When I cook spareribs on the PBC I normally cook 8 of them and it takes me around 7H. We should never go for time but for tenderness and colour. One thing I like doing too is at the last 1H of the cook when the ribs have shrinked a bit and are further away from the coals, I just take a square piece of foil and make it into a cigar shape and put it between the PBC and the lid. This way I get temperatures around 300F and I get that final redish colour and grill flavour. But that's just me! HU rockin'!
7 hours!? That seems like a lot. In monitoring the temps with a full basket, mine usually holds between 320-250 over the course of 7-8 hours for me (my last cook was a pork shoulder this way). I’m near sea level which calls for a 1/4 opening, but have to keep it wide open or else the temps seem to fall below 240 pretty quickly. I agree with you though… time is just general guideline. But that foil cigar trick!! I like that for cracking the lid. Need to try that tip. Thank you thank you!!!
@@HuSmokin It takes me more time because unlike most people I don't start with a charcoal chimney but with wax starters on the bottom of the charcoal basket itself. This way the heat starts building up slowly and I never get crispy or dry edges. But I also use Lump charcoal so it gets really hot.
good cook Kevin ....thank you
Always appreciate the love and support brother!
Good job on the cook! Very nice! Thank You for sharing!
Thanks for the encouragement!
When I cook spareribs on the PBC I normally cook 8 of them and it takes me around 7H. We should never go for time but for tenderness and colour. One thing I like doing too is at the last 1H of the cook when the ribs have shrinked a bit and are further away from the coals, I just take a square piece of foil and make it into a cigar shape and put it between the PBC and the lid. This way I get temperatures around 300F and I get that final redish colour and grill flavour. But that's just me! HU rockin'!
Also the air intake is always a LOT more open than the amount they suggest it should be.
7 hours!? That seems like a lot. In monitoring the temps with a full basket, mine usually holds between 320-250 over the course of 7-8 hours for me (my last cook was a pork shoulder this way). I’m near sea level which calls for a 1/4 opening, but have to keep it wide open or else the temps seem to fall below 240 pretty quickly.
I agree with you though… time is just general guideline. But that foil cigar trick!! I like that for cracking the lid. Need to try that tip. Thank you thank you!!!
@@HuSmokin It takes me more time because unlike most people I don't start with a charcoal chimney but with wax starters on the bottom of the charcoal basket itself. This way the heat starts building up slowly and I never get crispy or dry edges. But I also use Lump charcoal so it gets really hot.
Ah… your approach is a lot more methodical compared to mine. Your total cooking time makes more sense now.
there is an old expression in the shooting crowd: beware the man with one gun.
Hey I am totally ignorant to what this means. Is that a good thing? Bad thing?
What the hell that mean ???