Ribs look great! Great job. How did you like them? What temp were you getting and can you give full detail on how you did it? I have not done ribs yet on PBC and there next on the list. Thanks.
I used the 15-10-10 method to start the PBC. Lit chimney and let it sit 15 min's. Had 40 briquettes from full basket in chimney. Dumped chimney on basket and let sit with top off and rebar out for 10 min's. Put cover on and rebar in and let set 10 min's before putting ribs on. As far as the ribs, I slathered with mustard and used Butchers BBQ Competition Private Seasoning. It was cold and snowing here, so once the ribs were on, the temp started dropping in the PBC. I decided to pull one rebar to see if temp would stabalize. As it worked out, I ended up leaving the rebar out and plugging one hole with tin foil. The temp then settled in and stayed between 285 and 293. The cook took a little over 3 hours. I cut my racks in half, so had 2 pieces. The thin end was done perfectly, to my taste, and the lower couple bones on the thicker half were good, but the top couple of bones could have used another 15-20 min's. But they were still very good and flavorful. My only complaint was with the rub. It was a bit salty for my taste, but I think if it were put on a meatier piece of meat, like a pork butt, it would probably be ok.
