I have owned my pit barrel cooker for 5yrs now. I love the way it does brisket absolutely amazing. Oh and Sam, it works like a convection oven, as the meat drippings hit the hot coals, steam spirals up and cooks the meat from all sides. I mention Sam as if he is really going to read this 🤣
Except in the PeeDee region (roughly NE section) of South Carolina. That is also a vinegar-based sauce. I'm not from the PeeDee and I love me some mustard sauce.
I have lost my share of ribs into the charcoal over the years on the PBC. The danger part is when taking them off towards the end. When I take ribs off to sauce them sometimes I lay them on the grill for last half hour to be safe..
1) yes, the white sauce is called "Alabama sauce," but it really should be called "North Alabama sauce" because that's really the only place you'll find it in the state. South of the Tennessee valley, the default BBQ sauce here is slightly tangy, slightly sweet, and just a hint of heat. 2) I'm a proud pbc owner, going on 6 years. The combination of the pbc cook, and Meathead Goldwyn's "Memphis dust" rub has earned me numerous "best ribs ever" titles among my friends and family. It also cooks fabulous chicken, turkey, pork butts, and corn on the cob.
Sam should do an episode similar to "Chopped" where max chooses 4 ingredients that Sam has to cook with to make a single dish. Then chance has to eat it and rate that dish. Oh and for the ingredients....anything goes
Mad Scientist BBQ tip: Pull the ribs mostly done, wrap in butcher paper with lard (or smoked lard) and finish horizontally, either stacked up on the grill grate or preferably in your oven. I use a hanging ring on my 22 WSM vs PBC and you can hang a lot of racks.
I wrap my PBC Ribs in Butcher Paper as soon as they come out of the barrel. It keeps them warm and soaks up a LOT of grease. It also makes them easier to carry across the street to my neighbors house. 😋
I’ve had a PBC for a couple years now and after the video and seeing a buddy who got into bbq last year make ribs yesterday and watching this... I had to go get some and cook some today. The only thing I wish you would do is spritz them with apple juice during the cook. It helps build better bark. And also add some wood chips or a fist size chunk to the cook. That’s all ya need. Them ribs looked good though. 👍
I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.
I completely agree. Included in chicken of course is wings. This thing is a wing machine. A friend offered to start buying me wings if I’d pump them out for her. Just some dry rub, no glaze and the chicken comes off the bone like buttah.
left all the fat on,had smaller ribs, used honey mustard, cooked in a washing machine drum, wood burned down. helmans mayo and 1 garlic clove, freekin tasty. thanks sam. love this one. great recipe, perfect for camping.
I love using my barrel. If you haven't tried it before, put a block or two of oak (or your preferred wood) on top of the coals just before you hang your meat. Put the lid on and watch the smoke come rolling out. The flavor goes through the roof! If you soak the blocks of wood in water for about a half hour or so before going on the coals you'll get longer lasting smoke. I don't know about Flavor Town but it'll take you from OB to Modesto in a hot flash!
Watch how cooking with RY sets up his PBC with a can it centers all the coals and you get a better cook + try throwing a chunk apple or cherry wood on those coals it’s a whole other level .
Take the membrane off by sliding a flat knife under it and pulling it off with paper towel. I’ve never had ribs where the sauce is applied 20 minutes before the cook is done. To test if they are done, grab the first 3 or 4 ribs with tongs. If they don’t bend, they will be chewy. The more they bend, the more fall off the bone they will be. Personal preference for the doneness. I prefer dry rub before smoking 225-250 for 3-4 hours low and slow. Great show and great production Sam. Kudos to crew for lighting, sound, camera moves and editing!
You going to make me purchase a pit barrel bc of this video. I’ve watched hundreds of hanging ribs but laying here middle of the night on dialysis you sold me on this. Definitely going to do all three and maybe experiment with one more. Just to make it a even number. Thanks Sam for twisting my arm!
Got my knife a couple of days ago...AND am I happy. I’ve used it 4 times since and it works as well as it does when Sam uses it. I’m considering ordering more for Father’s Day for my pops and my kiddos.
Thanks for making me cry Sam. Been without my pbc for a few months now due to life. My go to for years and I learned how to use it well beyond the instructions.
Hi Sam - I was just going to order one of your "If Fat Means Flavour..." Tee's then realised you only do them up to 2XL. Then the irony of this hit me!
