I bought a PBC about 6 months ago because I wanted a drum smoker added to my grill collection. (In all honesty I only chose it because they put a USMC emblem on it at no extra cost.) I grilled a rack of ribs on my side smoker, my Weber, and my new PBC. Everyone in my family chose the PBC as the best I'd ever done. I couldn't believe it then but I've since become a believer. I don't know what's happening inside the PBC, but it is indeed a "rib machine". Subscribed...
I've got to agree with ya Rus, the PBC is a Rib machine!!! The ribs have that little something extra that you don't get from an offset. I really think it's that "grilled" flavor from cooking directly over the briquettes. Great test regardless and I know that both racks were some mighty fine eating brother!!! Cheers!!!
Hey T-Roy, thanks for stopping by brother! I totally agree with you about the grilled flavor. All those drippings hitting the hot coals adds that extra flavor that smoking on indirect just can't deliver. Cheers brother, and I hope you and Karen have a awesome Christmas and New Year!
I will have to agree with T-Roy and Rus on the grilled flavor from that direct heat. I did a rack recently on a BGE with no deflector and definitely had a different taste which was great!!
Looking good sir... I am in my 5 year learning all kinds of grilling style. I love watching these videos to give me ideas.. Charcoal is my go to. Again great job sir
Around a year and 1/2 ago in one of your videos I asked your advice between buying a 300 dollar offset or the Pit Barrell, you suggested the Pit Barrell unless I wanted to invest in a quality offset, well I went with the Pit Barrell and I cant thank you enough that was some solid advice. Now if I ever do get an offset it will be a Lonestar they are built like a tank but not cheap $$$$+. Thank You.
It’s past midnight and I’m about to get me some ribs!! They both turned out fantastic. My dad and I love your channel. Thank you for sharing and your cat is funny 😅.
It’s the fog from the drippings going straight in the fire on the pit barrel that sets them off. I love my pit barrel. I’ve done ribs on the pit barrel and a Weber kettle indirect, and prefer the pit barrel. I sometimes have to crack the lid in colder weather to keep the pit barrel going at temp. Just watch it cause it will shoot up real quick. Awesome videos. Love your channel!!
Hey Rus, I agree with ya 100 percent. Mustard just does something special when it comes to ribs. I can’t tell you what it is, but mine always come out better when I use mustard
I've had my PBC since January of 2016 and have loved it ever since. Matter of fact, I was about to purchase a BGE when I got it and it was so good that I cancelled my purchase, and to this day it's my main smoker. I've watched your channel a lot over the years for recipes, ideas, and tips. Yesterday, I did a hot smoked salmon that I dry cured overnight and a Huli Huli Chicken using your recipe as guide and they turned out great, as usual. Thank you for putting out great BBQ content!
Great video I am so glad you did this. I would have never guessed the PBC would have been able to compete with the offset like that. I would really like to see a comparison using the wood wind cooker and also the Lone Star cabinet smoker
Great vid. Now I'm starving. I love my PBC so much, I bought another one after my first one finally succumbed to the elements. Ribs are amazing on the PBC and amazingly easy.
3 years late to the party. Great video still..I will say this... The PBC just does ribs like no other... The amount of flavor you get.. You can't beat ribs on a drum!
Great looking Ribs... Russ great comparison video between both cookers ... I agree with you on the weather effecting the pit barrel . I have one and temps get pretty low around here and it does play a factor in the cook time and temps for sure
Great video as always Rus. I have done ribs on my reverse flow and my UDS at the same time and I find that my UDS, in my opinion, does a much better job on ribs in cold weather than it does when it's warmer. My reverse flow doesn't care what the temp is outside. I did ribs on the UDS yesterday and they came out awesome.
My dad taught me to marinate with mustard as well done it all my life. My mom does it like this now as well. People are surprised when they cant taste the mustard seems to hold the juices in better. Looks so delicious
great Video! My pit barrel cooker only does Ribs, Its a rib making machine! Do like the Lonestar grill!! (in a year or so when I get some money saved up it will either be a lone star or a Yoder off set!) gotta give a shout out to the Cat making a cameo at the 17:04 mark in the video!! LOL loved it!!
The best thing about your videos Rus is the honest to goodness down home real life quality. Subscriber for life my friend ! Ordering me that sweatshirt right now. Nice shoutout to my other favorite youtuber Malcom ! Until Next Time...SMOKY RIBS !
Thumbs up for the mustard!! I buy many things generic but am a big fan of french's mustard and especially their ketchup. It's the only one that's not made with HFCS and tastes real. Merry Christmas and Happy New Year brother!
