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Picked up a 3 pack of St. Louis style ribs from The Costco yesterday, and did them three-ways on the PBC today. From left to right: Big Moe Cason's Pork Rub, Killer Hogs The BBQ Rub, and plain old kosher salt and black pepper.
4.5 hours in the PBC, 30 minutes rest in a foil covered steamer pan, then feast. All three were really good, but I liked the salt and pepper the best, followed by Big Moe's rub, the the Killer Hogs.
These were the best PBC ribs I have done in several years. I went old school and did a straight up PBC cook. No wood chunks, no messing around with trying to maintain a set temperature - just let the PBC do its thing.
Last edited by DennyWoo; August 31, 2025, 07:38 PM.Comment
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Pete and Repete were in a boat. Pete fell out. Who was left?
Repete.
This is a repeat of a cook I posted here a few weeks ago. This is the second half of a boneless rib roast, but done inside as my outdoor cooking space is under renovation and out of commission. I rubbed this morning with my #1 beef rub and cooked early this evening. Usually I will dry brine a rib roast for 3-5 days, but I wanted to get this cooked today.
Cooked in a convection oven 235F to 115F internal temp, then cranked up to 475F, finishing at 134F internal.
Outstanding crust.
Yeah, that's a bread knife. My DW said it was pink inside (color blind over here).
Plating (sorry, I took a couple bites first):
Roasted red skin potatoes, steamed green beans with butter and onion powder. I love every cut, but the end cut especially.
A+. Family raved.
Served with Uro Toro La Enfermera Tempranillo, 2022 (Spanish red).Comment
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Good old Labor Day pulled pork (and sourdough bread loaf) cook this weekend.
My intention with the pork was to do 225 start to finish, no crutch, so I started the cook at midnight and let it go. I was around 14 hours in when I got through the stall and was at about 180 internal temp, but was running quickly out of time. So I relented and wrapped in foil (plus some apple juice) and goosed the heat to 350, to get me to 203. Cook was a little over 16 hours, all in. This turned out so well that I might make this my go-to pulled pork method!
The sourdough came out great. I maintain two starters - one I feed with bread flour, the other with random flours. For this batch, I mixed the starters in each loaf (50/50 ish). They came out great!
Last edited by ilooklikeelvis; September 1, 2025, 05:11 AM.Comment
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I know this is going to be a huge surprise to all of you.........but I cooked more pork belly. I went very heavy on the brown sugar rub for this cook. I caked the whole belly in brown sugar and let it rip with more cherry wood. WOW! This was incredible.
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Ham and cheese omelette topped with Chimayo red chile sauce. I added a diced Zapotec jalapeno from my garden to the eggs for a little extra kick. This is one of the best omelettes that I have ever had.
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Grillin’ steak shish kebab at a rental house in the mountains and had to ad-lib on the grill cover by placing the tongs under the lid to prevent the skewers from rising up when the lid is down! Worked great! I know, I know, RonB will comment he posted the trick years ago and SheilaAnn will back him up……. It’s not easy being me…..🙄🤪
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Labor Day lunch… smash burgers on the flat side of Grillgrates on the Genesis….
Fully intended to use the griddle, but the part of the yard where that and the kamado sit was infested overnight (literally) with wooly aphids. They look like little bits of dandelion fluff until you realize they are crawling around on everything…. and floating around everywhere. I didn’t want them floating down onto my burgers today, for some reason….
The flat of the grillgrates did just fine though…Comment
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Just some simple beef short ribs and yellow potatoes. Pitmaster fueled by Michters single barrel straight rye. Happy Labor Day!
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So! Spare rib for Labor Day. Trimmed down to a St. Louis cut. dry brined with kosher salt. They spent maybe 5 hours in the fridge, then rubbed with MMD. Another 2 hours then they went on the PBC. I did a dual cook. Ribs went on the PBC, Offcuts from the spare went into the rotisserie on the Weber. Both got a generous hickory/Applewood smoke. I monitored the ribs with the signals, but only checked the offcuts periodically with a ThermoWorks Thermopen.
