Gosh darn you Jeff, I have an anxiety attack because I don't have any ribs in the freezer. I'm going to check out Heaven Made Products to see what new flavors they have now. Both of those ribs looked absolutely fabulous! Great tip on the PBC. At first I thought you were going to hang from both ends for a 'U' shape. Well, I'm off to the store today to look for ribs. Thanks much.
I've had my Pit Barrel for five years now and use it at least once a week. I love it. A year or two ago, I started placing a hook on either end and then rotating them every hour. Since it's usually about a three hour cook, I end up rotating them twice. They come out perfect every time. Just my two cents.
Thank you, thank you, thank you. I have a PBC on the way and I've been watching endless videos with guys removing the lid and yakking for 2 minutes about what they're doing while the temp in the cooker is probably going through the roof. Excellent video and a brilliant idea about double hooking which would work for brisket too.
Yeah, that and saw some vids where they air blasting the starter bricks until they are almost molten when they put them in... The manufacturer says 12-15 minutes max and dump them in. Then cook immediately. I got a nice airflow on my first burn, did some wonderful christening of it: 280 degrees solid. Cooked the following, in sequence: 2 x 1.65 lb chuck roast steaks(one hour came out medium rare), 8 skinned pre-cooked hotdogs to "split and smoked" level(two hours), 1 lb. bacon as a "chunk"(one hour), one potato and one carrot(one hour). The burn lasted almost 4 hours after I was done, temp was 290-320 for the first four hours, then went up to 370-ish with vegies, then 390-ish with nothing in it. Love this beast.
Nice to see a video done on a well used PBC. So many people make vids about their 1st cook right out of the box. I like vids from people who know what they are doing.
@@dtrust68 Absolutely! The neighbors got tired of smelling my food and ordered one for themselves. My friend has a food truck and has me smoke ribs and tenderloins for him every weekend. It really is easy to use. The BBQ it puts out is not too far off from the professionals. Enjoy!
I've actually found that after a few cooks if I just let my ribs go at least two and a half hours before I lift the lid the bottom doesn't get burnt up at all.
Those plants were a pain in the butt with all of the watering. Then, I spent a couple of hours one day and installed a drip system on a timer. Maintenance went to zero (other than sweeping up and trimming now and then).
I am so glad I watched your video.. I just bought a Pit Barrel and will be cooking Ribs for my first cook tomorrow.. I am excited to see how it turns out... I have a feeling great now that I will invert the ribs half way through the cook.....
ArmadilloPepper.com Hi Jeff, Well I cooked 4 racks and inverted them 1/2 through the cook, They turned out amazing. I got to thinking about the cook so I got the rib end’s ready and after I pulled the ribs off I put the rack in the barrel and cooked the rib ends for 3 hrs and finished off another 30min with BBQ sauce on them... Both turned out excellent, once again thanks for sharing your knowledge with of us...
Great video! I just got my PBC and I'm gong to be doing baby backs tomorrow. I really like your rotating hanging method! I am going to incorporate that method into my cook!
As one who has lost several racks of ribs into the fire one solution is to just cut the racks in half and hang them separately so they are not close to the fire
Another great video Jeff. Excellent instructions on hanging ribs for a vertical cooker (I have a WSM). I think your first tip is key - start with a smalller fire. However, the second tip was most informative to me - minimize the time the lid is off! I did this last weekend in order to spritz my ribs - BIG MISTAKE, took off upto 400F!! I am a firm believer of your 3rd tip - switching the ends around to even out the ribs instead of wrapping. Again, great cook and tips!!
Thanks Robert. When we make these videos, sometimes we have the lid off longer than we'd like trying to get the picture correct, and the temp goes up quickly just like you said.
Every rib cook on my PBC have all sat mere inches from the coal basket, and I’ve not once had the ends burn. Proper lighting of coals is paramount - I use the Minion method. I also never rotate, nor do I use multiple hooks.
My experience is the same. Proper and consistent coal lighting is paramount. I do not rotate or use multiple hooks. I use a pbc and am super happy with the results
I agree with other viewers, the ribs look amazing. After trying this method, my ribs looked amazing too but came out far too smoky. I’m wondering if it was the smoldering coals? Normally I wait until they’re all properly lit and try to get most of the smoke from the wood chips rather than the coals. My PBC is set closer to 220...I wonder if it would’ve helped to have it closer to 250 like I believe was noted in another comment?!
I think the PBC was designed to cook hotter than 220F by quite a bit, I'm thinking ~ 275F. That's why you see videos of folks pulling ribs at ~ 3 hours. I used to attempt ribs at 225F in my Weber, but found they were super smoky and somewhat dried out. Also, I'd suggest just using a couple chunks of hardwood (rather than chips) placed first under the unlit charcoal. With all the smoke/fog going on from drippings onto the coals + a little hardwood smoke, it will be great!@@curtiswarren869
@@Armadillopepper nice video and thanks for sharing with us. I just threw on 4 half racks of baby backs right now and got 2 "hunks" of Tri Tip to put on during last 45 min of cook of the ribs. Yummy!
Thanks so much for posting your PBC rib video! As soon as my weather gets nicer here I'm chomping at the bit to put on a couple slabs. I am going to use your rib technique!
Love your video. I am doing this now, as I watch you teach me. I am running a WSM at 225 with hickory and cherry wood and a Hunsucker hanger with no pan. Will let you know how it goes.
