Ribs on your Pit Barrel Cooker 

My pit barrel is still going strong after 8 years it is an original with no porcelain coating. Absolutely the best smoker I have ever bought. Thank you PBC !!!

Great vid. Loved baby-backs for years, but I've come to appreciate the St Louis ribs much more.

Had my PBC for about three weeks now. It's amazing. Done several racks of ribs, whole chickens, chicken wings, thighs, tri-tip, couple pork butts, and even smoked salmon (still waiting to do a brisket). Everything has come out fantastic. I hope you guys make a billion dollars. I'm doing my part to promote this thing. Such a fantastic product.

I just ordered my Pit Barrel Cooker. I think I'm gonna try this first.

Absolutely the best bang for your buck out there. Got one for my Dad for fathers day. I liked it so much I bought one a few weeks later even though I have 2 other smokers. I love the PBC, it's my favorite cooker.

Just got my PBC. So excited at how much food can be cooked in such a small footprint. Thanks for the quality service on the purchase

Got a Pit Barrel Cooker for Christmas and it is awesome! Made a Boston Butt and to tomorrow ribs for football! Thanks for a great cooker!

I've had my PBC since the week of Christmas. I have cooked 8 briskets and 9 racks of ribs, one wild hog shoulder and two picnic shoulders.. it does such a good job I've started a small business!! my dad even bought a one ! thanks so much for such a great product

My custom Bbq business is booming.. The pit barrel cooker is an awesome investment!! Thanks Noah for such a great American made product!!

Cutting boards large enough for four racks at a time. Very nice!

Love my PBC ... had it for 4 yrs now ... I'm in Naples, Florida and my ribs are perfect at 3 hrs ... I've done briskets, chicken, steaks you name it. I've noticed many questions on time / temp ... you just need to thermo probe your items at temp YOU like. I also have a probe inside my PBC ... usually runs around 300 -310 f ... hope this helps :)

I was very skeptical about this cooker for the price. Got mine yesterday and smoking some ribs now.. I am a believer. Would recommend this to everybody. Thanks

I love the PBC so much. I've done ribs, brisket, chicken, turkey, wings, pork belly. I've done vegetables and potatoes on it, as well. I used to live in Illinois, and recently moved to Colorado with it. I find that doing ribs it's best to keep the lower vent at 1/4 way open just as I did in Illinois and I get an unbelievable bark and smoke. I've had friends and neighbors tell me they are the best ribs they'd ever had.

Received my pbc 3 days ago and decided to sell my Weber performer I'll never smoke on anything but a pbc this cooker is simply amazing thanks amber and Noah you have a lifetime pbc user here

Just got my pit barrel cooler here in wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿. The best ribs I’ve ever had! Simply amazing. Also do some chicken and the same thing, thank you guys so much for making such a fantastic cooker. I’m spreading the word here so hopefully you’ll get some more sales here in wales. Cheers boys.

I have had my PBC for three weeks now. I've done Boston Butt, Chicken twice, and am doing ribs in about 90 minutes. My PBC rocks the house. I waited a long time before pulling the trigger and it is my go-to cooker. Propane with a smoke box is a thing of the past for me. FGB

Still using my PBJ. This is Dennis Moore, Justin Moore's dad. It works fantastic for us. You have made a great product sir. Please keep at it.

today was my first time using the BPC! I smoked a chicken, 2 racks of runs and pork belly AMAZING!

I just bought a pit barrel cooker. I can't wait to do a review

(1:50) I keep the membrane on the ribs that I cook -- the ribs have more flavor; there is no waste; and the membrane helps strengthen one's mastication muscles for stronger teeth and a beautiful smile. :D

Mine is in transit. Just bought one and looking forward to using it.

I always get so hungry watching your videos. When I first got my PBC, I was having all sorts of problems. You might remember my calls and emails Chicken came out great but my ribs were miserable. Primarily over thinking the process and not knowing what good ribs are. We took notes and critiqued our results and have almost come up with what I would consider "company serving quality". Setup is important. The initial spike isn't really a problem, might even be a good thing. But we now setup, get them started, and let them go. Checking every once in awhile. As my Dad would say to my Mom, "keep practicing". Looking forward to our rib dinner tonight.

