Baby Back Ribs on Pit Barrel Cooker | 3 Tips for Hanging Ribs in Pit Barrel Cooker

[@randomactsofcooking]

Gosh darn you Jeff, I have an anxiety attack because I don't have any ribs in the freezer. I'm going to check out Heaven Made Products to see what new flavors they have now. Both of those ribs looked absolutely fabulous! Great tip on the PBC. At first I thought you were going to hang from both ends for a 'U' shape. Well, I'm off to the store today to look for ribs. Thanks much.

[@Armadillopepper]

This technique works well for me when I don't feel like wrapping. I still usually wrap St. Louis style.

[@aaronkarr9430]

Great tips! I think I’ll try adding hooks at both ends from the start of the cook.

[@Armadillopepper]

Thanks for watching!

[@noleman3369]

Excellent tips! Thank you.

[@Armadillopepper]

Thanks for the feedback!

[@brian3.2]

I just ordered my pit barrel tonight. I can't wait to try it out. Thank you for the video. I feel more confident to succeed in my first cook.

[@Armadillopepper]

It's a fun cooker. I think it makes the best chicken ever. Congrats on your new cooker!

[@dtrust68]

Do you love it? I just ordered mine today and should be here Friday. Sucks I have to work this weekend 3 12's, but come Monday I'm smokin.

[@brian3.2]

@@dtrust68 Absolutely! The neighbors got tired of smelling my food and ordered one for themselves. My friend has a food truck and has me smoke ribs and tenderloins for him every weekend. It really is easy to use. The BBQ it puts out is not too far off from the professionals. Enjoy!

[@christophermitchell359]

Nice to see a video done on a well used PBC. So many people make vids about their 1st cook right out of the box. I like vids from people who know what they are doing.

[@Armadillopepper]

Christopher Mitchell Thanks Christopher. We really appreciate your feedback.

[@BrunoBoy3913]

I've had my Pit Barrel for five years now and use it at least once a week. I love it. A year or two ago, I started placing a hook on either end and then rotating them every hour. Since it's usually about a three hour cook, I end up rotating them twice. They come out perfect every time. Just my two cents.

[@Armadillopepper]

Thanks!

[@mikeoreilly4020]

Thank you, thank you, thank you. I have a PBC on the way and I've been watching endless videos with guys removing the lid and yakking for 2 minutes about what they're doing while the temp in the cooker is probably going through the roof. Excellent video and a brilliant idea about double hooking which would work for brisket too.

[@Armadillopepper]

Congrats on your new PBC. It's a great cooker.

[@grimmliberty7447]

Yeah, that and saw some vids where they air blasting the starter bricks until they are almost molten when they put them in... The manufacturer says 12-15 minutes max and dump them in. Then cook immediately. I got a nice airflow on my first burn, did some wonderful christening of it: 280 degrees solid. Cooked the following, in sequence: 2 x 1.65 lb chuck roast steaks(one hour came out medium rare), 8 skinned pre-cooked hotdogs to "split and smoked" level(two hours), 1 lb. bacon as a "chunk"(one hour), one potato and one carrot(one hour). The burn lasted almost 4 hours after I was done, temp was 290-320 for the first four hours, then went up to 370-ish with vegies, then 390-ish with nothing in it. Love this beast.

[@9929kingfish]

I always think you’re cooking in the rainforest. Nice landscape in the background.

[@Armadillopepper]

Those plants were a pain in the butt with all of the watering. Then, I spent a couple of hours one day and installed a drip system on a timer. Maintenance went to zero (other than sweeping up and trimming now and then).

[@handcannon1388]

I was thinking the same thing; that it looked like Jeff was camped in the jungle - also the best place to do "Snoopy's Suppertime Dance".

[@Armadillopepper]

handcannon Perhaps I need to learn some more moves! 🤣

[@handcannon1388]

Have you tried dancing like the gopher from "Caddyshack"? That's the only one that I'm good at. I don't trust guys that CAN dance for the most part.

