I thought I had the vent/temps of the PBC worked out on my last few cooks but I think i have some more tinkering to do. I threw a rack of ribs in this weekend and the temp was of course high at the start and then started its steady decline to 260...it hovered there for a little while, but around 2.5-3 hour mark it started dropping more. It hit 230 and that's when I decided the crack the lid and bring it back up. It didn't worry me for the shorter cook because I knew the ribs were fine, but it would concern me if I was doing a longer cook and the temp was dropping...i don't know what that would have done on a 10 hour pork butt. I have no complaints with the PBC or the food that comes out of it, the ribs were awesome, I just want to get that consistent 260 that I hear such wonderful things about.
The important stuff...the ribs with Meathead's Memphis Dust were once again fantastic. My family prefers the ribs "dry" so I didn't sauce them and left it up to them if they wanted to add some sauce on their own. I used the double hook method I saw someone mention last week because I could only get under one bone at the top, it looked like one was ripped out when it was butchered.
The important stuff...the ribs with Meathead's Memphis Dust were once again fantastic. My family prefers the ribs "dry" so I didn't sauce them and left it up to them if they wanted to add some sauce on their own. I used the double hook method I saw someone mention last week because I could only get under one bone at the top, it looked like one was ripped out when it was butchered.
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