Smoked Back Ribs on the pit barrel cooker! The Pit Barrel Cooker is so fun to cook with so if you haven't tried it yet then make sure to put it on the list.
I have a PBC and have made quite a bit in there (and filmed a few things). Everything has turned out really well, except the ribs still need a bit of work to perfect them. Thanks for the video! Look forward to seeing more!
I did some kansas city ribs this weekend...for the first time I did not hang(just did two extra meaty's)...I just layed on the grill grate for 2 hours, then wrapped in foil for 2 with a little juice. Coated with some sauce for the last half hour. Basically my daughter asked me "How come the meat is falling off the bone?"....so came out pretty good. I like them that way most of the time versus a bit firmer. So you don't have to hang your ribs at all, which makes sense. I did flip the ribs after about an hour, but not sure I needed to.
There is only one vent on the PBC that you adjust based on elevation. We are right at sea level so out vent is only open about about 1/3 of an inch. hope that helps.
Thank you for ur videos with this barrel grill, ur vids are awesome! One qs, how do you know how much time you need for different types of meat? Is there any guidelines in instruction manual?
Hey Glad you are enjoying the PBC Videos, I have a new Barrel cook coming out this Wednesday. As for cooking times it is a combination of doing the research (google or cook books), monitoring your desired internal temp and even feel at times. The more you do the easier it gets when trying out new cuts or meat. Hope that helps.
+Sean Murray it is all the same. Baby backs ribs, back ribs, pork loin ribs. All names give so call them what you prefer ;) now I have that baby back jingle playing in my head. Haha.
I have one of the old original PBC's....been using it for many years. Yesterday I went on the PBC site to order some more "all purpose rub"....smallest bag was like $22 plus $14 shipping making the total like $35....no way...I will make my own
Man hate to be the negative Nancy 😕but those don’t look quite done to me another hour and I’d say perfect they aren’t pulling away from the bone towards the middle of your racks... but other then that 👍
Try going 3 bones down with your hook or you could daisy chain the hooks...or cut the ribs in half...if you temp them to 200' and up they get too tender and break off...hope that helps mate.