[@SmokingwithBush]

Those baby backs looked like fire out the dragon's mouth!!! Amazing color, Jeff!!!

[@Armadillopepper]

Thank you Bush. These ribs were tasty.

[@SmokingwithBush]

@@Armadillopepper I could tell by the happy dance

[@TheAgentCap]

Those look great. Keep up the good work. Thank you for the information

[@Armadillopepper]

Thanks for the great feedback!

[@hilltopmachineworks2131]

Some great tips thanks.

[@Armadillopepper]

Thanks for the feedback

[@progers5019]

Jeff Jeff Jeff, you knocked it out the park. What a great Rib Video. Nice Tips in the PBC, and the ribs were beautiful. I'd like to try the spicy rub.

[@Armadillopepper]

I definitely see why folks have good things to say about these rubs. We have a few of their other rubs that I'm looking forward to trying.

[@Kreeves11674]

Great video! Nice to see I am not the only one that uses Ikea trays to prep my ribs!

[@Armadillopepper]

😁 It was a gift.

[@moonme2x]

Thanks for the video, smoking two racks now. Happy New Year's.

[@Armadillopepper]

Than you and Happy New Year!

[@Booger500us]

Jeff doing the happy dance, must be good! nice one Jeff!

[@Armadillopepper]

Now, you see why my daughter doesn't want me to dance at her wedding (someday far away).

[@tommyboy4128]

Well executed my friend, and a great tip on rotating them! Got two racks on now and using your advice👊🏻👍🏻

[@Armadillopepper]

Much thanks!

[@tommyboy4128]

@@Armadillopepper They came out incredibly delicious! Smash hit!!!

[@Armadillopepper]

Excellent!

[@dannyhague1425]

I am so glad I watched your video.. I just bought a Pit Barrel and will be cooking Ribs for my first cook tomorrow.. I am excited to see how it turns out... I have a feeling great now that I will invert the ribs half way through the cook.....

[@Armadillopepper]

Hey Danny, Congrats on your new cooker! Let me know how your ribs turn out.

[@dannyhague1425]

ArmadilloPepper.com Hi Jeff, Well I cooked 4 racks and inverted them 1/2 through the cook, They turned out amazing. I got to thinking about the cook so I got the rib end’s ready and after I pulled the ribs off I put the rack in the barrel and cooked the rib ends for 3 hrs and finished off another 30min with BBQ sauce on them... Both turned out excellent, once again thanks for sharing your knowledge with of us...

[@Armadillopepper]

@@dannyhague1425 Glad it worked out for ya. Thanks for letting us know.

[@doubled943]

Perfection brother

[@Armadillopepper]

Thanks Double D!

[@LewPatton]

Hello Jeff, I'm a new subscriber. Like your channel, I just bought a new PitBarrel Cooker and appreciate your tips right off the bat. Looking forward to watching more of your videos!

[@Armadillopepper]

Hey Lew, Thanks for subscribing and congrats on your new Pit Barrel. It's a chicken cooking machine!

[@RedsBBQandPizzeria]

Watched it on on big tv and man, the video quality was amazing! Ribs were ✅ so beautiful and great pull back!!!!

[@Armadillopepper]

Thank you Red. I watch KZbin vids on my big TV as well. I think the quality on my TV is better than my laptop.

[@andrepatterson7058]

Another awesome cook. The ribs looks delicious. Both products are good stuff

[@Armadillopepper]

Thank you Andre. We really appreciate you watching and taking the time to provide feedback!

[@whiskeyboysbbq8191]

Great video! I just got my PBC and I'm gong to be doing baby backs tomorrow. I really like your rotating hanging method! I am going to incorporate that method into my cook!

[@Armadillopepper]

Congrats on your new PBC! If you get a chance let me know how your ribs turn out.