Howdy Rus. So I know you put this up about 4 years ago and I only just saw it. Absolutely no surprise that the barrel made a better rib. Offsets and vertical smokers with water pans and or diverter plates don't allow the juices to fall onto the hot coals. When the juices fall onto the coals they vaporize into many complex flavor compounds and float back up onto the meat. Just like when grilling. I use my Webber Smoky Mountain with a meat hanger in the top and remove my water pan to do the same thing. Absolutely wonderful. The other thing I like when doing ribs( I prefer to do baby backs, they are so forgiving) is my ribs will be done in 1 hrs to 1.5 hours depending on how cold it is. I've been thinking about making a insulated wrap made from a movers blanket for when it's cold out. That would work great on your barrel smoker. Cold weather is one reason I really like my Lonstargrillz large IVS. It can be below freezing and it doesn't change the cook time or use more noticeable fuel. But you don't get that extra flavor. It's always a game of compromise right? Anyway great video. Have a great day 🌞 👍🍻
I just smoked some ribs on my new Hunsaker barrel smoker and they turned out great! I normally use a gravity fed charcoal smoker and wrap the ribs for part of the cook but I just hung the ribs up in the barrel and it held steady at 250 degrees for the 4 hours then slapped some watered down BBQ sauce on it for the last 1/2 hour. Unfortunately my in laws were invited over and they loved the ribs so much they are expecting an invite anytime I smoke ribs again 😪
Outside temps make a huge difference on the barrel smoker. I made an ugly drum smoker, and it is very dependent on outside temperatures. I plan on getting a welding blanket to wrap my smoker with to give it a little extra insulation when it is cold out.
Wow! Great video! I’m surprised that the much less expensive cooker best out the more expensive behemoth of a cooker! I just purchased my LSG for our new channel and I’ll probably get it in September. Can’t wait but now I’m second guessing my decision...great video though! Smoke on, brother!
Great comparison video! I also have a LSG & the PBC. I agree that the PBC usually cooks ribs faster than the LSG & that is precisely the reason why I prefer cooking ribs on the LSG. I feel like I don't have as much control over the temps in the PBC which leads me to overcook the ribs. I probably just have to pay closer attention to them in the PBC. I haven't figured out which ribs taste better so I guess I'll have to do my own comparison. Great work!
Another great post Mr Russ, trying to catch-up. God Bless the men and women of the Armed Forces, those that serve, that served and those that passed. I wish you and your a BBQ Memorial Day Weekend, god bless.
Everyone must drop over right on time often when they smell your out with the smoker up and going ! I tend to drop half ribs off to neighbors here now and again ! Nothing is more enjoyable then sharing some killer bbq with buds ! Nice vid.
Thanks for the great video. My wife is going to kill me because now I am looking into getting a barrel cooker. I see you keep you smoker outside how do you keep it from rusting? besides covering it up what else do you do?
I’ve noticed that it is possible to overuse even mild fruit woods in the PBC. Just the juice dripping down on good all hardwood briquettes will get it done.
Great video Russ. Really enjoy your videos. Just got pit barrel Cooker last week and made 2 slabs of St. Louis ribs. They were unbelievable. going to do pork belly burnt ends tomorrow. Keep up the great work!
Both looked great and about the same. I know both were delicious. PBC is just that, cooking directly over the fire pit which gives you extra flavor juices and fats going down, then as you know vaporizing back up into the ribs. The offsets are very nice cookers but are also just that, offset from the fire. That may be the only difference. Both are delicious, but both have a slight difference in their own flavor profile, not saying one is better. Everyone has their own taste preferences. I love both. Nice job on the cook Rus and your guest was there at the right time to eat some "Smokey Ribs".
I have another thing for you to try. Called The Grandma trick. Soak your ribs in buttermilk after u trim overnight. I usually add a little Tabasco sauce in my milk when soaking. Ur preference. Then season how u normally do. And cook how u normally cook. Enjoy. I do this with steak too. Works amazing.
Loved this comparison. Both of those racks looked great to me. I don't have a pit barrel, but I do have a WSM, which I've discovered that I can do hanging cooks on like the PBC. I'm anxious to give that a try and experiment with a more hot and fast style of smokin. You're absolutely right about using mustard as a base layer too. It seems to me that the vinegar in it also helps to tenderize the outer layers of the ribs and helps to prevent them from having a crunch, making it a consistent bite through. I love the shirts. I have about 4 or 5, which I wear religiously. Now that you got new styles, I'm gonna have to get more. Also too, I'm sorry about the cold weather you're having. I may be responsible for bringing that since I was about 60 miles from you last week.
Thanks Russ, glad you enjoyed the video. I have never owned a WSM but I have seen Justin hang ribs with his. Same thing I would think. Thanks for all the tee shirt purchases brother! I truly appreciate it! It really does help offset cost. Temps aren't to bad yet but it's probably coming lol. Cheers Russ!
