PBC St. Louis Ribs

Freddy j · 02-03-2013, 12:51 PM

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!

bigabyte · 02-03-2013, 01:10 PM

Looking good!

Oldbob · 02-03-2013, 01:13 PM

Looks good so far...cant wait to see the finished product !!

big brother smoke · 02-03-2013, 01:13 PM

What ^^^^ said!

---k--- · 02-03-2013, 01:41 PM

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.

big22 · 02-03-2013, 01:55 PM

im also doing my first pbc ribs today and have the same concern with them only being a couple inches away from the fire.

Ron_L · 02-03-2013, 02:00 PM

Are the ribs done yet?

Freddy j · 02-03-2013, 02:22 PM

Quote:

Originally Posted by Ron_L

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!!!

Carbon · 02-03-2013, 02:29 PM

Quote:

Originally Posted by Freddy j

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....

Bluesman · 02-03-2013, 02:31 PM

Because it's Farking Magic.....now pass me some ribs......please

Vision · 02-03-2013, 02:34 PM

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.

big22 · 02-03-2013, 02:44 PM

mine are going on 2 hrs and are looking about the same seem to be cooking pretty fast

bbqstudio · 02-03-2013, 02:56 PM

Looks great from here!

Oldbob · 02-03-2013, 02:59 PM

Those Ribs Look Fantastic !!

Freddy j · 02-03-2013, 03:13 PM

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!

02-03-2013, 12:51 PM	#1
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	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!

02-03-2013, 01:10 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looking good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-03-2013, 01:13 PM	#3
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Looks good so far...cant wait to see the finished product !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-03-2013, 01:13 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	What ^^^^ said! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

02-03-2013, 01:41 PM	#5
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

02-03-2013, 01:55 PM	#6
big22 Is lookin for wood to cook with. Join Date: 12-02-12 Location: corpus christi	im also doing my first pbc ribs today and have the same concern with them only being a couple inches away from the fire.

02-03-2013, 02:00 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Are the ribs done yet? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-03-2013, 02:31 PM	#10
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Because it's Farking Magic.....now pass me some ribs......please __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

02-03-2013, 02:34 PM	#11
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	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. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

02-03-2013, 02:44 PM	#12
big22 Is lookin for wood to cook with. Join Date: 12-02-12 Location: corpus christi	mine are going on 2 hrs and are looking about the same seem to be cooking pretty fast

02-03-2013, 02:56 PM	#13
bbqstudio Got Wood. Join Date: 12-22-12 Location: Tampa, FL	Looks great from here! __________________ http://wp.me/p2PspP-1X Jacks Old South Review; FL & KCBS Judge

02-03-2013, 02:59 PM	#14
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Those Ribs Look Fantastic !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-03-2013, 03:13 PM	#15
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	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!