Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Las Vegan Cajun on September 10, 2014, 08:50:12 PM
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Did four racks of St. Louis ribs in the PBC today, although they turned out pretty good I think I need some more practice with this one. Followed the video instructions on the PBC website with only two exceptions, 1) coated the ribs with mustard in addition to the PBC Beef & Game Pit Rub, 2) did not sauce the ribs with any BBQ sauce.
The ribs were done in just a little over two hours, no where near the five hours the video said it takes for St. Louis ribs. I realize the video cooking was done at mile high 5280' and I'm at 1800' MSL. I did have the vent cap at 1/4 opening as per the directions for altitudes up to 2000' MSL.
The pros: Ribs were very tender and pulled off the bone just as they should, flavor was fantastic, loved the charcoal flavor from the cook combined with their Beef & Game Pit Rub.
The cons: Ribs were not quite a moist as when I do them on the pellet grill, although not bad, but I do get a little more moisture out of my ribs on the pellet grill. This may be due to the fact that on the pellet grill I spritz them with moisture throughout the cooking process and did not do this on the PBC. Also the bottom 2-3 bones were overdone and dry, not even edible. I know that can be solved by cutting the racks in half so they won't hang so low to the fire.
Overall my satisfaction of my first ribs in the PBC is still good, I just need to get through the learning curve on ribs which is part of the joy of cooking and trying new methods. I'm also finding out, after two cooks in the PBC, that this thing is a charcoal eating hog. There is no way to shut it down to conserve the unburned charcoal for the next cook like I do on my Weber's. This means if I want to maximize the use of the charcoal I need to plan on cooking more food and putting it away for future use.
I'm still satisfied with my purchase of the PBC and it will be a cooker that will get a lot of use. I just need to adapt to the way this thing works and burns fuel.
Ribs seasoned, hooks installed, ready for the PBC
(http://i1142.photobucket.com/albums/n615/ramelancon/7cdfb762553375eb70c2e2b6ea078eca.jpg)
Hanging in the PBC
(http://i1142.photobucket.com/albums/n615/ramelancon/a7bd227e92143565302c850e1a54aca4.jpg)
Pulled from PBC after just over two hours
(http://i1142.photobucket.com/albums/n615/ramelancon/c296789ddca48452ecd8541c58205706.jpg)
The smoke ring
(http://i1142.photobucket.com/albums/n615/ramelancon/10c9e3c90fe3644d1cf07b97fffa6058.jpg)
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they look pretty good from here. nice rib cook partner.
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Those look real good from here too Ralph!
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Forget those PBC videos, do it your way, become one with your PBC.
Play with it on your first few cooks. You'll realize that most of the official PBC cooking times are way off due to the elevation difference.
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Looks good,here ribs take three hours so Bigg is correct.
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The ribs look great!
There are people who choke off the air to the PBC to save the leftover charcoal.
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The ribs look great!
There are people who choke off the air to the PBC to save the leftover charcoal.
I imagine the way it's done is to stuff the holes with something like foil to chose it off, I'll have to give it a try.
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Makes me want to do ribs they look so good
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Forget those PBC videos, do it your way, become one with your PBC.
Play with it on your first few cooks. You'll realize that most of the official PBC cooking times are way off due to the elevation difference.
I realize that the cooking times would be different due to variations in elevation, even the video says that. I'm surprised at how much of a difference there was between mile high Colorado and 1800' Nevada. They took nearly five hours, mine were done in just a little over two hours, nearly a three hour difference is way more than I expected. I would like for the ribs to cook a a little slower than that, I may close the vent a little more on the next round and see how that works.
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Nice looking bones.
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Forget those PBC videos, do it your way, become one with your PBC.
Play with it on your first few cooks. You'll realize that most of the official PBC cooking times are way off due to the elevation difference.
I realize that the cooking times would be different due to variations in elevation, even the video says that. I'm surprised at how much of a difference there was between mile high Colorado and 1800' Nevada. They took nearly five hours, mine were done in just a little over two hours, nearly a three hour difference is way more than I expected. I would like for the ribs to cook a a little slower than that, I may close the vent a little more on the next round and see how that works.
I actually picked up the difference on my very first cook.
As for choking the PBC, I use HD foil to choke the holes. Even though I don't reuse the coals, I do it to put the coals fast.
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I don't know, look good but not sure.
Send me a rack and I'll let you know how ya' did. ;) ;) ;)
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I don't know, look good but not sure.
Send me a rack and I'll let you know how ya' did. ;) ;) ;)
DEAL!!! You send me a butt and I'll send you a rack. :P
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Firing up PBC now for ribs....
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Firing up PBC now for ribs....
Cool, looking forward to seeing those bones when they are done. ;)
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K,I'll do some pics.
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they look pretty good from here. nice rib cook partner.
They look good from south africa 2
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Lookin' mighty fine! Now I think I'll have to do a couple of racks this weekend.
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I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done. No way are mine done in two hours. My vent is adjusted to a 1/4 open. I also don't sauce mine so mine stays in the cooker the entire time.
Wayne
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I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done. No way are mine done in two hours. My vent is adjusted to a 1/4 open. I also don't sauce mine so mine stays in the cooker the entire time.
Wayne
I'm thinking that the direct sunlight of the desert heat in excess of 100F that my PBC was sitting in during this cook may have been the factor in the much shorter cooking time. ;)
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I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done. No way are mine done in two hours. My vent is adjusted to a 1/4 open. I also don't sauce mine so mine stays in the cooker the entire time.
Wayne
I'm pretty much at sea level and this is consistent with my experience. The ribs just not tender enough if not in there at least 4 hours.
- Robert -