About 3 hours in, the ribs were progressing nicely, the offcuts on the rotisserie were lagging behind. I started both slow, with about half the charcoal unlit in the Weber and the majority in the PBC unlit.
All in all, the ribs finished slightly ahead, with the offcuts being done about 20 minutes later. I took both to about 190. I felt there was enough fat that it was important to let it render out.
Edit: Forgot to mention - I had double hung the ribs on the PBC, then pulled them off the hooks at about 180, wrapped them in foil, added some rendered pork fat and more MMD, and put them back on the PBC with the grate for another 20 minutes or so. Thought about doing the same for the trimmings, but just let them ride in the basket for awhile.
Trimmed up. Ready for salt and seasoning.
Seasoned up, and split so the hang high in the PBC!
Offcuts on the Weber!
In progress both cookers going strong.
Offcuts finally off the cooker.
Sorry about the sideways pictures. Rather than send myself all the images and post from the desktop, like I usually do, I posted this from my phone. It's quite a challenge formatting the post, seeing the thumbnails of what I'd uploaded, and getting the pictures in there in the right spots on the little screen.Last edited by dpearce; September 2, 2025, 08:56 AM.Comment
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Dang! Yet another use for a rotisserie basket that I need to spend money on!
Great way to get creative! I always cook the rib tips from the spares but just do it on the cooking grate. Got the rotisserie, just need a basket for it. I keep thinking, after watching Steven Raichlen do one, that I need to do a Boston butt on the rotisserie. -
jfmorris I been enjoying the rotisserie and basket quite a bit! I thought about doing the ribs on the spit a second time, see if I could get a good turnout again, but my PBC was looking lonely, and I rarely ever get a bad cook out of it, so I used it for the spare instead. Of course, I forgot to put in a drip pan in the weber, so I get to clean it out now... -
Just do a high temp burnout in the kettle with a chimney of roaring coals on the charcoal grate.... I think I "clean" the bottom of my 2007 Weber kettle maybe once every 5 years, if the ash sweeps start sticking. Then I scrape it down with a razor blade scraper, to get it pristine and shiny again inside.
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We stopped at a nice farmers’ market today. Late August/ early September Jersey corn and tomatoes are spectacular. That corn can be eaten without being cooked it’s so sweet. And those tomatoes…fuggedaboudit. Chef’s kiss! Anyway made some corn risotto for the first time. I recommend it.
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Country-style ribs a la Malcolm Reed.
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There's 3 phases to the cook: First, 75 minutes in the smoke at 275°F. I turned them over once halfway through. Second, 75 minutes in the pan with ½ cup pineapple juice and 1 cup of BBQ sauce, covered with foil, still at 275°. Finally, sear on the grate over a low flame and brush with sauce to caramelize. I think I turned 2 or 3 times in this phase. -
ilooklikeelvis - I highly recommend you watch Malcolm Reed's video on this here https://youtu.be/LJZiVgw2HtU?si=ID8yJeK210YQ-QwU
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Another instagram find - this from Blackstone. Sesame Crusted Salmon with Spicy Garlicky green beans. A nice change on how I usually cook up salmon, so enjoyed this. And the spicy mayo drizzle was a nice touch!
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Got a pork loin roast, used a store bought char siu marinade, and smoked it at 225 until ready. Made a glaze of honey, soy, hoisin, and water that I brushed throughout the cook.
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Decided to do 2 chickens tonight. One on the rotisserie and one on the silverback. Potatoes 🥔 on the side the chicken breast is for my lunches this week. The KBB went out a little early so the rotisserie chicken wasn’t ready in time and we ended up saving it for later in the week. Great day to use fire! Watched the Cubbies come back from behind too! The food was all delicious! And the few Bud Light’s hit the spot too.Attached FilesLast edited by radiodome21; September 1, 2025, 08:58 PM.Comment
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