So my Carolina sauce is as follows: 1 cup Mayo 1/4 cup white vinegar 2Tbsp prep cream horseradish 2Tbsp Dijon mustard(spicy) 1tsp garlic 2tsp smoked paprika Kosher salt and cracked pepper to taste Awesome to do with pulled pork and Mac or just on ribs
The first time you checked them they had been in for an hour an a half, then you closed the lid and left them in for how much longer before you put the sauce on?
Welcome to the PBC community. I have been a member and a fan of the PBC for years. May I suggest you consider doing a show featuring a PBC smoked meatloaf. I think you might enjoy making it, eating it, and sharing it with your fans.
You can get some very affordable smokers! Apartment friendly even. I don't have a pit barrel smoker yet, but do very similar things, started with a smoke tube on my propane bbq.
If you’ll let the ribs sit about 15 mins after seasoning that seasoning will draw out that moisture and make it stick even more and draw in that flavor. That’s the malcom reed trick.
My first smoker was made from a 55 gallon barrel. Turned out much good Q with it. I have an egg and 2 GM grills now. Still have my original grill in the shed though.
Love my PBC, but only for ribs tbh. Cut them in half though, gets better consistency. The biggest issue with the thing is you can’t take the lid off for more than 30 seconds without the temp skyrocketing by 75-100 degrees. Makes doing longer cooks a problem.
This is one of the situations when, I believe, membrane should stay on the ribs... it will prevent ribs from breaking apart even when they get tender... This method is popular in the middle east (with different styles)!!! Two thumbs up 👍🏼👍🏼
I bought a PBC just because of you Sam. Best thing I have ever had. I smoked some catfish on it and its crazy good! Sam I would love to see your version of smoked catfish.
If your going to hang them like that, that's a good reason to leave the membrane on to strengthen for the weight for hanging they will be still be tender it won't matter...
LOVE that you are using the best in the business rib machine *not sponsored 😂, I can't express how exciting this is! some tips - Double hook everything, no more sacrifices to the gods of fire. 40 briquettes in the chimney from full basket, 12 minutes after starting those you dump and go. Great stuff, as always!
Exactly ... this is terrible bbq. They talk about a smoke ring and smoking ribs but there’s no smoke ring really. There’s no wood on the charcoal he ain’t smoking anything. There’s no wrapping. The ribs are a bit underdone. That “Alabama white “ is terrible and he’s gotta stop trying to emulate a southern accent. The entire video is cringe worthy.
I just found out Sam is the guy who told Kathy Lee and Honda to stfu when they wouldn’t shut up and let him talk lmao I’m a fan forever now. Did you ever go back??
Hi tonight I did 2 racks of baby back ribs on my weber kettle and used the Alabama white sauce and they turned out fantastic would definitely do this again think of trying it on chicken
The Alabama white sauce was really made for smoked chicken(coming from a resident of the state). As for ribs, gimme Memphis dry rub. Brisket also should not need sauce(just salt and pepper rub before cooking). Pulled pork, gimme a vinegar based sauce with equal parts sweet and heat.
60+ years ago, I remember Dad only served Loin Ribs (baby back)! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving...etc.
Great video! Love the personality you bring to a good cooking show! I just bought a pit barrel cooker, and videos like this make me super excited to get to cooking!
Mustard based sauce is mostly from South Carolina for future reference. We do have it in North Carolina but it isn't one if the traditional ways (eastern vs western nc).
SAM, YOU ARE THE KING!!! Mustard BBQ sauce is a South Carolina thing, from Columbia to the Lowcountry (coast). Upstate SC (Greenville, Spartanburg) is red, tomato based sauce, but not so sweet and thick as Memphis or KC sauce.
I didn't know that I could like you and your channel more. And then you go and break out the freaking Pit Barrel Cooker - of which I am a owner and enthusiast! Bravo.
There are great sauces from the different states, each BBQ master has their own recipe for their homemade sauce in that location. I personally prefer a dry rib. Smoking the ribs is vital to all states.
I had my ribs fall in the coals also. The next time I double hooked; 1 low and 1 normal (the low hook is supported by the normal hook) and it worked great. Also remember this is a fast cook with the barrel.
Love the barrel smoker ribs and the simple seasoning. Oh!!! nice Vessi’s btw, just got a couple of pairs, heaven, especially here in cold, wet Toronto.
Sam, I'm subscribed to several channels, but yours is the only one I get notifications for. I love your content. I'm making this tonight. Thanks for sharing your knowledge.
