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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-17-2013, 01:16 AM   #1
somebody shut me the fark up.

ssv3's Avatar
Join Date: 07-25-12
Location: Los Angeles
Default PBC ribs PRONoRAMA

First PBC rib cook went well. My narrative skills aren't the greatest so I'll let the pics do the talking for me.

Did a rack of spare rubbed with PBC all purpose+Plowboys yardbird and a rack of baby back rubbed with Sweet Mesquite (real good stuff) from Costco

I use a chimney to start the fire instead of lighter fluid

Filled the fire basket with the lit briquettes and threw in a few pieces of hickory I had lying around

I use this tool to lower the fire basket in. It's called the OTT grate lifter and I bought two already. Real nice guy named William Ott from N.C. that makes this by hand. Not affliated or anything but he's on ebay if anyone wants one.

It truly is multipurpose. I used it from my grates, dutch oven and now on the PBC.

Anyway, back to the cook. Time to hang the ribs. I also seasoned and hung some potatoes with EVOO, salt, pepper and garlic powder on one of the set of skewers I had laying around which fit the PBC perfectly. Some of you guys have seen the skewers from a previous thread.

Ready to go in. Better shot of them.

Time to let the PBC do it's thing. Yes, as simple as that.

I know a thermometer is not necessary on the PBC hence the simplicity but I still like to have a rough idea of where I'm at so I installed one. Steady cruising at 275ish with the cover on.

At this point I had to leave to house and no one to watch the cook but I was comfortable. I came back at about an hour and fifteen minutes to find it still cruising along and the neighborhood smelling like ribs.:)

At 2 1/2 hours the baby backs were done. I let the spares go for an extra 45 mins, pulled and sauced them and put it back for another 15 or so mins.

The potatoes are ready as well.

Some shots of the baby backs......Came out juicy!

Nice bite through

Clean off the bone

Time for the spares Side of slaw and the potato. Potato was unbelievably good with a nice smoke flavor like the ribs.

Needless to say dinner was GUUUUUUUUDDD!!

I'm honestly more impressed with the cooker than I ever expected to be. It's simple to start, easy to work, easy to clean and puts out amazing food with minimal effort. I'm starting to feel guilty that I scored this puppy off CL instead of buying directly from Noah/PBC.

Hope you guys enjoyed.
LSG 24x30 V/O
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
PBC-Sold(She will be missed)
Hunsaker Drum
Kingsford Oval (resto mod)
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Old 08-17-2013, 01:20 AM   #2
is One Chatty Farker

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Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback

That was awesome! Thanks for sharing
We should be too big to take offense and too noble to give it. - Abraham Lincoln
One Moocow UDS! (Thanks, Shane!)
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
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Old 08-17-2013, 01:41 AM   #3
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Great cook, ribs and sides as well look great!

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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Old 08-17-2013, 01:58 AM   #4
is One Chatty Farker
Join Date: 06-04-13
Location: Seattle WA

That's the stuff right there - food looks delicious and your setup kicks ass too!
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Old 08-17-2013, 03:21 AM   #5
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Join Date: 06-04-04
Location: St. Joseph, MI

Those spare ribs look delicious, nice job.
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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Old 08-17-2013, 05:27 AM   #6
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC

Looking good for sure.
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Old 08-17-2013, 05:32 AM   #7
Full Fledged Farker

Join Date: 02-07-10
Location: Des Moines, IA

Very nice!
[B]Red Nose BBQ[/B]
WSM 22.5" x 2
Weber Smokey Joe
Weber Mini-WSM
Weber Genesis gas grill
Smokey Mountain gas smoker
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Old 08-17-2013, 05:44 AM   #8
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

Any left for breakfast??
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 08-17-2013, 06:41 AM   #9
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Join Date: 01-06-12
Location: Nuremburg PA

That chow looks great. I'm tempted to try the pbc technique with my 22.5 wsm.
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
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Old 08-17-2013, 11:06 AM   #10
Got Wood.
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Join Date: 07-29-13
Location: Virginia Beach, VA

That cook looks sooooo guuuud!!
SS Performer+ 22.5" Weber OTG+18.5" Weber OTG *AAWA is my hero!* Subliminal Smoke BBQ
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Old 08-17-2013, 11:12 AM   #11
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Join Date: 06-05-11
Location: Sullivan, In.

Great meal....and no one else mentioned your AWESOME....SWEET ARSE...COOKING AREA!!!!!
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Old 08-17-2013, 11:13 AM   #12
Knows what a fatty is.
Join Date: 06-02-13
Location: decatur al

Looks amazing from here, where's mine?
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Old 08-17-2013, 11:29 AM   #13
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Nice reportage!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
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Old 08-17-2013, 02:08 PM   #14
somebody shut me the fark up.

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Join Date: 01-16-13
Location: USA

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Old 08-17-2013, 02:31 PM   #15
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Join Date: 06-12-09
Location: Ithaca, Michigan

Terrific meal!

Originally Posted by ssv3 View Post
…easy to clean…
That's my favorite part of cooking on the pbc - clean the hooks and you're done. <lazy mod>

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
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