What did your cook time end up being for babybacks at 225 Raymond? Have you gone any higher. 250 or 275? I have the same hanger and the vortex in my WSM. I hung ribs this past week. I ended up wrapping them. My son thought they were some of the best he ever had but I was not super happy with them myself losing bark from the wrap. I had a feeling I wrapped too long at 1.5 hours . I tell myself all the time wrap for no more than an hour and bite myself going longer. I ran a constant 240 to 250 with a temp controller. They were st louis and not baby backs. I am doing a brisket this week on it.
Finally somebody came out and said it I thought about rotating them myself or even wrapping the bottoms with aluminum foil with fork holes in it . But I’m going to try this
ArmadilloPepper.com it makes sense and it’s a great cooker but when you do 8 racks and have to do a early wrap it defeats the purpose.. I’m just gonna buy an extra set of hooks because you were such a nice guy I’m gonna put you on to some real Rub go to Kosmos Q He has a channel and website the right Rub and great sauce
Armadillo Pepper BBQ ready for this? I bought a pit barrel Junior ash pan Drilled a bunch of holes in it with a metal bit and I have it sitting on top of my coals as a heat deflector how about that pal
Awesome. Used your method on my PBC last weekend and they were great.... doing another batch today because my son is visiting with us this weekend from college.
That is good advice. My favorite thing to cook on the pit barrel is al pastor I got the idea from another TH-cam channel but the only difference is I use the PBC skewers and I wrap skewers and all after 3 to 4 hours and then re-hang for a couple more hours.
Hello Jeff, I'm a new subscriber. Like your channel, I just bought a new PitBarrel Cooker and appreciate your tips right off the bat. Looking forward to watching more of your videos!
Thanks for the tip. I am going to try rotating them this weekend. I use the special grill that allows ribs and the use of the grill on the other side. Put some mac n cheese for a side. Got a video of this. Baby backs and mac and cheese on the PBC.
I have been using the chimney I bought from PBC. Fill it to the top, light it, and wait for it to burn cleanly. I might experiment with filling it 2/3 full to let the fire start off a little slower.
Good tip with the double hooks i did that as well and add more sauce on mine when i rotated. Jeff what temp did you smoke the ribs on? They looked amazing buddy.
Great tips. If I’m just doing a couple racks for me & the wife I’ll cut the racks in half. Obviously you won’t win a rib cooking contest but they taste the same and are uniformly cooked. I love my PBC especially for doing 1/2 chickens. The thing was made to cook 1/2 birds.
Jeff I know you made this video specifically for me. Lol. I haven’t tried Ribs on the Barrell House Cooker yet, but I wil definitely give this a shot when I do. Thanks for making this tutorial.
ArmadilloPepper.com It’s a 30 Gallon, it’s not tall enough to hang a whole Packard Brisket. It has lever on the bottom you pull out to your altitude, then you leave it.
Great tips Jeff. I don't have a PBC, so I bought a rib hanging kit from Gateway smokers (18.5") for my WSM. Still yet to cook ribs, but I will say rotating the ribs did cross my mind already. Nice ribs.
Killer looking ribs man...I'm currently just on a little Jumbo Joe and trying to decide to go up to a classic 22.5" kettle with a Slow N Sear or a PBC...very different products but this has got me leaning more towards the barrel. Definitely a lot more capacity in the barrel and I can always still use the JJ for "regular" grilling and smoking of smaller stuff.
I feel dumb for not thinking of this myself! Did a few racks this weekend and had to wrap 'em to avoid the burnt ends(not the good kind). Thanks for the info....
Hi David. Thanks for the feedback. That was an electric charcoal starter. I don't remember the brand. I didn't like it because the housing was plastic and melted on the end when the charcoal started. I have since thrown it away.
ONLY 2 dislikes!?!?!?! The BBQ trolls must be shocked with a little humility. I did this recipe step by step, love it!!!! I have a different bbq sauce I make and rub, but this technique is spot on. I have a BBQ vendor and use this technique and has 1 up'd my ribs. Sub'd!
I don't use it exactly the way they designed it. It is shorter than other chimneys in order to allow you to dump it into the charcoal basket while the basket is already in the drum. But I don't lower the basket into the drum until after I dump the lit charcoal into the basket because I want to be able to get them just right. Also being smaller is supposed to cause it to hold about 1/4 of the content of the basket. I use a paraffin starter to get it started. After starting I have been waiting until it is burning orange and clean with no smoke. But the directions say to dump it in about 12-15 minutes at my elevation. I haven't been timing it so maybe I have letting it get too hot before dumping. I need to solve the problem of over cooking the narrow end so I still have a couple of things to experiment with. You are blazing the trail for some of us PBC chefs to follow. This was supposed to be in the chimney comment. Don’t know how it found it’s way here!
Great question Luke. The reason I didn't put it in from the beginning is because that metal would be next to the coals and get very hot. Didn't want to touch that thing if it was hot 😁.
Basically, 3.5 hours in the cooker, rotating after the 1st 1.25 hours, basting with sauce after 3 and then another 20-30 minutes to finish. But, what temp did you cook at? Thanks
It appears as though, by adding a hook at the other end, you now have 2 burnt ends instead of 1. I cut the ribs in half, 1 hook for each half. No burnt ends and no falling into the coals. Extra hooks can be easily formed buying st st, 1/8" dia rod stock. Very cost effective.
No burning at all Dick. You can certainly cut them in half and that works fine. Some folks like the look of the entire rack together, so this is an option for those folks.
