I don't have a pit barrel cooker, just a Weber Smokey Mountain. But I do know PBCs tend to run hotter than similarly sized WSMs, so I would definitely recommend keeping a close eye on them if it's your first time using the cooker or the first time cooking a new cut in it. Check every hour; it'll probably lead to an imperfect cook this time, but it's best to rip that band-aid off and get a feel for the cooker as fast as you can, and your results will probably be perfectly fine for backyard eating, anyway.
Got a couple racks on right now. Used olive oil and a medium coat of rub. What temp do you like to pull? 200? Do you like dry or should I pull early and slap some bbq then finish?
You talking pork back ribs? I never use a thermometer, I go more by the bend and how much the ribs have pulled back at the edge exposing the tips of the bone. Yes, the jokes write themselves. You using 2-2-1 method?
Got it. I've never used a pit barrell, I have a big charcoal grill that I rig up for smoking via indirect heat. So not sure if 2-2-1 applies or what would be best.
Lol, agree. Plus, back ribs are hard to completely screw up, as long as you don't undercook them.
I pull at 202 or so. I use the bend test and/or bone pullback to tell me when to stick the thermapen in it. As far whether to sauce or not sauce, that's all personal preference. I've done either on plenty of occasions, though my general preference is dry rub with sauce on the side.
That juice is ******* gold. It’s why I feel like I can’t use paper today. I might use one in paper and one in foil to directly see and finally decide which I like better
