Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

PBC break-in with ribs (mustard slathering part 2)--

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    PBC break-in with ribs (mustard slathering part 2)--

    Ok - PBC (finally) came in late Saturday afternoon - so I immediatley ran to Publix and got their last 2 St. Louis rib racks.

    I removed the membranes and added MMD (with salt added) to one and Huskee's Rib Rub to the other.

    The shorter rack is MMD, the longer one is HRR. I slathered both sides with yellow ballpark mustard and added more rub for good measure.

    I then wrapped them in foodservice wrap and stuck them in the fridge overnight for appx 15 hours (a la CurlySueQ).

    PBC RAN LIKE A CHAMP!! I followed Noah's instructions and it hovered about 295-310 for 7 hours (ribs only took 3 hours).

    For the first time using this cooker it was a great experience - everything went perfectly and at 3 hours flat these two racks were done.

    I did not baste w/ BBQ sauce and re-hang in the PBC to glaze as Noah does in the instructional video, I just pulled and served them.

    Conclusion: The wife and I liked the sweetness of the HRR just a bit more than the MMD; but in fairness most of our guests couldn't tell much difference. The mustard slather with rub turned into a nice crisp crust on both. No one used any BBQ sauce - just ate them nekkid. The meat pulled right off the bone the way it should have. I think next time I will skip the mustard slather and just use the 2 rib rubs. I would say that one is not better than the other, just different. MMD has a bit more of a savory taste and the HRR is definitely more sweet.

    On butts I will definitely be using the HRR with the mustard slather 'marinade'; on ribs I think more exprimentation is in order.

    Winner of the rib rub competion: Me and my dinner guests.


    Click image for larger version

Name:	12-1-2014 6-18-00 AM.jpg
Views:	58
Size:	62.2 KB
ID:	36137

    Click image for larger version

Name:	12-1-2014 6-18-27 AM.jpg
Views:	54
Size:	84.9 KB
ID:	36138

    Click image for larger version

Name:	12-1-2014 6-18-44 AM.jpg
Views:	52
Size:	96.0 KB
ID:	36139


    #2
    Wow, HC, congrats on such a great first cook on the PBC. It's the first of many, to be sure!

    Those ribs look delicious.

    Kathryn

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      I had to restrain my male tendency to adjust before establishing a baseline - I knew (after reading many of yours, Jerods, smarkleys and Ernest's posts) that a full basket of coals for just 2 racks of ribs was WAY too much; but I followed Noah's direction here anyway since it was my break-in.

      Even though it was way too much charcoal, next time when I have a longer cook I'll be more confident knowing just how long a full basket will get me.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Good thinking, HC. I almost always use a full basket of coals and when one meat is done (say, a bunch of ribs or meatloaf), I throw on a couple of chickens since there are a million ways to used smoked chicken meat. I use the full basket up pretty much that way. Plus, for what we pay for Kingsford Original on sale it's not like it's breaking the bank to let some coals burn away. That's my take on it anyway.

      Kathryn

    • HC in SC
      HC in SC commented
      Editing a comment
      You got it. This one is a keeper - the potato basket thingy like on the other post is making the gears turn in my head. Possibilities, possibilities. Homemade chipoltes anyone?

    #3
    That's a high quality post HC. Thanks for all the detailed info. Nice cook too!

    Click image for larger version

Name:	PBA.png
Views:	48
Size:	247.6 KB
ID:	36153

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Amazing ribs and its peeps made it all possible. I someone had tried to sell me a PBC, or sell me on the idea that I could make great ribs, I would have laughed them out of the room. All of the knowledge, tips and feedback on the PBC made me want to give it a shot and it was well worth it.

      I don't think I'll give up the ECB - it takes longer and is more of a PIA, but I have gotten pretty consistent with it. The PBC fits that nice little gap between a super-long cook of a true smoker and a quick cook of a gasser.

      More to come on the MMD vs HRR.....

    #4
    Looks great! I wrap mine just like that for the dry brine, and only put the rub on just before hanging. Glad to see the temps worked for you right away, some of us had a little frustration at the start getting our PBC dialed in.

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      I would have started freaking out on the temps being so high if I hadn't read all of the feedback here on PBCs. That sucker came right up to 310 when I dumped the chimney on it and hovered right around 300 all day long on the same basket of coals! I wouldn't have beleived it unless I saw it. Great cooker!!!

      1. Nothing to put together - ready to go right out of the box.
      2. Incredible customer support / instructional videos from the company.
      3. Works exactly as promised with no water pan to fool with and easy clean-up.
      4. Made in the USA by a veteran.
      5. Under $300 including shipping and handling.

      Win win win win win!!!!

    • _John_
      _John_ commented
      Editing a comment
      I love the single basket of coals. I had a BBQ guy at thanksgiving where I did most of the cooking and he came out to watch how the PBC works when I put on a brisket.

      "Guess you can't run to the store with us for an hour or so huh?" - Sure.
      "When do you put in more coals?" - Next time I want to make food...
      "So are we having it for lunch tomorrow or something?" - No, it will be done in time for dinner.

    • HC in SC
      HC in SC commented
      Editing a comment
      Definitely a charcoal cooker you can set your watch by. I didn't think such an animal existed.....until now!

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


GrillGrates Take Gas Grills To The Infrared†Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed†review