I am doing racks this weekend, we are in Vermont and the weather is great. I’ll use your recipe and kick my brother in laws but, we are doing a smoke off. He doesn’t stand a chance, I have your mentorship. Happy Holiday
I used an electric charcoal lighter. The problem with it is the housing is plastic so if you dont watch it like a hawk the flame up melts the end of the device. You could use half a wax cube and a lighter.
Don't need it to be adjustable. Don't put food in until it's a clean smoke and there is exhaust through the holes where the rods are inserted where smoke escapes.
Did you have a full basket of coals? What did you light it with? If I use a chimney start, do I only light about 3-4 coals? Once I add the 3-4 coals to one side of the basket, do I start the cook immediately?
I did use a full basket. Have a look at the 1 minute mark in the video. I used an electric fire starter and lit a small portion of coals....less than a handful. You can let the coals heat for 10 minutes. I light them, then season the ribs and start the cook.
Oh Help me with my PBC. Thanks for the video. So in another videos I saw, the guy suggested to just cut the rack in half. Hang those and then the end doesn't hang close to the real hot heat. My last PBC cooked ribs didn't end too well. I think too much salt and higher temp during the cook time. I'm going to try lighting just a few coals with my propane torch next time. I just don't think my rib cooking has any consistency nor do they come out good. I wont serve to company yet. Doing something wrong.
You can cut in half, but these technique works really well. As you mentioned. Light one side of the charcoals. This will help to keep the temp from getting too hot.
Have you ever had a rack fall off? My first attempt with the PBC started great but ended in tragedy. Everything was going perfect- 3 hrs solid then took them off to coat with sauce. Put them back on for 45 mins and somewhere in that time they fell off onto the ashes and charcoal. Heart broken. Was only able to savage maybe 3 ribs from the rack. Ideas? Tips?
Hey Frank, Ive never had that happen. Only suggestion I have is to make sure the hooks are at least 3 ribs down. I have heard of this happening when only hooking after 1 rib.
Armadillo Pepper BBQ I made sure I was 3 down. I was skeptical when I put them back on for the second time because I could see the hook entrance a lot more loose.
I cooked ribs again this past weekend. It seems like when they are about done they are about to break off the hook and fall into the fire. I might start cutting my racks in half for now on to reduce the hanging weight. So far I haven’t been very successful with my PBC rib cooks. That would also keep the tips further from the fire.
Add a water pan and make sure the ribs hang over that. My Barrel House is tall but not tall enough. I will have to cut them in half next time and try it again. The first time they got into the coal pile.
Hey Jeff! This was a Great Video! It makes me wonder why someone would really want this cooker? Good point to just light a small amount of coals.......but with no adjustment and having to take the lid off...the temps quickly get out of control! And Using Rubs with Sugars in it does not help the situation. Sure your idea to flip is a good one.....but why should one have to go through all that trouble? Too Bad...Too Sad....for those who paid for these over priced cans......what were You Thinking!?!? If they had a larger design......you could lay what you are cooking on a grate.....which will have consistent temp. Just saying?!?!?!?!
From my perspective it is a really easy smoker to use and has a relatively small footprint (if space is at a premium). If you are a Masterbuilt electric and want to dip your toes in the charcoal/wood world, I think this is a good option. You can lay the ribs on the grate or cut them in half to avoid the issue I mentioned. It can also be used to grill if you are not looking for scorching heat. Like all cookers (IMHO), there are pros and cons. For example you can get the PBC over 275 degrees whereas the Masterbuilt has a limit. I still really like the cooker especially when it comes to chicken and turkey. To your point, it doesn't have some of the flexibility of some larger smokers, but I think the cooker is a step up from electric if you don't want to "tend" to the smoker. I do understand that some folks enjoy the "smoker tending".
Hey Jeff! I'm with you if someone is looking to step up from an electric. But the solution I have for these cookers is very simple. Here is one of my Vids where I hang two racks of baby backs. It's not a PBC.... but this set up could be very easily adapted and used without a lot of extra work. You commented that these were Nice Ribs. Check it out again......and see if this can work in Your PBC. Indirect.........Direct! th-cam.com/video/m_eVHUCBiiI/w-d-xo.html
I think that one has to realize that these types of cookers are primarily low price point/convenience options for casual cooks who place time and money saved above having the absolute ultimate tool for the job. Most of these folks likely cook inexpensive cuts of meat a few times a year for family and friends, and (even though I don't own one) these cookers appear quite capable in that function. Heck, if I had a lot of money, I'd buy a Lone Star Grills offset like Russ from Smokey Ribs - but I don't.
I can’t always get the entire rack to be fall off the bone with baby backs. It seems like the one end where the thicker meat resides is the problem. Since spare ribs are more uniform in thickness, they seem a bit easier to make fall off the bone
Same here. That's why I always do St Louis cut spare ribs. And they taste better. With baby backs you could trim it to be the same thickness, and sear up the trimmed meaty part on the grill as a snack while the ribs are smoking, or just cut them in half and cook the thick and thin side separately, that's what I do when someone brings me baby backs to cook. The thicker side will take longer, but at least they'll both be cooked right, instead of one side being over or under cooked.
What I meant to say is to use a smaller portion of coals that are placed against only one side of the barrel then hang the ribs on the other side of the barrel. Weber makes a crescent shaped coal basket that makes this very easy to do. Look up Weber 7403 Car-Baskets. I use mine very often.
