How To Make The BEST Smoked Pork SPARERIBS EASY On The Pit Barrel Cooker

I show you the best method for making pork spareribs using the pit barrel cooker or PBC. This easy method for smoking spareribs is the best way when using a Pit Barrel Cooker or PBC.
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[@dropkickjohny]

Love the PBC! I've learned a lot about the PBC from your videos. Been following for almost a year, you're a great BBQ youtuber, keep up the good work!

[@SmokestackJoes]

Thanks a lot I really appreciate the comment. I started with the PBC and learned how to BBQ on it so I will always be making content using mine. Its such a great cooker.

[@gavin5363]

Making ribs on a pit barrel is what I’m doing tomorrow, baby. Oh yeah. ❤😎

[@SmokestackJoes]

Cant beat ribs on a PBC

[@TheJacketPride]

Thanks for the video! I’ve had a pit barrel for awhile and had a rough first cook and have been scared away since. Really excited to try it again with this.

[@deadgolfer6345]

What was the rough part? I have one too.

[@SmokestackJoes]

Trust me I had a rough first few cooks with it lol The first ribs I cooked were very undercooked and the next batch was way overcooked. It just takes some cooks till you can get used to when the meat is done. Also i can cook the same size ribs 4 times in a row and each time I will have them finish at different times. It can be inconsistent with each cook. The ribs are definitely one of the harder things to cook on it. I would try a pork loin and pull it off when it hits 145 and it will be delicious. Also, a prime rib roast is another great cut to cook, a little expensive but delicious. Just pull it around 120 and it will be great.

[@grateful1185]

Where did u get that charcoal basket lifter wand?

[@SmokestackJoes]

Its a hook that I have for using with my offset. it was a custom made tool

[@johnwray449]

I am torn between the PBC and the WSM. Any input would be appreciated. Strictly looking to use it for direct heat cooking.

[@mrblonde71384]

IMO the smokey mountain is more versatile. I have one and you can actually get a hanger accessory from pit barrel or hunsaker. Also comes with a water pan, multiple vents you can adjust and a thermometer on the lid

[@deadgolfer6345]

I got the PB, never had a SM, so can only tell you why I chose the PB. 1. It just seems easier to deal with. No water pan and such. Easy starting. Easy cleanup, etc. 2. And less importantly, I thought it had more cool factor. The SM looks like a capsule or maybe R2D2? But the PB is . . . a barrel? With rebar? Unless it is clearly inferior, I'm in. I must have read a hundred reviews and watched videos etc on both. It was really close, they both seem so great and loved by those who got them. To Mr Blonde's point, the SM does seem to be more versatile.

[@SmokestackJoes]

Just like deadgolfer said, I only have used the PBC so I cant really do a true comparison. The PBC is very simple but makes tremendous food, I think it is a great way to get into smoking food where you can just focus on the meat. There is no temp control so you just start it and throw your food on. this allows you to just focus on how your meat is cooking. Also no water pan so you dont need another thing to worry about. Everyone who asks me about what smokers to get for beginners i tell them a PBC

[@dennis9358]

how far from the coals is that lower rack?

[@SmokestackJoes]

probably around 2.5 feet away

[@dennis9358]

I'm curious, how much did that rack of ribs weigh?

[@SmokestackJoes]

They were 2.2 lbs

[@chrisclearwater8865]

You dont use your typhur anymore?

[@SmokestackJoes]

I picked up a new Alton Brown edition thermapen so Ive been using that for now. I will probably start using the typhur again soon, sometimes the display doesn't show up on the camera that well

[@deadgolfer6345]

I got a PBC in the fall. Everything I have done has been good. I do almost nothing for ribs. No binder, no spritzing, no mopping, no sauce, no wrapping in foil, no butter and brown sugar - all the things I see on BBQ channels. So easy. Just let everyone choose their sauce of choice once they've got it on the plate. Anyone else do that? Anyone see anything wrong with that?

[@SmokestackJoes]

I see nothing wrong with that! I think thats a great way to do it. The PBC is my favorite cooker out there, especially for beginners. Its easy to use but you can still get fantastic smoke flavor, plus you can cook a ton of food for the size of it.

[@kiwicrusader1001]

first

[@chuckhansen5325]

Porter Road is over priced for a rack of ribs that don't have any meat on them but sure your gonna talk good about them cause they sponsored you and sent you the meat free and don't say you bought it cause we know that would be another lie

[@SmokestackJoes]

If I get something for free I say it, I want this channel to be transparent so you know my true opinion. I’m not a big enough channel to get free stuff from big companies like porter road. Porter road has never sponsored me and I have had to pay for every piece of meat I have got from them. That being said I agree the ribs are overpriced for the amount of meat you get on them. The quality of meat they offer is great though, much better flavor then you’ll get at a supermarket. I like them for there steaks and off cuts you can’t find anywhere

[@gregmcmaster1606]

Cooked fast because there is no meat on Porter Road Ribs......

[@gregmcmaster1606]

Porter Road Sucks........No meat on the ribs. Look how thin they are.......They refunded me money because of the poor quality they sent me ....

[@tommyboy4128]

I find them hit n miss, but when ya pay high ticket prices it shouldn't be like that!!

[@chuckhansen5325]

And you spent way to much money on them ribs

[@SmokestackJoes]

thats a possibility....

[@gregmcmaster1606]

LOL. Stop promoting Porter Road....