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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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02-16-2013, 06:40 AM | #1 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Advice for ribs on PBC
When I've cooked ribs on my PBC (as shown in mfr video) the ribs hang too close to the fire and the 3-4 bones closest are charred/dried to an unedible.
Have others found a solution? Cut the rack in half? Position the hook in the middle of the rack? Put a hook in each end of the rack so the rack hangs like a "u?" (This would put a serious limit on the amount of racks you can cook). |
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02-16-2013, 06:51 AM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I do not know about hanging ribs for cooking in the PBC, but I use rib racks on both shelves so the ribs will lay sideways. The racks toward the end of the barrel are trimmed to fit and also make great snacking..
If you have room skip every other row to allow good air circulation between the racks. I use two rib racks on each shelf, allowing 6 racks per shelf. Last edited by IamMadMan; 02-16-2013 at 07:07 AM.. |
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02-16-2013, 07:15 AM | #3 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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I also have a wsm 22 and the ribs come out unbelievable, but I'd like to get he same results from the PBC (for smaller cooks or when I want to take the PBC on the road ) |
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02-16-2013, 07:38 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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What about cutting the racks in half before you hang them?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-16-2013, 08:38 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Hmmm, I have done ribs several times on my PBC, with bottom of ribs 2 inches from the charcoal. I have never had burnt ends like that. Confusing... wonder why your getting different results. All I can say is that I am following Noah's advice exactly as shown in his videos (Kingsford blue, lighter fluid, 20 minutes, hang ribs). They come out soooo good, and have always been cooked evenly from top to bottom.
Have you discussed your issue with Noah? Would be interesting to hear his response/advice!
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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02-16-2013, 09:50 AM | #6 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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How long did you cook them for? Also, maybe consider cutting them in half to avoid the issue.
On a different note, make sure your fire isn't running too hot from the get go. Using too much lighter fluid and lighting too many briquettes can make your temps be too high. Try lighting on 10-15 pieces in a chimney and then place them in the center of the basket. Place the basket back into the barrel and with lid on, allow 15 to 20 minutes for the charcoal to settle in and roll sweet blue. Works perfect for me and I've never had an issue of overcooking anything on it. Hope that helps ya!
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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02-16-2013, 10:42 AM | #7 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I don't own a PBC but I've hung ribs in my UDS and they've come as close as a couple of inches from the coals, but I've also done them at under 250F (temp taken about 2/3 way up the drum). If your ends are coming out inedible perhaps you're running your temps too high?
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-16-2013, 11:12 AM | #8 |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
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I have hung ribs in my pbc and never had that problem.. maybe lighting too much or putting the ribs on too soon. I usually hook mine 4-5 ribs in but depends on the length of the whole pack.
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02-16-2013, 11:32 AM | #9 | ||||
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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I'm thinking of trying this next, I agree with you; seems like the next logical step. |
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02-17-2013, 08:45 PM | #10 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Cutting the rack in half definitely solved the problem
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02-17-2013, 08:47 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Those really turned out well!
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-18-2013, 10:07 AM | #12 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
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I used my PBC in a comp this weekend. I cooked 3 racks of St. Louis on it. I filled the charcoal ring up with charcoal and then took out 15 pieces and lit them in my charcoal chimney. Added the lit charcoal and a chunk of apple wood. I put the lid on it and had my Maverick probe hanging about 3" below the rebar. I didn't put the ribs on the pit for about 45 minutes. When I did the temp was 310. Temp dropped to about 275 when I first put the meat on then rose back to about 300. I cooked them for 2 1/2 hrs then pulled them and wrapped in foil for another 1 /1/2 hrs. Tented the foil and let them rest for about 30 minutes. Then glazed and back on the pit for 15-20 minutes. All 3 racks were perfect. Took 1st place in ribs out of 21 teams. I could have bought 5 more from Noah with the winnings. I absolutely love my PBC. I named it the little black assassin.
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Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer |
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02-18-2013, 12:09 PM | #13 | |
Got Wood.
Join Date: 05-31-10
Location: Shelby Township, MI
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02-18-2013, 12:20 PM | #14 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Remember back during high school football days how there was always a little guy, maybe 5'6" 135# dripping wet in full pads? Remember how he would outwork and stick his helmet jn your earhole and knock you on your ass? My PBC reminds of those days-and that guy. If I wanted it to, my PBC could kick my other cookers off the patio. Luckily my PBC is mild mannered and just sits off to the side and tolerates me rotating andusing the others when its not his turn. :D
And as to burned ribs I have not experienced that. Seems like it should, but it hasn't.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 02-18-2013 at 12:40 PM.. |
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02-18-2013, 12:49 PM | #15 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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I roll mine up and secure with wood skewers suggested by the weber site
Last edited by BBQdisciple; 02-18-2013 at 12:49 PM.. Reason: toothpicks??? what was I thinking |
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