Gosh darn you Jeff, I have an anxiety attack because I don't have any ribs in the freezer. I'm going to check out Heaven Made Products to see what new flavors they have now. Both of those ribs looked absolutely fabulous! Great tip on the PBC. At first I thought you were going to hang from both ends for a 'U' shape. Well, I'm off to the store today to look for ribs. Thanks much.
This technique works well for me when I don't feel like wrapping. I still usually wrap St. Louis style.
I've had my Pit Barrel for five years now and use it at least once a week. I love it. A year or two ago, I started placing a hook on either end and then rotating them every hour. Since it's usually about a three hour cook, I end up rotating them twice. They come out perfect every time. Just my two cents.
Thanks!
Thank you, thank you, thank you. I have a PBC on the way and I've been watching endless videos with guys removing the lid and yakking for 2 minutes about what they're doing while the temp in the cooker is probably going through the roof. Excellent video and a brilliant idea about double hooking which would work for brisket too.
Congrats on your new PBC. It's a great cooker.
Yeah, that and saw some vids where they air blasting the starter bricks until they are almost molten when they put them in... The manufacturer says 12-15 minutes max and dump them in. Then cook immediately.
I got a nice airflow on my first burn, did some wonderful christening of it: 280 degrees solid. Cooked the following, in sequence: 2 x 1.65 lb chuck roast steaks(one hour came out medium rare), 8 skinned pre-cooked hotdogs to "split and smoked" level(two hours), 1 lb. bacon as a "chunk"(one hour), one potato and one carrot(one hour). The burn lasted almost 4 hours after I was done, temp was 290-320 for the first four hours, then went up to 370-ish with vegies, then 390-ish with nothing in it. Love this beast.
Great tips! I think I’ll try adding hooks at both ends from the start of the cook.
Thanks for watching!
Nice to see a video done on a well used PBC. So many people make vids about their 1st cook right out of the box. I like vids from people who know what they are doing.
Christopher Mitchell Thanks Christopher. We really appreciate your feedback.
I just ordered my pit barrel tonight. I can't wait to try it out. Thank you for the video. I feel more confident to succeed in my first cook.
It's a fun cooker. I think it makes the best chicken ever. Congrats on your new cooker!
Do you love it? I just ordered mine today and should be here Friday. Sucks I have to work this weekend 3 12's, but come Monday I'm smokin.
@@dtrust68 Absolutely! The neighbors got tired of smelling my food and ordered one for themselves. My friend has a food truck and has me smoke ribs and tenderloins for him every weekend. It really is easy to use. The BBQ it puts out is not too far off from the professionals. Enjoy!
I've actually found that after a few cooks if I just let my ribs go at least two and a half hours before I lift the lid the bottom doesn't get burnt up at all.
That's how I do them
Thanks for the info. 💯
If your not having this kind of reaction to food you shouldn’t be involved in it. Beautiful to see someone enjoying what they do and make.
Many thanks!
Excellent tips! Thank you.
Thanks for the feedback!
Those baby backs looked like fire out the dragon's mouth!!! Amazing color, Jeff!!!
Thank you Bush. These ribs were tasty.
@@Armadillopepper I could tell by the happy dance
I always think you’re cooking in the rainforest. Nice landscape in the background.
Those plants were a pain in the butt with all of the watering. Then, I spent a couple of hours one day and installed a drip system on a timer. Maintenance went to zero (other than sweeping up and trimming now and then).
I was thinking the same thing; that it looked like Jeff was camped in the jungle - also the best place to do "Snoopy's Suppertime Dance".
handcannon Perhaps I need to learn some more moves! 🤣
Have you tried dancing like the gopher from "Caddyshack"? That's the only one that I'm good at. I don't trust guys that CAN dance for the most part.
Those look great. Keep up the good work. Thank you for the information
Thanks for the great feedback!
I am so glad I watched your video.. I just bought a Pit Barrel and will be cooking Ribs for my first cook tomorrow.. I am excited to see how it turns out... I have a feeling great now that I will invert the ribs half way through the cook.....
Hey Danny, Congrats on your new cooker! Let me know how your ribs turn out.
ArmadilloPepper.com Hi Jeff, Well I cooked 4 racks and inverted them 1/2 through the cook, They turned out amazing. I got to thinking about the cook so I got the rib end’s ready and after I pulled the ribs off I put the rack in the barrel and cooked the rib ends for 3 hrs and finished off another 30min with BBQ sauce on them... Both turned out excellent, once again thanks for sharing your knowledge with of us...
@@dannyhague1425 Glad it worked out for ya. Thanks for letting us know.
Great video! Nice to see I am not the only one that uses Ikea trays to prep my ribs!
😁 It was a gift.
Great video! I just got my PBC and I'm gong to be doing baby backs tomorrow. I really like your rotating hanging method! I am going to incorporate that method into my cook!
Congrats on your new PBC! If you get a chance let me know how your ribs turn out.
ArmadilloPepper.com They came out great! Super juicy, tender, and flavorful.
Some great tips thanks.
Thanks for the feedback
As one who has lost several racks of ribs into the fire one solution is to just cut the racks in half and hang them separately so they are not close to the fire
You can certainly do that, but for those that want the look of a full rack this is one option. Thanks for watching and the feedback!
Another great video Jeff. Excellent instructions on hanging ribs for a vertical cooker (I have a WSM). I think your first tip is key - start with a smalller fire.
However, the second tip was most informative to me - minimize the time the lid is off! I did this last weekend in order to spritz my ribs - BIG MISTAKE, took off upto 400F!!
