and our story starts in the cold northwest. brrrrr...... its 35° outside w/ a 15 mph wind. its damn cold here. i wanted some ribs this afternoon and didn't want to wait 3 1/2 - 4 hours that it normally takes them to cook them. time to break out the power cooker. Pit Barrel Cooker
to the rescue.
i have had a epiphany (had to look up had to spell it and the true meaning. don't laugh). i mixed sriracha & yellow mustard. and Waa Laa we have Orange mustard (a sparky original).
cool color. i like the orange.
the usual guys showed up.
everyone in the pool
or the PBC.
2 hours later i have the best ribs i have ever cooked. look at these babies.
oh these look good.
look at that smoke ring on those little cute bones.
i have cooked on drums before but have never had the great results i have w/ the Pit Barrel Cooker. its so easy to use and the food comes out fantastic each and every time. i love my PBC.
UW Green Ghost - '74 weber kettle, Big Nasty - 22.5 WSM, 18.5 WSM, Little Blackie - Mak 1 Star #69, 1/2 hp cabelas grinder, 5lb lem stuffer.