Second set of ribs on the PBC

[Yno]

Second PBC cook of ribs was perfect! Knowing that from the last cook they were a bit faster than I was expecting, we opened up and checked at two hours. They were ready for sauce, and with another 20 or 30 minutes we had a great feast. Since the
coals were still hot, I tossed some sausages on, and we will have leftovers for a few more days.

I was at a restaurant supply place and found a 16" round metal pan with a very small lip. It fit perfectly in the bottom of the PBC and I figured it would be a good ash catcher. Of course then I couldn't get it out without tilting the barrel. So I used a long sheet of heavy duty foil folded over a couple of times and made a sling, kind of like what some people do to get a turkey out of the roasting pan. When the cooker was cool, the pan and ashes came out very easily.

I still don't consider myself a pro, but I think I am ready to have some friends over for a cookout without poisoning them!

[smarkley]

Loooks great!

[Spinaker]

Duuuuude, looks awesome brother. I love it when the meat pulls from the bone like that at the end of the cook. It's when you know that perfection has been achieved. Nice work my friend. Welcome to the wonderful world of the PBC!!

[fzxdoc]

Yummy yum yum. Congrats!

Kathryn

[David Parrish]

Good looking ribs! Yno I moved this topic as you requested.

[Jerod Broussard]

I'll have BOTH ends of those racks!!

[_John_]

Looks great, 2.5 hours is FAST

[Munch]

On my 1st cook I went 3 hours before I sauced, then another 20 minutes until plating. I wonder what his temps were?

[_John_]

I would think 325 or so...

[mackdaddy]

Looks good. I hope my first or second ribs Vimeo out like that.

[Yno]

Next time I do ribs I will monitor the temperature of the PBC. The first two times I didn't want to get involved in micro-managing the cooker. I do wish I had done the second cook first, though. The first set were very good, but this set was great!

Thanks for moving it, David Parrish.

[David Parrish]

You bet.

I'm gonna be honest... ribs give me more trouble than any other meat I cook. They're usually pretty dang good, but I don't consistently hit a grand slam. I shall have to keep practicing!

[Doc Hazard]

Your flat plate was probably a pizza pan, now ash catcher. Cut 3 tabs around the edge (use the rack supports as guides), bend the tabs up and punch a hole in them. Get some stiffish wire, make three handles with small hooks on the end. To empty, lower the wires and put the hooks through the tab holes, one at a time, then lift it out. If you have some iron or SS wire, you can probably leave the handles on all the time. I'll see if I can find a picture. I use a couple of extra plates to sit the coal basket &/or chimney lighter on to keep the patio cleaner when loading & unloading.

[Yno]

We just did another set of ribs. Now I am ready for a nap! I monitored the temps this time:
Start 329^o
15 minutes 257^o
30 minutes 233^o
45 minutes 243^o
60 minutes 237^o
1.25 hours 244^o
1.50 hours 242^o
1.75 hours 241^o
2.00 hours 240^o
2.25 hours 256^o sauced ribs
2.50 hours 247^o
2.75 hours 239^o
3.00 hours 241^o ribs are done

They were the bestest yet! And we have leftovers for the weekend (we did four racks, but we started eating before I took the picture). We put the grill in the PBC and did some more sausages, then threw in some new potatoes. A friend of mine who worked in a restaurant has a recipe for smoked potato salad, so I thought we might try it.

Lovin' the PBC!