I cooked some St. Louis style ribs last weekend on the pit barrel. My only complaint was the flavor was really salty. I normally don't pay attention to the salt content of the rub, but without doing a wrap on the pit barrel, I will have to in the future. The ribs otherwise turned out amazing and in only about 2 hours
@@GrillMarkCo No I didn't..I used a couple of rubs I've used in the past. Some of the best ribs I've ever made. I think the difference was the wrap..I usually add a little brown sugar, butter, and honey. Think they off set the saltiness in the rubs. On the pit barrel cooker I wanted to cook just by hanging.. No wrap. Tenderness they were awesome, but they were way too salty...I hadn't really thought to pay attention before.. But yeah.. If you're going to cook ribs on with this smoker you should pay attention to just how much salt is in the rub! Quickest ribs I've ever made and the smoke flavor was nothing short of awesome.. But they were salty, so that was disappointing.. I can't wait to try again.. Just with a little more knowledge.. hoping my mistakes help someone 😀
What i do to lower the temp, is put some aluminum foil around the rods to cut off some more airflow. Just play around to see how many holes you need to close.
After a million videos of people prepping ribs I think we all get it by now. Just choose your rub…… hang your ribs. Choose your sauce method …. It’s always going to be good as long as you don’t over cook it. Glad to see you are still motivated to share. I’m just getting old. Get on that pool dude… I want it to be clean by the next video.
Thanks for the feedback. Funny thing is, I’m actually doing ANOTHER rib redemption video from this one, today! Second, I don’t live at that house anymore. So no pool to take care of. This was right before we had the pump replaced after it being over 20 years old. So it looked rough. Thanks for watching though, make sure to watch my next one.
I cooked 4 racks of ribs this weekend in my PBC. 4 different rubs, 4 different sauces. ZERO difference in taste. Any advice? Great tenderness, great smoky flavor, no variation in taste.
Go to the doctor and get your tongue checked? lol. Seriously though, not sure. It could’ve been how hot you cooked them, did you cook them fast? That can burn the seasoning. Should’ve had some difference with the sauces.
🤤 those look good! Send some my way next time 😂
Dude, those look amazing!! I’m over here salivating lmao
Just got my pit barrel, charcoal, cherry wood and 4 racks of ribs. Guess what im doing tomorrow. Love from the UK.
Thanks! I seem to have a decent following there! Congrats!! Let me know how they turn out.
If you still have any extra seasoning your willing to part or donate let me know! Haha
Shoot me a message.
@@GrillMarkCo what up? Not sure how to do on yt
@@lukecathcart6083 message me on instagram.
Done
is it advisable to sauce them and put them back on the PBC for 15 minutes to let the sauce glaze ?
Absolutely. It’s probably best to do it maybe 5-10 mins and use the rack to lay it on it. That will help set it in and give an amazing presentation.
I love my PBC! Get the poultry hanger and try whole chicken and turkey- it’s amazing!
This years turkey video is going to be on the PBC. Be on the lookout. 👀👀
how open or closed do you leave the bottom vent ?
It’s based on your elevation by sea level, believe it or not. However mine is about a quarter open.
I cooked some St. Louis style ribs last weekend on the pit barrel. My only complaint was the flavor was really salty. I normally don't pay attention to the salt content of the rub, but without doing a wrap on the pit barrel, I will have to in the future. The ribs otherwise turned out amazing and in only about 2 hours
Did you use the same rubs?
@@GrillMarkCo No I didn't..I used a couple of rubs I've used in the past. Some of the best ribs I've ever made. I think the difference was the wrap..I usually add a little brown sugar, butter, and honey. Think they off set the saltiness in the rubs. On the pit barrel cooker I wanted to cook just by hanging.. No wrap. Tenderness they were awesome, but they were way too salty...I hadn't really thought to pay attention before.. But yeah.. If you're going to cook ribs on with this smoker you should pay attention to just how much salt is in the rub!
Quickest ribs I've ever made and the smoke flavor was nothing short of awesome.. But they were salty, so that was disappointing.. I can't wait to try again.. Just with a little more knowledge.. hoping my mistakes help someone 😀
In central Florida, my pit barrel runs at 300 to 325....still great hot and fast bbq.
Do you have both rods in when running it?
What i do to lower the temp, is put some aluminum foil around the rods to cut off some more airflow. Just play around to see how many holes you need to close.
@@derbomber4589 Perfect! I love the PBC though. It works almost too well. Lol.
Yea the pbc is great!
Awesome freaking video!!
Thanks man!
Making ribs your way as we speak bud!
Awesome! Hope they turn out great’
Shot you a message on IG may be in your request box
@@lukecathcart6083 I got it. Sorry. I’ll get with you next week.
After a million videos of people prepping ribs I think we all get it by now. Just choose your rub…… hang your ribs.
Choose your sauce method …. It’s always going to be good as long as you don’t over cook it. Glad to see you are still motivated to share. I’m just getting old.
Get on that pool dude… I want it to be clean by the next video.
Thanks for the feedback. Funny thing is, I’m actually doing ANOTHER rib redemption video from this one, today! Second, I don’t live at that house anymore. So no pool to take care of. This was right before we had the pump replaced after it being over 20 years old. So it looked rough. Thanks for watching though, make sure to watch my next one.
Great video is that red breast 10 on top of your fridge 😁
You’ve got quite an eye.
Wow! Done after only 2 hours in the pit!
I'm in central Florida, and St Louis cut ribs take 3 hours, at most 4.
Please clean your cutting board after leaving raw meat on it. Cross contamination is real.
It is real.
have another drink your shaking
Yep! I was. I have a condition. Thanks for noticing and calling it out! Thanks for watching.
I cooked 4 racks of ribs this weekend in my PBC. 4 different rubs, 4 different sauces. ZERO difference in taste. Any advice? Great tenderness, great smoky flavor, no variation in taste.
Go to the doctor and get your tongue checked? lol. Seriously though, not sure. It could’ve been how hot you cooked them, did you cook them fast? That can burn the seasoning. Should’ve had some difference with the sauces.