Yesterday was beautiful in South Florida so a perfect time to fire up the PBC. This was my second cook. My first attempt at chicken and ribs was a learning experience. Food came out good but I had a hard time getting the temps past 225F. For the lamb cook, temps were just fine. Had only about 3/4's worth of KB left and thought that would be a problem but it was not. So I think for shorter cooks, this can be considered as even after 5 hours, there was plenty of juice left. In fact I covered the rebarb holes with foil to finish the coals and have several left that never were started. One thing I learned is to place the coal basket in the middle of the drum. Mine was off-center and the dripping juices from the lamb landed off to the side from one of my racks. I also poured the hot coals from the chimney starter onto the uncooked coals with the coal basket outside of the drum. I found this easier to spread the coals since there is limited room to move the chimney starter inside the drum. I have a good over mitt but I think some kind of "hook" would be better to drop the basket- any ideas on this?
My butchering technique is limited and I was only able to get one rack of ribs separated from the breast bone. After about 4 hours I had these luscious pcs of meat. These ribs are very, very fatty, even after trimming a ton of fat. The flavor is very "deep and rich" so a little goes a long way. The breast would be perfect for making riblets if I had a good meat cleaver. If anyone has any thoughts on doing riblets, they would be welcome. Enjoy!
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