Ribs on the Pit Barrel came out tough - what did I do wrong?

[Mpls Funk]

Hi all,

Still relatively new to this, just got my PBC a couple months ago. I tried doing ribs last weekend and while the flavor was OK, the meat was really tough. Did I do something wrong, or was it just back luck with the racks I got?

The ribs were from Costco, I believe they were labeled as spare ribs. I lit the PBC with a chimney per the directions. I used their beef and game seasoning (maybe used too much to be honest) . Let them cook for a solid 3.5 hrs, maybe 4? If anything, for some reason my PBC always seems to cook slower than their videos suggest. I have opened the inlet vent a little, but it still seems a little slow. I often have to crack the lid a little to speed things up as the family can't wait no more!

I love ribs so I want to be able to get this right. Any advice would be appreciated!

 

[Wolverine]

If their tough then you should have left them on longer,i don't know how the PBC users do it but I do 321 3 in the smoke or until i like the color then wrap tight in foil for up to 2 hours then open for 1 hour, for the most part it takes up to five hours depending on temp,

 

[IamMadMan]

I agree with Wolverine, if they were tough they were probably under-cooked. If ribs are over-cooked the meat falls off the bone.

3.5 is on the short side of cooking times. The most common method listed on the internet is the 3-2-1 method. Many competition teams also use this method, including Johnny Trigg, the king of ribs in BBQcompetition. 3 hours in the pit, then 2 hours wrapped in foil with your additives (sauce, margarine, honey, or brown sugar), followed by up to 1 more hour to firm up the bark or set your glaze. The foil helps to speed the cooking by steaming the meat, but not everybody foils. If you look at the combined time of the 3-2-1 method you almost have a total of 6 hours for the cook.

However time alone can never tell you when you meat is properly cooked, human interaction for testing is required. Time is merely an estimated guide as to when you should start checking. Probe your ribs with a toothpick between the bones, when the toothpick enters with little or almost no resistance, your ribs are done.

You'll learn to get to know your cooker so you can properly estimate approximate cooking times.

 

[m-fine]

What temp for the 3.5 hours? I cook ribs between 4 and 5 hours depending on temp and the ribs. You can tell when they are done by feel. I usually do dry rub and a straight cook with no wrapping to make them mush and no candy coating. 3-2-1 ribs are like crockpot pulled pork IMHO. Found all over the Internet, but not good.

 

[Dore Eagle]

Funk,
Use toothpick test, bend test using tongs, etc., to determine if ribs are done. It takes some practice to learn when they are tender enough. They should be very tender; the toothpick should slide in with little if any resistance.

The PBC has become my go-to rib cooker, but it took a little practice. Babybacks cook faster usually. The size and thickness of the rack makes a difference in time.

Also, you have to follow the instructions on starting your fire. I fill the basket 3/4 full of Kingsford, then pour a small chimney of well-lit coals on top, filling the basket.

Depending on size of ribs, they are usually done in 3-3.5 hours. It is slower if I have more than two racks in there or if the racks are larger.

Stick with it. It does take some practice, and I have undercooked and overcooked at times. But I love PBC for ribs.

 

[Stlsportster]

Same message as above. The hardest thing to learn when smoking ANY meat is that it's done when it's done. You'll learn to know the signs. The bend test for ribs. Probing the thick part of a brisket flat. Wiggling the bone and probing the pork butt.

You cant take it off when you think it SHOULD be done.

Best advice is to plan for it to be done a few hours before you need it. Wrap it in foil and throw it in a cooler with a couple of towels. Most of these meats get better after time in the cooler anyway. I've held ribs that way for 3-4 hours and they were still piping hot when I cut them.

 

[bajatom4934]

bajatom4934

I'm a temp guy for the most part. You can use a probe to tell if your ribs are done as well as all the bend, toothpick, etc tests. Just put the probe between the ribs. The IT should be 200/205 for your ribs to be done. The bend test and the meat pulling back from the bones are my 2nd way to till if ribs are done. Good luck in the future.

 

[Mpls Funk]

Thank you all for the comments and encouragement...I really want to be able to do ribs well...and often!

So...is it possible to over-cook them? It seems like longer makes them more tender...if we want REALLY tender...is there a danger in over-cooking?