I have the warming oven on my LSG offset smoker. I set it up as a barrel cooker and frankly with that setup it produces the best ribs I have ever produced eaten. I can honestly say the warmer is the best option I have on my LSG. I use the LSG charcoal basket for my heat source. The basket 1/2 full of lump charcoal with a few chunks of mesquite and 1/2 chimney of burning Kingsford gives me at a minimum 10 hours of consistent heat 250+-
Very cool video, you gotta love spending the day tending to a smoker. Those ribs look delicious! I made my own custom 175 gallon reverse flow offset smoker and have been using it for the last couple of years. I love cooking on it, but it consumes a lot of fuel even on smaller cooks. It's about time I restore my old UDS and start cooking on that thing again. This video makes me want to do it even more.
Great comparetive video. Lovevmy PBC, but tt verifies my experience that the Pit Barrel is affected by cold and/or wind. Going to make a portable shield with an old 55 gal drum with top and bottom removed. Slide it over the BPC during adverse weather conditions. I'll let y'all know how it works out. Thx for great cooks, Smoky!
Nice job. Very similar to mine. I am from KC so I know BBQ. I like to experiment so one time, I smoked some Baby Backs with Wild Cherry, from the Ozarks, just sayin'. Then sprayed them down with Cranberry Juice. They were fantastic. Gave them a sweeter flavor. Kind of a fruity flavor.
I love your videos, keep em coming. And WHOA, kitten at 17:05, crash and burn! I am finally in a house and looking to buy a smoker. Your videos for me are like a real person's consumer reports. I love it, I try to never miss a post. I can't wait till I am in my new house and smoking some spare ribs and getting to try out all your recipes.
I've never had ribs from a Lonestar grill before but I am a proud owner of a PitBarrel cooker so I'm glad the PitBarrel won this little duel. I love Jennifer and Terynia they are awesome. Loving the new t-shirt design too.Cheers Russ!
We will have to fire the LSG up this Spring when it warms up a little and cook a feast Jaxx! I figured I would get a totally unbiased opinion on the ribs so no one would think I was just being biased. Thanks brother, I appreciate you checking it out!
Those ribs looked really good. I've never own either of those cookers but they both did a great job. I agree that the weather prob had an effect on the PBC. Awesome vid an new subscriber.
I have a PBC and agree it puts out great product especially ribs and chickens. I am looking at ordering a LSG 30” vertical offset and have been doing my “homework” finding this video. My thought was seeing if Chris at LSG could build a fire plate/basket to sit below lowest cooking grate in smoke chamber to allow hanging ribs/chickens on the sausage hangers to allow cooking PBC style if desired. Might throw smoke from normal fire box at same time also. Any thoughts on this? Getting ready to order so ironing out all my customizations and add ons.
G,day, eh. Just got a Traeger for Xmas and been ex-perry-menting with all kinds of jerky, bacon, brisket, ribs and turkey. Yours looks way better than my 3-2-1 ribs, so I'm going to try it your way. Loving this. Traeger works good at -30°C (-20°F) here in Canada. Cheers!!
Was just preping some ribs for the pit barrel and found this video, so im trying the mustard, i ussually us olive oil to get the rub to stick so ill see how it turns out. Great video btw. 👍
Oh don't get me wrong I love watching your shows and you do a wonderful job teaching us how to do things and some of the things you cook or just absolutely amazing... your personality is great and I love the way you handle yourself in front of the camera.... I guess I'm just a little bit more of a silly butt and like to have fun and a lot of laughs to go along with the learning
Thanks for the kind words, I appreciate it. I have a big sense of humor if you ever met me and love laughing, I just don't show it very often on video. I have, but not that often. Off camera I can be a nut for sure LOL
Great Video. I can’t wait to get my New LSG 20”x42” I still love my Yoder Cheyenne as it really Smoked 2 Brisket’s To Perfection the other day for my American Legion . Thank You Smoky Ribs 🇺🇸😎
always a pleasure to watch!!! and yep my cat does the same thing!!!! I'm torn for the money either wsm or a pbc. but I'd sure love an lone star offset!! thanks again Rus!!
Rus great video. Are your T-shirt made in the USA because I love quality. Those T-shirt made in other countries breakdown very quickly. Thank you in advance 🇺🇲
Another great video as always. I ordered the spritzer just now but couldn’t find a link on your video. I was hoping you might get some kick back for the recommendation. Your videos are also why I purchased my LSG.
Great comparison, enjoyed the video. I also use mustard on my ribs and I have sometimes wondered if it a possibility that if the turmeric in the mustard makes that little bit of difference with the vinegar. Just my thoughts.
Did a 6lb butt on the PBC over the weekend, smoked for 6.5 hours. It was rainy and in the upper 30s, PBC temps fluctuated from 300+ to low 200s. Had to add just a little charcoal after the first 5 hours, and cracked the lid whenever I noticed temps dropped. The butt turned out awesome. Anyways, this was a really cool test, I was surprised to see how similar they tasted. Either way, if you’re eating ribs it’s a WIN! ✌️
I have a PBC and yes temp. Outside really affects it, I tried a pork butt and it almost couldn’t get it done at 45 deg outside. Barely got to 200. So easy tho 🙏
Ok,,,I see you have a pellet smoker,,,and regular smoker. What's your opinion on a revise flow smoker to a regular smoker,,,,the best one to invest in??