I have owned my pit barrel cooker for 5yrs now. I love the way it does brisket absolutely amazing. Oh and Sam, it works like a convection oven, as the meat drippings hit the hot coals, steam spirals up and cooks the meat from all sides. I mention Sam as if he is really going to read this 🤣
As someone born in North Carolina, I can say that a mustard based sauce is a South Carolina thing. North Carolina normally has a vinegar based sauce.
Except in the PeeDee region (roughly NE section) of South Carolina. That is also a vinegar-based sauce.
I'm not from the PeeDee and I love me some mustard sauce.
Seconded
A couple tips on cooking ribs in the PBC for lessening the chances they fall. Cut them in half before hanging or daisy chain two hooks.
Yes I always double hook
I have lost my share of ribs into the charcoal over the years on the PBC. The danger part is when taking them off towards the end. When I take ribs off to sauce them sometimes I lay them on the grill for last half hour to be safe..
I don’t have that problem, but I double hook. Doing a pork butt tomorrow.
You said daisy chain
Or double hook them
1) yes, the white sauce is called "Alabama sauce," but it really should be called "North Alabama sauce" because that's really the only place you'll find it in the state. South of the Tennessee valley, the default BBQ sauce here is slightly tangy, slightly sweet, and just a hint of heat.
2) I'm a proud pbc owner, going on 6 years. The combination of the pbc cook, and Meathead Goldwyn's "Memphis dust" rub has earned me numerous "best ribs ever" titles among my friends and family. It also cooks fabulous chicken, turkey, pork butts, and corn on the cob.
Sam should do an episode similar to "Chopped" where max chooses 4 ingredients that Sam has to cook with to make a single dish. Then chance has to eat it and rate that dish. Oh and for the ingredients....anything goes
Great Idea I would love to see a Sam the cooking guy Chopped. 👍👍
This is a great idea. Sam, Max, make it happen!!
This would actually be a lot of fun. The amount of bleeps would be hilarious.
April 1st is coming up soon. Perfect opportunity!!!!
Mad Scientist BBQ tip: Pull the ribs mostly done, wrap in butcher paper with lard (or smoked lard) and finish horizontally, either stacked up on the grill grate or preferably in your oven. I use a hanging ring on my 22 WSM vs PBC and you can hang a lot of racks.
Pro Tip: The butcher paper your meats are wrapped in make a perfect charcoal chimney starter. Love the show!
thanks Robert
You could also use the barking dog next door 🤣🤣🤣
I wrap my PBC Ribs in Butcher Paper as soon as they come out of the barrel. It keeps them warm and soaks up a LOT of grease. It also makes them easier to carry across the street to my neighbors house. 😋
So does the charcoal bag liner
Have had my Pit Barrel for 2 years and absolutely love it ... and not just for ribs ... I do big steaks - chicken - brisket - pretty much everything.
Vegan ribs are actually delicious!
The hardest part is hunting down the vegan.
I prefer the grass-fed ones.
hol up...
@@MrSuckymcsuck Most of them are.... :D
@@thatguywesmaranan yup.... :D
You almost made me spit out my iced tea!
Love the pit barrel. I made prime rib on it for new years and it was amazing. Can you do a prime rib recipe on the pit barrel please.
Yup Costco pulls membranes now.. I wasted 15 mins trying and realized there was none!
On the baby backs. The St. Louis still have a membrane
so funny!
Protocoke got it done in 2 minutes
I’ve had a PBC for a couple years now and after the video and seeing a buddy who got into bbq last year make ribs yesterday and watching this... I had to go get some and cook some today.
The only thing I wish you would do is spritz them with apple juice during the cook. It helps build better bark. And also add some wood chips or a fist size chunk to the cook. That’s all ya need.
Them ribs looked good though. 👍
I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.
Early! drop a couple cherrywood bricks on top!
My husband would totally agree with you! Cherry, hickory, mesquite. They're all good!
I completely agree. Included in chicken of course is wings. This thing is a wing machine. A friend offered to start buying me wings if I’d pump them out for her. Just some dry rub, no glaze and the chicken comes off the bone like buttah.
Definitely! Chicken leg quarters and a couple of blocks of oak.
next time
I'm from NC. It's South Carolina that has a mustard base sauce. Eastern NC has a vinegar base, while Western NC also adds tomato.
You need some good wood chunks under the charcoal. Makes a world of difference I use oak wood on everything
Try pecan wood. It'll surprise ya!
