The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-16-2013, 06:40 AM   #1
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default 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).
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Unread 02-16-2013, 06:51 AM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

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.
__________________
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 02-16-2013 at 07:07 AM..
IamMadMan is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 07:15 AM   #3
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by IamMadMan View Post
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.
Thanks for the good word madman, are you using the rack on the PBC or another pit?

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 )
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Unread 02-16-2013, 07:38 AM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

What about cutting the racks in half before you hang them?
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 08:38 AM   #5
rwalters
On the road to being a farker
 
Join Date: 06-08-12
Location: Sacramento CA
Downloads: 0
Uploads: 0
Default

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!
__________________
Kamado Joe Big Joe -- Kamado Joe Classic -- PBC
rwalters is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 09:50 AM   #6
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Downloads: 0
Uploads: 0
Default

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!
__________________
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
flyingbassman5 is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 10:42 AM   #7
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

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?
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 11:12 AM   #8
Nate749
Got Wood.
 
Join Date: 01-07-13
Location: Sacramento,CA
Downloads: 0
Uploads: 0
Default

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.
Nate749 is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 11:32 AM   #9
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Carbon View Post
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?
It's possible, I dialed down the temp in the PBC caz it was running hotter than I wanted.

Quote:
Originally Posted by flyingbassman5 View Post
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!
Thanks bassman, it was a tad over 3 hours. I lit 15 bricks in my chimney dumped em in, waited 20 and put the lid on. All the other bones were great but the bottom 4. Maybe I got a pack of lousy ribs.


Quote:
Originally Posted by rwalters View Post
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.
Yeah, I'm not giving up, I love the cooker, we 'll get it sorted

Quote:
Originally Posted by rwalters View Post
Have you discussed your issue with Noah? Would be interesting to hear his response/advice!
Nah, wanted to ask the brethren who are using for advice first.

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
What about cutting the racks in half before you hang them?
I'm thinking of trying this next, I agree with you; seems like the next logical step.
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Thanks from:--->
Unread 02-17-2013, 08:45 PM   #10
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Cutting the rack in half definitely solved the problem

__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Thanks from: --->
Unread 02-17-2013, 08:47 PM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

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
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-18-2013, 10:07 AM   #12
hcj3rd
On the road to being a farker
 
Join Date: 10-13-09
Location: Alvin, Texas
Downloads: 0
Uploads: 0
Default

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.
__________________
Harry
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer
hcj3rd is offline   Reply With Quote


Thanks from: --->
Unread 02-18-2013, 12:09 PM   #13
alfredbot9000
Got Wood.
 
Join Date: 05-31-10
Location: Shelby Township, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by hcj3rd View Post
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.
Congrats! I'm ready to join this PBC revolution. I tend to like to research things heavily before I make a purchase...I've seen and heard enough. I need one of these.
alfredbot9000 is offline   Reply With Quote


Unread 02-18-2013, 12:20 PM   #14
16Adams
is One Chatty Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: Texas
Downloads: 0
Uploads: 0
Default

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.
__________________
Primo XL, Pit Barrel Cooker, Mini WSM,Lodge Hibachi

Craigslist finds Tiernan SOB, New Braunfels Black Diamond, Big Green Egg Mini

By the way, did she mention my name-just in passing?
Gordon Lightfoot

Last edited by 16Adams; 02-18-2013 at 12:40 PM..
16Adams is online now   Reply With Quote


Unread 02-18-2013, 12:49 PM   #15
BBQdisciple
On the road to being a farker
 
Join Date: 01-24-13
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default

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
BBQdisciple is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:08 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts