Man, Russ, I would like to have one of those smokers. As an Army Veteran, smoking meat and grilling has become my favorite pass time. That's why I watch all your videos, sometimes even 2-3 times! Great video, brother. Baton Rouge and New Orleans love you.
First I thank you for your service and second I thank you for watching my videos and glad you enjoy them. Smoking and grilling meat is fun, and I find it very relaxing as well. Nothing I enjoy more, and I'm glad to here it has become your favorite pass time as well. Hello Baton Rouge & New Orleans! New Orleans has the best food on the planet!
My wife got me a Pit Barrel for Christmas this year. I just did my first cook on it - baby back ribs - and they came out PERFECT, thanks largely to its great design and watching you cook the St. Louis ribs in this video. Thanks for all of the great tips! The mustard as a "adhesive" for the rub was killer. What a great tip! We loved 'em. My wife said they were the best ribs that she had ever had. Thanks for the great videos, Rus. I've been subscribed to your channel for a while.
Looks great Rus! It is interesting how it cooks so evenly and not to much near the coals. Those ribs looked perfect. I hate it when people say their ribs are falling off the bone tender. Ribs should never fall off the bone, if they do the meat is over cooked. They should easily pull off the bone when you bite and leave that bite "mark". Nice job.
Rus, the Pit Barrel Cooker sure looks attractive with its smart black finish. I love the way you started your charcoal! Your tips on prepping the spareribs were invaluable. I've often wondered why we need to remove the membrane, and the reason for using mustard. The hickory wood tip was great too, along with your tip for checking the tenderness of the ribs. It's amazing how evenly they were cooked in this device! I learned a whole lot today! Thanks much my friend!
The PBC is awesome!!! I added a temp gauge to the lid of my PBC. Best 10 dollar upgrade,and I was able to tune it. The PBC is a rib machine!!! I'm driving the neighbor's crazy!!!
Modern Pitmaster Thanks Jacob! Yeah, this hanging method is totally new to me, and I'm still blown away by how well it works! I couldn't have asked for the ribs to turn out any better :)
Love your very informative video !!! I gotto say , you are a braver man than me moving them hot coals around with flip-flops my friend. Thanks again, Gerry from San Diego,CA
I recently picked up one of these for $40 on a garage sell site. Needed some TLC and was missing the rods. I cleaned it up so it looks me.. Bought new rods that were missing as well as the meat hooks and the ash pan. So a little over a hundred dollars later and some elbow grease and wow an I impressed! I have cooked a pork butt, thick chops, and chicken halves. I don't think any would have won me a comp, but I'm blown away with just how much smokey flavor this thing produces. I have a offset and a pellet grill.. Neither can produce the flavor... This is what BBQ is all about!
I don't have the PBC any longer, but I did move into a larger Gateway drum a few years ago. Something about cooking on a drum smoker, that delivers really good tasting que. That's a good find! Enjoy!
I got my new PBC a few weeks ago after a lot of research...your videos among others from ballistic BBQ sold me. That thing is a chicken and rib cooking machine!
Hey smoky Ribs...made first batch of very meaty baby backs on Pit Barrel Cooker...3hours on the hooks...went ahead and wrapped the ribs and left them on the hooks.. and hung them for 45 minutes wrapped. very easy to do..and worked very well very tender not totally off the bone...painted them.. and hung them for half an hour...best I ever made ...I made plenty in my time....just a thought on what I tried and seemed to work very well...thanks again for your videos...you are Tops
Michael Mollica That's fantastic Michael! Thanks so much for the feedback, and really glad the PBC is working out for you! I like the technique too! Sounds like a great way to go for some tender juicy ribs! Thanks so much brother!
Good video, I have had one for a few yrs. Wish mine had the new coating, starting to look like a UDS. they are not huge so brought it to work one day and cooked chicken. One of the guys liked it so much he bought one, then got a few others to get one. Great little smoker, you did it justice.
Thank you! I was super impressed with my first cook on it! Makes me want to have a big party to give me an excuse to load it down with 8 racks! I'll be doing other videos using other meats as well.
