PIT BARREL COOKER UNBOXING AND RIB TEST: CANDY RIB CHALLENGE

The wonderful people at Pit Barrel Cooker kindly provided me with one of their barrel smokers (this is not a sponsored video, they just hooked up me up). So this is a pit barrel cooker unboxing and rib test video, which somehow turns into a rib candy challenge. The pit barrel bbq is really fantastic, it is a unique barrel smoker and they were nice enough to hook me up with some awesome pit barrel cooker accessories. There is a little pit barrel cooker review at the end along with a sweet and tangy bbq sauce recipe and some delicious smoked spare ribs. I've never made ribs on the pit barrel cooker, but they came out really great. #PitBarrel #Ribs #BBQ #NotAnotherCookingShow
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[@WarLock0405]

Hey man! Great vids.. keep going w/bbq vids

[@NOTANOTHERCOOKINGSHOW]

This is NOT my definitive rib recipe. Just practicing my BBQ skills. Thanks to Meathead for turning this into a challenge video. Hope to see What's New BBQ, T-ROY Cooks, and Baby Back Maniac accept the challenge!! Let me know about your pit barrel experiences down below! Much Love! P.S. Forgive my spelling mistakes 😬

[@CookingWithCJ]

I'm still waiting for them to send me one... LOL Someday when I grow up!

[@NOTANOTHERCOOKINGSHOW]

did they arrange it?

[@CookingWithCJ]

Nah I was just mess’n. Just wishing they would. Lol

[@josayg4095]

Didn't Kirby create this challenge? I saw his video weeks ago tagging Meathead.

[@NOTANOTHERCOOKINGSHOW]

He did! He's linked down in the description

[@BYZZ77]

Holy shit why have I never thought to incorporate sumac into bbq rubs. Genius man

[@sniper10666]

Great stuff but I can’t see how two pieces of reo bar will regulate the heat please let me know how this works

[@hemilover9574]

Add a temp gauge to the lid of the PBC...that way you can tune and monitor temperature...the PBC always starts at about 200 and then climbs to about 275..at least mine does...try adding a quartered onion and lightly soaked apple chunks to the hot part of your coals next time..cook on..

[@NOTANOTHERCOOKINGSHOW]

Yea, I realized that after they sent it to me. It’s worked well, I just wasn’t prepared for it. It’s a fun way to cook but I use my weber kettle and the slow n sear now predominantly, but I have ideas that will require the pit barrel. So I like having the option, and cooking sausage on the pit barrel is crazy good.

[@SauceStache]

As always man beautifully shot! You know I don't eat meat but it looked GREAT

[@SauceStache]

That bbq sauce though!! Damn! Looks good

[@NOTANOTHERCOOKINGSHOW]

Thank you brother! The bbq sauce is simple, but it’s everything I like in a bbq sauce, you can take it lots of ways from there but it acts as a good base to build around. Thanks for watching!

[@antichef]

"i just keep playing around fire" hahaha I hear ya! Well done, once again!

[@NOTANOTHERCOOKINGSHOW]

lol thank you buddy!

[@ColdAsHe11]

I've never been able to master the PBC for ribs. It's amazing for chicken, and I've had limited success with pork butts, but, the beast just runs toooo hot for ribs. Other than clamping down the lid, I've tried everything. I've had it run into the 400's on several occasions. Have you tried any more cooks with it? I'm a new sub, just wanted to say I'm digging your channel and like how you present things in a clear and concise fashion. No bullshit, just to the point with great ingredients. Looking forward to trying some of your recipes in the future and to more content from your channel. Peace.

[@NOTANOTHERCOOKINGSHOW]

Thanks man! super glad to have you here!! I'm always accessible so if you ever try my recipes and something goes wrong, I'm happy to troubleshoot with you. The PBC is definitely a bit tricky, but I do know guys who compete with it. But I've used it for chicken and sausage, chicken was good but the sausage was my favorite. I usually work with the Adrenaline bbq Slow N sear because I work with them. Plus they are about to drop the DOPEST new grill on the market. Its just like the opposite of the pbc in turns of hassle and stress and easy of use and control. Definitely go check out their channel, I make videos over there as well a few times a month and they have some other great creators all about teaching grilling and smokin.

[@ColdAsHe11]

Thanks for the recommendation, and the reply! I will definitely give them a look! I'm a big pasta guy, so, currently eyeing that weekday sauce vid to start with something simple. Will hit you up if needed...appreciate your willingness to interact with your viewers!

[@NOTANOTHERCOOKINGSHOW]

@@ColdAsHe11 If i didn't want to interact, I'd go for a food network show. lol. Plus, its all part of my service.

[@progers5019]

Excellent job on the PBC, especially the first cook on it. They look great. Enjoyed it

[@NOTANOTHERCOOKINGSHOW]

Thanks Phil!! Appreciate that my friend!

