PBC St. Louis Ribs
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.
http://i657.photobucket.com/albums/u...3D758AF3D1.jpg This rack is very close to the fire, see how they turn out http://i657.photobucket.com/albums/u...3D6FE9A5C4.jpg smokey! http://i657.photobucket.com/albums/u...3D63244E5C.jpg |
Looking good!:cool:
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Looks good so far...cant wait to see the finished product !!
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What ^^^^ said!:thumb:
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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. |
im also doing my first pbc ribs today and have the same concern with them only being a couple inches away from the fire.
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Are the ribs done yet?
:-D |
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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: http://i657.photobucket.com/albums/u...464D7C3A98.jpg why did these ribs not burn? They are literally 3" from the fire!!! http://i657.photobucket.com/albums/u...464568CB56.jpg |
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Because it's Farking Magic.....now pass me some ribs......please
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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. |
mine are going on 2 hrs and are looking about the same seem to be cooking pretty fast
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Looks great from here!
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Those Ribs Look Fantastic !!
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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! http://i657.photobucket.com/albums/u...4BEDF8D2D0.jpg http://i657.photobucket.com/albums/u...4B4088ABEE.jpg http://i657.photobucket.com/albums/u...4B56E98986.jpg http://i657.photobucket.com/albums/u...49200A1D57.jpg http://i657.photobucket.com/albums/u...49183109D9.jpg http://i657.photobucket.com/albums/u...49120379AB.jpg |
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