I don't like to hang the ribs because they seem to cook more even on the grate. I will hang them if I'm cooking a few racks though. I do always use lump charcoal, it seems to burn the best temperature for me in the pit barrel. once the coals are burning nice I add some wood chunks. I use lump for pork butt as well. I just put out a new video on how I do pork butt on the pit barrel cooker so be sure to check it out. Thanks for the sub and I'm glad you enjoyed the video
The total cook time for these ribs were around 2.5 hours. 1.5 hours bone side down, 30 min bone side up then another 30 min bone side down again. With the pit barrel your total time can fluctuate a lot and it will also depend on the size of ribs you cook. Just keep checking them for tenderness after the 2 hour mark and keep flipping and mopping every 30 min until they get to the tenderness you like 👍
I have used a spoon before and it works well. I actually don't even bother removing the membrane from ribs anymore. I've found that if they are cooked properly you don't even notice the membrane and it also helps retain moisture in the ribs.
@@SmokestackJoes I thought bbq was meant to be the cheap cuts :O . For a rack of St. Louis ribs it would cost about £18 in Northern Ireland. For a rack of baby backs about £6 but they’re nowhere near as meaty as the ones you guys get in the states.
@@Anteater23 Its not that way anymore haha. that's crazy how cheap the baby backs are but I understand what you mean about them not being like the ones here. The baby backs here are more expensive than the St. Louis, but they are super meaty usually. sometimes they look more like bone in pork chops than ribs lol.
Looks great and your rib rub looks awesome. I’m considering getting a PBC. Have a Webber kettle and pellet smoker.
Thank you! The rib rub is one of my go to favorites for a lot of meats. If you are considering the PBC I highly suggest it, they are great 👍
I've got a Weber kettle and a PBC. PBC is hands down the smoking machine. I use the kettle for all my reverse sear / grilling cooks.
ill be making these soon
Awesome! this is one of my favorite ways to do ribs 👍
Great video. Just subsribed, why did you not hang the ribs and do always use lump charcoal? Do you use lump on a pork butt? Keep up the great work!!
I don't like to hang the ribs because they seem to cook more even on the grate. I will hang them if I'm cooking a few racks though.
I do always use lump charcoal, it seems to burn the best temperature for me in the pit barrel. once the coals are burning nice I add some wood chunks.
I use lump for pork butt as well. I just put out a new video on how I do pork butt on the pit barrel cooker so be sure to check it out.
Thanks for the sub and I'm glad you enjoyed the video
So was your total cook time 2 hours?
The total cook time for these ribs were around 2.5 hours. 1.5 hours bone side down, 30 min bone side up then another 30 min bone side down again.
With the pit barrel your total time can fluctuate a lot and it will also depend on the size of ribs you cook.
Just keep checking them for tenderness after the 2 hour mark and keep flipping and mopping every 30 min until they get to the tenderness you like 👍
It's easier to remove the membrane with a spoon
I have used a spoon before and it works well. I actually don't even bother removing the membrane from ribs anymore. I've found that if they are cooked properly you don't even notice the membrane and it also helps retain moisture in the ribs.
How much would a rack of ribs like that cost in the US?
I paid about $29 for 2 racks. The price of meat has been going up a lot recently here
@@SmokestackJoes I thought bbq was meant to be the cheap cuts :O . For a rack of St. Louis ribs it would cost about £18 in Northern Ireland. For a rack of baby backs about £6 but they’re nowhere near as meaty as the ones you guys get in the states.
@@Anteater23 Its not that way anymore haha. that's crazy how cheap the baby backs are but I understand what you mean about them not being like the ones here.
The baby backs here are more expensive than the St. Louis, but they are super meaty usually. sometimes they look more like bone in pork chops than ribs lol.
3rd sub
Thank you very much! I really appreciate the support. Hope you enjoy the videos
😋👍🥰