[@whiskeyboysbbq8191]

ArmadilloPepper.com They came out great! Super juicy, tender, and flavorful.

[@jimfeikert4549]

Thanks so much for posting your PBC rib video! As soon as my weather gets nicer here I'm chomping at the bit to put on a couple slabs. I am going to use your rib technique!

[@Armadillopepper]

Appreciate your feedback Jim! Hope it works for ya. 70 degrees here today, so I'm hoping to make a cherry and honey glazed chicken this weekend.

[@thelivinlegend1]

Great Job!👍

[@Armadillopepper]

Many thanks! We appreciate you watching.

[@YankeeLivn]

Those came out very nice, can't wait till spring gets here, thanks for sharing Buddy. Congrats Jude on the Rub Win!!

[@Armadillopepper]

Thanks Yankee Liv'n. Sure was tasty.

[@FelixG2070]

Brilliant idea!!

[@Armadillopepper]

Much thanks!

[@bobevans9354]

Good one Jeff. Thanks for the tips

[@Armadillopepper]

Thank you Bob. Have a great week!

[@NormPetersonsBarStool]

Great vid

[@Armadillopepper]

Many thanks!

[@soulfultaste]

Thanks for Sharing @Armadillo Pepper BBQ

[@Armadillopepper]

Thanks for watching our vid.

[@inickyy001]

Thanks for the instructions in the description, really made the instructions more clear! Subbed👍🏼

[@Armadillopepper]

Thanks Nicholas. Glad you found it useful.

[@JaxxDrinkwater]

I keep saying this but man I really have to get one of these cookers. Those ribs looked so good. You rock!

[@Armadillopepper]

When you get one, I will get a discada!

[@Armadillopepper]

I'll get a discada when you get a PBC!

[@RiverCityBBQ]

Nice job Jeff! I love heaven made products. I got some of that Smokey habanero. I love it on smoked wings.

[@Armadillopepper]

I bet it is a good choice on wings. I'm looking forward to trying some of their other rubs soon.

[@robertweber3140]

Another great video Jeff. Excellent instructions on hanging ribs for a vertical cooker (I have a WSM). I think your first tip is key - start with a smalller fire. However, the second tip was most informative to me - minimize the time the lid is off! I did this last weekend in order to spritz my ribs - BIG MISTAKE, took off upto 400F!! I am a firm believer of your 3rd tip - switching the ends around to even out the ribs instead of wrapping. Again, great cook and tips!!

[@Armadillopepper]

Thanks Robert. When we make these videos, sometimes we have the lid off longer than we'd like trying to get the picture correct, and the temp goes up quickly just like you said.

[@rspryor]

Love your video. I am doing this now, as I watch you teach me. I am running a WSM at 225 with hickory and cherry wood and a Hunsucker hanger with no pan. Will let you know how it goes.

[@Armadillopepper]

Sounds good. WSM is a nice cooker.

[@cleveland72]

What did your cook time end up being for babybacks at 225 Raymond? Have you gone any higher. 250 or 275? I have the same hanger and the vortex in my WSM. I hung ribs this past week. I ended up wrapping them. My son thought they were some of the best he ever had but I was not super happy with them myself losing bark from the wrap. I had a feeling I wrapped too long at 1.5 hours . I tell myself all the time wrap for no more than an hour and bite myself going longer. I ran a constant 240 to 250 with a temp controller. They were st louis and not baby backs. I am doing a brisket this week on it.

[@RodStiffinton]

I just picked up 2 PBX’s. Does the hook mess up the meat where it’s poked thru? Also, have ya ever just tried shortening the length in half to keep it above the fire more?

[@Armadillopepper]

Hooks don't really mess it up. You can definitely cut the racks in half and avoid all issues. But, the presentation of that full rack across a plate is amazing. Thanks for watching our video!

[@pippi7144]

Finally somebody came out and said it I thought about rotating them myself or even wrapping the bottoms with aluminum foil with fork holes in it . But I’m going to try this

[@Armadillopepper]

Hope this works for ya Michael.

[@pippi7144]

ArmadilloPepper.com it makes sense and it’s a great cooker but when you do 8 racks and have to do a early wrap it defeats the purpose.. I’m just gonna buy an extra set of hooks because you were such a nice guy I’m gonna put you on to some real Rub go to Kosmos Q He has a channel and website the right Rub and great sauce

[@pippi7144]

Armadillo Pepper BBQ ready for this? I bought a pit barrel Junior ash pan Drilled a bunch of holes in it with a metal bit and I have it sitting on top of my coals as a heat deflector how about that pal

[@LassesFoodAndBarbecue]

Great tips - thank you for sharing it with us :) Ribs looks great of course :)

[@Armadillopepper]

Thank you Lasse!

[@jasonburns6411]

Every rib cook on my PBC have all sat mere inches from the coal basket, and I’ve not once had the ends burn. Proper lighting of coals is paramount - I use the Minion method. I also never rotate, nor do I use multiple hooks.

[@Armadillopepper]

Great tip. Lots of videos here on KZbin where the bottoms of the ribs get too done, so thanks for sharing.

[@ullopincrate]

My experience is the same. Proper and consistent coal lighting is paramount. I do not rotate or use multiple hooks. I use a pbc and am super happy with the results

[@curtiswarren869]

I agree with other viewers, the ribs look amazing. After trying this method, my ribs looked amazing too but came out far too smoky. I’m wondering if it was the smoldering coals? Normally I wait until they’re all properly lit and try to get most of the smoke from the wood chips rather than the coals. My PBC is set closer to 220...I wonder if it would’ve helped to have it closer to 250 like I believe was noted in another comment?!

[@fly1327]

I think the PBC was designed to cook hotter than 220F by quite a bit, I'm thinking ~ 275F. That's why you see videos of folks pulling ribs at ~ 3 hours. I used to attempt ribs at 225F in my Weber, but found they were super smoky and somewhat dried out. Also, I'd suggest just using a couple chunks of hardwood (rather than chips) placed first under the unlit charcoal. With all the smoke/fog going on from drippings onto the coals + a little hardwood smoke, it will be great!@@curtiswarren869

[@Armadillopepper]

@@curtiswarren869 Thanks and sorry I didn't see this comment earlier. Not sure why they were too smokey. Did you use aot of wood?

[@trippingonfaith7094]

No wrap is best! Great video

[@Armadillopepper]

Thanks for watching!

[@Pipefitter310]

Awesome. Used your method on my PBC last weekend and they were great.... doing another batch today because my son is visiting with us this weekend from college.

[@Armadillopepper]

Glad these worked out for you Jason. If your son is anything like mine, I'm sure he can put away some ribs!

[@cookingwithwebby]

Very nice looking ribs thumbs up man

[@Armadillopepper]

cooking with webby Many thanks!

[@ChrisMcDowellDIY]

Awesome idea to flip. I’m getting a PBC soon so I’m glad I watched this video. Thanks!

[@Armadillopepper]

Thanks Chris. I think you will like the PBC. I've used this same technique for a full packer brisket.

[@looniz123]

Great job on the video!!! Thank you for that tip, my ribs came out perfect 👍!

[@Armadillopepper]

Glad it was helpful!

[@meatcranium4280]

Jeff I know you made this video specifically for me. Lol. I haven’t tried Ribs on the Barrell House Cooker yet, but I wil definitely give this a shot when I do. Thanks for making this tutorial.

[@Armadillopepper]

How tall is the Barrel House? Also, I think you have vent control for temperature also - is that correct?

[@meatcranium4280]

ArmadilloPepper.com It’s a 30 Gallon, it’s not tall enough to hang a whole Packard Brisket. It has lever on the bottom you pull out to your altitude, then you leave it.

[@Armadillopepper]

Thanks for the info. It is similar. I'm going to try a packer in the PBC on derby weekend.

[@robertharris7005]

What torch is used for lighting chacoal

[@Armadillopepper]

Great question, but I don't remember the brand. This is an older video.

[@evolvegod8761]

Great advice!

[@Armadillopepper]

Many thanks for watching and the feedback.

[@amosmccleese3374]

I've actually found that after a few cooks if I just let my ribs go at least two and a half hours before I lift the lid the bottom doesn't get burnt up at all.

[@donnahughes9575]

That's how I do them

[@gdeppsfamousdishesgeorgeep2763]

Thanks for the info. 💯

[@backyardgrillmaster2910]

I was thinking the same ideal with the two hook.

[@Armadillopepper]

It works

[@BigLou956]

Awesome ribs, need to try that spicy rub from Heaven Made products...

[@ChefConrad79]

If your not having this kind of reaction to food you shouldn’t be involved in it. Beautiful to see someone enjoying what they do and make.

[@Armadillopepper]

Many thanks!

[@kevinbossick8374]

Thanks for the tip. I am going to try rotating them this weekend. I use the special grill that allows ribs and the use of the grill on the other side. Put some mac n cheese for a side. Got a video of this. Baby backs and mac and cheese on the PBC.

[@Armadillopepper]

Thanks for the feedack Kevin

[@kevinbossick8374]

@@Armadillopepper They came out much better. I think I’m still cooking a little too long though. Still they were excellent.

[@BBQPITDOG]

Great advice Jeff!!! I'll be rotating and lighting a small area next time. Those ribs looked amazing my friend!

[@Armadillopepper]

I tend to be impatient and start doing something else while the coals are lighting, so I've got this cooker to hot a few times due to my own fault.

[@GFRESH636]

How do you not get soot flavor? You don’t have adjustable exhaust

[@Armadillopepper]

Don't need it to be adjustable. Don't put food in until it's a clean smoke and there is exhaust through the holes where the rods are inserted where smoke escapes.

[@guns4funcajanajustin]

Good tip with the double hooks i did that as well and add more sauce on mine when i rotated. Jeff what temp did you smoke the ribs on? They looked amazing buddy.

[@BigLewBBQ]

That flipping method, one end to the other, makes a lot of sense with the short PBC

[@Armadillopepper]

Thanks Big Lew. I use this technique all the time on the PBC.

[@cricket516]

Looks perfectly cooked to me.

[@Armadillopepper]

Thank you Ms. Cricket!

[@shumardi1]

You are correct. If you do it the way PBC recommends the small end gets burned to a crisp. I have been wondering how to work that out.

[@Armadillopepper]

Hope this works for you. Thanks for watching.

[@shumardi1]

I don't use it exactly the way they designed it. It is shorter than other chimneys in order to allow you to dump it into the charcoal basket while the basket is already in the drum. But I don't lower the basket into the drum until after I dump the lit charcoal into the basket because I want to be able to get them just right. Also being smaller is supposed to cause it to hold about 1/4 of the content of the basket. I use a paraffin starter to get it started. After starting I have been waiting until it is burning orange and clean with no smoke. But the directions say to dump it in about 12-15 minutes at my elevation. I haven't been timing it so maybe I have letting it get too hot before dumping. I need to solve the problem of over cooking the narrow end so I still have a couple of things to experiment with. You are blazing the trail for some of us PBC chefs to follow. This was supposed to be in the chimney comment. Don’t know how it found it’s way here!

[@Armadillopepper]

I appreciate the details. Thanks!

[@demetreusdelgado6910]

You flipped them. Genius

[@gdeppsfamousdishesgeorgeep2763]

Where did you buy that Tray from

[@Armadillopepper]

It was a gift. I think it is from Ikea.

