Hanging Ribs PBC/UDS style question

[TropicDad]

3rd cook on my pbc I had 1 rack of St. Louis ribs hanging by the hooks, I double hooked about 2 bones down. When I went to take them off they fell off the hooks into the charcoal. :tsk: I wasn't happy.

I have 4 racks to do tomorrow but am a bit nervous about using the pbc but since my RecTec is out of service and I don't have the wood for the Lang I'm stuck. How do you keep the ribs on the hooks? I was thinking of pulling them after a few hours and putting them in the oven to finish.

Any suggestions appreciated.

 

[upStomp]

I always hook on the thicker side of the slab, whether doing STL's or BB's. I'll also trim off any shiners or split bones on either end. I only ever use a single hook and I have yet to lose a rack.

 

[zippy12]

I saw one guy double hook ribs

|
| <--- Second hook though top of first hook about 2 bones down. This one
| will hang from the rod
|
|
| <--- First hook placed so (hook that hangs from bar) will sit 2 bones
| down
|
|
|
|
|
| <--- RIBS
|

 

[TropicDad]

I don't think I was on the thick side will do this time.

I like that double hook idea too.

 

[Thingfish]

Yes, the thick side for sure. Usually the rear (wider) end of the rack is the thinnest so I hook on the front end.

 

[ebijack]

Like mentioned, thick end

 

[Bacchus2b]

First thing is to remember that the PBC cooks way faster than most other smokers and there is a learning curve. I lost one rack falling "falling off the bones" into the coals on my first cook because I could not believe they were done at 3.5 hours.

Since then I have also left the membrane on the ribs as extra insurance. No more losses since the first cook a year ago, and I use one hook going into the thick end past two bones.

 

[Bob C Cue]

Another thing to note is if your ribs fall of the hooks, it means they are fall-off-the-bone tender. Need to keep any eye on them and pull prior to that. I recently had a cook where I went a bit long and as I was removing the rack, they started to split but I was able to catch them before they dropped in the fire. Having a pair of tongs in hand when removing the ribs can be helpful if you think there is a chance they are over cooked.

Best of luck on your next cook!

P.S. Another option if your're only cooking a few racks and you like your ribs very tender is to cut the racks in half before placing them on the rebar.

 

[Lion Bout The Q]

I thought if you cook multiple racks , when the first one falls, its time to wrap.:-o

 

[KevinJ]

Like mentioned, thick end

What he said

 

[Vision]

If you run too hot expect them to cook faster and fall.

 

[TropicDad]

Thanks everyone for the great advice, now looking forward to doing ribs tomorrow!!!

 

[PNWSmoke]

I usually hook 3 bones down for insurance. you may get the top rib just barely touching the rebar, but it usually flops over a bit.

 

[Cook]

So much for the "keep the thick end closest to the heat" theory.

 

[Nuco59]

Hanging ribs do not obey normal physics- because "magic".

I'm more interested in not having my meat drop into the fire due to a slight miscalculation on cooking time than adhering to a theory of "thick end toward heat".
TBH- I'd rather have ribs flat on a grate than hanging- easier to handle, easier to check for doneness, easier to sauce (if you are into that). Using a rib rack would be my second choice - and coming in 3rd... hanging.

 

[Dly4]

I lost a rack the first time I cooked on my PBC, and ever since I go three bones down. The top flops over, but they've always cooked fine.

 

[ssv3]

I lost a rack the first time I cooked on my PBC, and ever since I go three bones down. The top flops over, but they've always cooked fine.

Thicker end and three bones down myself also. The flopping doesn't hurt nothing.

 

[TropicDad]

Ok ribs on, 3rd bone of fat end. Looking good. Its raining like crazy but thats why I have an ezup, never quit!