7over
Full Fledged Farker
Thanks to Captain Ron, I get to 'practice' on a PBC while I await the arrival of the one I ordered last week from Noah. (Thank you Ron_L!!!)
I originally wanted to try some Flank Steak as per Noah's suggestion but RD was fresh out when I stopped there a few days ago. But they had a fresh load of Baby Backs that were priced right at $3.22 / lb. So I grabbed a cryo and came home.
Today around 2:30 I stopped at the house to get the ribs going... I made my version of Franklin BBQ's Rib Rub, (see at the bottom of this post) and then started the charcoal in a mini-chimney ...about 30 briquettes.
Meanwhile, I rinsed the ribs, patted them dry, trimmed 'em up (removing the membrane) and then rubbed them down with a light coating of olive oil.
By this time, the charcoal was well fired. I used the minion method and then added a few chunks of Pecan wood to the top and set the charcoal basket into the PBC.
I sprinkled the rub on both sides, hooked the ribs through the thickest meat, second rib down and hung them on the PBC.
Several videos and blogs say "close the lid, walk away and come back in 3 hours".
So, I made the Georgia Mustard Sauce and went back to the office.
Two and a half hours later I came home... the house was still standing and the PBC was just doing what it was supposed to do.... Sweet!
The 3 hour mark came so I checked a rack... still just a little more cooking could be done ... (the PBC was running right at 280) So I set my time for 30 more minutes.
at 3hours and 30 minutes I pulled them, wrapped them in foil and waited for everyone to get up to the table.
Sliced and served... these were the most delicious, tender, juicy and flavorful ribs I've ever cooked... and probably in the top 3 to 5 of all the ribs I've ever eaten. My eldest son said they were the best he's ever had in his life and my wife is still talking about them! Seasoning level was absolutely perfect. Not 'salty' at all but a good pepper bite. Even my 11 month old Granddaughter loved them!
The mustard sauce was a requirement for my son who's allergic to tomatoes. It was a delightfully sassy, tangy and slightly sweet sauce that was perfect for the ribs.
So... now we're absolutely stuffed, I'm sitting in my easy chair with a neat bourbon in my hand and hoping there are a few ribs left for me for lunch tomorrow!
Here are the two recipes...
Franklin's Rib Rub (as best as I could determine from watching Aaron Franklin's Rib Video)
1/2 cup Coarse Ground Pepper
1/4 cup sea salt
2 Tblsp Chili Powder
1 Tblsp Paprika
1 Tblsp Onion Powder (coarse grained)
1 Tblsp Garlic Powder (coarse grained)
Georgia Mustard Sauce (I modified the original recipe... it wasn't quite sweet or creamy enough so I added an extra half-tablespoon butter and an 1/8th cup of honey)
Georgia Mustard Sauce
• 1/2 cup prepared mustard
• 1/4 cup brown sugar, firmly packed
• 1/8 cup honey
• 1/8 cup apple cider vinegar
• 1.5 tablespoons butter
• 1 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon Tabasco
Combine and simmer for 15 min.
Here are the pics:
I originally wanted to try some Flank Steak as per Noah's suggestion but RD was fresh out when I stopped there a few days ago. But they had a fresh load of Baby Backs that were priced right at $3.22 / lb. So I grabbed a cryo and came home.
Today around 2:30 I stopped at the house to get the ribs going... I made my version of Franklin BBQ's Rib Rub, (see at the bottom of this post) and then started the charcoal in a mini-chimney ...about 30 briquettes.
Meanwhile, I rinsed the ribs, patted them dry, trimmed 'em up (removing the membrane) and then rubbed them down with a light coating of olive oil.
By this time, the charcoal was well fired. I used the minion method and then added a few chunks of Pecan wood to the top and set the charcoal basket into the PBC.
I sprinkled the rub on both sides, hooked the ribs through the thickest meat, second rib down and hung them on the PBC.
Several videos and blogs say "close the lid, walk away and come back in 3 hours".
So, I made the Georgia Mustard Sauce and went back to the office.
Two and a half hours later I came home... the house was still standing and the PBC was just doing what it was supposed to do.... Sweet!
The 3 hour mark came so I checked a rack... still just a little more cooking could be done ... (the PBC was running right at 280) So I set my time for 30 more minutes.
at 3hours and 30 minutes I pulled them, wrapped them in foil and waited for everyone to get up to the table.
Sliced and served... these were the most delicious, tender, juicy and flavorful ribs I've ever cooked... and probably in the top 3 to 5 of all the ribs I've ever eaten. My eldest son said they were the best he's ever had in his life and my wife is still talking about them! Seasoning level was absolutely perfect. Not 'salty' at all but a good pepper bite. Even my 11 month old Granddaughter loved them!
The mustard sauce was a requirement for my son who's allergic to tomatoes. It was a delightfully sassy, tangy and slightly sweet sauce that was perfect for the ribs.
So... now we're absolutely stuffed, I'm sitting in my easy chair with a neat bourbon in my hand and hoping there are a few ribs left for me for lunch tomorrow!
Here are the two recipes...
Franklin's Rib Rub (as best as I could determine from watching Aaron Franklin's Rib Video)
1/2 cup Coarse Ground Pepper
1/4 cup sea salt
2 Tblsp Chili Powder
1 Tblsp Paprika
1 Tblsp Onion Powder (coarse grained)
1 Tblsp Garlic Powder (coarse grained)
Georgia Mustard Sauce (I modified the original recipe... it wasn't quite sweet or creamy enough so I added an extra half-tablespoon butter and an 1/8th cup of honey)
Georgia Mustard Sauce
• 1/2 cup prepared mustard
• 1/4 cup brown sugar, firmly packed
• 1/8 cup honey
• 1/8 cup apple cider vinegar
• 1.5 tablespoons butter
• 1 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon Tabasco
Combine and simmer for 15 min.
Here are the pics:
