Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on June 26, 2017, 09:26:48 AM
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I tried a couple different things this time around. First I normally dry brine overnight with kosher salt but recently read that you only need a few hours and overnight isn't necessary. I put the dry brine on at 9am and used my rub at 1pm and on the Pit Barrel at 3:30. The result was fantastic just as if I did the dry brine overnight. The second thing I have never wrapped my ribs so I gave that a shot this time as well. I smoked them for 3 hours then double wrapped in foil with just some honey and on the grate for 45 minutes. Unwrapped the ribs and back on the grate for 15 minutes for saucing. The ribs were incredibly tender with still a little tug. I could of easily just done 30 minutes in the foil and been just fine. I'm interested in trying again with different flavors wrapped in the foil.
(https://s6.postimg.org/mgiq29m69/IMG_0375.jpg)
(https://s6.postimg.org/5ijpgfcsh/IMG_0374.jpg)
(https://s6.postimg.org/7yliu9uv5/Full_Size_Render.jpg)
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3 plz. They look good.
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Excellent, I love PBC ribs. I usually season my ribs just before they hit the pit.
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Tasty looking ribs.
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Beautiful looking ribs
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Great looking ribs. I will follow what you suggest tomorrow and let you know how my 3 racks come out.
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Very good job on the ribs. Meaty and juicy is a great combo.
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My PBC arrived yesterday and ribs will be the inaugural first meal Sunday, thanks for tips
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Some great looking ribs!!! Don
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Good cook Don. :thumbup:
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Good Lookin' Bones ! ! !
BD