@@djandrews2978 pecan and hickory are also good I just always came back to oak and have stuck with it
left all the fat on,had smaller ribs, used honey mustard, cooked in a washing machine drum, wood burned down. helmans mayo and 1 garlic clove, freekin tasty. thanks sam. love this one. great recipe, perfect for camping.
the Dr. Evil pinky after he said one million dollars was hilarious 😂🤣
I love using my barrel. If you haven't tried it before, put a block or two of oak (or your preferred wood) on top of the coals just before you hang your meat. Put the lid on and watch the smoke come rolling out. The flavor goes through the roof! If you soak the blocks of wood in water for about a half hour or so before going on the coals you'll get longer lasting smoke. I don't know about Flavor Town but it'll take you from OB to Modesto in a hot flash!
Watch how cooking with RY sets up his PBC with a can it centers all the coals and you get a better cook + try throwing a chunk apple or cherry wood on those coals it’s a whole other level .
He had some kinda wood chucks in there.
Take the membrane off by sliding a flat knife under it and pulling it off with paper towel. I’ve never had ribs where the sauce is applied 20 minutes before the cook is done. To test if they are done, grab the first 3 or 4 ribs with tongs. If they don’t bend, they will be chewy. The more they bend, the more fall off the bone they will be. Personal preference for the doneness. I prefer dry rub before smoking 225-250 for 3-4 hours low and slow. Great show and great production Sam. Kudos to crew for lighting, sound, camera moves and editing!
In the word's of Sam...HOLY CRAP 🤤
You going to make me purchase a pit barrel bc of this video. I’ve watched hundreds of hanging ribs but laying here middle of the night on dialysis you sold me on this. Definitely going to do all three and maybe experiment with one more. Just to make it a even number. Thanks Sam for twisting my arm!
Sam: "This not a promotion"
UA-cam: not so fast
Thank you Sam and crew.. I appreciate you showing this..
Sam- PBC user here....you have to “chain” those hooks together when you do ribs. I use 2 hooks per rack....
I've never chained mine, perfect ribs always. What is the benefit?
@@jakesitsonatreewaitforshre1852 it gives extra support for fall off the bone ribs
Got my knife a couple of days ago...AND am I happy. I’ve used it 4 times since and it works as well as it does when Sam uses it. I’m considering ordering more for Father’s Day for my pops and my kiddos.
Love the channel! Would love a salmon episode 3 ways or something :D
Thanks for making me cry Sam. Been without my pbc for a few months now due to life. My go to for years and I learned how to use it well beyond the instructions.
Watching Live from South Africa. Love you Sam!
I have always always use charcoal bag for lighting chimney! This is the first time I've seen anyone else do it. So glad it was Sam. Validation.
Hi Sam - I was just going to order one of your "If Fat Means Flavour..." Tee's then realised you only do them up to 2XL. Then the irony of this hit me!
Awesome!!!
So my Carolina sauce is as follows:
1 cup Mayo
1/4 cup white vinegar
2Tbsp prep cream horseradish
2Tbsp Dijon mustard(spicy)
1tsp garlic
2tsp smoked paprika
Kosher salt and cracked pepper to taste
Awesome to do with pulled pork and Mac or just on ribs
The first time you checked them they had been in for an hour an a half, then you closed the lid and left them in for how much longer before you put the sauce on?
I was wondering about the same question. Had me going back & ahead looking for the time total. As Biden would say C'mon Sam.
Welcome to the PBC community. I have been a member and a fan of the PBC for years. May I suggest you consider doing a show featuring a PBC smoked meatloaf. I think you might enjoy making it, eating it, and sharing it with your fans.
Can't be the only person without a smoker that still watches the whole video
Same here, buddy :D
Almost anything can be a smoker 🤘🏼
Ditto.
I’ve got an apartment so yeah I’m with you
You can get some very affordable smokers! Apartment friendly even. I don't have a pit barrel smoker yet, but do very similar things, started with a smoke tube on my propane bbq.
Been dying for a good ribs video to go and make, thanks guys I will be going all three soon lol, cheers
I can’t believe I’m enjoying watching Sam prep the brickettes
Sam makes everything enjoyable.
Sam ur videos on bbq and grilling are awesome. My son and I always watch
Great. Now I want ribs. Damn you Sam!!!
If you’ll let the ribs sit about 15 mins after seasoning that seasoning will draw out that moisture and make it stick even more and draw in that flavor. That’s the malcom reed trick.
