Ribs usually in the PBC take 3 or so hours. Look for the pullback on the bone ends and probe (toothpick) tender between the bones. Good luck and we like pictures or it never happened.
I know what you mean. When I was in the golf forum we'd stay the same thing. Especially to the newbies. Yes, my PBC is all nice an shiney. When guys in the golf forum would post pictures of "whats in the bag" I always give them some grief by saying those clubs have never seen a golf course. LOL And my PBC has never seen a cook till today. ​​​​​​​
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok guys and gals - I'll conclude my newbie introduction post with a short recap of my first cook using the PBC.
Overall, my first slabs of BBR were successful. The PBC ran hot and these ribs were cooked to perfection? in two hours flat. I didn't step outside the line any other than tossing in a small palm-sized chunk of mesquite. I used a probe in one slab but I don't think it was necessary and not accurate anyway. On my next cook, I may close the damper slightly. My elevation is 2850 and I used 1/2 opening as recommended. I used the PBC all-purpose rub and applied it in a medium coating. Honestly, I didn't really notice the taste of the rub. However, my ribs had a pronounced taste of mesquite smoke. The ribs if anything were slightly dry and had a slight smoke ring and a good chew. Tender.
Conclusion: the PBC was a success all around and my first ribs were very good. I think even some of you veterans would give a rookie like me a high-five. I'll see all of you around the forum.
(I gave my next-door neighbor a rack and he came back over later and said they were great. He then went back home to order his own PBC.)
Fantastic! I am glad they came out well. My second time smoking on my own, I tried doing a brisket and it tasted great but was inedible due to it being dry as can be and tough as nails.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Lots of good info in the channels section like this for the PBC. https://pitmaster.amazingribs.com/fo...-barrel-cooker
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