Welcome to the Pit! Trim of not, wibs in the PBC are the best! Just did 4 racks, STL style from Costco. They had a ton of each style. I use a tooth pick to probe the meat, looking for that soft melted butter feeling, between the bones after the meat has pulled back some on the tips. These 4 were done in 3 hours. Enjoy!
No wrap, PBC ran into +330s at start but within half hour was running 280s. I really don't track temps. Every hour I move them clockwise on the rebar. Some areas are hotter then others. realdocBBQ
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
Just one slab? Hang it whole! Spare ribs = Free meat
You can hang the spare and the baby backs in the PBC at the same time....unless you just like playing with fire, i get that
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