Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: MossyMO on October 16, 2016, 10:15:35 PM
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First time doing ribs on the PBC... St Louis cut ribs seasoned, hung and smoked with cherry chips for 3 hours.
(http://imagizer.imageshack.us/v2/640x480q90/922/ju4gos.jpg) (https://imageshack.com/i/pmju4gosj)
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At this point the ribs were sauced and spent another hour and a half cooking.
(http://imagizer.imageshack.us/v2/640x480q90/923/9tx5zm.jpg) (https://imageshack.com/i/pn9tx5zmj)
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(http://imagizer.imageshack.us/v2/640x480q90/921/h80qI4.jpg) (https://imageshack.com/i/plh80qI4j)
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We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.
(http://imagizer.imageshack.us/v2/640x480q90/923/sguUZJ.jpg) (https://imageshack.com/i/pnsguUZJj)
Thanks for looking!
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Looks delicious
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Great looking ribs!
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Those look good Marty.
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Killer bones buddy :)
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Very Nice!
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Looking fantastic Marty!
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Yep mighty find looking ribs :thumbup: :thumbup: :thumbup:
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Looking Good!!
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Those look excellent
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Marty, those ribs look excellent!
We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.
I'm guessing they got a little too dark for your liking. At what point do you think you'll sauce next time? Inquiring minds of new PBC owners want to know! :D
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so 3 hours hung, then an hour and a half hung with sauce to bring a total time of 4.5 hours?
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Marty, your ribs look good. How much longer will you cook them before saucing next time?
Art
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Your ribs look great! :thumb:
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Man! Those look delicious!!!!!
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so 3 hours hung, then an hour and a half hung with sauce to bring a total time of 4.5 hours?
Yes
Marty, your ribs look good. How much longer will you cook them before saucing next time?
Art
I think nest time I will shoot for 4 to 4 1/2 hours and then sauce, just watch for more pulled back.
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Marty, your ribs look good. How much longer will you cook them before saucing next time?
Art
Thinking of going 4 to 4 1/2 hours, will go more by the pull back to decide when to sauce.
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I haven't had trimmed spare ribs go much past 3 hours and have nice bite off the bone. I usually go by pullback from the bone. I've had some even done at 2.5 hours
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_2429_zpse19755a3.jpg)