Pit Barrel Cooker - Smoked Baby Back Ribs

[@RayMacksKitchenandGrill]

The ribs look good. Nice cooker

[@LATEWATER]

I'm a big PBC fan. I can't say enough about it. I did learn that every time you open that thing, temp goes ballistic. Ran a maverick probe on the last cook, and temps went from 250 to 375 immediately when I opened it. So now I use a digital probe exclusively to keep the lid shut!

[@StokedOnSmoke]

Yep...actually similar to what happens on my ceramic kamados. Not a bid deal though IMO....like you said, I just keep the lid shut as much as possible.

[@valcomm5]

Great video Steve. Those ribs look awesome man. That PBC does a fantastic job. And for the price, You can't beat it. The results speak for themselves. Nice job Steve.

[@StokedOnSmoke]

Thanks Russ! Yeah man, I'm amping on this rig so far. Light enough too to where you can take it tailgating or camping. Gonna cook on it a lot this upcoming fall and winter!

[@getoutandgrill]

Great job Steve...I love my Pit Barrel....

[@k2wo1]

Great demo Steve and terrific video. I just got my PBC and I'm going to break it in tomorrow with some St. Louis Cut ribs tomorrow. Keeping my fingers crossed. Keep the great videos coming! George in Orlando

[@tangojoe9694]

Really good cook Steve. The PBC is a cool cooker for sure, always good food coming out it. That Blues Hog is great sauce.

[@SmokedReb]

That is one nice cooker you got there, they really did their homework to get it set up just right.

[@BubbasGrub]

I'm loving this Pit Barrel Cooker bro. Doesn't look like it could get much easier than that

[@StokedOnSmoke]

I'm with ya Bubba! For the price point, this cooker is a no-brainer IMO...

[@michaellmikeyymike]

those look great Steve, I can't wait to see what you cook up next on that barrel!

[@29render]

Ima try to build one...looks great!

[@elrabbitsbbq]

Great looking ribs and you cant go wrong with ribs either!

[@drwlawesq.8222]

Check this out brother. I just got my pit barrel yesterday and did my first cook just now. I got the thing opened up a quarter way being that I'm in Florida too, lit the charcoal for the fifteen minutes, put in four racks, 2 baby back and 2 spare rib, and they were done in 1:45 to the minute. Good thing I checked them because if not, after three hours they would have been toast, LoL. Anyway, thought you would like to know.

[@StokedOnSmoke]

+Homicideinvestigate Dang...1:45!? I've cooked a bunch of ribs on mine and they've never been done that quick. I cook mine til they're super tender (I use the toothpick test) but not fall off the bone mush. Usually about 3 - 3.5 hrs for me.

[@ltr310]

how do these ribs compare to the 3-2-1 method in other smokers like WSM?

[@AussieAngeS]

Darn I want some ribs ! Lol those look fantastic Steve.

[@prbutterfield]

Great video! Love my PBC! Go Gators!

[@SouthernCoastalCookingTM]

thanks for this video I am going to be trying this on my Barrel House Cooker next week

[@TheMayhem15]

Great looking ribs!!!

[@StokedOnSmoke]

Thx man!

[@Mr.Burton98]

hey greats video just want tell ya your the season i make my sauces now. hey any tips i find very hard to get that dang silver skin off the back

[@StokedOnSmoke]

Korey, check out this old video of mine where I show ya how I do it: Removing Rib Membrane

[@benjaminskills4038]

They look incredible brother! Wish I had not have watched this video so close to super time. Now I am starving! lol.

[@StokedOnSmoke]

Ben, the brown sugar was insanely good on these. I'm gonna have to keep stoked up on that stuff :) Thx again my man!

[@edhourigan919]

Good viedo. I am at 400 ft above sea level. Ribs are done in just about 2 hours. The last time I did them I never opened the lid. Its hard to resit but you must not open the lid. Temp will shoot way up. The PBC people should consider adding a small chimney.

[@guitngood7944]

hey Steve thanks SO MUCH for your vids and the tips on the Blues Hog and Darkhorse brown sugar!!! i love that bit of heat in the sauce. Got my PBC end of July and thanks to your vids smoked a brisket and boston butt for visitng family who all raved at the pro results on my 1st cook. Cooking for some discerning pig eaters this weekend and can't wait to use the whiskey dark horse :) Thx again!

[@StokedOnSmoke]

Awesome man! Glad you're enjoying your PBC!! How did the brisket turn out?

[@guitngood7944]

Well it passed the pull test and it disappeared as fast as it was sliced :) imgur.com/njqjSMU

[@Beaowolf]

@stokedonsmoke what was the weight of each of the racks? How about your altitude?

[@StokedOnSmoke]

old video...so no clue...buy i'm in florida so roughly at sea level.

[@coolmoodee]

whats your favorite smoker that you use the most.........

[@NormShaver]

Awesome video as always Steve! Have you tried your maverick/igrill with this yet to see what temp the PBC is running at? Also do you know how low (temp wise) you can smoke at or is it just the 275-310 like the website suggests? As always thanks for the videos!

[@magikmunchkin6362]

Looks good. What was the temp of the pit barrel. Smoking ribs tommarow as well.

