Looks good to me. :thumb:
Thanks! I just realized I should have taken a pic of the other side of the ribs. I got really good pull back from the bones. Unfortunately you can't tell from the side I took...
Looks good to me. :thumb:
I can see the pullback at the bottom. That's good enough as I don't like too much pullback. Usually happens when you leave it in foil too long.
Oh....I always thought that a good amount of pull back was a good thing....lol. I did get more than usual as I usually don't wrap. I don't know why but I was wanting the fall off the bone texture today so I wrapped. I actually pulled the ribs just before that point I'd say. I liked the texture but they would be considered slightly over done buy the pros...:becky:
I don't care. They were very good!
i've been using my PBC but haven't posted in a while. Thanksgiving turkey was a success again.
I'm waiting on a baby brisket in your PBJ.
This is for everyone that's done a Turkey, but are you somehow saving drippings to make your gravy? The vaporizing drippings are a big part of PBC flavor, but particularly with Thanksgiving turkey, the drippings are important for the gravy.
This is for everyone that's done a Turkey, but are you somehow saving drippings to make your gravy? The vaporizing drippings are a big part of PBC flavor, but particularly with Thanksgiving turkey, the drippings are important for the gravy.
Still having issues with my PBC now whereas it was very set and forget previously. Did a pork butt and a brisket yesterday and they turned out being a bit dry with the brisket seeming to be overcooked. PBC seems to be cooking at a higher temp than before and I still notice smoke coming out from under the lid in spots as opposed to only out of the rebar holes.
I used BP for the first time so maybe my hold didn't take...I just wrapped it in more paper as opposed to moving it into foil. Should I have moved it into foil? Held them wrapped in more BP and a towel for an hour and half...definitely not as hot when unwrapping out of foil.
This is frustrating because I'm having a bunch of people over next Saturday but the PBC isn't locked in like it used to be. Already bought a brisket for the event but now I'm thinking I should just pull the Blackstone 36 out and make tacos since I won't screw that up.
Hey, I’m going to have a friendly competition with my wife. We like chicken kabobs. She’s going to cook some on her gasser, and I’m going to try them (for the first time) on the PBC. Anybody done that? I’m going to skewer them (1-1/2 inch cubes). Any guidance on timing of those? I’m guessing about 20 minutes.