Great looking ribs, as usual. Let me get this straight, if I spend 2-3 hundred dollars on a smoker, I could get great ribs, BUT, if I spend about 10 - 15 times as much on an offset smoker, i could get the same result? Great Ribs? Just kidding. I'm sure the lonestar does great for large crowd cooks. Nicely Done.Thanks for sharing. 😎.
I never could get my pbc to run like it was supposed to. Eventually I gave up and sold it. I'll own it as operator error, but I never could figure out how to maintain proper cooking temp. Love my LSG though! And you got me started wanting one. So thanks for that :)
Yeah I have to smoke them pretty often. I know it's almost Christmas, but I can't ever get enough of BBQ. Thanks Darrin, I appreciate you checking the video out!
@@SmokyRibsBBQ I just cooked some beef back ribs tonight from the cheap rib roasts I stocked up on this week from the Christmas sales. I cut some into steaks and the other will be boneless roasts.. so good.. 😃
I'm thinking of buying a LSG 20×30 offset I like using a charcoal basket in it.Do you think that will work out well for me?I like your videos keep on keeping on!
I have been running my pbc solely on lump for the last 2 years....sometimes I even only fill half the basket and cook over the other side to prevent that 'grilled' flavor LOL Great comparison Rus! One of these years I need to get an offset to do the same comparison :-)
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I bought a PBC about 6 months ago because I wanted a drum smoker added to my grill collection. (In all honesty I only chose it because they put a USMC emblem on it at no extra cost.) I grilled a rack of ribs on my side smoker, my Weber, and my new PBC. Everyone in my family chose the PBC as the best I'd ever done. I couldn't believe it then but I've since become a believer. I don't know what's happening inside the PBC, but it is indeed a "rib machine". Subscribed...
I've got to agree with ya Rus, the PBC is a Rib machine!!! The ribs have that little something extra that you don't get from an offset. I really think it's that "grilled" flavor from cooking directly over the briquettes. Great test regardless and I know that both racks were some mighty fine eating brother!!! Cheers!!!
Hey T-Roy, thanks for stopping by brother! I totally agree with you about the grilled flavor. All those drippings hitting the hot coals adds that extra flavor that smoking on indirect just can't deliver. Cheers brother, and I hope you and Karen have a awesome Christmas and New Year!
It's because cooking over coals with the grease drippings eveporating back up in your smoke and another layer of flavoring.
T-ROY COOKS g
I will have to agree with T-Roy and Rus on the grilled flavor from that direct heat. I did a rack recently on a BGE with no deflector and definitely had a different taste which was great!!
T-Roy always trying to ride high on other channels
Looking good sir... I am in my 5 year learning all kinds of grilling style. I love watching these videos to give me ideas.. Charcoal is my go to. Again great job sir
I simply want to be a peacemaker here and say that I'll eat from both racks equally :)
Hehe, i was just about to write a similar comment - but you beat me to it :)
same here
I use warm but thinking about a LSG or Lang I like charcoal and wood together I like doing it that way
Wsm not warm lol
NO! You MUST Decide - You MUST Choose - Lol.
I’m digging that “spritzer”.
Around a year and 1/2 ago in one of your videos I asked your advice between buying a 300 dollar offset or the Pit Barrell, you suggested the Pit Barrell unless I wanted to invest in a quality offset, well I went with the Pit Barrell and I cant thank you enough that was some solid advice. Now if I ever do get an offset it will be a Lonestar they are built like a tank but not cheap $$$$+. Thank You.
I remember that!
It’s past midnight and I’m about to get me some ribs!! They both turned out fantastic. My dad and I love your channel. Thank you for sharing and your cat is funny 😅.
I love the combination of apple juice and bourbon for your spritz . great idea I will definitely try .
It’s the fog from the drippings going straight in the fire on the pit barrel that sets them off. I love my pit barrel. I’ve done ribs on the pit barrel and a Weber kettle indirect, and prefer the pit barrel. I sometimes have to crack the lid in colder weather to keep the pit barrel going at temp. Just watch it cause it will shoot up real quick. Awesome videos. Love your channel!!
Hey Rus, I agree with ya 100 percent. Mustard just does something special when it comes to ribs. I can’t tell you what it is, but mine always come out better when I use mustard
I've had my PBC since January of 2016 and have loved it ever since. Matter of fact, I was about to purchase a BGE when I got it and it was so good that I cancelled my purchase, and to this day it's my main smoker.
