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Old 02-03-2013, 12:51 PM   #1
Freddy j
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Default 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.





This rack is very close to the fire, see how they turn out




smokey!

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Old 02-03-2013, 01:10 PM   #2
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Looking good!
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Duh.
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Old 02-03-2013, 01:13 PM   #3
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Looks good so far...cant wait to see the finished product !!
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Old 02-03-2013, 01:13 PM   #4
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What ^^^^ said!
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Old 02-03-2013, 01:41 PM   #5
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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.
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Old 02-03-2013, 01:55 PM   #6
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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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Old 02-03-2013, 02:00 PM   #7
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Are the ribs done yet?

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Old 02-03-2013, 02:22 PM   #8
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Quote:
Originally Posted by Ron_L View Post
Are the ribs done yet?


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:



why did these ribs not burn? They are literally 3" from the fire!!!

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Old 02-03-2013, 02:29 PM   #9
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Quote:
Originally Posted by Freddy j View Post
why did these ribs not burn? They are literally 3" from the fire!!!
Because the drippings from the ribs extinguishes the coals directly beneath them? That's just my guess....
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Old 02-03-2013, 02:31 PM   #10
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Because it's Farking Magic.....now pass me some ribs......please
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Old 02-03-2013, 02:34 PM   #11
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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.
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Old 02-03-2013, 02:44 PM   #12
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mine are going on 2 hrs and are looking about the same seem to be cooking pretty fast
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Old 02-03-2013, 02:56 PM   #13
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Looks great from here!
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Old 02-03-2013, 02:59 PM   #14
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Those Ribs Look Fantastic !!
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Old 02-03-2013, 03:13 PM   #15
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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!













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