Yes, that is cool and people have made smokers like that for a long time.
Yeah
👍🏿
Alan is the best! Thanks Alan for that informative comment.
My first smoker was made from a 55 gallon barrel. Turned out much good Q with it. I have an egg and 2 GM grills now. Still have my original grill in the shed though.
I've had a pit barrel for years, it's a rib machine.
Me too. I am doing a pork butt tomorrow.
The best video i have ever seen from this channel ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😭😭😭😭😭
i wanna see sam make like a hotpocket or something lmao 😂
A calzone...
Love my PBC, but only for ribs tbh. Cut them in half though, gets better consistency. The biggest issue with the thing is you can’t take the lid off for more than 30 seconds without the temp skyrocketing by 75-100 degrees. Makes doing longer cooks a problem.
This is one of the situations when, I believe, membrane should stay on the ribs... it will prevent ribs from breaking apart even when they get tender...
This method is popular in the middle east (with different styles)!!! Two thumbs up 👍🏼👍🏼
I bought a PBC just because of you Sam. Best thing I have ever had. I smoked some catfish on it and its crazy good! Sam I would love to see your version of smoked catfish.
If your going to hang them like that, that's a good reason to leave the membrane on to strengthen for the weight for hanging they will be still be tender it won't matter...
LOVE that you are using the best in the business rib machine *not sponsored 😂, I can't express how exciting this is!
some tips -
Double hook everything, no more sacrifices to the gods of fire.
40 briquettes in the chimney from full basket, 12 minutes after starting those you dump and go.
Great stuff, as always!
Looks great... but where’s the cherry, hickory, pecan, or applewood
Was just going to post this. To smoke you need a smoking wood like one of those you said.
Left coasters....
They just don't know.
As a Texan, it ain't ribs without those
Canadians don’t know about that
Exactly ... this is terrible bbq. They talk about a smoke ring and smoking ribs but there’s no smoke ring really. There’s no wood on the charcoal he ain’t smoking anything. There’s no wrapping. The ribs are a bit underdone. That “Alabama white “ is terrible and he’s gotta stop trying to emulate a southern accent. The entire video is cringe worthy.
Eastern nc is vinegar base and the western part of nc is vinegar base plus tomato
I just found out Sam is the guy who told Kathy Lee and Honda to stfu when they wouldn’t shut up and let him talk lmao I’m a fan forever now. Did you ever go back??
What is this?
@@rodolfoguzman8974 a while back he got invited on a talk show to cook some stuff and the hosts wouldn’t shut up so Sam had to shut them up lol
@@KelKilimanjaro i need to find that lol
Hi tonight I did 2 racks of baby back ribs on my weber kettle and used the Alabama white sauce and they turned out fantastic would definitely do this again think of trying it on chicken
We do a mustard style in South Carolina. Those heathens in NC use a vinegar base. Just so we’re all clear.
Sam and the pit barrel are my two favorite things in cooking. Please make more PBC videos!
What do you call a bunch of people in line for smoked ribs and brisket?
A Bar-B-Queue.
If you’re starting With the shitty puns, get out.
@@galacticknight3058 Sure, just let me take my coat and I will grant you that wish, nooooot.
Yes yes yes!!!!!! Ribs I can't wait till all the snow is gone so I can make those mustard ribs on my grill!!!!
oh oh oh,,,, raising hand me me pick me!!! who doesn't love ribs
The Alabama white sauce was really made for smoked chicken(coming from a resident of the state). As for ribs, gimme Memphis dry rub. Brisket also should not need sauce(just salt and pepper rub before cooking). Pulled pork, gimme a vinegar based sauce with equal parts sweet and heat.
i thought he was cooking giant seahorses in the thumbnail
I’m drooling guys. Gotta get me a smoker. Thanks for giving us all these ideas for foods, sauces and entertainment!
Get the Pit Barrel Cooker and you won’t regret it.
What did Adam and Eve do on their first date?
They shared a side of ribs.
R/thanksihateit
wrong. it was 1 rib
That Alabama one looked incredible
Avoid overcooking the ends by cutting the racks in half before hanging
The bottom does get overcooked. I just started wrapping in foil near the end of the cook, and it’s much better.
60+ years ago, I remember Dad only served Loin Ribs (baby back)! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving...etc.
Why am i watching this when i dont have a smoker, am in bed and just ate so not hungry? Why? Thats a rethorical question 😏
My Clients love the Alabama Style ribs I do for them every July ... Sooooooo good ... Great looking ribs!