It is a surprise for sure when folks see that the hanging ribs do not scorch at the bottom, as it was the first time I cooked on it. Totally dig my PBC. I have used a few different methods for lighting it, including the Kingsford lighter fluid. Though it is heresy for some, the fluid method worked just like Noah says and does not effect the taste of the meat at all, which is in itself quite a testament. Oh, by the way, very cool BBQ shoes you got on there dude.
Tango Joe Yeah, it still blows my mind that the bottoms don't over cook! I remember John from Man Cave Meals using lighter fluid as well. I haven't bought it in many years, and see no reason to now, but it is a option for folks. I'm going to have a stainless ring welded to the fire box handle so it will make for safer lifting with the hook like I did in the video. I just think it's easier to light it on the ground, then lower it into the barrel, instead of trying to lower a chimney full of charcoal down into the barrel to pour it in. Of course with my bbq shoes, it would probably be safer to lower it into the barrel as they show, lol ;)
I always remove the membrane too, I think it makes them tough. Those ribs look delicious, tender and I bet the sauce just was like icing on the cake! Great job Rus, take care and God Bless, xxx
I know this video is several years old but I just now saw it. I got myself a Christmas present last year of the PBC, and I love it. Haven't had much time or chance to use it just because of the weather here in California mountain weather. We do get snow here and infact it tried to snow on us last night. I'm cooking a chicken this weekend, haven'd decided on whether to use the Webber or myPBC, I'll probably use the PBC just because it needs to get used. Love your videos, I always find some good recipes from you guys here.
There seems to be a gap out on my deck, that needs to be filled. I think a PBC would fit that gap quite nicely. The way we go through ribs (especially in the summer), it's almost criminal not to have one. Great video, Rus!
I have always wanted a PBC, and I know Greg loves his. Just haven't pulled the trigger on it yet. It is a trip how it doesn't over cook at the fire end of the ribs... good to see ya back in action Rus, cheers buddy...
What can I say, excellent review all around the board. I have to get me a PBC as I love me some ribs cooked to perfection at home. I am going to follow this video to a tee. Thanks man!
Ribs looked amazing Rus, like you I've always been skeptical about the one end of the ribs being over cooked. Kudos to you for not using lighter fluid, that torch did the trick.
***** Thanks Tom! If I could make only one suggestion to the Pit Barrel co., it would be to add a metal ring at the center of the handle on the fire box, or have a V shaped handle, and supply a lifting tool like I used in the video to get the fire box into the pit. Trying to dump a chimney load of lit coals while the fire box is in the barrel is a little difficult, so being able to light it outside the barrel, then lower it in would be better in my opinion. I think I'm going to take the fire box to a local welding shop and get a stainless ring welded on for future use. I was doing a balancing act the way I did it in the video. Outside of that, I am totally amazed at the results :-)
I have the PBC and a Yoder YS640. Have not touched my pellet grill since getting it. Did a pork butt on it, and it was the best I've done. So easy, and great great flavor.
Smoky Ribs BBQ I just got a new Pit Barrel not long ago. Only have made some Pork Loins on it so far. They turned out great. Its winter up here in Wisconsin now still want to try to cook on it even though its cold. Hopefully it still works well. I want to make some Ribs soon and a Prime Rib...
Lee Setzer Hey, that's great news Lee! Man the PBC cooks great! I'm using mine again the weekend. Should have a video up next week :D I'm sure your ribs will look just like mine did.
RIIIIIIIIIIBS! Some of the best chicken I have ever had came of the PBC - Nice looking Ribs Rus. Something Masculine about using them meat Hooks!! Nice video and thorough overview of the PBC
GqueBBQ Thanks Jason! I'm going to be doing chicken on it in the near future. It did a great job on these ribs! I was truly blown away at just how well it did do!
