Pit Barrel Cooker (PBC) Appreciation Thread - Page 511

Stlsportster · 12-16-2017, 03:36 PM

To the top of the next page to get away from those massive pics! Whew.

LloydQ · 12-16-2017, 04:22 PM

Like Sako said, load that baby up. Might not hurt to let it get a tad hotter than normal before you put the meat on. This will only be my 2nd time on the rib rack, so I am a little nervous myself. My first go-round they got too dark before they were tender.

Kanco Connection · 12-16-2017, 04:24 PM

Quote:

Originally Posted by Stlsportster

To the top of the next page to get away from those massive pics! Whew.

Ha! I like it!

Kanco Connection · 12-16-2017, 04:24 PM

Quote:

Originally Posted by LloydQ

Like Sako said, load that baby up. Might not hurt to let it get a tad hotter than normal before you put the meat on. This will only be my 2nd time on the rib rack, so I am a little nervous myself. My first go-round they got too dark before they were tender.

Thanks man!

16Adams · 12-16-2017, 04:36 PM

Spare ribs and fatty on PBC
Trimmed one rack St Louis
One rack removed from cryo

Hung ribs 3 hours- foiled placed on grate one hour

Brought in and sliced and returned to grate 40”

LloydQ · 12-17-2017, 11:06 AM

My 9 slabs went on at 11:00. Using Weber briquettes and 3 chunks of pecan. I am taking pics, and will share them later if I can figure out how!

LloydQ · 12-17-2017, 01:58 PM

Crap, crap crap!!!!! Too much fuel, got too hot too fast and too dark. I have yet to do a rack of ribs to my satisfaction hanging directly over the coals. Time to rethink this process.

Kanco Connection · 12-17-2017, 03:53 PM

Got 8 racks on. Had to leave the lid cracked for the first 45 min. To stay at 290. Fine with me. Kettle was doing a pork shoulder, so put the 9th rack on there, too. Only thing making me wonder is how much smoke (the meat mist/fog of the PBC that makes it taste good) there is. It is prodigious. Never seen quite this much. Hope it only adds to the flavor.

ssv3 · 12-17-2017, 04:25 PM

Quote:

Originally Posted by LloydQ

Crap, crap crap!!!!! Too much fuel, got too hot too fast and too dark. I have yet to do a rack of ribs to my satisfaction hanging directly over the coals. Time to rethink this process.

Was going to suggest slowing down the airflow by close the intake quite a bit to control it or a piece of tin foil but it's been 2 1/2 so I'm sure you're alright.

ssv3 · 12-17-2017, 04:27 PM

Quote:

Originally Posted by Kanco Connection

Got 8 racks on. Had to leave the lid cracked for the first 45 min. To stay at 290. Fine with me. Kettle was doing a pork shoulder, so put the 9th rack on there, too. Only thing making me wonder is how much smoke (the meat mist/fog of the PBC that makes it taste good) there is. It is prodigious. Never seen quite this much. Hope it only adds to the flavor.

You've got 8 racks dripping so that's a lot of liquid.

In my experience there is no ill effect.

ssv3 · 12-17-2017, 04:29 PM

Both of you guys have me in the mood for ribs now. Question is PBJ or Hunsaker

Decisions, decisions.

ssv3 · 12-17-2017, 05:42 PM

PBJ was in the patio so fark it.

Two slabs or STL's. Top rack Bad Byron's and SM Genie's Hooch (love that rub) and the bottom with my homemade no sugar rub.

Plenty of clearance just like the PBC

And we're rollin'

PUNKem733 · 12-17-2017, 06:44 PM

Damn that little guy looks nice! I see you have the intake vent set more than halfway open. I know you're in LA so you can't be up there in elevation, does it just need to be opened more for the smaller size?

ssv3 · 12-17-2017, 07:08 PM

Quote:

Originally Posted by PUNKem733

Damn that little guy looks nice! I see you have the intake vent set more than halfway open. I know you're in LA so you can't be up there in elevation, does it just need to be opened more for the smaller size?

Thanks! I'm in L.A. but I sit at a higher elevation of slightly over 2000ft ASL so I need 1/2 open. On my third cook and I can say I'm very impressed with how this thing runs. Absolutely no issues with airflow at all. I think it has to do with its compact size. I love it!

Well of course I loved the PBC also but for its size this thing rocks!!

ssv3 · 12-17-2017, 07:13 PM

Blue balls anyone?

Trying something new. I ground up beef so I had some leftover. Filled it with Gorgonzola and dusted with PB Beef N Game. Going to put it on soon.

12-16-2017, 04:36 PM	#7655
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Spare ribs and fatty on PBC Trimmed one rack St Louis One rack removed from cryo Hung ribs 3 hours- foiled placed on grate one hour Brought in and sliced and returned to grate 40” __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 01-17-2018 at 06:36 AM..

12-17-2017, 03:53 PM	#7658
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Got 8 racks on. Had to leave the lid cracked for the first 45 min. To stay at 290. Fine with me. Kettle was doing a pork shoulder, so put the 9th rack on there, too. Only thing making me wonder is how much smoke (the meat mist/fog of the PBC that makes it taste good) there is. It is prodigious. Never seen quite this much. Hope it only adds to the flavor. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

12-17-2017, 04:29 PM	#7661
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Both of you guys have me in the mood for ribs now. Question is PBJ or Hunsaker Decisions, decisions. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-17-2017, 05:42 PM	#7662
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	PBJ was in the patio so fark it. Two slabs or STL's. Top rack Bad Byron's and SM Genie's Hooch (love that rub) and the bottom with my homemade no sugar rub. Plenty of clearance just like the PBC And we're rollin' __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-17-2017, 07:13 PM	#7665
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Blue balls anyone? Trying something new. I ground up beef so I had some leftover. Filled it with Gorgonzola and dusted with PB Beef N Game. Going to put it on soon. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-16-2017, 03:36 PM	#7651
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	To the top of the next page to get away from those massive pics! Whew.

12-16-2017, 04:22 PM	#7652
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	Like Sako said, load that baby up. Might not hurt to let it get a tad hotter than normal before you put the meat on. This will only be my 2nd time on the rib rack, so I am a little nervous myself. My first go-round they got too dark before they were tender.

12-17-2017, 11:06 AM	#7656
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	My 9 slabs went on at 11:00. Using Weber briquettes and 3 chunks of pecan. I am taking pics, and will share them later if I can figure out how!

12-17-2017, 01:58 PM	#7657
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	Crap, crap crap!!!!! Too much fuel, got too hot too fast and too dark. I have yet to do a rack of ribs to my satisfaction hanging directly over the coals. Time to rethink this process.

12-17-2017, 06:44 PM	#7663
PUNKem733 On the road to being a farker Join Date: 04-29-14 Location: Victorville, CA	Damn that little guy looks nice! I see you have the intake vent set more than halfway open. I know you're in LA so you can't be up there in elevation, does it just need to be opened more for the smaller size?