Back Rib Cook

[Yannni The Greek]

 So I'm trying my second cook after my first try turned out really tough and chewy.
 Finally figured out a decent formula for regulating the internal temperature of the barrel.
 Got it cooking now at 300 steady.

 Have two full racks cut in half so four hanging.
 What's the internal meat  temp I'm looking for or physical signs that the slabs are done?

I am going to try the 321 method for this cook.

Thoughts on this would be helpful as this cook is going down right now in real time. Ha ha ha

Happy Friday!

[hikerman]

Yanni I have never done baby backs on PBC but I would think the 3-2-1 method would be too long.
I go by how much the meat has pulled back from the bones.

[Yannni The Greek]

Ok I'll adjust and check.
What should I look for physically?
Pull apart or wiggle?

[TMB]

Ok I'll adjust and check.
What should I look for physically?
Pull apart or wiggle?

Never cooked with a PBC, but I would wrap them once the meat pulls back a little that would be close to how they are cooked in my SRG's   wrap for an hour then pull out and see how they are

[Yannni The Greek]

In foil now...

Odd. Full basket of coals, let it burn off for 20 minutes and the  and the internal temp was raging over 400 with the valve set to a quarter open (I'm maybe 300-400ft).

Let it cook off with the lid open for another half an hour and then dropped the ribs in uncovered  with an internal temp of 280.  Did that for about an hour and then put the lid back on and seem to be cooking steady at 300.  Another hour and then when I checked the internal had dropped down to 150. Total Flame out.

 Ribs are fine pretty much done, just putting them in the oven for an extra half an hour .

 The physics of this thing are very tough to figure out .

[TMB]

You could call them, from what I have ready they answer all calls and are very good at fixing issues

[rickmort]

Check out this baby back post.  Good luck, and most of all have fun!

http://www.letstalkbbq.com/index.php?topic=15935.msg213081#msg213081

[jjjonz]

You might be an old 3-2-1 rib cooker like me....I most always cooked them like that until I got the PBC. It was hard to break away from that. I cooked like Noah showed on his video and have never had bad ribs in over a year now. I don't know how you cooked them the first time,but you might want to try Noah"s way,not worrying to much about the pit temp to begin with. Once you get a cook like you want then start experimenting.

[smokeasaurus]

I think Noah has a baby back rib video on the PBC site.............

[Yannni The Greek]

Thanks all. The ribs turned out really nice for my 2nd try ever.
PBC just seems a bit unpredictable which is frustrating.

[hikerman]

Yanni, glad your ribs came out good!
The key to the PBC is getting the right amount of coals going well before hanging the meat. It should become second-nature to uou then. As Smoke has stated, watch a few of their videos, and you will get this cooker to run predictably!
Good luck and good cooking!

[akruckus]

I know this is late, but I try and twist the bones and see how they react to the meat.  I look for a slight loose movement, not that they would be fall off, but they would be a clean bite

[Aclarke44]

Can you explain you lighting method?