Hi Russ, first time viewer. Those ribs are beautiful and what you have is a friend for life there in Germany. I bet both those sauces are great but what came to mind with the garlic flavored sauce is having that on some killer chicken wings. Best of luck and I enjoyed the video.
great review on the pit barrel cooker, I have ben thinking about making a uds this spring, but for that price it may be easier to buy one. Your ribs came out great as always
jim nelson Thanks Jimmy! If you decide to get one, I know your going to be glad you did! I've got to get some sort of party organized so I'll have an excuse to cook 8 racks at one time, lol ;)
elrabbitsbbq Thanks Manuel! I appreciate it, and by the way, I'm sending you "you know what" on Friday. I'll message you the tracking info when I get it ;)
When you removed the lid and showed the smoked ribs I said Oh My Goodness. Pit Barrel Cooker is going on my wish list. I would never buy ribs out again if I owned one of thse. Thanks for making me hungry and for sharing :-)
They sure did turn out great Paula, and so easy for anyone to get the same results with its set it and forget it abilities. All you have to do, is watch the time, and take em out ;)
Good Video, Awesome Racks I Purchases My PBC Last Summer And It's One Of The Best . Easy Going Less Work So Easy, I Was Using it 3 Times A Week And The Chicken Leg Quarters Awesome As well ....
I also love my PBC. Many have mentioned building a UDS, which I have several of and have built countless ones for friends. I admit, I enjoy cooking on both, but I find myself using the PBC more and more. It couldn't be any more simple to use and maintain. For the trolls that want to name call and tell us how dumb we are for purchasing one, don't be mad because you're a tightwad or can't afford one, just shut your piehole and move on. This video isn't about a UDS's, go find one of those if you need to sing their praises. Great video and even better looking ribs Rus. Thanks for sharing!
Awesome looking ribs Rus. It seems that everyone was doing ribs this past weekend? LOL Oh well, I love ribs and you can sure cook them brother. Very juicy and tender with still a little bite to them, just how I like them. See you soon brother!!!
T-ROY COOKS Thanks Troy! Yeah, I noticed a lot of rib cooking going on myself in my FaceBook feed! It's BBQ time, and you just can't beat some good ole ribs! Man yeah, I was really impressed how well this PBC performed. I could not have asked for ribs to turn out any better. Looking forward to May brother ;)
Smokes A Rollin It's a awesome cooker Russ! I was really impressed with the results. I followed their directions, and went the time they recommend for ribs, and it is spot on! Thanks brother, I appreciate it :)
Another great cook Rus. I really enjoy the PBC. Cooked a turkey breast on mine this past Friday. It's a very versatile cooker. Plus Noah and Amber are super helpful with any questions. Amber even called me to let me know mime was on back order and would be shipped soon. Really good folks. That BBQ sauce looks awesome!
Deep South BBQ Yeah, I'm excited about the PBC as well! Ribs turned out so good! I'm going to do something else this coming weekend on it. Yes, Amber and Noah are good people for sure!!!!
Great PBC review Russ. That machine made some awesome juicy ribs. I've been on the hunt for a PBC but they said they were on back order for a month, I might try a local bbq shop.
Yo Rus you had me at ribs. Man that cooker seems to be all the rage and with the demand for my ribs I might have to demand that for Father's Day. Them there were some good looking ribs. Please give me some info on the sauce if it becomes available. Thanks for sharing.
LumberjackPa Thanks! If you do a lot of ribs, then your going to love the Pit Barrel Cooker! Did a fantastic job on my ribs. I'm going to be doing other things soon on it.
I'm going to order one. I like the torch starting method rather than emptying some of the charcoal and waiting for a chimney starter. I've seen videos that show the PBC is also a chicken cooking machine, which will make my wife happy! For shorter cooks (~ 3hrs), have you tried it using less charcoal but doing everything else the same?
Thanks Joe! Trains? I'll be doing a pork butt on the Pit Barrel Cooker in the near future to show how it's done, but basically you hang it up and cook/smoke till it reaches 160/165 internal temp. By this time you have all the smoke and color it needs. Now remove from the hooks and wrap in foil and place the grate in the PBC and finish it off until it reaches 195/200 degrees F.