I am a firm believer of your 3rd tip - switching the ends around to even out the ribs instead of wrapping.
Again, great cook and tips!!
Thanks Robert. When we make these videos, sometimes we have the lid off longer than we'd like trying to get the picture correct, and the temp goes up quickly just like you said.
That flipping method, one end to the other, makes a lot of sense with the short PBC
Thanks Big Lew. I use this technique all the time on the PBC.
Every rib cook on my PBC have all sat mere inches from the coal basket, and I’ve not once had the ends burn. Proper lighting of coals is paramount - I use the Minion method. I also never rotate, nor do I use multiple hooks.
Great tip. Lots of videos here on TH-cam where the bottoms of the ribs get too done, so thanks for sharing.
My experience is the same. Proper and consistent coal lighting is paramount. I do not rotate or use multiple hooks. I use a pbc and am super happy with the results
I agree with other viewers, the ribs look amazing. After trying this method, my ribs looked amazing too but came out far too smoky. I’m wondering if it was the smoldering coals? Normally I wait until they’re all properly lit and try to get most of the smoke from the wood chips rather than the coals. My PBC is set closer to 220...I wonder if it would’ve helped to have it closer to 250 like I believe was noted in another comment?!
I think the PBC was designed to cook hotter than 220F by quite a bit, I'm thinking ~ 275F. That's why you see videos of folks pulling ribs at ~ 3 hours. I used to attempt ribs at 225F in my Weber, but found they were super smoky and somewhat dried out. Also, I'd suggest just using a couple chunks of hardwood (rather than chips) placed first under the unlit charcoal. With all the smoke/fog going on from drippings onto the coals + a little hardwood smoke, it will be great!@@curtiswarren869
@@curtiswarren869 Thanks and sorry I didn't see this comment earlier. Not sure why they were too smokey. Did you use aot of wood?
Jeff doing the happy dance, must be good! nice one Jeff!
Now, you see why my daughter doesn't want me to dance at her wedding (someday far away).
Watched it on on big tv and man, the video quality was amazing! Ribs were ✅ so beautiful and great pull back!!!!
Thank you Red. I watch TH-cam vids on my big TV as well. I think the quality on my TV is better than my laptop.
Thanks for the video, smoking two racks now. Happy New Year's.
Than you and Happy New Year!
I own a PBC too and what I do to prevent the bottom part of the rack from getting burnt is I cut the rack in half and hang the halves.
That has worked for me also Victor. Smoke on!
@@Armadillopepper nice video and thanks for sharing with us. I just threw on 4 half racks of baby backs right now and got 2 "hunks" of Tri Tip to put on during last 45 min of cook of the ribs. Yummy!
Thanks so much for posting your PBC rib video! As soon as my weather gets nicer here I'm chomping at the bit to put on a couple slabs. I am going to use your rib technique!
Appreciate your feedback Jim! Hope it works for ya. 70 degrees here today, so I'm hoping to make a cherry and honey glazed chicken this weekend.
Jeff Jeff Jeff, you knocked it out the park. What a great Rib Video. Nice Tips in the PBC, and the ribs were beautiful. I'd like to try the spicy rub.
I definitely see why folks have good things to say about these rubs. We have a few of their other rubs that I'm looking forward to trying.
Love your video. I am doing this now, as I watch you teach me. I am running a WSM at 225 with hickory and cherry wood and a Hunsucker hanger with no pan. Will let you know how it goes.
Sounds good. WSM is a nice cooker.
What did your cook time end up being for babybacks at 225 Raymond? Have you gone any higher. 250 or 275? I have the same hanger and the vortex in my WSM. I hung ribs this past week. I ended up wrapping them. My son thought they were some of the best he ever had but I was not super happy with them myself losing bark from the wrap. I had a feeling I wrapped too long at 1.5 hours . I tell myself all the time wrap for no more than an hour and bite myself going longer. I ran a constant 240 to 250 with a temp controller. They were st louis and not baby backs. I am doing a brisket this week on it.
Those were cooked perfect. The meat is supposed to be bite pulled Off the bone not fall off when you hold them. So yummy
Many thanks. We did enjoy these ribs.
Finally somebody came out and said it I thought about rotating them myself or even wrapping the bottoms with aluminum foil with fork holes in it . But I’m going to try this
Hope this works for ya Michael.
ArmadilloPepper.com it makes sense and it’s a great cooker but when you do 8 racks and have to do a early wrap it defeats the purpose.. I’m just gonna buy an extra set of hooks because you were such a nice guy I’m gonna put you on to some real Rub go to Kosmos Q He has a channel and website the right Rub and great sauce
Armadillo Pepper BBQ ready for this? I bought a pit barrel Junior ash pan Drilled a bunch of holes in it with a metal bit and I have it sitting on top of my coals as a heat deflector how about that pal
Well executed my friend, and a great tip on rotating them! Got two racks on now and using your advice👊🏻👍🏻
Much thanks!
@@Armadillopepper They came out incredibly delicious! Smash hit!!!
Excellent!
Another awesome cook. The ribs looks delicious. Both products are good stuff
Thank you Andre. We really appreciate you watching and taking the time to provide feedback!
Awesome. Used your method on my PBC last weekend and they were great.... doing another batch today because my son is visiting with us this weekend from college.
Glad these worked out for you Jason. If your son is anything like mine, I'm sure he can put away some ribs!
