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Big cook on PBC

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  • Sasquatch
    Former Member
    • Jun 2017
    • 28

    Big cook on PBC

    The "Mug Club" that I belong too at a local bar in town is doing a pig roast this Sunday. They want me to complement the cook with as many racks of ribs I can do on my PBC. I told them that it can do up to 8 racks. I have done 4 racks a few time as well as multiple pork shoulders and chicken halves. I have never done that many racks of ribs all at once. I am wondering if anyone as some tips or advice for a large cook like this on the PBC.

  • HawkerXP
    Club Member
    • Jul 2016
    • 6105
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    I've done 3 racks and a 15lb brisket at same time. I would think you will need to let the temp get higher then normal before putting in that much meat.


    • SoCalTim
      Former Member
      • May 2016
      • 255
      • Chatsworth Ca

      I did this cook last summer. 9 Racks. Had a problem keeping the temp(s) stable @ the 290 or so I wanted - ended up having to open lower vent to half-way (I live at sea level) and cracking the lid. Approx cooking time for BB's were in the 4 hr range. It was magical. Click image for larger version  Name:	zion pbc.jpg Views:	1 Size:	142.3 KB ID:	396881
      Last edited by SoCalTim; October 17, 2017, 01:16 PM.


      • Spinaker
        Spinaker commented
        Editing a comment
    • Pirate Scott
      Club Member
      • Mar 2017
      • 1341
      • Clay, New York
      • - Plain old Charbroil Charcoal Grill
        - 26" Weber Kettle
        - Jack Daniels No7, Four Roses

      I don’t have A PBC, but I recently did 8 racks of Baby Backs on my 26” Kettle. It was a bit of a struggle. It’s a lot of meat and it is gonna need more fuel to get you there. I am sure some of the PBC masters will jump in, but my advice would be to get it hottter than usual to manage the extra load.
      PS, please send me a picture Sasquatch I know many people who have been searching for you.


      • j_keegan
        Former Member
        • May 2017
        • 129
        • Harrisonburg, Virginia

        One thing to watch out for is length of the racks. Evidently the ones I buy at my local grocery store, if hung at full length, would be dragging in the charcoal. So I typically halve mine before hanging (and the most I've done is 4 racks at one time). If yours end up being too long, you may have to trim one or two ribs off of each one.


        • Spinaker
          Spinaker commented
          Editing a comment
          Great tip! I always do the same.
      • Spinaker
        • Nov 2014
        • 10855
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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          Next Major Purchase
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        All you need to do is make sure your charcoal is piping hot when you throw it in the PBC and make sure you monitor the temp. If it is running low, open the bottom damper and/or crack the lid. It should chug through those in no time.


        • FireMan
          FireMan commented
          Editing a comment
          One exception, as Jerod Broussard would say, lack the crid.
          Last edited by FireMan; October 17, 2017, 07:16 PM.
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5318
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
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          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
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        Those ribs will put out more moisture than you would think, so, as many folks here have said, do what you can to keep the temps as high as possible. I've had great success with substituting the rebars with thinner stainless steel rods for poultry cooks where I want temps in excess of 400°F. That lets more air in through the rebar holes and keeps the temps up. The stainless rods can hold a fair amount of weight, I've found.



        • FireMan
          FireMan commented
          Editing a comment
          Yup II.

        • Spinaker
          Spinaker commented
          Editing a comment
          That’s why we call her the DOC!! Invaluable tips, as always.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Awwww, thanks guys! I've gotten some great tips from you as well. It goes both ways.
      • phoccer
        Founding Member
        • Jul 2014
        • 329
        • Kansas City, MO
        • Weber Kettle Premium 22 w/SnS & DNG
          PBC w/PBC custom chimney starter and attachable ash pan
          Pitmaster IQ 110
          Maverick ET-732
          Thermapen MK4
          Boulevard Wheat(Gotta support the hometown brewery)

        Hook 'em lower down the rack than you might normally so they don't hang too close to the coals. I did that a couple weeks ago to avoid cutting them in half. I hooked about 3 or 4 ribs down and let the top droop over. You'll need all the hooks for that cook so that's a way to keep 'em up.


        • FireMan
          FireMan commented
          Editing a comment
          Yup III. It’s what I do.
      • jlhilden
        Former Member
        • Jun 2017
        • 70
        • Ardmore PA

        The main issue with the PBC loaded with racks of ribs will be the drippings quenching the fire. I have found that lighting the PBC per the official directions on their website and cooking 4 or more racks will cool the PBC down below 200. For 4 or more racks, you need to fire up per fzxdoc thread and give those coals a good running start. Even then, about an hour into the cook, you might have to crack the lid depending on the weather.


        • Sasquatch
          Former Member
          • Jun 2017
          • 28

          Thanks for all the advice! Cook came out great! Had to crack the like for about the first hour too keep the temps up around 275. After that closed lid and let it go for a total of about 3 hours. I almost lost a rack. I was opening lid to sauce and one rack let go. Luckily I ran back to kitchen and grabbed some tongs. Only got a slightly charred bottom couple of ribs. Cut the off and ate them myself! Tasted fine to me! Everyone at the mug club loved the ribs! Thanks for all the advice!
          Attached Files


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Congrats! That PBC is a beast!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            Looks great! Hey! Some people pay extra for that crunchy crust!! Congrats!
        • Sasquatch
          Former Member
          • Jun 2017
          • 28

          More pics. My finished ribs. And the piggy the club roasted
          Attached Files


          • DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            Looks good!




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