I've watched your channel a lot over the years for recipes, ideas, and tips. Yesterday, I did a hot smoked salmon that I dry cured overnight and a Huli Huli Chicken using your recipe as guide and they turned out great, as usual. Thank you for putting out great BBQ content!
Your welcome and thanks for the feedback
Great video I am so glad you did this. I would have never guessed the PBC would have been able to compete with the offset like that. I would really like to see a comparison using the wood wind cooker and also the Lone Star cabinet smoker
I love the pit barrel cooker for set it and almost forget it. Both looked great.
Great vid. Now I'm starving. I love my PBC so much, I bought another one after my first one finally succumbed to the elements. Ribs are amazing on the PBC and amazingly easy.
3 years late to the party. Great video still..I will say this... The PBC just does ribs like no other... The amount of flavor you get.. You can't beat ribs on a drum!
Great looking Ribs... Russ great comparison video between both cookers ... I agree with you on the weather effecting the pit barrel . I have one and temps get pretty low around here and it does play a factor in the cook time and temps for sure
Yep. They both look amazing!! was about to eat my computer monitor!! Great job Rus, and thanks for the good information as always.
Great video as always Rus. I have done ribs on my reverse flow and my UDS at the same time and I find that my UDS, in my opinion, does a much better job on ribs in cold weather than it does when it's warmer. My reverse flow doesn't care what the temp is outside. I did ribs on the UDS yesterday and they came out awesome.
My dad taught me to marinate with mustard as well done it all my life. My mom does it like this now as well. People are surprised when they cant taste the mustard seems to hold the juices in better. Looks so delicious
great Video! My pit barrel cooker only does Ribs, Its a rib making machine! Do like the Lonestar grill!! (in a year or so when I get some money saved up it will either be a lone star or a Yoder off set!) gotta give a shout out to the Cat making a cameo at the 17:04 mark in the video!! LOL loved it!!
Some GOOD Down-home cooking man!!! Your show is just classy...you keep it simple and CLASSY!!!
Kitty comedy at 17:01
Nice work on the ribs Russ they look fantastic.
LOL
I about died. XD Had to rewind.
Oh dam... Would not eat anything out of that kitchen. Cats on countertop = cat crap laced food
@@dontblameme6328 a little harsh but I must agree. The world has moved on I guess. There was a time when everyone would've thought that.
@@robertsloan408
I would BBQ that cat if it got in my kitchen.
The best thing about your videos Rus is the honest to goodness down home real life quality. Subscriber for life my friend ! Ordering me that sweatshirt right now. Nice shoutout to my other favorite youtuber Malcom ! Until Next Time...SMOKY RIBS !
Thank you! I appreciate the comment!
Outstanding video, brother! I don’t have a LS but I do have a PBC and it’s absolutely insane with Ribs! Great video and production! 🍻
Thanks Mike! Yes, the PBC is a rib machine brother! I've been saying that for years.
Another great vid Russ! I've had already made up my mind the best cooker I get is a Pit Barrel, but this just solidified that 🔥
Thumbs up for the mustard!! I buy many things generic but am a big fan of french's mustard and especially their ketchup. It's the only one that's not made with HFCS and tastes real. Merry Christmas and Happy New Year brother!
Howdy Rus. So I know you put this up about 4 years ago and I only just saw it. Absolutely no surprise that the barrel made a better rib. Offsets and vertical smokers with water pans and or diverter plates don't allow the juices to fall onto the hot coals. When the juices fall onto the coals they vaporize into many complex flavor compounds and float back up onto the meat. Just like when grilling. I use my Webber Smoky Mountain with a meat hanger in the top and remove my water pan to do the same thing. Absolutely wonderful. The other thing I like when doing ribs( I prefer to do baby backs, they are so forgiving) is my ribs will be done in 1 hrs to 1.5 hours depending on how cold it is. I've been thinking about making a insulated wrap made from a movers blanket for when it's cold out. That would work great on your barrel smoker. Cold weather is one reason I really like my Lonstargrillz large IVS. It can be below freezing and it doesn't change the cook time or use more noticeable fuel. But you don't get that extra flavor. It's always a game of compromise right? Anyway great video. Have a great day 🌞 👍🍻
Thanks for checking it out Victor! Yes the fat hitting the hot coals and infusing back into the meat really makes a difference
Wow! I'll take either one.....or both!!! I might have to consider getting me one of those rib machines! Thanks for sharing!
I just smoked some ribs on my new Hunsaker barrel smoker and they turned out great! I normally use a gravity fed charcoal smoker and wrap the ribs for part of the cook but I just hung the ribs up in the barrel and it held steady at 250 degrees for the 4 hours then slapped some watered down BBQ sauce on it for the last 1/2 hour. Unfortunately my in laws were invited over and they loved the ribs so much they are expecting an invite anytime I smoke ribs again 😪
Outside temps make a huge difference on the barrel smoker. I made an ugly drum smoker, and it is very dependent on outside temperatures. I plan on getting a welding blanket to wrap my smoker with to give it a little extra insulation when it is cold out.