Those came out very nice, can't wait till spring gets here, thanks for sharing Buddy. Congrats Jude on the Rub Win!!
Thanks Yankee Liv'n. Sure was tasty.
That is good advice. My favorite thing to cook on the pit barrel is al pastor I got the idea from another TH-cam channel but the only difference is I use the PBC skewers and I wrap skewers and all after 3 to 4 hours and then re-hang for a couple more hours.
Forrest Earwood I just picked up some new skewers this week. I need to try that.
Hello Jeff, I'm a new subscriber. Like your channel, I just bought a new PitBarrel Cooker and appreciate your tips right off the bat. Looking forward to watching more of your videos!
Hey Lew, Thanks for subscribing and congrats on your new Pit Barrel. It's a chicken cooking machine!
I keep saying this but man I really have to get one of these cookers. Those ribs looked so good. You rock!
When you get one, I will get a discada!
I'll get a discada when you get a PBC!
Thanks for the tip. I am going to try rotating them this weekend. I use the special grill that allows ribs and the use of the grill on the other side. Put some mac n cheese for a side. Got a video of this. Baby backs and mac and cheese on the PBC.
Thanks for the feedack Kevin
@@Armadillopepper They came out much better. I think I’m still cooking a little too long though. Still they were excellent.
You flipped them. Genius
Looks perfectly cooked to me.
Thank you Ms. Cricket!
Thanks for the instructions in the description, really made the instructions more clear! Subbed👍🏼
Thanks Nicholas. Glad you found it useful.
I have been using the chimney I bought from PBC. Fill it to the top, light it, and wait for it to burn cleanly. I might experiment with filling it 2/3 full to let the fire start off a little slower.
I have one of those chimney starters and have never used it. How do you like it?
Good tip with the double hooks i did that as well and add more sauce on mine when i rotated. Jeff what temp did you smoke the ribs on? They looked amazing buddy.
Thanks for Sharing @Armadillo Pepper BBQ
Thanks for watching our vid.
Perfection brother
Thanks Double D!
Awesome idea to flip. I’m getting a PBC soon so I’m glad I watched this video. Thanks!
Thanks Chris. I think you will like the PBC. I've used this same technique for a full packer brisket.
Nice job Jeff! I love heaven made products. I got some of that Smokey habanero. I love it on smoked wings.
I bet it is a good choice on wings. I'm looking forward to trying some of their other rubs soon.
Brilliant idea!!
Much thanks!
Great tips. If I’m just doing a couple racks for me & the wife I’ll cut the racks in half. Obviously you won’t win a rib cooking contest but they taste the same and are uniformly cooked. I love my PBC especially for doing 1/2 chickens. The thing was made to cook 1/2 birds.
It's the best for cooking yardbirds!
Jeff I know you made this video specifically for me. Lol. I haven’t tried Ribs on the Barrell House Cooker yet, but I wil definitely give this a shot when I do. Thanks for making this tutorial.
How tall is the Barrel House? Also, I think you have vent control for temperature also - is that correct?
ArmadilloPepper.com It’s a 30 Gallon, it’s not tall enough to hang a whole Packard Brisket. It has lever on the bottom you pull out to your altitude, then you leave it.
Thanks for the info. It is similar. I'm going to try a packer in the PBC on derby weekend.
I love the PBC but have had the one side get burnt. Gonna try this on Saturday, your way!
Let me know how it works for ya
Great tips - thank you for sharing it with us :)
Ribs looks great of course :)
Thank you Lasse!
Good one Jeff. Thanks for the tips
Thank you Bob. Have a great week!
Great tips Jeff. I don't have a PBC, so I bought a rib hanging kit from Gateway smokers (18.5") for my WSM. Still yet to cook ribs, but I will say rotating the ribs did cross my mind already. Nice ribs.
Thanks Oren. Pretty warm here, so grilling out regularly. Let me know how your ribs turn out when you make them.
Great job on the video!!! Thank you for that tip, my ribs came out perfect 👍!
Glad it was helpful!
Great advice Jeff!!! I'll be rotating and lighting a small area next time. Those ribs looked amazing my friend!
I tend to be impatient and start doing something else while the coals are lighting, so I've got this cooker to hot a few times due to my own fault.
What temperature did you keep the smoker at? Thanks again,this was very informative since I'm new to the smoking technique.
Mine usually runs 250 to 275 F.
No wrap is best! Great video
Thanks for watching!
Killer looking ribs man...I'm currently just on a little Jumbo Joe and trying to decide to go up to a classic 22.5" kettle with a Slow N Sear or a PBC...very different products but this has got me leaning more towards the barrel. Definitely a lot more capacity in the barrel and I can always still use the JJ for "regular" grilling and smoking of smaller stuff.
Thanks Adam. I don't think you can wrong with either. Good luck on that decision!
Great Job!👍
Many thanks! We appreciate you watching.
Awesome ribs, need to try that spicy rub from Heaven Made products...
I feel dumb for not thinking of this myself! Did a few racks this weekend and had to wrap 'em to avoid the burnt ends(not the good kind). Thanks for the info....
Hey Gary, I don't know why I didn't think of it sooner. Anyway, better late than never 😀
I was thinking the same ideal with the two hook.
It works
Great video. Thank you. What torch (propane attachment?) Did you use to start the charcoal?
Hi David. Thanks for the feedback. That was an electric charcoal starter. I don't remember the brand. I didn't like it because the housing was plastic and melted on the end when the charcoal started. I have since thrown it away.
