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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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05-20-2015, 09:47 AM | #106 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Some PBC folks have gotten crispy rib ends (especially longer ribs) so here's something to consider from the folks that do a crap load of ribs per day @ chicken in a barrel
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05-20-2015, 09:59 AM | #107 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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When I hang my ABTs the bottom one is about 2 inches above the coals and it doesn't burn up.
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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05-20-2015, 10:26 AM | #108 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Very interesting! If doing 4 or fewer racks you can also cut in half.
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
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05-20-2015, 10:32 AM | #109 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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That's a good idea! I've only cooked ribs once so far in mine but I'll be doing 3 full spares this weekend. From my experience and from some things I've read I believe folks getting crispy ends are from a couple things. 1. Not starting the PBC correctly thus letting it get too hot. That was my biggest issue when I did mine. I didn't pay attention to the directions and ended up with a 400* cooker for the first of the cook. It eventually cooled down but took about 45 minutes to get to what I'd consider a comfortable range for ribs (300 or less). 2. People don't trim them enough. They need to be at least 2" above the coal basket and 3" is better. I believe mine were at least 2" above but I think the high temp got me. Still only the first about 1/2" was over done. The rest turned out pretty darn good, but again this was my first attempt....Here's a couple pics....
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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05-20-2015, 11:15 AM | #110 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I'll tell you what experienced with ribs and temperature. Normally high heat doesn't matter if the distance between the meat and the heat source is sufficient. The ribs i cooked this weekend were done on a rack about 400-450 for a good chunk of the time but they were far enough away they didn't burn and were perfect.
The other way I do ribs ( my new method) the cook temp is usually 400* to 550-600* ( sometimes higher) and they don't burn. Now i wouldn't expect you to do that but I sure wouldn't be afraid of 400* Andrew if the distance to the coals was shortened....which is why those pics above have them hanging halved I would guess.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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05-20-2015, 12:04 PM | #111 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Yeah I agree. I wouldn't be worried about the 400* either if they weren't so close to the coals. But when using the PBC as it is designed, 400* is too high. Some people have complained about the ends being burnt but I believe it's due to the reasons I mentioned. I've seen too many other pictures where that didn't happen which leads me to believe they did something right.
I'm not a fan of cutting ribs in half. I guess St Louis cuts are ok. But I like to cook full spares and trim after sometimes too.
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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05-20-2015, 12:09 PM | #112 | |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Quote:
__________________
MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
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05-20-2015, 12:34 PM | #113 | |
Full Fledged Farker
Join Date: 04-13-15
Location: MA
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Quote:
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05-20-2015, 01:15 PM | #114 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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05-20-2015, 01:52 PM | #115 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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One should trim a rack of spares on the thin end to remove any meat that is too thin to take a 3-4 hour smoke, just like Aaron Franklin trims his briskets of thin edges because they will burn.
__________________
Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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05-20-2015, 01:52 PM | #116 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Man those ABT'S look perfectly delicious!
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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05-20-2015, 02:40 PM | #117 |
Full Fledged Farker
Join Date: 04-13-15
Location: MA
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I agree. Makes for a cleaner presentation too, especially after cutting.
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05-20-2015, 04:26 PM | #118 | |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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05-20-2015, 06:10 PM | #119 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
If you are interested in build pics of the Jimmy, click the link down in fwismoker's signature. It's actually pretty cool what he did. As far as the PBC goes, I think if you decide to get one you will be very happy with your purchase. It's really versatile cooker that will give you excellent results right out of the box. Oh and just like others cookers can be tweaked or modified to cook like a PBC, the PBC can be tweaked and/or modified to cook like other cookers as well. BUT you won't find a lot of information about tweaks or mods for the PBC because most people are happy with them just like they are...... Check out the reviews on Amazon, 4.9 of 5 stars. And the one moron that gave them 1 star obviously didn't buy one, just wrote a review saying you could build one for $50. I have no problem if that's what people believe but putting that in a product review is very poor taste in my opinion.
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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05-20-2015, 06:18 PM | #120 |
Full Fledged Farker
Join Date: 10-20-14
Location: Las vegas Nv
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Why worry about halving spares? Untrimmed meaty spares have the tendency to not cook evenly anyway. I bet halving them or hanging halfway might help. Plus w ribs you usually cut them before service anyway so presentation isnt effected.
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Klose Trailer w Santa Maria, PBC, WSM 18",18 and 22" Kettle w Vortex |
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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