[@forrestearwood9146]

That is good advice. My favorite thing to cook on the pit barrel is al pastor I got the idea from another KZbin channel but the only difference is I use the PBC skewers and I wrap skewers and all after 3 to 4 hours and then re-hang for a couple more hours.

[@Armadillopepper]

Forrest Earwood I just picked up some new skewers this week. I need to try that.

[@michealtzitz5038]

What temperature did you keep the smoker at? Thanks again,this was very informative since I'm new to the smoking technique.

[@Armadillopepper]

Mine usually runs 250 to 275 F.

[@lukebevo86]

Hey Jeff nice video mate... Just a question... Is there anything stopping you from putting the hook in the bottom end from the outset? Thanks mate...

[@Armadillopepper]

Great question Luke. The reason I didn't put it in from the beginning is because that metal would be next to the coals and get very hot. Didn't want to touch that thing if it was hot 😁.

[@drufner8305]

Great video. Thank you. What torch (propane attachment?) Did you use to start the charcoal?

[@Armadillopepper]

Hi David. Thanks for the feedback. That was an electric charcoal starter. I don't remember the brand. I didn't like it because the housing was plastic and melted on the end when the charcoal started. I have since thrown it away.

[@mic982]

Basically, 3.5 hours in the cooker, rotating after the 1st 1.25 hours, basting with sauce after 3 and then another 20-30 minutes to finish. But, what temp did you cook at? Thanks

[@Armadillopepper]

Great question. PBC was probably running around 270.

[@JohnDoe-xu2vx]

As one who has lost several racks of ribs into the fire one solution is to just cut the racks in half and hang them separately so they are not close to the fire

[@Armadillopepper]

You can certainly do that, but for those that want the look of a full rack this is one option. Thanks for watching and the feedback!

[@sjh60633]

I love the PBC but have had the one side get burnt. Gonna try this on Saturday, your way!

[@Armadillopepper]

Let me know how it works for ya

[@Railroad_Bbq]

thank for the tips.

[@Armadillopepper]

Thanks so much for watching Russyl and the feedback!

[@carolinasmoke5047]

Fantastic job. Looks terrific. Love my PBC.

[@Armadillopepper]

Thanks. I like how easy this cooker is to use.

[@gustavusbonner8524]

Wow grape wood

[@xnavid]

If i already plan to cut the racks in half, would i be better off cooking on the grate vs hanging?

[@Armadillopepper]

To be honest, I don't think it will matter. You'll get plenty of smoke and color either way.

[@edwardmiskotten2380]

What temp of barrel

[@Armadillopepper]

Usually runs 280 to 300

[@oren5230]

Great tips Jeff. I don't have a PBC, so I bought a rib hanging kit from Gateway smokers (18.5") for my WSM. Still yet to cook ribs, but I will say rotating the ribs did cross my mind already. Nice ribs.

[@Armadillopepper]

Thanks Oren. Pretty warm here, so grilling out regularly. Let me know how your ribs turn out when you make them.

[@FireCat4xAZx]

ONLY 2 dislikes!?!?!?! The BBQ trolls must be shocked with a little humility. I did this recipe step by step, love it!!!! I have a different bbq sauce I make and rub, but this technique is spot on. I have a BBQ vendor and use this technique and has 1 up'd my ribs. Sub'd!

[@Armadillopepper]

Thanks Cpt. Appreciate you watching and for the feedback.

[@jgoree8319]

Thanks for the FLIP tip.

[@Armadillopepper]

👍

[@BansheeFifteen]

Oh Help me with my PBC. Thanks for the video. So in another videos I saw, the guy suggested to just cut the rack in half. Hang those and then the end doesn't hang close to the real hot heat. My last PBC cooked ribs didn't end too well. I think too much salt and higher temp during the cook time. I'm going to try lighting just a few coals with my propane torch next time. I just don't think my rib cooking has any consistency nor do they come out good. I wont serve to company yet. Doing something wrong.

