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Unread 02-18-2013, 10:07 AM   #12
hcj3rd
On the road to being a farker
 
Join Date: 10-13-09
Location: Alvin, Texas
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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.
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Harry
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer
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