Sam: "Win a dream house!"
Everyone: "Awesome!"
Sam: "It's in Florida!"
Everyone: " ...oh."
I'd take it and just sell it lol
I'd move out there
@@andrewe115 why?
Definitely gonna try the nashville one once michigan get warm. I love ribs and the spice will just make em better
Kinda surprised Sam didn't add some wood chunks and went straight charcoal.
In south africa we mock americans for using charcoal
@@Tyrranid i was surprised too...add the charcoal to the wood at least.
@@Tyrranid in America we never think about South Africa
@@67buick as you should. Its a beautiful country going to ruin because of corruption in government.
Great video! Love the personality you bring to a good cooking show! I just bought a pit barrel cooker, and videos like this make me super excited to get to cooking!
Sam, we really need to talk about your obsession with mayo.... like, for real bud
The Pit Barrel Cooker is the best!
Thank god Sam didn't' cook the ribs in the oven with vinegar again.
WSM crew, where you at! Love your videos guys, cheers.
The "Speecy spicey meatball" Aka Seltzer commercial was written by my friend Evan Stark. Roy Grace was the art director.
Mustard based sauce is mostly from South Carolina for future reference. We do have it in North Carolina but it isn't one if the traditional ways (eastern vs western nc).
the last time i came this early, the chicken and the egg hadnt even showed up yet
SAM, YOU ARE THE KING!!! Mustard BBQ sauce is a South Carolina thing, from Columbia to the Lowcountry (coast). Upstate SC (Greenville, Spartanburg) is red, tomato based sauce, but not so sweet and thick as Memphis or KC sauce.
I love that as he’s saying this isn’t a paid promotion, UA-cam put a paid promotion tag 😂
It’s not a promotion for the barrel. He did an ad
All the people who hit like on this comment not realizing there is a paid promotion in the video.
Integrity farms
The paid promotion is the omaze add, not the smoker!
I didn't know that I could like you and your channel more. And then you go and break out the freaking Pit Barrel Cooker - of which I am a owner and enthusiast! Bravo.
Love my pit barrel cooker. Doing a pork butt tomorrow.
My high ass thought the thumbnail was grilled sea horse
LMAO
That sounds delicious
A can of sterno (camping area in Walmart) instead of paper works great to light the charcoal chimney.
Fun fact: the plants he’s growing behind him are actually green onions
Hey its my pizza guy Steven
How you been buddy
@@tylerandleahcanadian3888 ??
@@Alvaro-qz6qk Stevens profile picture is literally a pizza guy
@@BloomsIZG yeah i saw afterwards😂😂
@@Alvaro-qz6qk just playing around haha
I don’t think I could watch anyone else do this for 23 minutes. Love you Sam and crew!
PBC is awesome. So awesome, I sold it and bought a bigger Hunsaker Drum with hanging kit.
Sammy! Wood chunks next time. I don’t care which wood you prefer, but use a few next time. Love your vids! As always, thanks for sharing!
There are great sauces from the different states, each BBQ master has their own recipe for their homemade sauce in that location. I personally prefer a dry rib. Smoking the ribs is vital to all states.
Very smart you used the charcoal bag to light!!! Good stuff!!!
You should have a grate above the coals, to catch the meat if it falls off the hooks.
I have been cooking on a PBC for years. Love it.
Been cooking BBQ on the TBC for years. Love it. You have to try smoking bacon and sausage on it. Hands down best ever.
I had my ribs fall in the coals also. The next time I double hooked; 1 low and 1 normal (the low hook is supported by the normal hook) and it worked great. Also remember this is a fast cook with the barrel.
The Pit Barrel Cooker is a total rib machine!!! Most hard core BBQ’ers will attest. I’m sure your ribs were the bomb, Sam. TFS.
Love the barrel smoker ribs and the simple seasoning. Oh!!! nice Vessi’s btw, just got a couple of pairs, heaven, especially here in cold, wet Toronto.
Looking good! For a continuation you could expand the difference by applying marinades and dry brining.
Nice cook! For the "Nashville Hot" BBQ sauce, you should have used Frank's Red Hot as a liquid and honey to thicken the sauce.
The PBC was my first cooker. Luv it still to this day. Its a kick ass rib making machine!
Sam, I'm subscribed to several channels, but yours is the only one I get notifications for. I love your content. I'm making this tonight. Thanks for sharing your knowledge.