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View Full Version : First cook on my brand spankin new PBC!!


Deebo
10-06-2015, 10:46 PM
Overall the cook went well. I have some tweaking to do tho. I did a couple slabs of spare ribs. I put two different rubs on them. One was Meathead's Memphis Dust (with a couple tweaks) from Amazingribs.com.

http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-4.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-4.jpg.html)

The other was a Texas style rub that mainly consisted of pepper and salt. I added some chili powder, onion powder, garlic powder, chipotle paprika and a bit of mustard powder. I had some homemade sauce on standby.

http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-3.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-3.jpg.html)

So, on to the cook. It started out gloriously:

http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-2.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-2.jpg.html)

Got the charcoal going and it all went as planned. The intake is set at 1/4 open for my altitude. The coal was ready to rock inside the PBC after about 20 minutes so in went the ribs.

http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-5.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-5.jpg.html)

I started checking them after 3 hours to see where they were at. At the 3.75 hour mark, I sauced them and let them go a bit longer to carmelize the sauce a bit. They were ready to be pulled after a bit more than 4 hours. I let them rest for about a half hour. Then I cut em up so the GF and I could get down!! They were definitely delicious. The GF likes them "fall off the bone" tender but they weren't quite there. They had a bit of chew to them which was beautiful. I'll admit that I would've liked them a bit more tender myself but I definitely was not disappointed. I probably could've left them hanging for another 15 or 20 minutes but I was friggen hungry!! I don't know if they would've stayed as moist if I would've let them cook longer so I'll have to figure out what tweaks to make for the next time. Here is the finished product prior to the ravaging of the bones! :)

http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-7.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-7.jpg.html)
http://i130.photobucket.com/albums/p255/loyefeso1/Food/PBC-6.jpg (http://s130.photobucket.com/user/loyefeso1/media/Food/PBC-6.jpg.html)

Fwismoker
10-06-2015, 10:53 PM
Looks real tasty ..very nice cook!

MAB52
10-06-2015, 11:15 PM
Nice job, and congratulations on your new PBC.

VoodoChild
10-07-2015, 12:00 AM
You gotta Luv A new cooker plus a girl willing to wait !! Looks Good keep us posted on future cooks .

Craneguy
10-07-2015, 09:08 AM
Looks delicious! Only heard great things about the PBC

doubt3
10-07-2015, 09:14 AM
Looks good!

PatAttack
10-07-2015, 09:35 AM
Hey, they look fine from here, Deebo!!

SPRfree
10-07-2015, 10:41 AM
I'd hit those twice...great looking cook & congrats on the PBC

16Adams
10-07-2015, 11:00 AM
"The longer they sit the better they get". Try doing exactly the same but wrap in butcher paper or clean brown grocery sack for 1-1.5 hours. Those bones will just keep on melting quite a while.

No reason to rush. You already got the girl.

Very nice looking ribs.

jjjonz
10-07-2015, 11:03 AM
Deebo glad you finally got it. Those ribs look fine. next time leave me a few unsauced, like mine dry .lolWe like ours almost fall off the bone to. After they reach the" tear or tooth pick test" I foil and towel them and put them in a cooler for 1/2 to a hour.

cowgirl
10-07-2015, 12:04 PM
Looks delicious! Congrats on the new cooker too.

Deebo
10-07-2015, 12:49 PM
Thanks everyone!! I'll definitely wrap em and let em rest in a cooler next time. That should help with the tenderness a bit. Unfortunately, I won't be able to fire the PBC up again until next week. I'll be doing some chicken halves so I'll have some more pron for ya real soon!

ssv3
10-07-2015, 12:55 PM
Or let it go a little longer. I never wrap my ribs in the PBC anymore. Great looking ribs and congrats on the PBC. You're going to love that thing.

Bonewagon
10-07-2015, 12:55 PM
Good lookin' ribs! :thumb:

Deebo
10-07-2015, 01:03 PM
Or let it go a little longer. I never wrap my ribs in the PBC anymore. Great looking ribs and congrats on the PBC. You're going to love that thing.

I thought about letting them go longer but I was concerned about drying them out. I also didn't want to find out the hard way how long it takes for them to fall off of the hooks. I'm sure i was no where near going that long but the thought entered my mind.

ssv3
10-07-2015, 01:36 PM
I thought about letting them go longer but I was concerned about drying them out. I also didn't want to find out the hard way how long it takes for them to fall off of the hooks. I'm sure i was no where near going that long but the thought entered my mind.

It's won't go long enough to dry out or fall. You can do one slab wrapped to get to fall off for the GF and one unwrapped for you that has a nice bite but still tender and juicy.

Deebo
10-07-2015, 01:53 PM
It's won't go long enough to dry out or fall. You can do one slab wrapped to get to fall off for the GF and one unwrapped for you that has a nice bite but still tender and juicy.

That's a solid plan right there! Consider it done!

Thingfish
10-07-2015, 04:17 PM
You might also try to buy one larger and one smaller rack of ribs. Cooked for the same time, the smaller rack will be done sooner, and you can let it stay on until it gets to the tenderness the wife prefers and the larger rack will be some 20-30 minutes from that same done-ness. It goes back to the "every rack is different" truism.

It would be difficult to hit the timing perfect every time, but think of the delicious experiments! BTW, you will love the chicken. Seriously.

Happy Hapgood
10-07-2015, 04:27 PM
Looking good! I too know about an extra 15-20 mins. ;D

AClarke44
10-07-2015, 07:51 PM
Very nice! Like the others have said, let it go just a little longer. As long as you trim your ribs St. Louis style they won't fall unless you get them very overdone. I've only had ribs fall once and that was because I tried to do full rack spares (not st. Louis trimmed). I also hung them with one hook. I guess you could try the double hook on a full rack.

By the way Sako (ssv3) knows how to throw down on a PBC (and many other cookers) any advice he gives is gonna be solid!
But there is a lot of solid advice in this thread. Part of what makes this place great! :thumb:

Deebo
10-07-2015, 08:09 PM
Very nice! Like the others have said, let it go just a little longer. As long as you trim your ribs St. Louis style they won't fall unless you get them very overdone. I've only had ribs fall once and that was because I tried to do full rack spares (not st. Louis trimmed). I also hung them with one hook. I guess you could try the double hook on a full rack.

By the way Sako (ssv3) knows how to throw down on a PBC (and many other cookers) any advice he gives is gonna be solid!
But there is a lot of solid advice in this thread. Part of what makes this place great! :thumb:

These were full spares. I'll definitely do St. Louis cut next time. Much less trim work to do with those.

There's definitely solid advice to be had here. That's why I'm on all day! :-D