Is there a reason you did not put the rebars in their slots on this cook? I know that will give you a higher temperature as they allow more airflow in the cooker. Great job, these look fantastic
The idea of using half a potato for a temperature probe stand is brilliant. I don't know if you came up with it or learned it somewhere else, but I will definitely use it in the future. Thanks!
Stroke of genius with the potato move. I lost the clip that came with my corded thermometer probe, that allows me to keep it in the barrel. So ultimately, I stopped using the probe to get ambient temp
I actually caught myself, sticking my nose towards the screen....then laughed!!.... That really was Perfect Adam!!...LOL... Abby, you started the veggies too early lol..... LOL....Cheers Blessings!
Hi. I own a PBC and have for over a year now. You can regulate the temperature by doing the following: Normally you're supposed to keep the rebar inserted. If you cook with the rebar removed, you can cover the holes with magnets or aluminum foil. You can also insert a little foil in the bottom vent and block the slot even further. If you use the rebar like intended, generally the unit will run at 275-300 untouched, but you can further drop the temp to 250-225 by wrapping the rebar with foil and blocking any of the holes. The other day I did a cook with some beef ribs and a chuck roast, and I ran my PBC at 225-250. I normally cook my ribs and pork butts in the 275-300 range, but wanted to try something different. Anyway, those are some good looking ribs, and honestly a man's bbq is his own tool to do with as he wishes, even if it's unconventional! God Bless :)
Hey Abby, crunchy vegetables = FIBER , they will rehydrate with the juices from the ribs. Everything looked good. Thanks for sharing with us Adam and Abby. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
Looks awesome. We just picked up 400 pounds of beef from 1/2 a cow. Now I'm really looking forward to smoking the ribs. Thanks for sharing. PS, the crispy veggies are good too.
I think I follow your camper/camping adventures on Insta. I see you have not posted here in a while. I would have done some things different on the PBC but I did learn on thing…I like your way of using to potato and the probe to get the grate temp. Thanks.
That's one of my many passions fire up the smoker make a drink relax and enjoy my music the only thing once everyone finds out I'm on the smoker I never have leftovers for the next few days.
Oh good googly moogly man! That's it. I live down the road from you in Crestview and I am going to go to that butcher shop. That had me drooling on my keyboard.
We actually love memories of things that go wrong...they are fun and funny to look back on! So Richard and I dub this one, "the Abby crunchy veggie incident of 2021!" You go Girl! We love you and your sense of fun and humor! Oh! Adam? Those ribs look amazing !!! We think you should share a vid or 2 with another UA-cam couple ( Trent & Allie) He just got a traeger and did his first brisket! Can't wait to hear where the Big Haul is this year!!! ☺
Just a question I've wondered fir a while- why do you prefer to light the coals the way you do instead of the Pit Barrel suggested way with 40 coals over a cold basket of briquettes?
When I got the pit Jr I developed a style of lighting the coals that works for me. It doesn't matter which road you take as long as you enjoy the ride.
Be nice if that pit barrel had a small door on the backside down where the charcoal basket is so you could slide it in and out to refill the coals without having to take everything out. Great cook. Looks awesome. I need to find a good butcher down here to find some of those short ribs. Haven’t been able to find any.
It will go for 8-9 hours. I’ve never had to reload even when doing brisket. I fill the basket full and start them with 15-20 lit coals from the chimney. He’s got the rebar out which opens up those 4 holes at the top even more and raises the temps. Most will cover them with magnets or foil if they don’t want to use the rebar.
Good morning! Craig from Wichita, Ks First I want to say I love love watching your videos and fallowing and seeing what amazing things you guys do. As I was watching your video in the back ground I was noticed that your small lights hanging looked like they were flickering. I don’t know if you noticed that. It was right at the beginning of your show. I just wanted to tell you that might want to check it out. Thank you
Nothing at all wrong with 300 temps. I’ve proved it so many times to myself with excellent results. The pit barrel isn’t an offset smoker, it’s a cross between a grill and smoker. If you want less heat, use less charcoal.
The Butcher Shoppe on Langley sells Japanese A5 too, and also Australian A9. IMO, the Butcher Shoppe is really good for hard to get cuts, like these slabs of Prime beef ribs, or odd items like split femurs for marrow. Their Prime briskets or Prime steaks are overpriced, IMO.
I've been there, bought some steaks once and was disappointed in them. I have not had a bad cut of meat from Butcher Shoppe. Stick with what you know and what you like.
Cup & Cone, there's a difference in shopping at a locally owned butcher shop that specializes in meats and shopping in the local Publix and Walmart. They give you great personal service and will even make special cuts for you. They're very knowledgeable with there trade and offer a wide variety of specialties you won't always find elsewhere. I have always had good luck with their prime beef, not so much at other stores. It's a good business to support!
Is there a reason you did not put the rebars in their slots on this cook? I know that will give you a higher temperature as they allow more airflow in the cooker. Great job, these look fantastic
The idea of using half a potato for a temperature probe stand is brilliant. I don't know if you came up with it or learned it somewhere else, but I will definitely use it in the future. Thanks!