Smoky Ribs Yeah towards the end of your video, when it was dark out side you could hear the train whistles off in the distance something i will always remember about the coast. Any thanks for the tips on cooking the pork butt as well
Hey Smokey Ribs..great review and thanks so much..we just purchased the PBC tonight as a early Fathers Day gift..just in time to kick off the bbq season..Two questions 1. how long does the coal last for cooking and 2nd have you cooked a beef brisket in the PBC yet..I ask because I want my first cook to be a beef brisket and want to make sure the coals will stay hot long enough. PS Our family loves your website and have followed many of your recipes..Best Regards from your Long Island friends..have a great summer
Aidan1226 Thanks, I appreciate your comments and appreciate you watching my videos. I've only cooked on the PBC two times and have videos for both of those cooks, and was no where close to running out of coals in that time, but on the PBC website, they say that you can expect one load of charcoal to last about 7 to 8 hours. I'm actually going to do a brisket for my next PBC video in the near future. Even if you have to restock with some lit charcoal it shouldn't be no problem. You will want to hang the brisket till it reaches about 160 degrees, and get the color you want, then wrap it or leave it unwrapped and place on the grate to finish off to around 210 degrees. You will have already removed the brisket from the hooks, long before it burns out of coals if it does. Really depends on how big of a brisket your going to do. Hope this helps, and I would also suggest subscribing to the PBC RU-vid channel. They just recently posted some new videos explaining a lot on how to cook different things and has good info on the videos. Here is a link to their videos: ru-vid.comvideos
Thanks you so much for all that information and the link..I just subscribed as you recommended.. I was not aware of the channel..We really appreciate this..thanks again!!
That Pit Barrel looks cool! I am thinking about getting one, it would be great for a brisket, but I can only afford one or the other, he meat or the cooker LOL.
I use mine all the time I did a 27b bird in it and it came out perfect nice and juicy we took it with us out of town and they finished it in 5 minutes that’s how good it came out
Phil Pfirrmann Thank you, and no it doesn't come with either one because it's not needed. This is not a water smoker so you don't need a water pan, and there is no adjustments to adjust airflow once you set the bottom vent to match your elevation like I showed in the video. Once you load the meat in the cooker and put the lid on, then it is designed to run at a low and slow temperature. I suppose you could use a digital thermometer by running the probe through one of the holes where the rebar goes, but there really isn't any need for it. It is truly a set it, and forget it cooker. As far as a water pan, you don't won't to do that because the added moister would effect the heat and cooking times that have already been determined by the manufacture. The meat is going to turn out very juicy as you seen in the video just as it is. There is no top vent, so the moister from the meat as it cooks really has nowhere to go. Perhaps a small amount out of the holes for the rebar, so similar to a ceramic cooker, it keeps the meat nice and juicy.
Nice job on the video and the cook, Rus! That looks like an amazing cooker, I've seen a few vids featuring it and it doesn't seem like such a simple looking design would produce results like this...heck, I used to burn trash in a barrel much like that - only with out the rebar and a bunch more holes (about 9mm or so ;) But I too wondered about the ends being closer to the fire vs the ends farthest away, but the color seems pretty darn even! I wonder if you tried a piece from each opposing end...just to check? Also, you seem to grab the horseshoe handles like they were as cool as wearing sandals when you're playing with fire :) You have asbestos hands, or those handles are well designed! And of course my other favorite part was at the ~10:24 mark when you knew it was beer time ;)
Randy T. Scarecrow Thanks Randy! I was super impressed with the cooker brother! Did a fine job. Yeah, they were consistently cooked the same from one end to the other! Blew my mind, but put a big smile on my face :D Actually the horseshoe handle was not piping hot. It was a little warm, but nothing these old calloused hands couldn't handle, lol! Being a welder dang near all my life, I guess I'm pretty accustomed to handling semi-hot metal, and I cool them off by grabbing a cold beer ;)
Just got my PBC. Great video, Rus! I gotta get me that Garlic Sauce too! Was it ever made available? I filmed a Rib cook on the PBC last weekend but had corrupt footage 😞. Re filming this weekend rain or shine.
That's great Mike! The PBC will become a permanent fixture in your cooking arsenal. I really don't know if the sauces ever hit the market over in Germany or not. Damn good stuff though!
Outstanding Ribs Rus, great color and real juicy. I like that, I like that Smoker too. I have seen it around for a while, it does a real nice job for short money. Great Cook Brother!! I am from the Northeast as you know, and we do things a little different up here. My Smokers are Gas Fired, I have one that I convert to Charcoal for shorter Cooks. I am in the Market for a new Charcoal one, I don't know what yet but this maybe it. Can you Face Book Message me with your thoughts sometime, as you have used different kinds and know more about these different Products. Thank you Rus.