I use this method all the time and it works like a charm. Consistently good ribs this way. Most of my rubs though need to cut back on the sugar - I find slightly saltier rubs work better w/ direct heat like this. I also cut my ribs in half b/c they tend to hang into the coals.

My PBC is arriving this week. I am stoked. Really looking forward to treating the neighbourhood to a stack of ribs. Thanks for the video.

I love my PBC. God Bless you for your service sir.

love mine 2.5 years 450.00 canadian is my only complaint. feb. 3rd 2020 40 degrees outside and i got two racks smoking as we speak.love it.

love my pit barrle smoker cooker great product mr noah

Love my Pbc. Makes me look like a real pit master to friends and family but really I am just a novice haha!. Btw great customer service also

Just got my PBC today, looking forward to the weekend to give her a test run. I am thinking Jamaican Jerk Chicken and maybe a slab or two of ribs ! YUM !!

I got me my PBC at Christmas, but where I'm at the weather has not been that great. I'm waiting for a decent day to do some cooking. This weekend looks like it will be great. Going to try roasting a whole chicken in it.

Always good to go back and re watch ...

just got mine tomorrow is its maiden voyage can't wait

Great looking ribs Noah, cant wait to try cooking ribs on my PBC.

Waiting for a big PBC cutting board and grill mat to come out… 👍

looks great I just ordered mine

Could I start the cooking process such as you demonstrated in the video but then finnish the ribs in aluminum foil on the grate? I like to add bbq sauce and different flavors to the meat while finishing the cooking process. Thanks for making such a great product!!

Love you guys, and the company, but KC masterpiece BBQ sauce?! YUCK!

Restaurant quality ribs, every time.

You did good bro

Just got one of your PBC. I find your "how to" cooking videos helpful but would like to see a video of you cooking a combo video. For example, ribs (beef, pork) & chicken. Thank you. RS

Ok, I am firing up my PBC for the first time. Cold, probably a high today of zero F. Things went well until I went to hang the two racks. They both went all the way down and were touching the coals. Not that I bought the biggest racks they had, just two medium sized. So after some thinking, I decided to cut them in half and rehang with plenty of room. Just sondering if anyone else had this issue? Hoping they'll turn out ok.

Do you ever have to add coals once you start cooking? Do you add wood for smoke? Don't the bottom of the ribs burn since they are close to fire? I am not sure of this barrel cooker.

looks great my mouth was watering thanks mate

Great video, buddy! The PBC produces some of the best ribs that I've ever eaten!

Howzit PBC- just bought one in All the way down in South Africa, going to smash ribs American style thanks so much!

Hi Noah, My PBC was delivered today and reading the manual it cautioned against using on a wood deck. Yet in this video you are on a deck. Please clarify that. Also, I'm at around 4,800 feet so how wide should I open the bottom vent? I'm looking forward to my first cook on the PBC cooker. Thanks Noah!

Oh and I also got the coffee mug.

Have you ever had a rack fall off? My first attempt with the PBC started great but ended in tragedy. Everything was going perfect- 3 hrs solid then took them off to coat with sauce. Put them back on for 45 mins and somewhere in that time they fell off onto the ashes and charcoal. Heart broken. Was only able to savage maybe 3 ribs from the rack. Ideas? Tips?

I really enjoy my PBC! I have one question - can it be adjusted to run cooler? Ribs should be cooked at 225 for about 3 hours. My PBC runs about 325-335 ( measured at the grate ). I am 400 feet above sea level. Should I close the vent at the bottom all the way? - Thanks.

How do you keep the Ends of Ribs from getting Burnt. Cut two bones off?

Noah, quick question. Normally you recommend to keep charcoals in chimney for 15 min, drop into basket and start cooking. Here you seem to let them ash over for 20?.....

