Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: akruckus on October 19, 2015, 09:36:50 AM
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Been really busy this Fall and my last chance to really get some BBQing in before Thanksgiving. Wanted to get some Ribs in while I could. Rubbed the St. Louis style ribs on saturday, wrapped them and kept in the fridge overnight. Unwrapped them first thing in the morning, and allowed to air dry in the fridge until I fired up the PBC at 120p. I filled the basket with apple wood (it's fall ;) ) and Kingsford Blue, one rebar in diagonal, and corked the empty two holes.
Ribs hit the pit at 150p and the temps bounced between 235-248F. I wanted to keep an eye on the temperatures because of how cold it was outside Sunday (hoovered around 50), there was one spike in temperature to 275F for about 30-45 minutes, I just made sure the lid was secured and hoped it didn't climb much higher. At 430 I removed the flap on the back side and end tip of the ribs that I hung as a chef's treat, and checked on the ribs. They were coming along nicely, but not ready to be sauce. At 545p I sauced and rehung the ribs. At 615 I resauced and hung the ribs, then pulled them at 650, and let rest in my oven that I turned on the warm setting, then turned off before place the ribs in there to rest, no foil.
After 20 minutes, I cut the ribs and they were perfect doneness. My wife loved them saying they were the best I have made, and sorry no picture of the perfect bite marks, my hands were too dirty to use my new phone for pictures.
Ribs and chef's treat hanging after the first 20 minutes while I got my phone (steam from the meat). Smoke was mostly blue steam, that evaporated almost immediately upon exiting the barrel, the way the blue smoke dissipates from the end of a smoker.
(http://i1341.photobucket.com/albums/o742/ajk5000/PBC_ribs_10182015_zpsiuwphbwm.jpg)
Before saucing:
(http://i1341.photobucket.com/albums/o742/ajk5000/ribs_preglaze_10182015_zps8ikzccx1.jpg)
Sliced, hard to see, but a beautiful smoke ring formed.
(http://i1341.photobucket.com/albums/o742/ajk5000/ribs_cut2_10182015_zpstufbqddb.jpg)
(http://i1341.photobucket.com/albums/o742/ajk5000/ribs_cut_10182015_zpsfdpxix3a.jpg)
I don't like to toot my own horn, but I was very impressed with myself. Color on the phone looks darker than in person, but it was a perfect deep red mahogany that people love. Sorry, it is just hard for me to even acknowledge a job well done cooking wise.
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Those look fantastic.
I've gotten pretty good at dialing in the PBC at 225-235 degrees with bits of foil around three of the rebar rods...
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They look great - very nice cook!
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Hey, a proud dog wags his own tail,.......and I can feel the breeze all the way over here ;)
Darn good looking ribs. 8)
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Nice rack!
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Very good !!!
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Very nice ribs!
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Very nice colour and it looks very very very moist .
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Akruckus ..... What an amazing idea ..... "One rebar on the diagonal". Been having hit and miss success on my chicken halves when I read your post. This is brilliant. It kept my 4 halves directly over the hottest portion of the fire. I didn't cork the two holes and temps held at 320+/- for the entire 2.5 hour cook when my igrill finally hit 175. Tender and juicy with crispy skin. Thanks you're a genius! :)
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Great looking rack
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How much apple did you use ? I assume they were chunks.
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Akruckus ..... What an amazing idea ..... "One rebar on the diagonal". Been having hit and miss success on my chicken halves when I read your post. This is brilliant. It kept my 4 halves directly over the hottest portion of the fire. I didn't cork the two holes and temps held at 320+/- for the entire 2.5 hour cook when my igrill finally hit 175. Tender and juicy with crispy skin. Thanks you're a genius! :)
I don't know about genius but I'll take it!
How much apple did you use ? I assume they were chunks.
They were chunks and I want to say it about about 33% wood 66% charcoal. I know I used more this time than in the past to give more of a wood flavor that I would normally get on an offset. Next time I make ribs I will try to remember to take a picture of the basket. Really depends on the 1pm ET football games. If the Steelers are on TV (rarity living outside of Philadelphia), I run in and out during commercials.
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Akruckus ..... What an amazing idea ..... "One rebar on the diagonal". Been having hit and miss success on my chicken halves when I read your post. This is brilliant. It kept my 4 halves directly over the hottest portion of the fire. I didn't cork the two holes and temps held at 320+/- for the entire 2.5 hour cook when my igrill finally hit 175. Tender and juicy with crispy skin. Thanks you're a genius! :)
I don't know about genius but I'll take it!
How much apple did you use ? I assume they were chunks.
They were chunks and I want to say it about about 33% wood 66% charcoal. I know I used more this time than in the past to give more of a wood flavor that I would normally get on an offset. Next time I make ribs I will try to remember to take a picture of the basket. Really depends on the 1pm ET football games. If the Steelers are on TV (rarity living outside of Philadelphia), I run in and out during commercials.
I was thinking of trying a 50% ratio to get a more offset flavor using wood. Looking forward to your next cook,be sure to post pictures.
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When all else fails, read the post! I wondered how you kept the PBC at so low a temp. Then,t hanks to one of the replies which referenced how, I read the entire post. Rebar on the diagonal with the other two holes corked. Genius. Thanks for the tip!
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You did a great job cooking the ribs and they look fabulous AK!!! Don
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50 degrees F. is cold? It was 28 this morning and it's only the end of October!!
BTW... nice cook!
Mike
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50 degrees F. is cold? It was 28 this morning and it's only the end of October!!
BTW... nice cook!
Mike
yes 50 is friggin cold enough.. 28 is rediculious ! We haven't been to 5o here yet but I aint lookin forward to it being any colder than that... Maybe just a few days to move the deer and hogs around... But that's it! 8)