It's one of those tricks I picked up along the way several years ago. Works great!
Scrunched up ball of alfoil works as well
Stroke of genius with the potato move. I lost the clip that came with my corded thermometer probe, that allows me to keep it in the barrel. So ultimately, I stopped using the probe to get ambient temp
Okay so come Halloween Adam is going to dress like Fred Flinstone and cook up some of those ribs and then sit and eat them and hand out candy.
I actually caught myself, sticking my nose towards the screen....then laughed!!.... That really was Perfect Adam!!...LOL... Abby, you started the veggies too early lol..... LOL....Cheers Blessings!
Holy smokes that looks gooood!
Hi. I own a PBC and have for over a year now. You can regulate the temperature by doing the following:
Normally you're supposed to keep the rebar inserted. If you cook with the rebar removed, you can cover the holes with magnets or aluminum foil. You can also insert a little foil in the bottom vent and block the slot even further.
If you use the rebar like intended, generally the unit will run at 275-300 untouched, but you can further drop the temp to 250-225 by wrapping the rebar with foil and blocking any of the holes.
The other day I did a cook with some beef ribs and a chuck roast, and I ran my PBC at 225-250. I normally cook my ribs and pork butts in the 275-300 range, but wanted to try something different.
Anyway, those are some good looking ribs, and honestly a man's bbq is his own tool to do with as he wishes, even if it's unconventional! God Bless :)
Your 💯 correct that’s what I do ..
I live here in Pensacola too thank you for showing a good butcher shop !!!
Only 2 things wrong with your video. No highway noise, sirens etc & I'm not there to eat 1 of those, darn it. Looks awesome.
It did have a horn beep in there, lol
Beef ribs done right are nearly impossible to beat. They look a lot better than the salad I had for lunch today.
They are definitely one of the top spots for no my bbq want list! So good! The out barrel does a great job at these too. 👍🏻
Boy you could make some pooch's day with that bone.
Every time I play with fire I end up with ashes.
Where'd you find that hook to lower your charcoal basket down into the drum? I like that.....
Oh Lord that looks good. Wish I could cook like that. WOW
The only way to get there is to start cooking.
Bite it like a Viking LOL
Wow looks good im bk hm from Florida now got home at 4 this morning fired up the pit and doing pork belly burnt ends and Bloomin Onion
Sounds great!
What did you use to lower the charcoal basket?
Why would you put them on the grill instead of hanging them on the hooks ?
👍👍👍😋😋😋 Those ribs are looking good Adam. Thanks for sharing your technique.
This looks delicious!! I am waiting for my invite to supper. I'll bring the beer. Lol!! 😂
Hey Abby, crunchy vegetables = FIBER , they will rehydrate with the juices from the ribs. Everything looked good. Thanks for sharing with us Adam and Abby. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
Should have done some extra charcoal and made desert in a Dutch oven.
I love beef short and pork baby back on our smoker. Thanks for tempting me ! And a little crunch with slices is mighty fine.
Looks awesome. We just picked up 400 pounds of beef from 1/2 a cow. Now I'm really looking forward to smoking the ribs. Thanks for sharing.
PS, the crispy veggies are good too.
I just made beef ribs on my LSG and my mouth is still watering looking at yours👍
My easter dinner beef ribs and a salad no guest
did you glaze it with anything?
My hat's off to you i can taste it from here . I've got a few recipes from your channel that I have to try keep it coming
Try 'em sometime slow braised in beer with onions and garlic. Epic.
Great looking meat you have
WOW looks good enough to eat -ya boy-drooling
Son you need a BBQ restaurant or food truck!
Short ribs is one of my favorite things but I hardly make it. going to try it again after watching this video. thanks Adam!
You took words out of my mouth Dinosaur 🦖 Ribs
I think I follow your camper/camping adventures on Insta. I see you have not posted here in a while. I would have done some things different on the PBC but I did learn on thing…I like your way of using to potato and the probe to get the grate temp. Thanks.
I take that back. After subing I see you have posted. Yep… I follow on Insta also.
Probably the best detailed tutorial for beef short ribs in a drum smoker. Thanks a lot man all the way from Malaysia
Thank you
Beef short ribs are my absolute favourite for the pit barrel
Some good lookin Abom ribs, there!🍽
Dang it and now I gotta go to the butcher...😋
What time's dinner?
Oh my goodness that looks yummy! Now I’m hungry 😊
Is your PK Grill big enough to cook a boston butt great show
You can easily cook two of them on the PK.
Abom size ribs👍👍👍
where did you get that really useful hook lifter for the coals?
Same question. Looked for it in your community/shopping, but couldn't find it. Homemade? Store bought?
I just did two in my PBC Sunday and it came out the best, the temp top off at 169 but I cooked it for 5.5 hours. Melt in your mouth tender!
Awesome 👍 👌
Same price we pay per kg in Australia for ribs--- $20 per kg, interesting.
