I am taking my first run at ribs on the PBC today and have decided to try two recipes...last meal ribs and char Siu ribs. I was really looking forward to hanging ribs but I think that will have to wait for the next time...the char siu ribs need to be on the rack which prevents me from hanging the others. I plan on putting the last meal ribs on a rib rack, I know it's not the same as hanging but I figure it will give me more room, they won't be laying flat, and it should allow for a a little more convection/circulation.
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Good luck! Why can't the char Siu ribs hang? Too much sauce? -
The recipe calls for them to be cut into individual ribs... they have already been cut and marinating all night longComment
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The last meal ribs will be good in there for you to test doneness, that PBC will cook them quite a bit faster than other cookers.Comment
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Sounds like you need to make yourself a Great Grate for your PBC, JTK. See how it's done by clicking here , if you haven't found that topic already.
The PBC makes delicious ribs--you're going to love the results.
KathrynComment
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fzxdoc, I have seen the great grate and I think it's time for one...I don't have room for the chicken I was planning on doing.
Thanks to the list of times for the PBC, I have been planning on 3 hours. It's currently running at 320 at the 1 hour mark...should I put a bar in to plug up a couple holes? I always tell myself to stick with Noah's instructions but I always end up tinkering with it.Comment
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It looks as though you have both rebars out, JTK . I only pull the rebars if I want higher temps like for chicken, or if I want to bump a low temp up. Otherwise, I always leave the rebars in for low and slow cooking.
I would think you'd want to run those ribs at lower temp -- once you put the rebars in, the PBC will settle the temp back down to where it is most comfortable, most likely around 260 or so.
Best of luck--let us know how it turns out.
Kathryn
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Sweet. I cooked a couple racks of beef back ribs in the rib rack. Then I realized you could hang them things for 15+ hours with no problems.
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You are going to love the Char Sui ribs. Meathead nailed that recipe. Don't change it one bit. It's an easy cook too.
I cooked them last week... Mmmm
Last edited by Breadhead; June 28, 2015, 03:06 PM.Comment
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The last meal ribs and chicken quarters I did turned out awesome, the char Siu ribs were a different story. With the rebar being out for the first hour the temp was too high, when I looked at them after two hours they were as black as could be and far beyond crispy. I learned a valuable lesson with the rebar will definitely try the char Siu ribs in the future.
Sorry I don't have a picture of the ribs and chicken, I always forget that part because I want to eat right away.Comment
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JTK , sounds like you had some good eats with the Last Meal Ribs and the chicken. Did you use a rub on the chicken?
Too bad about the Char Siu ribs, but consider it a sacrifice to the PBC gods so that all your future cooks turn out awesome!
One nice thing about the PBC--the learning curve is a short one and the results are pretty doggone consistent after a couple of cooks.
KathrynComment
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I used the PBC all purpose rub, which has quickly become one of my favorites for chicken. My fiance is in love with a simple coating of garlic salt on her chicken but she said that the chicken last night was awesome and that I shouldn't hesitate to do it anytime I want.
After seeing the chunks of blacktop that were supposed to be char siu ribs, I was really afraid that the last meal ribs would be dry...but the PBC pulled through and they were amazing.
It was a pretty rainy weekend for us but I made good use of my time:
11# maple bacon
5# last meal ribs
5# chicken leg quarters
2# simple creamy cole slaw (w/ sweet relish)Comment
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