9 Slabs of Baby Back Ribs on The Pit Barrel Cooker????

How to recipe of 9 Slabs of Ribs on The Pit Barrel Cooker, I should have done my usual 12, but for today we only smoked 9. This is the simplest rib recipe that you could ever do, so kick back and get ready to be learned. LOL
Cooking
1. Season backs and fronts with Dirty Bird
2. Season top with either Killer Bee or Sweet Honey Pecan
3. Hook under the 2nd bone. (Very Important)
4. Hang on Pit Barrel and let cook for 1 hour before checking
5. When you are checking for doneness look for pull back from the bone Approx. ½”
6. When you have achieved the pullback (Take me approximately 3 hours) pull from smoker or when bones have pulled back 1/2".
7. After you pull you can rest and serve, sauce with Kosmos Q Honey Jalapeno or Cherry Habanero and serve, or sauce and put back on the smoker to set the sauce your call.
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• 9 Slabs of Baby Back R...
Products Used:
backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Grates:
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - goo.gl/597yvu
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
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Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.

[@carlwentzell6314]

Love making ribs on the pit barrel cooker! They come out awesome and delicious! Those ribs looked fantastic!

[@KosmosQ]

Appreciate you 👊🏼💥

[@sideshowtink]

OMG those look AMAZING! That's incredible how many you can slam into that Pit Barrel. I KNOW they taste GOOOOOD!

[@mack1707]

12 Slabs wow that’s awesome. Even 9 was sweet and looked great. I might have to get a pitbarrel

[@BarBQ22]

Nice cook. I have 1 last high school graduation to throw in may. What I dig on is how you always make things okay. I've got to feed 80 people and wanted to do ribs except I normally do Competion ribs. That's alot of wrapping. Know I know what do on my gateway drum. Thank you stud.

[@TommyA-yd4yz]

Holy smokes... looking good. The music and cheers make you want cook right now. Awesome spread.

[@woodfiresmoke1014]

Nice to see a real perspective of the time it takes to cook ribs rather than the 3 2 1 method. Always seem like mine are done on the Lang 36 before It was even time to wrap.

[@progers5019]

You got it going on Broham. Loved it. That sauce looks great too.

[@Hotsaucedaily]

Sometimes simple is the best! Awesome job, great looking ribs!

[@KnightOfTears]

Fantastic cook Kosmo! The PBC is a beast!!! So easy and the result is nothing short of amazing! I have to try your Cherry Habanero sauce.

[@eltonsbbq-pit]

Great video Kosmo! Just recived my order on a 4 pack of that ribglaze you have.. Looking forward to try it. Cheers from Norway

[@tony6655]

Kosmo i have a question? Why on a pit barrel hung ribs cook faster then then just my regular grill ... my ribs on my grill takes about 4 to 5 hrs for it to be done, in my pit barrel around 2 to 3 hrs they will be done ...is it that I cook them at 275-300 or the barrel is just faster?

[@punkem733]

THe barrel cooks hotter then a normal smoker. THey call it the piut barrel cooker, not smoker. EVERYTHING cooks faster, but still as juicy and tender as low n slow.

[@CarlosChavez-bq2rl]

Thanks for these great videos, Kosmo. You products are great! Bbq store opens at 11 today. Hoping to pick up a pbc and do some ribs today.

[@cookingwithtomtom]

I don't know if I can say enough about how awesome this cook was! Awesome job. Those ribs were gorgeous. No small feast there. Wish I could have had a taste! :-)

[@JohnDoe-xu2vx]

Thx for the bbq tips on when to tell when the ribs are done

[@2steps69]

Kosmo, I'm doing 4 slabs first thing tomorrow morning ,superbowl Sunday... Kosmo's dirt bird hot & killer bee. 321 method. 1on1 baby!! My bad kosmos bbq sauce off da chain !! I'm smoking on the pit barrel cooker !! ✌✌✌

[@Raider_Jimmy]

You did the 321 method on pit barrel?

[@seananderman4668]

Hey brother need some more DIY videos. Love the creativity! Cant wait to try some of the products👨‍🔧😎

[@FelixG2070]

Just the vid I need to flame 🔥 up the soul for baby back ribs on the PBC!! Cheers Kosmos!!

[@THEREALSHOWBBQ]

*Ribs look awesome bro. Great job! That honey jalapeno is the stuff!!! Got to get a Pit Barrel.*

[@cliffdw1]

Hey Kosmos, those looked great. I'm new to your channel and enjoying your videos. Love cooking outside. I have a Big Joe and a Shirley Fab......so far!

[@modenajon]

If it’s that easy and they came out nice and tender...then why do people also wrap them? Doesn’t wrapping give a more moist product? Love your channel and product man!

[@jamesgreer8938]

Man I love your channel. Keep up the good work

[@beamer2809]

Great looking ribs. Howdy from Yukon!