I’m not gunna lie the beef ribs looked amazing but let’s talk about the veggies some say burnt I say crispy I believe I would of tore them up
That's one of my many passions fire up the smoker make a drink relax and enjoy my music the only thing once everyone finds out I'm on the smoker I never have leftovers for the next few days.
How cool is that, been watching you for years now your doing smoking videos. Looking forward to more.
Oh good googly moogly man! That's it. I live down the road from you in Crestview and I am going to go to that butcher shop. That had me drooling on my keyboard.
Bring a cooler and stock up! You will be amazed at the selection of goods and meats they have!
@@AbomAdventures I'll throw the big cooler in the back of the truck.
Excellent video. Love your laid back style of BBQ. Well done sir.
Please let me know how you trained your wife to not like ribs!!!
“She has literally no idea what she’s missing”… this could be her new shirt 👚
We actually love memories of things that go wrong...they are fun and funny to look back on! So Richard and I dub this one, "the Abby crunchy veggie incident of 2021!" You go Girl! We love you and your sense of fun and humor!
Oh! Adam? Those ribs look amazing !!!
We think you should share a vid or 2 with another UA-cam couple ( Trent & Allie) He just got a traeger and did his first brisket!
Can't wait to hear where the Big Haul is this year!!! ☺
I’m exactly the same, if I cooked those ribs I would be the only one eating them in my family
Looks awesome! Is that A Coors Banquet can in that cooler?
OMG, how many people have you invited to finish that piece of meat! :-o
Lower cuts of beef have a more rich flavor than the loins up above. Love the flavor...so rich.
Always a delight to watch you cook. Delicious looking as usual.
Something is wrong with your patio lights! They are flickering starting at around 1:30 ! Maybe a bad connector? Please check - could be a fire hazard!
Nothing wrong with them. Effect from the camera.
Just a question I've wondered fir a while- why do you prefer to light the coals the way you do instead of the Pit Barrel suggested way with 40 coals over a cold basket of briquettes?
When I got the pit Jr I developed a style of lighting the coals that works for me. It doesn't matter which road you take as long as you enjoy the ride.
damn, now i'm hungry !!
No hardwood to flavor the smoke? The video and overall production quality is outstanding, thanks!
I showed using a piece of Pecan wood.
We're going to be out that way labor day weekend. Hopefully the butcher shop will be open that Sunday when we come back through.
They’re open 7 days a week 👍🏻
Be nice if that pit barrel had a small door on the backside down where the charcoal basket is so you could slide it in and out to refill the coals without having to take everything out. Great cook. Looks awesome. I need to find a good butcher down here to find some of those short ribs. Haven’t been able to find any.
It will go for 8-9 hours. I’ve never had to reload even when doing brisket. I fill the basket full and start them with 15-20 lit coals from the chimney.
He’s got the rebar out which opens up those 4 holes at the top even more and raises the temps. Most will cover them with magnets or foil if they don’t want to use the rebar.
How come you ddin't put the rods in up top, thought that was part of regulating the temp
No need to put the rods up top. I only use them for hanging. You can control the air flow through the barrel with the lower damper.
YUM, YUM, YUM!
Bonne appétit à vous 2!!?
Wow!
Good morning! Craig from Wichita, Ks
First I want to say I love love watching your videos and fallowing and seeing what amazing things you guys do.
As I was watching your video in the back ground I was noticed that your small lights hanging looked like they were flickering. I don’t know if you noticed that. It was right at the beginning of your show. I just wanted to tell you that might want to check it out.
Thank you
It’s just the video effect from the camera.
@@AbomAdventures ok that is what I kinda of thought but I just wanted to make sure.
One of my favorites on the offset. Surprised to see a cook at 300 or so.... Looks delicious....:-)
Nothing at all wrong with 300 temps. I’ve proved it so many times to myself with excellent results. The pit barrel isn’t an offset smoker, it’s a cross between a grill and smoker. If you want less heat, use less charcoal.
@@AbomAdventures I should have said 'on my offset'... :-)
The store that moved into the butcher shops old location on Fairfield is a butcher shop to and they sell A5 wagyue from Japan .
The Butcher Shoppe on Langley sells Japanese A5 too, and also Australian A9. IMO, the Butcher Shoppe is really good for hard to get cuts, like these slabs of Prime beef ribs, or odd items like split femurs for marrow. Their Prime briskets or Prime steaks are overpriced, IMO.
I've been there, bought some steaks once and was disappointed in them. I have not had a bad cut of meat from Butcher Shoppe. Stick with what you know and what you like.
Cup & Cone, there's a difference in shopping at a locally owned butcher shop that specializes in meats and shopping in the local Publix and Walmart. They give you great personal service and will even make special cuts for you. They're very knowledgeable with there trade and offer a wide variety of specialties you won't always find elsewhere. I have always had good luck with their prime beef, not so much at other stores. It's a good business to support!
@@AbomAdventures Yup we lived around the corner from them missed them when they moved .
The bars are out.
I could smell them after the 3 hr. Mark! Enjoyed.