Just so everyone understands, I know there are different ways to cook ribs on these cookers that may be better, like using the low/hi smoke function on the Camp Chef, or wrapping and basting with sauce, but this cook was just to see how each cooker did straight up with very little difference in anything.. I will do some other videos on the different cookers for the BEST way to cook ribs on each one..
Nice comparison video Darrin! I prefer my PBC for ribs. I have never experienced burning the bottom of the ribs myself while cooking ribs, but maybe the PBC Jr hangs the ribs closer to the coals? Although I have never done this, I have heard people putting a hook on both ends of the ribs in the PBC, and then flip them over half way through the cooking time, to prevent the bottom from burning or overcooking. You might try that next time just to see if it fixes that problem. Thanks for another good video!
Damn I'll take all three. Great comparison. When I do ribs on the PBC, I put hooks on both ends and rotate them so the thin end doesn't dry out or burn. I know you were eating good that night for sure. Cheers
Nice cook comparison. Maybe a rib from the middle on each one. I'm sure if company sat down to a helping of ribs from either one, they would be devoured. LOL
I love these comparison videos!!! Personally, I prefer the flavor of my PBC over a Kamado, but I have the original PBC, not the Junior, so that may make a difference? Still, great job on the video and I know you and your family were eating very well on those ribs! Cheers Darrin!!!!
I don’t like how food close to the fire in PBC gets over cooked. Other than that I like the flavor. Do you think having the fat drip on the fire in the PBC causes a better flavor compared to strictly indirect cooking like slow n sear or wsm or even kamados?
My guess is the smaller PBC gives the same flavor. I am going to try cutting my racks of ribs in half before hanging. That should prevent burning the bottom ones up. The only thing I would then have a problem with is a long brisket.
I understand your method of testing holding everything the same but I feel you have to adjust each cooker to get its' own best results. I don't think it is fair to test the smoke taste of any pellet pit at 275F. You have to use the optimum smoke settings if you want to smoke flavor. I didn't understand using a rib rack on the pellet pit. Also smoke ring is not really smoke it is a chemical reaction with the nitrogen in the flue gas but it does happen with high smoking pits. I do agree that all 3 pits do a good job on ribs but picking one over the others requires some tweaking. Just my opinion.