[@StokedOnSmoke]

I haven't monitored it yet w/ any of my wireless pit probes. Their website states it stabilizes and runs between the 275° - 310° range.

[@BuddhaRice]

StokedOnSmoke what about for outside temps of 30 degrees vs 95 degrees?

[@BuddhaRice]

2 questions 1. how do you clean the ash out of the barrell afterwards? do you lift it upside down and give it a shake? 2.how do you snuff out the charcoal at the end of a cook? If you can't, then it means you're using 8 lbs of coal for each cook?

[@StokedOnSmoke]

1. Yep. It's light enough to lift it up and just dump it out. 2. You don't snuff it out. One of the few downsides in my opinion. From their website: "Question: Can you snuff out the coals and save them for a later cook? Answer: No, there is no way to “shut” the PBC down or snuff and save the coals."

[@tomevans5163]

Weber makes a small ash shovel that I use. Makes it very easy to clean out the bottom of the PBC. www.amazon.com/Weber-7471-Ash-Shovel/dp/B009IH0HYK

[@bbqman5285]

@@StokedOnSmoke That's what I love about my big green egg, just shut it down and reuse the coals for next time. However, I am thinking about buying a PBC because I like cooking directly over coals. I noticed that there wasn't much of a smoke ring on the first two video's, Buutt and ribs. Whats the reason for that?

[@yambor44]

Great looking ribs! How bout that game last night huh!

[@StokedOnSmoke]

Ha! I know.... The lightning here in G-ville was UNREAL. Thought it was the end of the world.... :)

[@geovanniextreme7]

Can you tell me what kind of spices do I need that I can find on any store like Walmart for brisk and also rips

[@StokedOnSmoke]

Here's a homemade I make that works on pretty much anything... kzbin.info/www/bejne/p3vckqyJrJinY80

[@jasonkeller3846]

What's the best marinade for pork ribs ?

[@StokedOnSmoke]

I've never marinated ribs. All I do is rub them down w/ a rub 45 min to 1 hr before they hit the smoker. In my opinion, since there's not a lot of meat on ribs, it's a bit of a waste of time marinating them....but I know there are some great recipes out there, so if you have the time, go for it!

[@tallcan5112]

I tried cooking the baby back ribs but the ribs were touching the charcoal on the bottom. any advice? how far did your ribs sit from the charcoal? I had to cut them in half to cook them.

[@averyr18]

+Tall Can Cutting them makes the most sense.

[@rickleeo970]

how open is the 'window' at the bottom?

[@StokedOnSmoke]

it depends on where you are in relation to sea level. For me here in Florida, it's just 1/4" open at all times. pitbarrelcooker.com/instructions

[@alonzohunter1393]

Do you recommend the Pit Barrel

[@StokedOnSmoke]

Yep...it's an excellent lower price point option for a "set it and forget it" charcoal smoker.

[@mastersniperjinx]

Have you checked to see how high the temperature gets inside the barrel during cook times?

[@StokedOnSmoke]

Not yet. They kinda talk about it on their website and I may do test that out at some point (the guys on Amazing Ribs.com did...), but they designed it to put the lid on and walk away and not even have to worry about it....and I'm loving that about it :)

[@russstockton3784]

Real sauce comes from KC. St Louis doesn't cut it. Find some Wabash hot, or some Cowtown. Blues Hog will be a memory.

[@maciekthepole]

Sold!!! Just need to find a UK stockist that will have it soon as there is nowhere that has them at the mo......

[@StokedOnSmoke]

Amazon has them. Check out my link in the description. Doesn't Amazon ship to UK?

[@JohnDoe-xu2vx]

I live in SoCal and my baby backs cook in 2 hours otherwise any longer they will break and fall in the fire.

[@mikegosselin1634]

when the ribs get really tender don't they tear and fall off the hook that's what i am afraid of when using this smoker because you think that would happen

[@StokedOnSmoke]

If you cook them *too* long to where the meat is mush...then in theory, yes, that could happen.....but if you hook it 2 bones down like I show and cook them appropriately, that's never gonna be an issue.

[@thethumb6401]

Don't the ribs all off the hook?

[@gtiprod]

I have heard it's best to have the Ribs nice and cold before smoking ? There is no right or wrong way to do it but damn there is just too much info. You could ask 10 people how to smoke ribs and you could get 11 answers.

[@StokedOnSmoke]

You are correct!! Everyone always has the best answer! :)

[@phillipsmom6252]

Why put the mustard on the ribs? I see people do that and I want to punch a shark. Where oh where did that come from?

[@averyr18]

+Eileen LeValley I coat mine with a light coat of worcestershire sauce then apply the dry rub. MAGIC.

[@alge3399]

Your ribs look overdone. I'm in California at sea level and my ribs took 2 hours and 30 min. St Louis style. There should be a little pinkness and more moist. Don't get the mustard thing.though I have seen it on here. Who puts mustard on ribs? Try using Orville redenbachers popcorn flavor oil works great. Mustard dries out the meat . I do like the blues hog, I use it too!!

[@dlewis5566]

Mustard does not dry the meat out, please provide facts on that statement. The use for mustard is to keep the rub in place.

[@Destroyreligion-42]

Oooh fuck me, that looks tasty!!!