ONLY 2 dislikes!?!?!?! The BBQ trolls must be shocked with a little humility. I did this recipe step by step, love it!!!! I have a different bbq sauce I make and rub, but this technique is spot on. I have a BBQ vendor and use this technique and has 1 up'd my ribs. Sub'd!
Thanks Cpt. Appreciate you watching and for the feedback.
Very nice looking ribs thumbs up man
cooking with webby Many thanks!
You are correct. If you do it the way PBC recommends the small end gets burned to a crisp. I have been wondering how to work that out.
Hope this works for you. Thanks for watching.
I don't use it exactly the way they designed it. It is shorter than other chimneys in order to allow you to dump it into the charcoal basket while the basket is already in the drum. But I don't lower the basket into the drum until after I dump the lit charcoal into the basket because I want to be able to get them just right. Also being smaller is supposed to cause it to hold about 1/4 of the content of the basket.
I use a paraffin starter to get it started. After starting I have been waiting until it is burning orange and clean with no smoke. But the directions say to dump it in about 12-15 minutes at my elevation. I haven't been timing it so maybe I have letting it get too hot before dumping.
I need to solve the problem of over cooking the narrow end so I still have a couple of things to experiment with. You are blazing the trail for some of us PBC chefs to follow.
This was supposed to be in the chimney comment. Don’t know how it found it’s way here!
I appreciate the details. Thanks!
Those ribs looked awesome Jeff. Great tip on the PBC. Now I'm wondering if you can hang Brisket in a similar fashion. Thanks for sharing.
We are doing a brisket on KY Derby weekend. I'll let you know.
Hey Jeff nice video mate... Just a question... Is there anything stopping you from putting the hook in the bottom end from the outset? Thanks mate...
Great question Luke. The reason I didn't put it in from the beginning is because that metal would be next to the coals and get very hot. Didn't want to touch that thing if it was hot 😁.
Wow grape wood
Great advice!
Many thanks for watching and the feedback.
thank for the tips.
Thanks so much for watching Russyl and the feedback!
Great vid
Many thanks!
Thanks for the FLIP tip.
👍
Where did you buy that Tray from
It was a gift. I think it is from Ikea.
Basically, 3.5 hours in the cooker, rotating after the 1st 1.25 hours, basting with sauce after 3 and then another 20-30 minutes to finish. But, what temp did you cook at? Thanks
Great question. PBC was probably running around 270.
What torch is used for lighting chacoal
Great question, but I don't remember the brand. This is an older video.
It appears as though, by adding a hook at the other end, you now have 2 burnt ends instead of 1. I cut the ribs in half, 1 hook for each half. No burnt ends and no falling into the coals. Extra hooks can be easily formed buying st st, 1/8" dia rod stock. Very cost effective.
No burning at all Dick. You can certainly cut them in half and that works fine. Some folks like the look of the entire rack together, so this is an option for those folks.
Fantastic job. Looks terrific. Love my PBC.
Thanks. I like how easy this cooker is to use.
I am doing racks this weekend, we are in Vermont and the weather is great. I’ll use your recipe and kick my brother in laws but, we are doing a smoke off. He doesn’t stand a chance, I have your mentorship. Happy Holiday
Thanks and sounds nice Steven. Have a great werkend!
Jeff - Are you just using a propane torch to light such a small section of the coals?
I used an electric charcoal lighter. The problem with it is the housing is plastic so if you dont watch it like a hawk the flame up melts the end of the device. You could use half a wax cube and a lighter.
That looks dam good...mmmm
Thanks William. I liked the way these turned out.
Great looking racks Jeff! Makes me want to break out My smoker!
It's Spring time. Break that bad boy out!
How do you not get soot flavor? You don’t have adjustable exhaust
Don't need it to be adjustable. Don't put food in until it's a clean smoke and there is exhaust through the holes where the rods are inserted where smoke escapes.
Did you have a full basket of coals? What did you light it with? If I use a chimney start, do I only light about 3-4 coals? Once I add the 3-4 coals to one side of the basket, do I start the cook immediately?
I did use a full basket. Have a look at the 1 minute mark in the video. I used an electric fire starter and lit a small portion of coals....less than a handful. You can let the coals heat for 10 minutes. I light them, then season the ribs and start the cook.
If i already plan to cut the racks in half, would i be better off cooking on the grate vs hanging?
To be honest, I don't think it will matter. You'll get plenty of smoke and color either way.
Oh Help me with my PBC. Thanks for the video. So in another videos I saw, the guy suggested to just cut the rack in half. Hang those and then the end doesn't hang close to the real hot heat. My last PBC cooked ribs didn't end too well. I think too much salt and higher temp during the cook time. I'm going to try lighting just a few coals with my propane torch next time. I just don't think my rib cooking has any consistency nor do they come out good. I wont serve to company yet. Doing something wrong.
You can cut in half, but these technique works really well. As you mentioned. Light one side of the charcoals. This will help to keep the temp from getting too hot.
Have you ever had a rack fall off? My first attempt with the PBC started great but ended in tragedy. Everything was going perfect- 3 hrs solid then took them off to coat with sauce. Put them back on for 45 mins and somewhere in that time they fell off onto the ashes and charcoal. Heart broken. Was only able to savage maybe 3 ribs from the rack. Ideas? Tips?
Hey Frank, Ive never had that happen. Only suggestion I have is to make sure the hooks are at least 3 ribs down. I have heard of this happening when only hooking after 1 rib.