I want ribs NOW! I don't give a damn what they're cooked on...lol. Nicely done as always, Rus! Possum wants some ribs...lol.
Wow! Great video! I’m surprised that the much less expensive cooker best out the more expensive behemoth of a cooker! I just purchased my LSG for our new channel and I’ll probably get it in September. Can’t wait but now I’m second guessing my decision...great video though! Smoke on, brother!
Very good video,im considering buying the pit barrel.I've watched many testimonials and for the money it's hard to beat.Thanks again.
Already got Ron's tshirt wrapped and under the tree he's gonna love it!!!!
Thank you so much Alicia! Very much appreciated and I hope Ron enjoys the shirt! Thank you!!!
Nice comparison Rus. I guessed the PBC would come out on top. It just produces great ribs.
That it does James! Thanks for checking it out brother
Russ, great video. Both racks turned out great!
Wishing you and your family a Merry Christmas and a Happy New Year!
Great comparison video! I also have a LSG & the PBC. I agree that the PBC usually cooks ribs faster than the LSG & that is precisely the reason why I prefer cooking ribs on the LSG. I feel like I don't have as much control over the temps in the PBC which leads me to overcook the ribs. I probably just have to pay closer attention to them in the PBC. I haven't figured out which ribs taste better so I guess I'll have to do my own comparison. Great work!
Another great post Mr Russ, trying to catch-up. God Bless the men and women of the Armed Forces, those that serve, that served and those that passed. I wish you and your a BBQ Memorial Day Weekend, god bless.
Everyone must drop over right on time often when they smell your out with the smoker up and going !
I tend to drop half ribs off to neighbors here now and again ! Nothing is more enjoyable then sharing some killer bbq with buds !
Nice vid.
Thanks for the great video, what cooler is easiest to clean? And what cooker cooks overall better beef, chicken etc. offset or barrel? Thank you.
Thanks for the great video. My wife is going to kill me because now I am looking into getting a barrel cooker. I see you keep you smoker outside how do you keep it from rusting? besides covering it up what else do you do?
I got the optional cover, and once cooled off, I roll it into the garage.
Wow, Pitbarrel a winner. Love the PBC. Great video Rus.
Yeah, surprised me too Chris! Thanks for checking it out
I’ve noticed that it is possible to overuse even mild fruit woods in the PBC. Just the juice dripping down on good all hardwood briquettes will get it done.
Great video Russ. Really enjoy your videos. Just got pit barrel Cooker last week and made 2 slabs of St. Louis ribs. They were unbelievable. going to do pork belly burnt ends tomorrow. Keep up the great work!
Both looked great and about the same. I know both were delicious. PBC is just that, cooking directly over the fire pit which gives you extra flavor juices and fats going down, then as you know vaporizing back up into the ribs. The offsets are very nice cookers but are also just that, offset from the fire. That may be the only difference. Both are delicious, but both have a slight difference in their own flavor profile, not saying one is better. Everyone has their own taste preferences. I love both. Nice job on the cook Rus and your guest was there at the right time to eat some "Smokey Ribs".
Mlm
Great shoot-out between some very nice smokers. Stay warm and keep the smoker hot.
Cheers brother!
I have another thing for you to try. Called The Grandma trick.
Soak your ribs in buttermilk after u trim overnight. I usually add a little Tabasco sauce in my milk when soaking. Ur preference. Then season how u normally do. And cook how u normally cook. Enjoy.
I do this with steak too. Works amazing.
Loved this comparison. Both of those racks looked great to me. I don't have a pit barrel, but I do have a WSM, which I've discovered that I can do hanging cooks on like the PBC. I'm anxious to give that a try and experiment with a more hot and fast style of smokin. You're absolutely right about using mustard as a base layer too. It seems to me that the vinegar in it also helps to tenderize the outer layers of the ribs and helps to prevent them from having a crunch, making it a consistent bite through. I love the shirts. I have about 4 or 5, which I wear religiously. Now that you got new styles, I'm gonna have to get more. Also too, I'm sorry about the cold weather you're having. I may be responsible for bringing that since I was about 60 miles from you last week.
Thanks Russ, glad you enjoyed the video. I have never owned a WSM but I have seen Justin hang ribs with his. Same thing I would think. Thanks for all the tee shirt purchases brother! I truly appreciate it! It really does help offset cost. Temps aren't to bad yet but it's probably coming lol. Cheers Russ!
Oh you also have a new subscriber here. Not sure what it is about your videos but I really enjoy watching them.