[@Armadillopepper]

You can cut in half, but these technique works really well. As you mentioned. Light one side of the charcoals. This will help to keep the temp from getting too hot.

[@shumardi1]

I have been using the chimney I bought from PBC. Fill it to the top, light it, and wait for it to burn cleanly. I might experiment with filling it 2/3 full to let the fire start off a little slower.

[@Armadillopepper]

I have one of those chimney starters and have never used it. How do you like it?

[@johngies4024]

Do you rotate for brisket as well?

[@Armadillopepper]

I'm doing a brisket next week and am planning on rotating it.

[@johngies4024]

Keep us posted. Thank you. Love your videos.

[@Allen-bm6tz]

Did you have a full basket of coals? What did you light it with? If I use a chimney start, do I only light about 3-4 coals? Once I add the 3-4 coals to one side of the basket, do I start the cook immediately?

[@Armadillopepper]

I did use a full basket. Have a look at the 1 minute mark in the video. I used an electric fire starter and lit a small portion of coals....less than a handful. You can let the coals heat for 10 minutes. I light them, then season the ribs and start the cook.

[@joshuamaxa2641]

What temp

[@Armadillopepper]

Never checked, but this cooker usually runs 275 or so

[@prestonbuffington954]

Those ribs looked awesome Jeff. Great tip on the PBC. Now I'm wondering if you can hang Brisket in a similar fashion. Thanks for sharing.

[@Armadillopepper]

We are doing a brisket on KY Derby weekend. I'll let you know.

[@rototiller78]

I own a PBC too and what I do to prevent the bottom part of the rack from getting burnt is I cut the rack in half and hang the halves.

[@Armadillopepper]

That has worked for me also Victor. Smoke on!

[@rototiller78]

@@Armadillopepper nice video and thanks for sharing with us. I just threw on 4 half racks of baby backs right now and got 2 "hunks" of Tri Tip to put on during last 45 min of cook of the ribs. Yummy!

[@romansroad2007]

That looks dam good...mmmm

[@Armadillopepper]

Thanks William. I liked the way these turned out.

[@stevehei8035]

Do you not have a diffuser?

[@Armadillopepper]

Hi Steve, Pit barrel doesn't have a diffuser.

[@heavyD4life1]

is it cool to add the hooks at the start of the cook? Then flip upside down after an hour.

[@Armadillopepper]

Gave my neighbor some of these ribs. He liked them so much that his wife made me a whole coffee cake the next week. Now, that's cool!

[@shumardi1]

Since you are only lighting a small area do you think it matters if that small area is in the middle or at the edge of the charcoal basket?

[@Armadillopepper]

I like to light the edge. That way I can hang the ribs further away from the heat.

[@richardurban2317]

I put hook in the middle of the ribs and hang in a u shape alot higher from fire

[@drewpy1386]

Did you ever have a problem where it bent over and fell into the coal?

[@steven2145]

Jeff - Are you just using a propane torch to light such a small section of the coals?

[@Armadillopepper]

I used an electric charcoal lighter. The problem with it is the housing is plastic so if you dont watch it like a hawk the flame up melts the end of the device. You could use half a wax cube and a lighter.

[@desun75]

How many times did you rotate ?

[@Armadillopepper]

Please see the description. It is explained there.

[@desun75]

Will do! Didn’t even know your awesome videos had such detailed descriptions

[@johnvickers7036]

This may be a dumb question, but, would this technique work with spare ribs?

[@Armadillopepper]

John Vickers Yes John, it will. Give it a try.

[@johnvickers7036]

ArmadilloPepper.com Thanks. I’m gonna try this on some spares for Mom this weekend.

[@Armadillopepper]

John Vickers Take care of Mom!

[@jamespitts7156]

Great looking racks Jeff! Makes me want to break out My smoker!

[@Armadillopepper]

It's Spring time. Break that bad boy out!