In hind sight...I did ribs a month ago and they were better. When I did them this last time I did more of them (3-1/2 racks) and each rack was larger than the first time...so that might be part of the reason I was under-cooked as compared to the first time I did them.

 

[m-fine]

Yes you can "over-cook" ribs, but when that happens is a matter of personal taste.

Some people like their ribs tender but with some chew left. Others like them more tender where they fall off the bone. Still others like them turned to mush.

 

[Bacchus2b]

The PBC is not like other smokers.

1) Ribs cook really fast in the PBC, my first racks of large loinbacks were falling off the hook at 4 hours. Now I start checking at 3 hours for loinbacks and 3.5 for spare ribs.

2) no need to wrap, again this is a different animal than other cookers.

3) Make sure your fire is fully lit before closing the lid, that might be your problem. I would also open your bottom vent a little more.

4) How old is your charcoal? Are you using Stubbs or other quality brand? If you are using Kingsford Blue (which PBC recommends) that could also be the problem.

Good luck!

 

[Mpls Funk]

Hi Bacchus...thank you.
I fill the basket with briquettes...then take out ~1/4 (I actually count 40 of them as I heard somewhere that that is 1/4?) and put them in a chimney...put the paper in the bottom of the chimney and light it. 20 minutes later I dump the lit coals into the basket with the other unlit coals...put a couple chunks of wood in it, and then drop the basket into the PBC. Does that sound about right?

The charcoal is Kingsford Blue as PBC recommends...are you suggesting that isn't a good solution? It is not that old...maybe a month or two at the most. Any opened bag is rolled down closed and kept in garage so it doesn't get rain/wet, etc.

I opened the vent the 1/4 opening (best as I can tell) originally for Minneapolis elevation. After my first cook of chicken took longer than I expected I nudged it open a little more. If I open it more, it will feel like I'm closer to 1/2 open and that just "seems wrong". :shock:

I appreciate your feedback/suggestions!

 

[Smokey Lonesome]

Last Sunday's rib cook on a Large BGE was:

3 racks Smithfield STL Cut ~3 lb/rack from Costco
Indirect 250 degrees for 4 hours (aimed for 3 but got distracted)
-color was darker than I'd like and smoke level a little higher than usual
Foiled at 250 for ~1 hour; toothpick and bend test showed they were done
Sauced and kept warm in 175 oven loosely foiled until serving ~ 30-40 mins

Worked great except for color/smoke level but everyone raved.

 

[Bacchus2b]

Hi Bacchus...thank you.
I fill the basket with briquettes...then take out ~1/4 (I actually count 40 of them as I heard somewhere that that is 1/4?) and put them in a chimney...put the paper in the bottom of the chimney and light it. 20 minutes later I dump the lit coals into the basket with the other unlit coals...put a couple chunks of wood in it, and then drop the basket into the PBC. Does that sound about right?

The charcoal is Kingsford Blue as PBC recommends...are you suggesting that isn't a good solution? It is not that old...maybe a month or two at the most. Any opened bag is rolled down closed and kept in garage so it doesn't get rain/wet, etc.

I opened the vent the 1/4 opening (best as I can tell) originally for Minneapolis elevation. After my first cook of chicken took longer than I expected I nudged it open a little more. If I open it more, it will feel like I'm closer to 1/2 open and that just "seems wrong". :shock:

I appreciate your feedback/suggestions!

Everyone's taste is a little different, but I almost sold my PBC after using Kingsford Blue because all I could taste was a chemical charcoal flavor. I decided to try Stubbs and never looked back. It seems to burn longer and more evenly than Kingsford. I use three or four Weber starter cubes buried in a full basket of charcoal, light them, and walk away for about 20-25 minutes. Stubbs puts off a lot of white smoke until it gets going and then it gradually settles down.

It's also possible that you just got some tough ribs off of an old animal. Sounds like you need to try again!!!

 

[BigKing]

I still follow the lighting directions from the PBC people which is to immediately hang the food and close the lid as opposed to letting the basket get fully going.

I fill to the brim, put the 40 briquettes (KB) in the chimney and then set it on top of the lighter cube resting on the grill grate. I spoke with the people at PBC and since they know my area, they recommended that I let the chimney go for only 12 minutes before dumping the hot coals in the basket. I also have whatever wood chunks I'm using in the basket already.

