Method for Double-hooking ribs?

[Michael_in_TX]

Hey all,

On NYE I'm going to try for my second run of ribs in the PBC. My first run (and first PBC cook ever) ended up with one slab falling off the hook.

As many have suggested, I'm going to double hook them, but what is the best way? Should I serially hook them; that is, daisy-chaining two hooks together vertically, or just use two hooks separately below the second bone? These will be St. Louis cut rubs.

(Incidentally, I'm going to try one of Harry Soo's techniques. He actually used the PBC in one of his videos for ribs and what he did was crazy simple: Trim ribs, apply commercial rub liberally, let set for an hour in the fridge, hang in PBC for two hours, pull them out, sauce and let the residual heat set the sauce. Done. Eat.)

[Nate]

Daisy chain them.

[xaugievike]

this

[Sam6687]

Like Nate says daisy chain.

[Bobmcgahan]

What others said; daisy chain. BTW, was Harry cooking St Louis or baby backs? I've done ribs on the PBC about three times and the minimum cook time was three hours. I agree with Harry though on applying sauce. I actually don't like pulling them off to glaze; rather, I wait until the ribs are basically done, slather them with sauce and then wrap and let them finish cooking through carryover for about 20 minutes. Personally, I prefer ribs a little wet and sloppy with sauce.

[Michael_in_TX]

He was cooking St. Louis ribs, 12 bones.

[HawkerXP]

Daisy, one other thing I learned the hard way. Don't do the bend test over the opened barrel. I had to fish half off the coals.

[Brian_M]

I cut my rib racks in half (because I don’t have a container that’s big enough to hold a full rack while dry brining overnight).

Seems like I get a more even cook since the bottom rib is further away from the coals, and I’ve never had a half rack fall off the hook.

[Michael_in_TX]

Here's the video I referenced: https://www.youtube.com/watch?v=8k71AWdu2Vc

(Apparently, years ago, Harry and his team cooked some ribs for the actor Keanu Reeves and they didn't turn out as well as he would like, hence the name of the video Keanu Reeves Rib Re-Do.) The video is a little lengthy, but a large part is taken up with trimming down a set of spare ribs into a St. Louis cut and a lengthy unboxing of the PBC.

Also, it seems that Harry is not one for following the manufacturer's instructions. He does his own lighting method and clearly uses the vent cover as an adjustable dampener.

To Bobmcgahan's point, when Harry lifts the ribs out of the PBC, there is very little pull back on the bones after just "two hours or so."





At the end of the video when he takes a bite, the ribs appear slightly less tender than what most people seem to like. Maybe this is just his preference.

[clem manuel]

Harry isn't doing the awesome PBC justice. Those ribs needed another 60-90 minutes.