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 Downloads: 1 Uploads: 0	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! __________________ Big Joe Kamado WSM 22.5" wsm mini

02-03-2013, 01:10 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-03-2013, 01:13 PM	#3
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	What ^^^^ said! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-03-2013, 01:41 PM	#5
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	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 Downloads: 0 Uploads: 0	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: Chicago 'Burbs Downloads: 0 Uploads: 0	Are the ribs done yet? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-03-2013, 02:31 PM	#10
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Because it's Farking Magic.....now pass me some ribs......please __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-03-2013, 02:34 PM	#11
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	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. __________________ "It's all about the Hill Country brisket."

02-03-2013, 02:44 PM	#12
big22 Is lookin for wood to cook with. Join Date: 12-02-12 Location: corpus christi Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	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 Downloads: 1 Uploads: 0	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! __________________ Big Joe Kamado WSM 22.5" wsm mini