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Cook time question about beef back ribs on PBC

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  • johnec00
    Charter Member
    • Aug 2014
    • 606
    • Orlando, Florida
    • Equipment:
      '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
      18 Inch Weber Kettle (Rescued from neighbor's trash)
      Rotisserie for 18 inch kettle
      Master Forge propane smoker
      Pit Barrel Cooker
      Smokey Joe with mini WSM mod
      Garcima paella burner
      Anova Sous Vide
      Slaiya Sous Vide (gift)
      2X Thermoworks cooking thermometer
      DIY 4 channel bluetooth thermometer
      LEM grinder, sausage stuffer and meat slicer (all gifts)

      Favorite Beer:
      Key West Wheat

    Cook time question about beef back ribs on PBC

    Scored some more nice meaty beef back ribs the last time Publix had boneless rib roasts on sale. In the past I've always smoked these in the vertical propane smoker at 225º - 250º for 4-5 hours or until a probe slips easily between the bones. My daughter wants to try them on the PBC, so I looked at the PBC web page where it says cook one hour, sauce and cook another half hour. That sounds way to short to me, but who am I. fzxdoc 's https://pitmaster.amazingribs.com/fo...ts-if-possible post says 2.5 hours at 280º. Anybody have any thoughts?

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  • JGo37
    Club Member
    • Apr 2018
    • 1581
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
      Smoking Tubes: 2x12" & 1x6"
      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
      Instant Pot 6Q Duo
      Nesco Tabletop Roaster
      & the PIT!

    #2
    I cook them slower, indirect on a horizontal grate. A sear at the end gets that great Maillard taste.

    I haven't done beef ribs in a PBC. The fact that the PBC is notorious for running a bit hotter makes beef ribs the one thing I'd be hesitant to cook that way. Poultry, roasts, butts - stuff 'em in.

    That said, I don't think the times are off because of the way the PBC cooks. You'll have to let us know what you do...

    (the shank is for the Boxer... and he knows it.)

    Click image for larger version

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