New to the Pit. There is some amazing stuff here. I normally use a Weber 22.5 on the patio. I came across info about the PBC, ordered one and have been in Rib heaven ever since. I got the PBC for the ease of smoking ribs only. I have done the time and temperature thing but found it too much of a hassle to keep my temp where it should be for 5-6 hours (225-250). I only smoke ribs for my wife and myself and occasional friends now and then. Really enjoy Meathead's Memphis Dust rub. I have tried Killer Hogs AP rub on steaks and was wondering how it might work on ribs in the PBC. Would appreciate and feedback. Thanks.
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Welcome RBJ -
RBJ - welcome to The Pit and welcome to The Obsession!
There is an active PBC section to The Pit. Stop by there. Those folks put out some amazing BBQ!Comment
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Welcome to the Pit and the opportunity to learn and explore your options.Comment
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Welcome to the Pit and to the PBC!Comment
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Welcome to The Pit RBJ . I hope you enjoy your PBC as much as I have. Don't just limit it to ribs. It's great with chicken, turkey, pork butts, chuckies and brisket too!Comment
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RBJ, Welcome to The Pit! You have enrolled in the BBQ Univ! Eat Well and Prosper! From Fargo ND, DanComment
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Welcome to the pit. enjoy the Wikipedia of BBQ.Comment
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Welcome! Claim your braggin' rights with pics!Comment
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Welcome to The Pit RBJ! Nice to have you here with us. You're the second person today that I've read saying they much prefer ribs on their PBC compared to their other cookers. Congrats on finding your spot in BBQvillle.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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