Immediately close the lid. I then pretty much hang the ribs or whatever else right away as directed.

I did ribs this weekend that were awesome. Baby backs. Hung at noon, pulled at five. Tender but not fall off the bone with a real nice bark on them. You'll know if you have overcooked the ribs when you notice more smoke coming out of the PBC due to your ribs falling in the charcoal basket!

I too find that my cooking times are longer than what the PBC videos say so I've just adjusted to that being the way it is. I have; however, pulled a rack of beef short ribs--thick mothers--at 4 hours and 20 minutes and it was one of the best things I've ever cooked; however, it was the only thing in the cooker. Your times will increase depending on how much food you have in the cooker, in my experience anyways.

I've only been doing this since June but I'm pretty locked in on certain meats. "Overcooking" just isn't the same as it would be on a gas grill or what have you so I've been erring on the side of keep it in longer. I pretty much followed the videos to a T the first time out with a new cut of meat and when I first started using it. You'll get comfortable with using the PBC and will get to the point where you know when it is done.

I definitely pulled pork ribs too early based on that four hour estimate on two occasions and have gone to at least 4 1/2 with 5 being pretty safe. Been a world of difference giving it another 45 to an hour. I've also never wrapped the ribs since the PBC seems to be pretty moist in there already and it just seems like an extra step that is not needed.

 

[Bob C Cue]

I still follow the lighting directions from the PBC people which is to immediately hang the food and close the lid as opposed to letting the basket get fully going.

I fill to the brim, put the 40 briquettes (KB) in the chimney and then set it on top of the lighter cube resting on the grill grate. I spoke with the people at PBC and since they know my area, they recommended that I let the chimney go for only 12 minutes before dumping the hot coals in the basket. I also have whatever wood chunks I'm using in the basket already.

Immediately close the lid. I then pretty much hang the ribs or whatever else right away as directed.

I did ribs this weekend that were awesome. Baby backs. Hung at noon, pulled at five. Tender but not fall off the bone with a real nice bark on them. You'll know if you have overcooked the ribs when you notice more smoke coming out of the PBC due to your ribs falling in the charcoal basket!

I too find that my cooking times are longer than what the PBC videos say so I've just adjusted to that being the way it is. I have; however, pulled a rack of beef short ribs--thick mothers--at 4 hours and 20 minutes and it was one of the best things I've ever cooked; however, it was the only thing in the cooker. Your times will increase depending on how much food you have in the cooker, in my experience anyways.

I've only been doing this since June but I'm pretty locked in on certain meats. "Overcooking" just isn't the same as it would be on a gas grill or what have you so I've been erring on the side of keep it in longer. I pretty much followed the videos to a T the first time out with a new cut of meat and when I first started using it. You'll get comfortable with using the PBC and will get to the point where you know when it is done.

I definitely pulled pork ribs too early based on that four hour estimate on two occasions and have gone to at least 4 1/2 with 5 being pretty safe. Been a world of difference giving it another 45 to an hour. I've also never wrapped the ribs since the PBC seems to be pretty moist in there already and it just seems like an extra step that is not needed.

Very good post. Use the videos as a guide. Chicken is done at 165°, ribs when they pass the toothpick test, brisket and pork butt at probe tender. If it makes you feel better, my cooks take longer than the videos as well.

 

[ssv3]

They're done when they're done so I'd say they were undercooked. Overcooked ribs usually are fall off the bone which is not necessarily a bad thing for some.

 

[Bacchus2b]

Very good post. Use the videos as a guide. Chicken is done at 165°, ribs when they pass the toothpick test, brisket and pork butt at probe tender. If it makes you feel better, my cooks take longer than the videos as well.

I followed the PBC video and had ribs falling apart into the fire after four hours. I quit pulling the back membrane after that to give some extra support.

 

[Pale ale]

Thanks for all the tips. Ribs are still a work in progress for me so this gold.

 

[Dore Eagle]

More thoughts......check to see that PBC is running up to temp of approx 270-310. If not, look at how you're doing your fire. Also, you could wrap ribs after two hours of hanging. Wrap in foil with 1/4 cup Apple juice and put on grate for an hour, then see if tender enough. I prefer hang only, but I have done 2 hours hanging plus 1 hour in foil, and it worked. You have to check doneness; time is a guide.