Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: akruckus on July 16, 2019, 06:46:25 AM
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Better late than never. Moved in January to our new home (not built new, but newer than the 1950s). That and a (currently) 17 month old do lead to much free time for BBQ. 4th of July I made some ribs, dogs and chicken. Only took pictures of the PBC ribs as dogs and plain old skinless chicken breasts aren't that exciting.
Rubbed the ribs with some a mix of chili powder, paprika, granulated garlic, mustard powder, brown sugar, clove, and salt and pepper.
They were a late addition to the mix so instead of rubbing them up the night before I woke up early to rub them down to get a good 8 hours of letting flavors mix uncovered in fridge before hitting the pit at 215p. Pulled at 445 and lathered up with some sweet baby ray's mixed with a healthy squeeze of honey, back on the PBC until 520. Let rest for 15 minutes before slicing up and serving dinner. Only plate picture I took was for my daughter, who is still not totally sold on the texture of meat.
No pictures of the PBC but I only filled half the basket up and hung the ribs on the non charcoal side. and laid the basket in the bottom in such a way that the coals were on the bone side of the ribs. I also laid a piece of cherry wood on top of the lit coals, love me some cherry wood.
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Looks like a great July 4th meal.
Sounds like you have the PBC figgered out. Nice cook...
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Great looking ribs!
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Sure am glad you decided to post... YUM!!!!!
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Good looking ribs.
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Those look delicious. beautiful color. :thumbup:
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Looks really good :thumbup:
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Those look really good. Would love to try your rub. Could you plz list how much of each ingredients you used.
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Those look really good. Would love to try your rub. Could you plz list how much of each ingredients you used.
I'm a home cook through and through, I use the method my Grandmom taught me with all her (Italian) recipes, and my Yiayia (Greek), the old eyeball method.
About equal parts chili powder, brown sugar (light or dark whatever I have, bad I know), paprika.
Half as much garlic, mustard, and black pepper. couple dashes of clove (and cayenne or crushed red pepper for extra heat)
Mix everything together and taste. Add what I think it needs or is missing.
Then I add and approximately a little more than equal amount to the chili powder, brown sugar, paprika mixture, then mix again and retaste to make sure it is balanced, although usually on the saltier side.
I omit salt when making a big batch and then salt meat individually before adding the rub, especially with chicken when I like to dry brine a couple days in advance.
If I'm in the mood I might add some cumin just depends on my mood that day really. I try to keep it basic and light, because the meat should be the star.
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Looks like fantastic ribs. Nice of you to set a plate for Tee
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Those look really good. Would love to try your rub. Could you plz list how much of each ingredients you used.
I'm a home cook through and through, I use the method my Grandmom taught me with all her (Italian) recipes, and my Yiayia (Greek), the old eyeball method.
About equal parts chili powder, brown sugar (light or dark whatever I have, bad I know), paprika.
Half as much garlic, mustard, and black pepper. couple dashes of clove (and cayenne or crushed red pepper for extra heat)
Mix everything together and taste. Add what I think it needs or is missing.
Then I add and approximately a little more than equal amount to the chili powder, brown sugar, paprika mixture, then mix again and retaste to make sure it is balanced, although usually on the saltier side.
I omit salt when making a big batch and then salt meat individually before adding the rub, especially with chicken when I like to dry brine a couple days in advance.
If I'm in the mood I might add some cumin just depends on my mood that day really. I try to keep it basic and light, because the meat should be the star.
Thank you partner.
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Very nice! Cherry wood gives such a beautiful color to ribs.
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Those look really good. Would love to try your rub. Could you plz list how much of each ingredients you used.
I'm a home cook through and through, I use the method my Grandmom taught me with all her (Italian) recipes, and my Yiayia (Greek), the old eyeball method.
About equal parts chili powder, brown sugar (light or dark whatever I have, bad I know), paprika.
Half as much garlic, mustard, and black pepper. couple dashes of clove (and cayenne or crushed red pepper for extra heat)
Mix everything together and taste. Add what I think it needs or is missing.
Then I add and approximately a little more than equal amount to the chili powder, brown sugar, paprika mixture, then mix again and retaste to make sure it is balanced, although usually on the saltier side.
I omit salt when making a big batch and then salt meat individually before adding the rub, especially with chicken when I like to dry brine a couple days in advance.
If I'm in the mood I might add some cumin just depends on my mood that day really. I try to keep it basic and light, because the meat should be the star.
Thank you partner.
Let me know how you make out and if you make any changes. Real basic, but definitely open to trying any changes.