Thanks Steve! The PBC totally blew my mind, and yes great price for something that can do all it can do. Of course you will see future videos of me doing other things with it. I'm at work right now, but I'll catch you on FaceBook either tonight or tomorrow night
Just one more thing I do with mine, I use fridge magnets like advertisement ones to cover the holes and the bottom vent. Shuts down quick like that and saves the coals for next cook.
docindahouze It's not so much that they tweaked it to run on Kingsford, it's more that they used Kingsford when they designed the barrel, and figured out the right size vent hole needed, and how much extra hole needed around the rebar for the barrel to run at the desired temps. Not all charcoal is created equally. Some burn hotter than others, and some burn faster, so to remove the guesswork, they recommend using the same charcoal they used while designing the pit barrel which is Kingsford. 8 pounds of Kingsford, lit at the top, should burn from top to bottom in about 7 to 8 hours while cooking with the lid on. This may or may not hold true with cheaper brands. Kingsford makes a variety of charcoal, with different color bags, but they recommend the blue & white original Kingsford only.
Smoky Ribs I stock up on the Kingsford Blue during Memorial Day weekend. Home Depot, Lowes, and Walmart sell specially marked bags for about 50% off. Got 400 lbs last year.
i am going on 6 months w/ my PBC, it is a hidden gem that many cookers are not aware. Where did you get the metal bowl under the firebox or is it part of the unit? If it detaches it would be easier to dispose the ashes. Great idea for disposing of the ashes.
Dennis Lorenzo I used mine today for my next video, and it did an outstanding job once again. I had to go back and see what you were talking about with the bowl, and I now see what your talking about. That isn't a bowl, just the bottom of the barrel, but with the shadows and all, it looks just like a well fitted bowl to catch the ashes, which would actually be a great idea, but in this case just an optical illusion.
Dennis Lorenzo Just go to Wal-Mart and get yourself an 0.89 cents aluminum large cookie sheet, then place it in the bottom of your PBC. When your cook is finished and the PBC has cooled off, remove the basket, grab your cookie sheet with both hands and then dump, I have an extra trash can that I just dump mine in, and when it gets full, just remove the liner and dump in the big trash can. Hope this helps.
This is a older video, and can't remember exactly but it normally takes around 4 1/2 hours, but I mainly go by tell tell signs to know when they are ready to come off. First take a tooth pick and insert into the meat. Should go in easily with very little resistance. There should be a good bend in the ribs when you pick them up with tongs. Almost to the point of breaking in half
Rus, what was the total cook time? I love that u didnt wrap these ribs, and i love a mustard binder. I cant afford a PBC yet, i have a cheap $25 Cookn Cajun smoker. So i did my first ribs yesterday, tho the flavor was good, i used pecan, the ribs were a lil tough. I smoked approx 4hrs. Any suggestions?
This is a older video and I really don't remember, but I can tell you that the PBC runs hot and typical ribs can take 3.5 to 4.5 hours in the PBC, but on other pits it could take up to 5 to 6 hours at low and slow temps. I always go by looks and feel to tell when ribs are tender to my liking. A toothpick should be able to push through the meat easily if they are tender with no resistance. The meat should be pulled back from the bones from shrinkage, and finally I take a pair of tongs and do a bend test on the rack to see if they bend easily. If they feel firm and not wanting to bend then keep going. Just keep at it. You will have them dialed in in no time.
Hey rus you ever tried doing deep fried ribs??? I know it sounds far fetched but man it was good. I was a skeptic myself when my relative made it but I'll be damned it came out pretty darn good. Seasonings were basic Cajun rub and seasoned salt
Absolutely! I still use mine quite often. Not on camera necessarily, but on a regular basis. Best darn cooker in that price range period and some of the best ribs I've ever made were on the PBC
Have you ever use lump charcoal in your pit cooker and what's your experience as for as the food taste using The lump charcoal. I would love to purchase the pit cooker but I only have access to lump charcoal.
I have tried other mustards, but it's not really about the flavor. You can't even taste the mustard at the end. It makes a good binder for the rub, and the vinegar in the mustard helps the flavor penetrate a little more.