[@fvids1603]

Those were cooked perfect. The meat is supposed to be bite pulled Off the bone not fall off when you hold them. So yummy

[@Armadillopepper]

Many thanks. We did enjoy these ribs.

[@adamcoe]

Killer looking ribs man...I'm currently just on a little Jumbo Joe and trying to decide to go up to a classic 22.5" kettle with a Slow N Sear or a PBC...very different products but this has got me leaning more towards the barrel. Definitely a lot more capacity in the barrel and I can always still use the JJ for "regular" grilling and smoking of smaller stuff.

[@Armadillopepper]

Thanks Adam. I don't think you can wrong with either. Good luck on that decision!

[@Pipefitter310]

I noticed you did not remove the membrane from each rack...Any reasoning behind this??? Thanks

[@Armadillopepper]

Hey Jason, Actually we removed the membranes from both. We didn't show it in an attempt to keep the video from being too long. Seems folks tune out if the pace of the video slows down too much.

[@Pipefitter310]

ArmadilloPepper.com thanks I’ll try your method today.. I can’t wait!!

[@Armadillopepper]

@@Pipefitter310 Let me know how it turns out for you

[@prevost8686]

Great tips. If I’m just doing a couple racks for me & the wife I’ll cut the racks in half. Obviously you won’t win a rib cooking contest but they taste the same and are uniformly cooked. I love my PBC especially for doing 1/2 chickens. The thing was made to cook 1/2 birds.

[@Armadillopepper]

It's the best for cooking yardbirds!

[@drufner8305]

Did you leave the silver skin on?

[@Armadillopepper]

I always remove the membrane from pork ribs.

[@fhardy66]

Have you ever had a rack fall off? My first attempt with the PBC started great but ended in tragedy. Everything was going perfect- 3 hrs solid then took them off to coat with sauce. Put them back on for 45 mins and somewhere in that time they fell off onto the ashes and charcoal. Heart broken. Was only able to savage maybe 3 ribs from the rack. Ideas? Tips?

[@Armadillopepper]

Hey Frank, Ive never had that happen. Only suggestion I have is to make sure the hooks are at least 3 ribs down. I have heard of this happening when only hooking after 1 rib.

[@fhardy66]

Armadillo Pepper BBQ I made sure I was 3 down. I was skeptical when I put them back on for the second time because I could see the hook entrance a lot more loose.

[@Armadillopepper]

@@fhardy66 Other idea is to change ends on the ribs when you put them back in the PBC. Good luck!

[@mack1707]

Have you just laid them on the rack? If so how does the taste compare

[@HeavyMetalBarBQue]

Now there's an idea!

[@Armadillopepper]

I haven't tried to fit 2 racks on the rack (I doubt both will fit without touching). I have cut the racks into 2 pieces before and then hanging is no issue.

[@shumardi1]

What about one of those racks that stands the ribs on their edge? How many racks of ribs could you put on the grill grate? I wonder how that would compare to hanging them.

[@Armadillopepper]

shumardi1 I have one of those rib racks. Next time I get some baby backs, I'll see how it fits. Thanks for the idea.

[@smokinjoeprestwood5889]

Why not hook both ends before you start smoking?

[@Armadillopepper]

Use caution and remember that that bottom hook is going to he super hot when you take them out.

[@roran1234]

What was your temp for this cook my man?

[@Armadillopepper]

Probably around 250. I didn't check, but kept the air flow to a minimum.

[@roran1234]

@@Armadillopepper Thanks man, my Smoker arrives this week ( with a little luck), a Napoleon Apollo 16" with 5 hooks for hanging!

[@Armadillopepper]

Congrats!

[@neilb538]

Would it hurt to go ahead and insert the hooks in both ends right at the start so you can just flip them quickly?

[@Armadillopepper]

Neil B The reason I didn't do it that way is because the bottom hook would be just inches from the hot coals and I didn't want to handle that hot hook. Of course if you flip them more than once, you still have to deal with the hot hook.