[@shumardi1]

Your videos are awesome! Do you ever have a problem with the ribs breaking off of the hooks and falling?

[@gamebred5x]

Love it....ur not afraid to pile the rub up on em

[@Mr.Burton17]

Kosmos always tops for me my cabinet stays packed with all those flavors

[@37gdog]

I use a Traeger for all my grilling but love the taste of food cooked over charcoal. I want a charcoal cooker/smoker, is the Pit Barrel the best bang for the buck? I am just cooking for a couple people and am looking at the Pit Barrel Jr.

[@GoRawVegan]

37gdog I would definitely agree that the pit barrel will be best bang for your buck if you like food over charcoal flavor. Can't beat the quality at those prices. I owned 6 at one point. Still have 2. I moved on to the gateway and bought Kosmos gateway dvd

[@37gdog]

Scott Sam Thanks, a bad review on the Pit Barrel is almost nonexistent

[@MelloHubb]

Another option is a Weber Smokey Mountain. You can get a 18in for the same price as the pbc. The gateway hanging rack fits the wsm and allows ribs to be hung but you can also do a lot more. You have two grate levels for starters but you can also do a rotisserie or extend the system and cook up to 4 levels at once.. And get a temp controller and not even have to worry about monitoring it.

[@dank9288639]

@@MelloHubb yeah but after you buy all the accessories for that shit its gonna be 600bux for the 22 and around 450-500 for the 18inch. With this, temperatures almost don't matter

[@creigdudley3016]

Looks really good

[@gray_space_alien]

My PBC never runs that well. I've had everything from runaway over 350⁰ to coals going out. When it cooks well it's pretty good but I gotta watch it pretty close.

[@KosmosQ]

Haven't had that issue, but will definitely keep an eye out

[@srshark2013]

I made some St. Louis Ribs last weekend and has some issues with them not being tender enough after about 4.5 hours on the Pit Barrel...are the coals not heating up enough?

[@edspencer7121]

Great video 😎 Kosmo. I have a question; How much charcoal does it take to cook that long and do you ad coal between start to finish with the Barrel cooker?

[@bbqnbear6435]

Ed I own 2 pit barrel cookers you want to fill the basket all the way up to the rim fill your chimney lil less then half way and I've done Cooks where the charcoal has lasted me up to 7hrs no need to refill your bssket

[@solman93]

When you're cooking that many racks, do you rotate the position of the racks at all during the cook?

[@Cookoutcoach]

Dang kosmo, I had no idea that pit barrel would hold that many racks. Do you like that cherry habanero for competitions or would you recommend just your competition sauce? Love the videos bud.

[@creigdudley3016]

Have you cook on the gateway drum smoker

[@zafirzakaria3089]

Hey kosmos q... keep posting video ...i think you are gonna be a popular youtuber

[@nbl95]

I'm loving the simplicity of this. It's just like, throw the fuckin meat in and let it cook, boom done. I'm also a fan of Glocks and Telecasters for the same reasons.

[@KosmosQ]

Thanks man!

[@DeepInTheWoods73]

Killer job Kosmo !!!!!!!!

[@MelloHubb]

Do you think that cherry bbq sauce will go together well with beef ribs? Also do you have any seafood recipes coming up anytime soon?

[@claudeyarborough7532]

Is the sweet honey pecan not made anymore? I just ordered from the site but didn’t see it.

[@rueridge7597]

You got a great scald on those. Where do you usually buy your meat. I have a hard time finding really nice big baby back's like that that are straight. I have a good butcher over in Granbury that will ring me up when he gets some really nice briskets. But even he has hard time getting great pork ribs and beef plate/chuck Dino style ribs. Do you think one barrel smoker is superior to another? I've looked at stuff from making your own. Doing a big papas kit to the really beautiful Gateways. I got a feeling that who's using it makes a lot more different than what brand you choose but would love your input.

[@RichsRiverSmokersWestVirginia]

Hey brother Kosmo those ribs look great! Can’t wait to try that cherry habenero sauce! I want a barrel cooker but don’t know which one to get! Great video brother!

[@natedubbeld2470]

I like my barrel house cooker cheaper alternative cranks out great q

[@colourfaze86]

I know this is a pretty amateur thing to be concerned about. But with them hanging on hooks, and they get tender over time, isn’t there an issue with part of it falling down?

[@mrfox6993]

Hey Kosmo, how much longer does it take to cook 12 racks of ribs in one barrel.

[@soulfultaste]

Do you cook with the bottom vent open or closed ? i found when it open full they cooked too quickly around 2 hrs

[@KosmosQ]

Depends on outside temp, but it's easier to start with it more closed than wide open

[@kevinbossick8374]

It’s based on your elevation. Mine runs about 1/4 inch open. Fully open is way too much.

[@ericousleyjr9119]

Looking damn good kosmo. That pit barrel is no joke.

