Some PBC folks have gotten crispy rib ends (especially longer ribs) so here's something to consider from the folks that do a crap load of ribs per day @ chicken in a barrel
http://i1226.photobucket.com/albums/...psbkgfzbba.jpg |
When I hang my ABTs the bottom one is about 2 inches above the coals and it doesn't burn up.
https://dl.dropboxusercontent.com/u/...angingABTs.jpg |
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The other way I do ribs ( my new method) the cook temp is usually 400* to 550-600* ( sometimes higher) and they don't burn. Now i wouldn't expect you to do that but I sure wouldn't be afraid of 400* Andrew if the distance to the coals was shortened....which is why those pics above have them hanging halved I would guess. |
Yeah I agree. I wouldn't be worried about the 400* either if they weren't so close to the coals. But when using the PBC as it is designed, 400* is too high. Some people have complained about the ends being burnt but I believe it's due to the reasons I mentioned. I've seen too many other pictures where that didn't happen which leads me to believe they did something right.
I'm not a fan of cutting ribs in half. I guess St Louis cuts are ok. But I like to cook full spares and trim after sometimes too. |
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One should trim a rack of spares on the thin end to remove any meat that is too thin to take a 3-4 hour smoke, just like Aaron Franklin trims his briskets of thin edges because they will burn.
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If you are interested in build pics of the Jimmy, click the link down in fwismoker's signature. It's actually pretty cool what he did. As far as the PBC goes, I think if you decide to get one you will be very happy with your purchase. It's really versatile cooker that will give you excellent results right out of the box. Oh and just like others cookers can be tweaked or modified to cook like a PBC, the PBC can be tweaked and/or modified to cook like other cookers as well. BUT you won't find a lot of information about tweaks or mods for the PBC because most people are happy with them just like they are......:biggrin1: Check out the reviews on Amazon, 4.9 of 5 stars. And the one moron that gave them 1 star obviously didn't buy one, just wrote a review saying you could build one for $50. I have no problem if that's what people believe but putting that in a product review is very poor taste in my opinion. :tsk: |
Why worry about halving spares? Untrimmed meaty spares have the tendency to not cook evenly anyway. I bet halving them or hanging halfway might help. Plus w ribs you usually cut them before service anyway so presentation isnt effected.
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