PBC St. Louis Ribs

[Freddy j]

25 degrees outside and trying some ribs on my PBC. Dialed down the temp to around 260ish, put on some meatheads Memphis dust and a chunk of pecan into the coals.

This rack is very close to the fire, see how they turn out

smokey!

 

[bigabyte]

Looking good!

 

[Oldbob]

Looks good so far...cant wait to see the finished product !!

 

[big brother smoke]

What ^^^^ said!:thumb:

 

[---k---]

I'm curious how the PBC does with a rub that has a lot of sugar in it. Meathead's Memphis Dust has a fair amount of sugar. I haven't heard whether the PBC all purpose rub has much or any sugar.

Let us know.

 

[big22]

im also doing my first pbc ribs today and have the same concern with them only being a couple inches away from the fire.

 

[Ron_L]

Are the ribs done yet?

:-D

 

[Freddy j]

Are the ribs done yet?

:-D

Close. Been on for 2hrs 30 minutes and I just poked em with a skewer. Got a little ways to go yet, but here's what we've got so far:

why did these ribs not burn? They are literally 3" from the fire!!!

 

[Carbon]

why did these ribs not burn? They are literally 3" from the fire!!!

Because the drippings from the ribs extinguishes the coals directly beneath them? That's just my guess....

 

[Bluesman]

Because it's Farking Magic.....now pass me some ribs......please

 

[Vision]

That's a lot of pullback for ribs that aren't done.

You might have a short window between them being done or being in the coals.

 

[big22]

mine are going on 2 hrs and are looking about the same seem to be cooking pretty fast

 

[bbqstudio]

Looks great from here!

 

[Oldbob]

Those Ribs Look Fantastic !!

 

[Freddy j]

Here's the finished product. Got a good smoke ring and some good ribs.

It is very cold here in Boston and the air is very this so I closed the vent to dial down my temps. Total cook time was 3 hours. Next time I might kick the temp down a tiny bit more.

My impression after 2 cooks is that this is a great little cooker. You will learn quickly that you need WAY LESS fuel than you think. I lit about 20 coals in my chimney and 1/2 basket of briq's and the pits been chugging along at 275 for 5 hours with no signs of slowing down (wish I had more meat to cook).

IMO, I will definitely be adjusting the intake because I don't see myself cooking all different meats at the same temp. It's been proven that you CAN do this, but my personal preference is different on this.

However, whatever temp i picked, I can walk away for hours and the temp did not budge!

 

[Zin]

Those ribs are done.

 

[Freddy j]

Ps, as seen in the last photo, airflow is CRAZY in this machine!

 

[Smokin Patriots]

Nice Pics!

 

[Nate749]

Does your PBC smoke a lot? I'm cooking for the game and wow mine is smoking like a freight train?!?!

Those ribs look FANTASTIC!!!!

 

[Meat Man]

Nice looking rib.