I have the warming oven on my LSG offset smoker. I set it up as a barrel cooker and frankly with that setup it produces the best ribs I have ever produced eaten. I can honestly say the warmer is the best option I have on my LSG. I use the LSG charcoal basket for my heat source. The basket 1/2 full of lump charcoal with a few chunks of mesquite and 1/2 chimney of burning Kingsford gives me at a minimum 10 hours of consistent heat 250+-
Awesome video. Next weekend pork ribs on the LSG. Going to try the mustard as a base for the ribs. Always learning something from you. Thanks.
Very cool video, you gotta love spending the day tending to a smoker. Those ribs look delicious! I made my own custom 175 gallon reverse flow offset smoker and have been using it for the last couple of years. I love cooking on it, but it consumes a lot of fuel even on smaller cooks. It's about time I restore my old UDS and start cooking on that thing again. This video makes me want to do it even more.
I prefer the PBC too. I smoke a turkey last Thanksgiving on the PBC and it came out incredibly good.
Great comparetive video. Lovevmy PBC, but tt verifies my experience that the Pit Barrel is affected by cold and/or wind. Going to make a portable shield with an old 55 gal drum with top and bottom removed. Slide it over the BPC during adverse weather conditions. I'll let y'all know how it works out. Thx for great cooks, Smoky!
Great video and awesome comparison between the two pits and both racks look amazing rus
Nice job. Very similar to mine. I am from KC so I know BBQ. I like to experiment so one time, I smoked some Baby Backs with Wild Cherry, from the Ozarks, just sayin'. Then sprayed them down with Cranberry Juice. They were fantastic. Gave them a sweeter flavor. Kind of a fruity flavor.
I love your videos, keep em coming. And WHOA, kitten at 17:05, crash and burn! I am finally in a house and looking to buy a smoker. Your videos for me are like a real person's consumer reports. I love it, I try to never miss a post. I can't wait till I am in my new house and smoking some spare ribs and getting to try out all your recipes.
We have had the pit barrel for about 5 years now and we LOVE it!
I've never had ribs from a Lonestar grill before but I am a proud owner of a PitBarrel cooker so I'm glad the PitBarrel won this little duel. I love Jennifer and Terynia they are awesome. Loving the new t-shirt design too.Cheers Russ!
We will have to fire the LSG up this Spring when it warms up a little and cook a feast Jaxx! I figured I would get a totally unbiased opinion on the ribs so no one would think I was just being biased. Thanks brother, I appreciate you checking it out!
We love you, too, Jax!
Those ribs looked really good. I've never own either of those cookers but they both did a great job. I agree that the weather prob had an effect on the PBC. Awesome vid an new subscriber.
Hi Russ, loved the comparison video and both racks of ribs looked scrumptious!! Wishing you and your family a BEAUTIFUL MERRY CHRISTMAS!! 💗🌲💗
Another great video Russ! Just wish I lived in your area to have a cold one and sample some of them awesome looking ribs lol. Keep em comin
Great looking ribs Russ. Your right the mustard does something special to ribs.
Rus, awesome comparison video ! I’m sure both racks were delicious, they sure looked good ! Great cook Rus !
I have a PBC and agree it puts out great product especially ribs and chickens. I am looking at ordering a LSG 30” vertical offset and have been doing my “homework” finding this video. My thought was seeing if Chris at LSG could build a fire plate/basket to sit below lowest cooking grate in smoke chamber to allow hanging ribs/chickens on the sausage hangers to allow cooking PBC style if desired. Might throw smoke from normal fire box at same time also. Any thoughts on this? Getting ready to order so ironing out all my customizations and add ons.
Great looking ribs Rus! I wish we could get thick ribs like that here. They look aswesome from both cookers!!
G,day, eh. Just got a Traeger for Xmas and been ex-perry-menting with all kinds of jerky, bacon, brisket, ribs and turkey. Yours looks way better than my 3-2-1 ribs, so I'm going to try it your way. Loving this. Traeger works good at -30°C (-20°F) here in Canada. Cheers!!
Great vid rus. I did some chicken in the pit barrel during that nasty weather here in Alabama yesterday. Ribs in the barrel are the best.
Was just preping some ribs for the pit barrel and found this video, so im trying the mustard, i ussually us olive oil to get the rub to stick so ill see how it turns out. Great video btw. 👍
A+ for both racks of ribs. Great comparison cook Rus. That Lonestar is really nice.
Oh don't get me wrong I love watching your shows and you do a wonderful job teaching us how to do things and some of the things you cook or just absolutely amazing... your personality is great and I love the way you handle yourself in front of the camera....
I guess I'm just a little bit more of a silly butt and like to have fun and a lot of laughs to go along with the learning
Thanks for the kind words, I appreciate it. I have a big sense of humor if you ever met me and love laughing, I just don't show it very often on video. I have, but not that often. Off camera I can be a nut for sure LOL
Great Video. I can’t wait to get my New LSG 20”x42” I still love my Yoder Cheyenne as it really Smoked 2 Brisket’s To Perfection the other day for my American Legion . Thank You Smoky Ribs 🇺🇸😎
I'm certain your going to love the LSG! I know I love both of mine. Cheers!
