Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Over Dunn on January 11, 2013, 07:13:21 PM
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Got some St. Louis cuts on sale for $2.99 per pound at Krogers, so I bought a few to practice on ye olde barrel. Used my Mini Hasty Bake rack (Top of the line, for my 2$). 45 minutes, then inverted for 45 more. Out of the rack onto the grill for sauce and 15 more minutes. Not bad! Good competition pull. Will wrap with honey and brown sugar, next time, for 20 minutes, before saucing. As you Q'ers know or suspect, back yard bites aren't the same as judge bites, when you're after fame, fortune and Myron's blessing! ;) :P
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq120.jpg)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq117-1.jpg)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq116-1.jpg)
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Looks great! Thats my next venture, doing some ribs in the PBC instead of the Traeger.
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The rib rack looks kind of like the one that MAK sells too: http://www.makgrills.com/shopping/pgm-more_information.php?id=6&=SID#MOREINFO but yours looks longer - like it!
And THIS>>>>>>> and Myron's blessing! Is never on my radar....that guy is not "family friendly"...in fact - I don't even think he is "human friendly" :D :D :D
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Those Ribs look superb!!
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The rib rack looks kind of like the one that MAK sells too: http://www.makgrills.com/shopping/pgm-more_information.php?id=6&=SID#MOREINFO but yours looks longer - like it!
And THIS>>>>>>> and Myron's blessing! Is never on my radar....that guy is not "family friendly"...in fact - I don't even think he is "human friendly" :D :D :D
Foul mouth Mixon, I love the guy!! Heck, I loved Cassius Clay the first time I heard him! Won lots of bets on him. Mixon's book is a hoot. My cooking partner, Billy Merrill, is going to be on BBQ Pitmasters, Sunday night, at 9 PM, and he told me Myron was a straight up guy. ;D
That Hasty Bake rack is the small one. Google them up for a direct buy. I've had a few different racks, but Hasty's my favorite. Happy Queing, world! :-* OD
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Ribs look OD! Keep doing your research so we can benefit from it ;)
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Hey Art,
Why did you do the ribs down on the grid instead of hanging them? I just got my PBC unpacked the other day and haven't cooked on it yet. Have a rib recipe in mind using a new rub I've been working on.
BTW Myron's TV personality is somewhat contrived (but not totally). He's edgy and has a big ego but isn't a bad guy -- that's "reality TV" at its worst.
Hub
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Looking forward to your first go round with the PBC Hub!! Art, your ribs look great...not unlike your first ones!!! Looks like you got the PBC nailed!!
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Hey Art,
Why did you do the ribs down on the grid instead of hanging them? I just got my PBC unpacked the other day and haven't cooked on it yet. Have a rib recipe in mind using a new rub I've been working on.
BTW Myron's TV personality is somewhat contrived (but not totally). He's edgy and has a big ego but isn't a bad guy -- that's "reality TV" at its worst.
Hub
Burnt the juice out of them, the first time I hung a full rack. Split a couple of racks of Sam's loin packs on the hangers and they came out good, but needed to cook longer. Like the full rack on the grill, so I can gauge color and bend test. Also, I, usually, wrap ribs for competition. I can get three Louie slabs on that Hasty Bake, easily, and I only need six pieces for the box. Tried this latest sans wood chunks.(Used peach, previously) Tasted great with no "Burp BBQ" aftertaste. You know, I never thought I would ever be using Kingsford and go juice, but they work on this PBC! :-\ Come cook with us at King's Mountain in April!
OD
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Burnt the juice out of them, the first time I hung a full rack. Split a couple of racks of Sam's loin packs on the hangers and they came out good, but needed to cook longer. Like the full rack on the grill, so I can gauge color and bend test. Also, I, usually, wrap ribs for competition. I can get three Louie slabs on that Hasty Bake, easily, and I only need six pieces for the box. Tried this latest sans wood chunks.(Used peach, previously) Tasted great with no "Burp BBQ" aftertaste. You know, I never thought I would ever be using Kingsford and go juice, but they work on this PBC! :-\ Come cook with us at King's Mountain in April!
OD
Did my first two racks of ribs on the PBC yesterday. Flavor and tenderness were good at 3.5 hrs. but my new rub charred to an ugly black color. Also, some were dry. I'm going to keep experimenting, though. I know there's a way to do good ribs at 300 degrees, I've just got to find it.
Kings Mountain is in my back yard. Haven't heard anything from Billy. Are we on?
Hub
(http://i1232.photobucket.com/albums/ff365/ghubbell/DietribsinPBC_zps7a799912.jpg)
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For high temp rubs cut back on sugar & paprika
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I have found when I remove my ribs to sauce them for the last hour, I will leave the ribs out for a bit longer so the PBC can come back down in temp with the lid on. I have found that I have become pretty darn good at using the hook lift tool and I can get food out of there fast. That is real helpful cause when that lid comes off you get a bunch of air drawn in that barrel and the coals can really take off on ya!!
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Garsh, it looks like it was made for that Pit!!
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Kings Mountain is in my back yard. Haven't heard anything from Billy. Are we on?
Hub
Yes! Top of our list, according to Billy. I'll touch base with him to confirm. ;) OD