“It’s done when it’s done.” I’ve said that many times to family members as they grew hungry waiting for a PBC meal to finish. I’ve said it to myself several times when I was trying to figure out how to time the side dishes for delivery to the table simultaneously with the meat coming out of the PBC. So I installed a stoker hoping to make easier to gauge the completion time by holding a constant temperature.
This meat, cut from the pork shoulder (butt), was labeled Country Style Ribs. I was told that the original country style ribs were cut from the pork loin but as demand outstripped supply they were also cut from the shoulder. Some conscientious butchers now label them as either pork shoulder or loin country style.
I rubbed each side liberally with PBC’s Beef and Game seasoning.
Then into the PBC set at 275°.
I painted them with Kansas City Masterpiece when the IT hit my target.
The IT continued upward and they were ready in about 15 minutes.
The temperature held within -1° for the entire cook. It never went over the setpoint. It's impressive but the set-up instructions were difficult for me to follow.
