Started with two racks of St.Louis cut ribs...
Liberally coated with Pit Barrel rub...
Let those rest in the fridge a bit.
Now on with some golden potatoes, bacon, and Mango Habanero Texas Rib Candy...
Cook the bacon...
Looks like a couple pieces went missing
Now some rib candy in the mini-prep...
Chopped bacon...
All blended up for a rib glaze...
More bacon chopped up with rib candy for the tater topping...
Taters get a coating of bacon grease...
Then coated with jalapeƱo salt...
PBC fired up and pre-heating. TBE bunk bed in place for the taters...
Hooks in place...
Time to cook...
After 2 hours...
Bacon rib candy glaze applied...
Taters off and ribs back in for 20 minutes to finish the glaze...
Taters in a pan...
Score the top with a knife then smash em down with a coffee cup...
Top with candied bacon and cheese. Then into the broiler...
And out of the broiler...
Ribs come off...
Plated and also had a salad...
Ribs were really tender for not being foiled but still firm. Had a great flavor and meat pulled away from the bone well. I Could taste the charcoal, rub, and the glaze. Just fantastic!
Here is a graph of the cook...
I have a slogan for the Pit Barrel guys. "Pit Barrel Cooker- you'll be hooked"