View Single Post
Unread 02-18-2013, 11:07 AM   #12
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
Downloads: 0
Uploads: 0

I used my PBC in a comp this weekend. I cooked 3 racks of St. Louis on it. I filled the charcoal ring up with charcoal and then took out 15 pieces and lit them in my charcoal chimney. Added the lit charcoal and a chunk of apple wood. I put the lid on it and had my Maverick probe hanging about 3" below the rebar. I didn't put the ribs on the pit for about 45 minutes. When I did the temp was 310. Temp dropped to about 275 when I first put the meat on then rose back to about 300. I cooked them for 2 1/2 hrs then pulled them and wrapped in foil for another 1 /1/2 hrs. Tented the foil and let them rest for about 30 minutes. Then glazed and back on the pit for 15-20 minutes. All 3 racks were perfect. Took 1st place in ribs out of 21 teams. I could have bought 5 more from Noah with the winnings. I absolutely love my PBC. I named it the little black assassin.
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer
hcj3rd is offline   Reply With Quote

Thanks from: --->