Armadillo Pepper BBQ I made sure I was 3 down. I was skeptical when I put them back on for the second time because I could see the hook entrance a lot more loose.
@@fhardy66 Other idea is to change ends on the ribs when you put them back in the PBC. Good luck!
I cooked ribs again this past weekend. It seems like when they are about done they are about to break off the hook and fall into the fire. I might start cutting my racks in half for now on to reduce the hanging weight. So far I haven’t been very successful with my PBC rib cooks. That would also keep the tips further from the fire.
I've cut them in half and that works well. Did you try this rotating technique?
I was cooking St. Louis style ribs. The skinny end barely had anything to hook to. Baby backs would have worked better for this.
I discovered that your flip method is best with babybacks but not so much with St. Louis.
This technique has worked with for me using St. Louis ribs. Maybe they are a bit wider at my store.
The ribs were defective.
Add a water pan and make sure the ribs hang over that. My Barrel House is tall but not tall enough. I will have to cut them in half next time and try it again. The first time they got into the coal pile.
Hey Jeff! This was a Great Video! It makes me wonder why someone would really want this cooker? Good point to just light a small amount of coals.......but with no adjustment and having to take the lid off...the temps quickly get out of control! And Using Rubs with Sugars in it does not help the situation. Sure your idea to flip is
a good one.....but why should one have to go through all that trouble? Too Bad...Too Sad....for those who paid for these over priced cans......what were You Thinking!?!?
If they had a larger design......you could lay what you are cooking on a grate.....which will have consistent temp. Just saying?!?!?!?!
From my perspective it is a really easy smoker to use and has a relatively small footprint (if space is at a premium). If you are a Masterbuilt electric and want to dip your toes in the charcoal/wood world, I think this is a good option. You can lay the ribs on the grate or cut them in half to avoid the issue I mentioned. It can also be used to grill if you are not looking for scorching heat. Like all cookers (IMHO), there are pros and cons. For example you can get the PBC over 275 degrees whereas the Masterbuilt has a limit. I still really like the cooker especially when it comes to chicken and turkey. To your point, it doesn't have some of the flexibility of some larger smokers, but I think the cooker is a step up from electric if you don't want to "tend" to the smoker. I do understand that some folks enjoy the "smoker tending".
Hey Jeff! I'm with you if someone is looking to step up from an electric. But the solution I have for these cookers is very simple. Here is one of my Vids where I hang two racks of baby backs. It's not a PBC....
but this set up could be very easily adapted and used without a lot of extra work. You commented that these were Nice Ribs. Check it out again......and see if this can work in Your PBC. Indirect.........Direct! th-cam.com/video/m_eVHUCBiiI/w-d-xo.html
Heavy Metal Bar-B-Que Nice approach in your video. I'll have to try that sometime and compare. Thanks.
I think that one has to realize that these types of cookers are primarily low price point/convenience options for casual cooks who place time and money saved above having the absolute ultimate tool for the job. Most of these folks likely cook inexpensive cuts of meat a few times a year for family and friends, and (even though I don't own one) these cookers appear quite capable in that function. Heck, if I had a lot of money, I'd buy a Lone Star Grills offset like Russ from Smokey Ribs - but I don't.
Sure wish Lone Star made a reverse flow..........their stuff is top notch!
Thanks for the "flip tip."
You bet James. Somebody probably has a better idea, but this works for me.
Since you are only lighting a small area do you think it matters if that small area is in the middle or at the edge of the charcoal basket?
I like to light the edge. That way I can hang the ribs further away from the heat.
Why not hook both ends before you start smoking?
Use caution and remember that that bottom hook is going to he super hot when you take them out.
I can’t always get the entire rack to be fall off the bone with baby backs. It seems like the one end where the thicker meat resides is the problem. Since spare ribs are more uniform in thickness, they seem a bit easier to make fall off the bone
Same here. That's why I always do St Louis cut spare ribs. And they taste better. With baby backs you could trim it to be the same thickness, and sear up the trimmed meaty part on the grill as a snack while the ribs are smoking, or just cut them in half and cook the thick and thin side separately, that's what I do when someone brings me baby backs to cook. The thicker side will take longer, but at least they'll both be cooked right, instead of one side being over or under cooked.
is it cool to add the hooks at the start of the cook? Then flip upside down after an hour.
Gave my neighbor some of these ribs. He liked them so much that his wife made me a whole coffee cake the next week. Now, that's cool!
I put hook in the middle of the ribs and hang in a u shape alot higher from fire
Did you ever have a problem where it bent over and fell into the coal?
40 seconds in.....I gotta see this! :-)
Thanks my friend!
Do you rotate for brisket as well?
I'm doing a brisket next week and am planning on rotating it.
Keep us posted. Thank you. Love your videos.
Those ribs look perfectly cooked!! Why not make a smaller fire so you do not need to be so attentive?
Good suggestion. I actually did light a smaller portion of the coals to keep the temp down.
What I meant to say is to use a smaller portion of coals that are placed against only one side of the barrel then hang the ribs on the other side of the barrel. Weber makes a crescent shaped coal basket that makes this very easy to do. Look up Weber 7403 Car-Baskets. I use mine very often.
This may be a dumb question, but, would this technique work with spare ribs?
John Vickers Yes John, it will. Give it a try.
ArmadilloPepper.com Thanks. I’m gonna try this on some spares for Mom this weekend.
John Vickers Take care of Mom!