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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-30-2012, 12:15 AM   #1
PatioDaddio
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Default Test Cook: Pit Barrel Cooker Baby Back Ribs

Test Cook: Pit Barrel Cooker Baby Back Ribs

I've had my Pit Barrel Cooker (PBC) for just under six months and it has
become my go-to cooker for most of my outdoor cooking -- especially
tri-tip and chicken. The thing is just so easy to use and the food it
produces is simply outstanding. I decided to see how good of a rib cooker
it is, and the results honestly blew me away.



Not only is the PBC an outstanding backyard cooker, but I've used them
twice in as my sole cooker in competition, including helping the Pit Barrel
Cooker Company team beat the venerable Johnny "Godfather of Ribs" Trigg
in both ribs and pork at a recent competition at Craig, Colorado. That is a
huge testimony to the versatility and results that you get from this cooker.

For competition I always use a fairly complex process for my ribs that
entails cooking them "bare" (just seasoned with rub) indirectly in smoke for
a while, then I wrap them in foil with a liquid for a while. I then unwrap and
sauce them, and I cook them directly over the coals for a few minutes to
"set" the sauce (so that the sauce caramelizes a little and get sticky). This
is a very common method for cooking competition ribs, but it's admittedly a
huge hassle.

What follows are my precise results from a recent test cook where I
explored how the PBC would deal with a no-nonsense rib cook that is as
close to set-it-and-forget-it as I could make it.

Meat:
  • 2 Racks (2.73 lbs each) "enhanced" loin back ribs (same thickness
    and length)
  • Seasoned heavily with a 50/50 blend of Pit Barrel All-Purpose and
    Beef & Game Pit rubs
    (about 1 Tbsp of each per rack)
  • Let sit, seasoned, at room temperature for 20 minutes while the
    coals started
  • 2 Chicken halves (5.08 lbs total) for cooker load ballast
Fuel:
  • Full basket of Kingsford Original (from a fresh unopened bag). Doused
    the coals with lighter fluid (about a cup), lit and waited 20 minutes.
  • No wood chips, chunks or pellets were used.
Weather/Conditions:
  • 86º / No wind / No rain / Cooker in the shade
Process:
  • 7:20 - Lit the coals
  • 7:40 - Hung one rack of ribs and one chicken half on each rod with
    the bones of each facing the inside barrel wall (about 2 1/2" from the
    wall)
  • 9:40 - Removed the chicken (it was done)
  • 11:10 - Ribs done and removed (perfect probe test between the
    bones)
  • Total cook time: 3 1/2 hours
Notes/Observations:
  • Average temperature: 290º
  • The ribs were never foiled, basted or spritzed.
  • The ribs had excellent color, were juicy, and had perfect
    tenderness/texture.
  • The thin ribs at the end above the basket were crispy, but not
    burnt.
  • The ribs were salty, as I would expect with store-bought
    "enhanced" ribs. I'd recommend using un-enhanced ribs and just
    a moderate coat of rub.


As I said earlier, the results simply blew me away. I hit them with a light
coat of sauce after they came off and they were some serious
competition-grade ribs. I'd happily serve these to a judge any day! The
brain-dead-easy simplicity makes me kick myself for jumping through hoops
for all these years.

-----
John
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Unread 08-30-2012, 02:41 AM   #2
Garyclaw
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Um..........John?

Isn't that just a............nevermind.

Those ribs look and sound delicious, btw.
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Unread 08-30-2012, 05:57 AM   #3
IamMadMan
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Great Looking Dinner Plate ... The ribs look great!!!!
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Unread 08-30-2012, 06:14 AM   #4
PatioDaddio
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Quote:
Originally Posted by Garyclaw View Post
Um..........John?

Isn't that just a............nevermind.
Nope, it's better and easier than a... ;-)

John

P.S. And yes, lighter fluid! :-)
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Unread 08-30-2012, 06:37 AM   #5
Teamfour
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That looks great!
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Unread 08-30-2012, 06:42 AM   #6
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Nicely done sir.
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Unread 08-30-2012, 07:15 AM   #7
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Unread 08-30-2012, 09:29 AM   #8
PatioDaddio
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Quote:
Originally Posted by Funky D View Post
It was certainly the former, and a great review creates the latter. ;-)

John
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Unread 11-30-2012, 12:47 PM   #9
LT72884
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i have read your reviews on the PBC. They look really cool. i do have a question though. ok actually a couple of questions.

1. Can you use the minion method for burning?
2. With the entire basket of lit charcoal, why does it not sky rocket in temps? i imagine even though you have a ton of lit charcoal, you can still control it to a point?
3. What is the advantage of hanging the meat vs on a rack? I have had to hang the ribs in my Mini UDS when i first built it a couple years back, but that was cuz there was no room. haha

thanks

Matt. oh and by the way, the site is lookin great. congrats on your achievements.
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Unread 11-30-2012, 05:12 PM   #10
PatioDaddio
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Quote:
Originally Posted by LT72884 View Post
i have read your reviews on the PBC. They look really cool. i do have a question though. ok actually a couple of questions.

1. Can you use the minion method for burning?
2. With the entire basket of lit charcoal, why does it not sky rocket in temps? i imagine even though you have a ton of lit charcoal, you can still control it to a point?
3. What is the advantage of hanging the meat vs on a rack? I have had to hang the ribs in my Mini UDS when i first built it a couple years back, but that was cuz there was no room. haha

thanks

Matt. oh and by the way, the site is lookin great. congrats on your achievements.
Give the PBC folks a call (303-249-9069) and they'll be more than happy to
answer your questions.

John
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Unread 12-02-2012, 09:17 PM   #11
LT72884
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Quote:
Originally Posted by PatioDaddio View Post
Give the PBC folks a call (303-249-9069) and they'll be more than happy to
answer your questions.

John
AWESOME!. thanks man. im glad you gave me the number. I gotta stop askin so many questions. haha. I dont like makin people feel like the middle man.

Thanks again my friend.

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Unread 12-02-2012, 09:33 PM   #12
PatioDaddio
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Quote:
Originally Posted by LT72884 View Post
AWESOME!. thanks man. im glad you gave me the number. I gotta stop askin so many questions. haha. I dont like makin people feel like the middle man.

Thanks again my friend.

Matt
Glad to help. Just peck "pit barrel cooker" (no quotes) into the Googles and then click
"contact". You'll always get a real person (the owner or his wife), and they'll always be
more than happy to help. The phone number on the cooker is the owner's cell number.

John
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