[@Brentranome]

What temp did you run your pit?

[@Brentranome]

Thank you sir! Almost done with my UDS build, and hope to try this method.

[@screamindemon811]

That's Oklahoma wind must be driving your neighbours around the bend, if I had to smell your BBQ-ing all the time, I'd gain 20 pounds just from the smell, mind you I would be teaching my kids to " accidentally " throw that frisbee in your yard everything you were grilling . The ribs look awesome...man I am surprised you could fit so much in there. Nice work!

[@Wolverine05]

Love the frenchy

[@charlesmosley4952]

Thats some good eating brother! Another subscriber to your channel. Great looking ribs man for real.

[@bradfuller2454]

hey kosmo where can I get one of those tools for pulling the ribs off the racks

[@tatooguy65]

Why not sauce them after 2 hrs and let them caramelize the last hour? Love my PBC and another solid video!

[@paulfix8081]

How do you trim them for cooking back yard ribs?

[@JohnDoe-xu2vx]

BRo are those your combat BBQ utility shorts?...I saw a big green egg against your garage

[@jwatson726]

When using a cooker like that how much difference is there in internal temp between each end of the ribs? Just trying to get how the fire end is not overdone when the hook side is good. Looks great man

[@mitbbew6901]

The pit barrel design allows heat to rise and circulate back down, convection style. Now when you open the lid or open the lower vent fully the coals will burn hotter and char the bottom. I have a pit barrel and I haven't found a better rib anywhere. Delicious every time

[@37gdog]

Has anyone tried the heavier grill grate that you can buy for the PBC? Thank You

[@devindickinson8292]

What’s the temp you normally cook the ribs at in the pit barrel cooker I don’t have a pit barrel but I have the barrel house cooker

[@lawrencebard4660]

I have 1, normally 250-275, control by foul in the holes.. great smoker had it for 5 yrs

[@bbqsmokernc7252]

cool

[@James-dm8tx]

New sub here, love the channel.

[@MSor1203]

Mouthwatering!!

[@stefanskala6696]

Awesom looken baby backs awesom video im hungry thank 5

[@natedubbeld2470]

how many can you do on a gateway drum?

[@syko8939]

Thanks for the video. Please as n on doing 10 racks in August.

[@b2me745]

Awesome videos! What temp you running to get those results?

[@b2me745]

Thanks brother keep up the good work👍

[@imthebossofme63]

Oh my! I wish a had some charcoal today!

[@hookedm]

temp ?

[@mattbarnett8139]

What temp did you cook in barrels at for ribs?

[@KosmosQ]

285-300

[@iChubbs_81]

Cherry Habanero.!!!

[@JohnDoe-xu2vx]

Those look like those "back ribs at Costco as opposed to baby back loin ribs also known as Danish Ribs?...Danish ribs being smaller and actually more tender. Correct me if I am wrong...thanks

[@JohnDoe-xu2vx]

Yes but they are the large loin backs compared to the small Danish style in markets?....I have still had to peel the membrane at Costco.. I am into buying the Costco pre-seasoned St Louis Style these days...ya I know what a rookie but they are really good. I also but Prime Rib Eye "Cap" steaks and Prime NY's.....Cant beat costco.. I am sure you have no Trader Joe's...its a small chain market but they have great bbq sauces including an awesome Korean Bbq sauce...Rock on bro!

[@gibbyrobinson4862]

My man!!

[@37gdog]

Can someone explain why competition ribs and backyard ribs aren’t one in the same, what’s the difference? If you have winning ribs, isn’t that what you would make all the time?

[@GoRawVegan]

37gdog Many say competition style is overwhelming in flavor to enjoy as a meal. Competition is packing a lot of flavor for the judge to only take one bite. Plus competition style is a ton of work

[@robertwoods4457]

That sauce is hot. Habanero is hot. You need to make a sauce like that but not spicy/hot. I would buy the non hot ones.

[@DaMurph]

Just bought 1 last week. Timely info.

[@mykro69]

Why didn't you remove the backside membrane?

[@nathanlinkugel2579]

Nice video I love to eat me some ribs

[@SixDaysOTR]

28 of us know better. We know what step he missed

[@Get483]

Damn

[@db2477]

HOLLA PEE NO

[@PongGod]

"Jala-PEENO" *smh*

[@edwardmiskotten2380]

I you want to be shut it down buy Oklahoma Joe.

[@hammergohammer012]

Wack

[@xGoobeyBearx]

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.

[@KosmosQ]

Need to go heavier on the rubs and make sure they have time to sweat in the flavor before you cook them. Also, try not to let the smoke build up too much, it'll overpower every flavor 👊🏼💥

[@xGoobeyBearx]

@@KosmosQ How do you not let the smoke build up though? It's a oil drum charcoal smoker with zero amount of adjustment. Also, if you add more rub, it ends up being way too salty.