Smoky Ribs BBQ & Southern Cuisine Thank You So Much Sir 😎🇺🇸🍻
Great comparison Rus! It's hard to beat the Pit Barrel Ribs and Chicken! Possum was ready for a taste test too! Take care bud and Happy Holidays!
Wonder if wrapping the barrel in some moving blankets would help it hold the heat in when the weather is below 50
always a pleasure to watch!!! and yep my cat does the same thing!!!! I'm torn for the money either wsm or a pbc. but I'd sure love an lone star offset!! thanks again Rus!!
Nice video may i ask you, can you tell me, what you are spraying the meet ?
I will take the ribs from the pit. Yeah, the pit. Which one? You know the pit, either one. Both looked good to me. Looked awesome Russ.
Rus great video. Are your T-shirt made in the USA because I love quality. Those T-shirt made in other countries breakdown very quickly. Thank you in advance 🇺🇲
Fantastic video and now I'm officially hungry. How much use do you give your Camp Chef Woodwind?
Another great video as always. I ordered the spritzer just now but couldn’t find a link on your video. I was hoping you might get some kick back for the recommendation. Your videos are also why I purchased my LSG.
Where did he say we can get the spritzer from I couldn't really understand him
A J howtobbqright.com
Love hanging ribs, I do it all the time in my WSM! That cat wanted some!! lol
Either of these ribs looked good to me. I'd eat anything you prepare anyway!🍴👍😊
LOL at 17:01 your cat didn't make the jump. Great video.
Nice ribs! I gotta get a PBC. A Lone Star Grillz would be great too, but. PBC would be better for my budget.
Great comparison, enjoyed the video. I also use mustard on my ribs and I have sometimes wondered if it a possibility that if the turmeric in the mustard makes that little bit of difference with the vinegar. Just my thoughts.
Did a 6lb butt on the PBC over the weekend, smoked for 6.5 hours. It was rainy and in the upper 30s, PBC temps fluctuated from 300+ to low 200s. Had to add just a little charcoal after the first 5 hours, and cracked the lid whenever I noticed temps dropped. The butt turned out awesome.
Anyways, this was a really cool test, I was surprised to see how similar they tasted. Either way, if you’re eating ribs it’s a WIN! ✌️
I have a PBC and yes temp. Outside really affects it, I tried a pork butt and it almost couldn’t get it done at 45 deg outside. Barely got to 200. So easy tho 🙏
I 😯want some...Have a blessed week and God bless you and your family. ✌👍🎄
You got me on the apple juice and bourbon. I’m definitely giving that a try on my next cook.
PBC is king when it comes to ribs, no doubt. Love mine.
I really enjoy your channel, you always put out some amazing looking food.
Ok,,,I see you have a pellet smoker,,,and regular smoker. What's your opinion on a revise flow smoker to a regular smoker,,,,the best one to invest in??
Great looking ribs, as usual. Let me get this straight, if I spend 2-3 hundred dollars on a smoker, I could get great ribs, BUT, if I spend about 10 - 15 times as much on an offset smoker, i could get the same result? Great Ribs? Just kidding. I'm sure the lonestar does great for large crowd cooks. Nicely Done.Thanks for sharing. 😎.
Nicely done sir!
I never could get my pbc to run like it was supposed to. Eventually I gave up and sold it. I'll own it as operator error, but I never could figure out how to maintain proper cooking temp. Love my LSG though! And you got me started wanting one. So thanks for that :)
You may want to give the PBC another try. I don't even add wood and the flavor is amazing!
I need to make some ribs soon.. haven't made any in almost 2 months! Great video as always Rus!
Yeah I have to smoke them pretty often. I know it's almost Christmas, but I can't ever get enough of BBQ. Thanks Darrin, I appreciate you checking the video out!
@@SmokyRibsBBQ I just cooked some beef back ribs tonight from the cheap rib roasts I stocked up on this week from the Christmas sales. I cut some into steaks and the other will be boneless roasts.. so good.. 😃
Nice. Awesome stuff
I’ve pumped out ribs in 2 hours with the PBC (it was about 80 degrees outside). They still came out perfect.
You always make me hungry Rus.
I'm thinking of buying a LSG 20×30 offset I like using a charcoal basket in it.Do you think that will work out well for me?I like your videos keep on keeping on!
I have been running my pbc solely on lump for the last 2 years....sometimes I even only fill half the basket and cook over the other side to prevent that 'grilled' flavor LOL Great comparison Rus! One of these years I need to get an offset to do the same comparison :-)
I honestly think the fat dripping into the hot charcoal and wood is what gave those ribs that little something extra. Thanks for watching Nate!
@@SmokyRibsBBQ I'm sure it did! Pbc is the easiest cooker on the market!