I'm a big PBC fan. I can't say enough about it. I did learn that every time you open that thing, temp goes ballistic. Ran a maverick probe on the last cook, and temps went from 250 to 375 immediately when I opened it. So now I use a digital probe exclusively to keep the lid shut!
Yep...actually similar to what happens on my ceramic kamados. Not a bid deal though IMO....like you said, I just keep the lid shut as much as possible.
Great demo Steve and terrific video. I just got my PBC and I'm going to break it in tomorrow with some St. Louis Cut ribs tomorrow. Keeping my fingers crossed. Keep the great videos coming! George in Orlando
Great video Steve. Those ribs look awesome man. That PBC does a fantastic job. And for the price, You can't beat it. The results speak for themselves. Nice job Steve.
Thanks Russ! Yeah man, I'm amping on this rig so far. Light enough too to where you can take it tailgating or camping. Gonna cook on it a lot this upcoming fall and winter!
Check this out brother. I just got my pit barrel yesterday and did my first cook just now. I got the thing opened up a quarter way being that I'm in Florida too, lit the charcoal for the fifteen minutes, put in four racks, 2 baby back and 2 spare rib, and they were done in 1:45 to the minute. Good thing I checked them because if not, after three hours they would have been toast, LoL. Anyway, thought you would like to know.
+Homicideinvestigate Dang...1:45!? I've cooked a bunch of ribs on mine and they've never been done that quick. I cook mine til they're super tender (I use the toothpick test) but not fall off the bone mush. Usually about 3 - 3.5 hrs for me.
hey Steve thanks SO MUCH for your vids and the tips on the Blues Hog and Darkhorse brown sugar!!! i love that bit of heat in the sauce. Got my PBC end of July and thanks to your vids smoked a brisket and boston butt for visitng family who all raved at the pro results on my 1st cook. Cooking for some discerning pig eaters this weekend and can't wait to use the whiskey dark horse :) Thx again!
Good viedo. I am at 400 ft above sea level. Ribs are done in just about 2 hours. The last time I did them I never opened the lid. Its hard to resit but you must not open the lid. Temp will shoot way up. The PBC people should consider adding a small chimney.
Awesome video as always Steve! Have you tried your maverick/igrill with this yet to see what temp the PBC is running at? Also do you know how low (temp wise) you can smoke at or is it just the 275-310 like the website suggests? As always thanks for the videos!
2 questions 1. how do you clean the ash out of the barrell afterwards? do you lift it upside down and give it a shake? 2.how do you snuff out the charcoal at the end of a cook? If you can't, then it means you're using 8 lbs of coal for each cook?
1. Yep. It's light enough to lift it up and just dump it out. 2. You don't snuff it out. One of the few downsides in my opinion. From their website: "Question: Can you snuff out the coals and save them for a later cook? Answer: No, there is no way to “shut” the PBC down or snuff and save the coals."
@@StokedOnSmoke That's what I love about my big green egg, just shut it down and reuse the coals for next time. However, I am thinking about buying a PBC because I like cooking directly over coals. I noticed that there wasn't much of a smoke ring on the first two video's, Buutt and ribs. Whats the reason for that?
I tried cooking the baby back ribs but the ribs were touching the charcoal on the bottom. any advice? how far did your ribs sit from the charcoal? I had to cut them in half to cook them.
I've never marinated ribs. All I do is rub them down w/ a rub 45 min to 1 hr before they hit the smoker. In my opinion, since there's not a lot of meat on ribs, it's a bit of a waste of time marinating them....but I know there are some great recipes out there, so if you have the time, go for it!
Not yet. They kinda talk about it on their website and I may do test that out at some point (the guys on Amazing Ribs.com did...), but they designed it to put the lid on and walk away and not even have to worry about it....and I'm loving that about it :)
when the ribs get really tender don't they tear and fall off the hook that's what i am afraid of when using this smoker because you think that would happen
If you cook them *too* long to where the meat is mush...then in theory, yes, that could happen.....but if you hook it 2 bones down like I show and cook them appropriately, that's never gonna be an issue.
I have heard it's best to have the Ribs nice and cold before smoking ? There is no right or wrong way to do it but damn there is just too much info. You could ask 10 people how to smoke ribs and you could get 11 answers.
Your ribs look overdone. I'm in California at sea level and my ribs took 2 hours and 30 min. St Louis style. There should be a little pinkness and more moist. Don't get the mustard thing.though I have seen it on here. Who puts mustard on ribs? Try using Orville redenbachers popcorn flavor oil works great. Mustard dries out the meat . I do like the blues hog, I use it too!!
