Someone's been cooking for the Holidays......

[Dewesq55]

I'm really going to have to try your brown sugar on top thing the next time I do rips. It sounds luscious. Can you ball park for me how much you put on each rack?

DEW

[Huskee]

I'm really going to have to try your brown sugar on top thing the next time I do rips. It sounds luscious. Can you ball park for me how much you put on each rack?

DEW

I use a tablespoon (actual tablespoon spoon) and I scoop 3 somewhat heaping spoonsful on each rack 1/3 in from each end and one in the middle. Then I spread it out fairly evenly within reason. If I have a real large rack I might scoop a 4th one on.

[Dewesq55]

Cool. Thanks.

[Huskee]

Here's a general idea of what they look like once on the smoker and ready to roll.

[Huskee]

Thanks, I agree that's why I snapped a pic!

[HC in SC]

Agreed - looks great! Unfortunately when hanging rack in the PBC this can't be done.

Next time I do ribs in the EBC I'll add the extra brown sugar for sure!

[Huskee]

@HC...that was the very first disqualifier for me when I considered getting a PBC a year or two ago. I am not interested in hanging my meat, especially since my ribs recipe is what it is, it just wouldn't work.

[HC in SC]

UPDATE 1/1/2015:

First cook of the year, but the last for the 2014 Holidays was a 8.9 lb butt that has been marinading in HRR and mustard slather in my fridge for almost a week!

This was the longest I have ever let one sit prepped in the ice box and the PBC was ready for it.

I packed the PBC full of coals on 12/31/2014 and got up at 3:30 am on 1/1 and lit the PBC.

By 3:50 AM the butt was on and the PBC was rocking out at 285 steady.

I didn't crack the lid until after 6 hours and the IT of the butt was 166 at the thickest part.

I left the lid cracked until the PBC reached 300 and then closed the lid for 2 more hours and she was all done!!

No wrapping at stall, no adding charcoal.

I even had enough heat left in the fire basket to to a burn-off of all the grease and fat!!

YAY PBC!!!!

2015 got started off on a good footing - butt was pulled and ready for New Years Day dinner!!

Happy New Year to all!!!!!

[Huskee]

Did the week long mustard marinade impact the flavor/texture noticeably?

[HC in SC]

Definitely - no question about it.

The meat was much more tender and seemed to have a bit more smoke flavor as well.

Is it worth waiting a week? - if you can plan to do it, - yes IMHO.