Was suppose to be Fourth of July ribs, but had a rain delay.
Ribs were whole spares from Sams, cut down to St Louis. Came in a two pack that weighed 10#s, and one rack was significantly larger than the other, which is par for the course.
Seasoned using Big Ricks Jalapeno Honey mustard as a binder, S/P with a layer of Franklin Spice.
Pit Barrel Cooker has no temp controls. If set up correctly, it will run from 285* to 310*, it does whatever it wants to do. I had a little trouble today, when I first put the ribs on and closed it up, it should spike to 350* and then settle down to the cooking range. Did not do that today, it settled at 335*. IDK why, gotta think about it. I stuffed some foil in half of the rod holes and got it below 300.
Smoke was good for the entire cook, got thin blue using a couple of chunks of pecan. The PBX set up calls for a Minion Method and I buried the chunks under the lit coals in the middle.
I spritzed a couple of times with ACV/water, but did not sauce them. The small rack was done in 3 hours, the larger one took another 45 minutes.
Ribs finish with a bit of charr, don't have that burnt taste. They've got that grilled crisp to them. An entirely different flavor that I enjoy. I won't say its better than ribs from other cookers, its just different in a good way.
Ribs were whole spares from Sams, cut down to St Louis. Came in a two pack that weighed 10#s, and one rack was significantly larger than the other, which is par for the course.
Seasoned using Big Ricks Jalapeno Honey mustard as a binder, S/P with a layer of Franklin Spice.
Pit Barrel Cooker has no temp controls. If set up correctly, it will run from 285* to 310*, it does whatever it wants to do. I had a little trouble today, when I first put the ribs on and closed it up, it should spike to 350* and then settle down to the cooking range. Did not do that today, it settled at 335*. IDK why, gotta think about it. I stuffed some foil in half of the rod holes and got it below 300.
Smoke was good for the entire cook, got thin blue using a couple of chunks of pecan. The PBX set up calls for a Minion Method and I buried the chunks under the lit coals in the middle.
I spritzed a couple of times with ACV/water, but did not sauce them. The small rack was done in 3 hours, the larger one took another 45 minutes.
Ribs finish with a bit of charr, don't have that burnt taste. They've got that grilled crisp to them. An entirely different flavor that I enjoy. I won't say its better than ribs from other cookers, its just different in a good way.
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