Spare Ribs...Ran out of time

[sb2_7]

I put some untrimmed spare ribs in the PBC today for company at 6:30. I rubbed one rack with PBC All Purpose Rub and the other with a more tradition brown suger base rub. I cut these in half because my first time to cook ribs the bottoms got charred. I put the ribs on at a little before 3:30 in hopes that they would be ready by 6:30. I was not so lucky. This is the second time (only my third cook total) that I have ran out of time I keep thinking that things will cook faster in the PBC than they do.

After about almost two hours my temps fell to about 230, which is fine but not when im wanting these done in 3-3.5 hours. I cracked the lid and in about thirty minutes the temp came back to 280. I closed the lid and the temp again fell closer to 220. This all may have been due to me using only about 3/4 basket with Kingsford Blue. I thought i could get away with it. (if i had had more time i probably would have) The ribs had been in the PBC now for about 2:30 hours and were not near done. I transferred them into the oven on 325 for another 45 min and then to 350 for fifteen minutes. Guest arrived so i pulled them. The meat was pulling from the bones so I thought they may be good to go.

Flavor was good on both. I would like a little more smoke flavor. I added two handfuls of apple wood chips at the beginning. I also sauced the non PBC rubbed ribs and let cook in oven for a few minutes.

The ribs were tougher than I like. Had to work a little and did not pulled clean from the bone.

Lesson learned, the PBC cooks faster, but not as  fast as in my head.

PS: how do yo post a pictures throughout your post and not just at the end as attachments?

[attachments deleted after 6 months]

[Las Vegan Cajun]

PS: how do yo post a pictures throughout your post and not just at the end as attachments?

You have to upload your pictures to a hosting service like Photobucket and then copy and paste the URL and apply the [IMG] tag to it.  This has been the method I have been doing, using Photobucket, until recently now I've been using Tapatalk.

[sliding_billy]

Ribs look plenty edible. 

[Paul Hart]

What was your average temp first 90 minutes? I think you can get away with 1/2 or 3/4 basket on a quick chicken cook but anything over 3 hours Id fill ER up. If you're wanting a faster cook, get it hanging out over 300 for the first part of the cook. Or use competition or some lump in addition.

[muebe]

Look pretty good to me!

And don't be afraid to finish in the oven at a higher temp if time is a concern. The charcoal flavor is created in the first hour or two.

[sb2_7]

Paul, my temp, after the wood chips stopped flaming, was about 280 and then steadily dropped for the next 90 minutes until i cracked the lid to bring the temp back up. Ambient temp was 38.

[viscera912]

I agree with paul hart, I got away with using 3/4 basket of KB for a 1.5 hr chicken cook.  for something like you were doing a full basket is a must. thanks for letting us know though, while there are plenty of posts on here about how good things turn out its good to know sort of the things that happened that may have led to something not up to your expectation.

oh yeah and if you go to the home page of this forum and scroll down, under general you will see section called posting photos in there the first post is how to use photobucket. 

[akruckus]

Look pretty good to me!

And don't be afraid to finish in the oven at a higher temp if time is a concern. The charcoal flavor is created in the first hour or two.

I agree on both accounts.