Carmelizing and burning are totally different. Caramel is not ash. Onions get clear and release complex flavors. Anything burnt just tastes burnt. That said I prefer dry ribs.

Hi Noah. I noticed on the rib video that you didn't prep the ribs with oil, mustard, etc. prior to seasoning. How well does the seasoning stay on the meat without a base coat?

so can you add some wood chips for flavour and how about poultry how would you cook it

Approximately how many pounds of charcoal did you use?

If you have a grill rack how do you reach in and flip the meat? Was interested in getting one. Your product look fantastic!

Hey! When you sauce/glaze ribs and hang them, does the sauce stay where you put it? Or does it tend to drip down? I’ve noticed many guys cooking in the Pit Barrel or Gateway will place them on the rack after saucing. But, that obviously can’t be done with eight racks. Thanks!

How do you add charcoal?

L🤪🤪k’s good to me. Just ordered the small Pit Barrel Cooker. Can’t wait to fire it Up!!!

I just did two racks for a retirement party today and they were wiped clean within 10 minutes of being plated.

love my pit barrle cooker awesom ribs ill take two

Should I wrap my ribs for a better result? I prefer not to and my ribs come out great. What’s your take on this issue? Thanks for all your work.

How do the ribs hanging hear the coals not gets dried up or burnt?

How easy is it to cook a boston butt and rib racks at the same time? Any suggestions on timing?

You just sold a cooker..very impressive!

Is that the original 18" inside or the Pitmaster?

So just got mine today and did two slabs of St. Louis style. Best I've ever cooked. Question . The damper thingy at the bottom is not curved like the barrel is. I'm thinkinking about taking it off and bending it a tad so it's flush with the barrel. Is this a good idea?

I want to get one. Does bottom side of the ribs burn more than the top?

looking at buying one of your cookers, can you use wood chunks or just charcoal??

Hey Noah, First off, I just ordered my PBC this morning and I can hardly wait to try it out on some ribs! How does the PBC do in colder weather? I am literally just up the road from you guys, but I haven't seen any info regarding longer cook times, more charcoal, etc for colder temps...I plan on doing some chickens this weekend (Sat highs around 40 degrees) to try before I try my luck with a turkey next Thursday... Travis

What so different from the uds smoker?

I hope you had like 15 people outside waiting for them! Or did you eat them all ?

Must be a large family lol

Could you light the coals using the minion method if you wanted to do a little bit lower temperature longer cook for say a pork butt?

Hi Noah, I think there just might be a PBC on my patio this spring. I have one concern, doesnt the bottom of the drum get loaded with grease? Fire Hazard?

What temperature are you running at?

Will the Ribs fall of the hanger when they become tender?

Love the cooker....when i sauce my ribs and put them back on...often times i get one rack of ribs falling into the coals ..any suggestions?

no wood?

is it possible to smoke chicken and ribs at the same time?

Waiting for the video where someone says after tasting it "this is fucking nasty, damn I fucked up somewhere."

how do you add more coals or wood when cooking on this? (K.C. Masterpiece YUK)

Guess since Noah got rich, he no longer needs to take care of individual customers. Have a real good time Noah.

dude did baby backs today here in fla 2 hrs or so should do it

hey brother were did you get that stand up BBQ from🤔

Been trying this for three years and always come out dry.

While this barrel seems to do the job, there are two flaws. You guys are guessing as to what temp your meat is being cooked at and at no time did I see an internal temp gauge utilized at the end of the cook. It would cost you guys literally $5 to add a temp gauge to the manufacturing process which would allow the end user to determine how open/closed the air vent needs to be set in order to runs consistent temp throughout the entire cook.

porcelain coating peels off easily if it gets hit even a little bit. quality and service are the worst in the grill market

Id rather dont cut the edges,to make it look more-"wild"

Noah, I love my PBC, but I just gotta say with all due respect that carmelizing (another word for burning) sauce onto ribs is just plain wrong. Sauce is for the table man! ;)

macheti

I'm having trouble getting a thick bark because the PBC cooks too hot and too fast. Any advice?