do it or at least talk about it.
Anybody have concerns with cooking individual ribs on the grate of the PBC? I've never cooked on the grate before. Doing Blasphemy Ribs for the first time. It would be Blasphemy to cook ribs on any other rig than the PBC! Spinaker
I’d rotate the grate a couple times during the cook. I’ve noticed, even after seeing what appeared to be an evenly lit charcoal basket at the start, "hot spots" show up in areas on the grate.
It will be just fine.. I would make sure you have all the coals rolling at a good clip. This is gonna be a good cook! Looking forward to seeing the results.
I’ve done 1-1.5 hr cooks, like chicken halves or fresh sausages using an even layer in the basket and 40 briquettes in a chimney starter. Had plenty of unlit coals left over. I’ve also pretty much reverse seared a steak using just then 40 briquettes in the chimney starter. Finished that one by searing on my gasser
I always smoke sausages with my PBC chicken to add more flavor to the bird and because we love smoked Hot Italian Sausages from the PBC. Can’t imagine that would affect the time that much if at all. 
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