After a million videos of people prepping ribs I think we all get it by now. Just choose your rub…… hang your ribs. Choose your sauce method …. It’s always going to be good as long as you don’t over cook it. Glad to see you are still motivated to share. I’m just getting old. Get on that pool dude… I want it to be clean by the next video.
Thanks for the feedback. Funny thing is, I’m actually doing ANOTHER rib redemption video from this one, today! Second, I don’t live at that house anymore. So no pool to take care of. This was right before we had the pump replaced after it being over 20 years old. So it looked rough. Thanks for watching though, make sure to watch my next one.
I cooked some St. Louis style ribs last weekend on the pit barrel. My only complaint was the flavor was really salty. I normally don't pay attention to the salt content of the rub, but without doing a wrap on the pit barrel, I will have to in the future. The ribs otherwise turned out amazing and in only about 2 hours
@@GrillMarkCo No I didn't..I used a couple of rubs I've used in the past. Some of the best ribs I've ever made. I think the difference was the wrap..I usually add a little brown sugar, butter, and honey. Think they off set the saltiness in the rubs. On the pit barrel cooker I wanted to cook just by hanging.. No wrap. Tenderness they were awesome, but they were way too salty...I hadn't really thought to pay attention before.. But yeah.. If you're going to cook ribs on with this smoker you should pay attention to just how much salt is in the rub! Quickest ribs I've ever made and the smoke flavor was nothing short of awesome.. But they were salty, so that was disappointing.. I can't wait to try again.. Just with a little more knowledge.. hoping my mistakes help someone 😀
What i do to lower the temp, is put some aluminum foil around the rods to cut off some more airflow. Just play around to see how many holes you need to close.
I cooked 4 racks of ribs this weekend in my PBC. 4 different rubs, 4 different sauces. ZERO difference in taste. Any advice? Great tenderness, great smoky flavor, no variation in taste.
Go to the doctor and get your tongue checked? lol. Seriously though, not sure. It could’ve been how hot you cooked them, did you cook them fast? That can burn the seasoning. Should’ve had some difference with the sauces.
