Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: LarryO1947 on February 13, 2017, 02:21:42 PM
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Snowing and cold here in upstate New York but gotta have some ribs...lol
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Looking good!
You know.....whenever good ribs are on my plate, I'm a happy man and it always seems to be a great day! Go figure! :D
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Ribs are done....
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Beautiful looking ribs Larry!
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Great looking ribs
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Ribs look great! Great job. How did you like them? What temp were you getting and can you give full detail on how you did it? I have not done ribs yet on PBC and there next on the list. Thanks.
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Ribs look great! Great job. How did you like them? What temp were you getting and can you give full detail on how you did it? I have not done ribs yet on PBC and there next on the list. Thanks.
I used the 15-10-10 method to start the PBC. Lit chimney and let it sit 15 min's. Had 40 briquettes from full basket in chimney. Dumped chimney on basket and let sit with top off and rebar out for 10 min's. Put cover on and rebar in and let set 10 min's before putting ribs on. As far as the ribs, I slathered with mustard and used Butchers BBQ Competition Private Seasoning. It was cold and snowing here, so once the ribs were on, the temp started dropping in the PBC. I decided to pull one rebar to see if temp would stabalize. As it worked out, I ended up leaving the rebar out and plugging one hole with tin foil. The temp then settled in and stayed between 285 and 293. The cook took a little over 3 hours. I cut my racks in half, so had 2 pieces. The thin end was done perfectly, to my taste, and the lower couple bones on the thicker half were good, but the top couple of bones could have used another 15-20 min's. But they were still very good and flavorful. My only complaint was with the rub. It was a bit salty for my taste, but I think if it were put on a meatier piece of meat, like a pork butt, it would probably be ok.
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A couple of weekends back my daughter was home and wanted ribs so I let her do the prep and cooking in the PBC and I just stood around a provided "coaching". She nailed it! Used St. Louis spares, some rub a friend provided me to try several months ago, and only a very light coat of sauce. Great bite and super flavor.
I didn't plug in the Maverick but guessed the between-bone temps would be good at three hours and they were spot on. Sure makes for an easy rib cook (PBC and daughter to do all the work) ;)
Hub
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Nice lookin Bones!
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Thanks Larry glad you liked them. I been smoking ribs in a electric smoker for years and always new they were missing something along with all the other food I did in electric. Yep you guessed it charcoal/wood. I have pulled a lot of great food off of electric.
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Those ribs get :thumbup: :thumbup: from me!
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Those are some nice looking ribs.
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Thanks everyone for the kind comments. :)
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I love ribs that look like that.
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The PBC does a great job on ribs and your's do not disappoint