[@pbuck21]

Not to be that guy who critiques your videos since I love them. However a couple tips for next time. Kingsford blue is not what you used. Kingsford blue the whole bag is blue and is that way for longer burns and fewer ashes kicking up. You used Kingsford original. Also you used way too many pieces of charcoal and may want to consider using the minion or snake method to control the heat. I have a buddy who has that same smoker and we use the snake or minion method every time and it keeps at 225-250 no issues. Ribs looked delicious but for a more relaxing and predictable cook next time heed my advice.

[@NOTANOTHERCOOKINGSHOW]

Thanks for sharing, I’m still learning a lot when it comes to all this. And I believe The whole blue bag is kingsford professional. I believe kingsford blue and original are the same. It definitely wasn’t very stress free but I had no idea how to use the thing when I opened it. Had fun with it though!

[@CookingWithCJ]

These ribs are awesome brother! Meathead tagged me too. Gonna take tomorrow off work on mine. Cheers!

[@NOTANOTHERCOOKINGSHOW]

Can't wait to see bud!

[@Apatxi1022]

You’re unstoppable!!! Awesome video and I learned a lot!

[@NOTANOTHERCOOKINGSHOW]

Thank you bud! Getting an affiliate link from the company, you should get yourself one of these! One of the more affordable smokers out there. Hope you're well! Always happy to see you down here.

[@RayMacksKitchenandGrill]

My goodness those ribs looks delicious... I've got to give you a barbecue sauce a try. Awesome rib candy challenge my friend.

[@NOTANOTHERCOOKINGSHOW]

Thank you so much man!! It's like the only bbq sauce I ever use. Always have all the ingredients on hand, and I like that perfect balance of sweet, tangy and spicy in my bbq sauce. It just helps control the flavor you're looking for. You can take it anywhere from here. Add citrus and fruit flavors, can take asian. It a really useful utility sauce. Thanks for watching brother!

[@CookingwithKirby]

Great video brotha!!

[@NOTANOTHERCOOKINGSHOW]

Thank you bud! Forgot to add your link in the description but just did!!

[@CookingwithKirby]

All good brotha, thanks man. I am glad you got tagged, it was awesome to watch.

[@rbiv5]

Stephen, do you think the Pit Barrel cooker would suffice as a grill as well? It just seems to me the coals are too far away from the grate for searing, etc....

[@NOTANOTHERCOOKINGSHOW]

I wouldn’t have this be your everyday cooker. The slow n sear with the Weber kettle or the slow n sear Kamado would be my recommendation, ones a cheaper set up, the other is a higher end set up. The main difference in the two is the cooker. Weber being a leaky cooker but convient. The Kamado being pretty much a perfect grill for all things bbq and grilling

[@StoneMountainAdventures]

They looked great man. I'm not 100% sold on the using smaller chunks of wood. I've seen a lot of other folks using the same style of wood chunks but not heard anything about temps soaring like that. Maybe they just let it ride though and didn't monitor the pit temps. Regardless. Great video man. Love your production style!

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend! Appreciate that. I'll definitely testing this baby out.

[@learntobbq]

Nice looking ribs. PBC is the ultimate test of your smoking skills and you did really well. Can't wait to see the next video.

[@NOTANOTHERCOOKINGSHOW]

Thank you bud!

[@GallaghersGrub]

Great vid man. Now I need ribs.

[@NOTANOTHERCOOKINGSHOW]

Thanks bud. I love me some Fetta Sau

[@GallaghersGrub]

I really need to try that place. I go to Hometown in Redhook quite a bit. Great place for Texas-style cue.

[@NOTANOTHERCOOKINGSHOW]

Fire Escape Griller just read about Pig Beach on union street. Never been there but thought I’d share

[@AshKickinBBQ]

I have a PBC in my garage, and 7 other smokers as well. The PBC literally is a chicken cooking machine as they advertise. Cooks chicken perfectly every time! Oddly enough, I just tried a new competition rib video this week, and I am currently in the editing stages of my video (it's my first time making a video).

[@NOTANOTHERCOOKINGSHOW]

I’ll definitely have to check that out! The PBC is definitely a chicken cooker more than anything. But the ribs were really yummy.

[@AshKickinBBQ]

I actually just got it posted this weekend on my page. There’s room for improvement, and I already have some ideas of how I want my next video to go! The flavors you get on any meats from the PBC and the juices dripping on the coals so so unique to that cooker. You were spot on when you said the smell is definitely something that stands out, it’s such a delicious unique smell when the meat is cooking!

[@meatcranium4280]

This was a Fantastic Video. Very nice Rebound to include the Rib Candy. That sauce looked spot on and the Rub had all the proper structural elements. You are a professional. Thanks for participating. 👍🏼🇺🇸💪🏼

[@NOTANOTHERCOOKINGSHOW]

Thank you brother! Appreciate that. Thanks for the challenge!

[@meetoobaa]

I think you made candyribs.

[@BuilditFixitDoitwithJWade]

That pit barrel is awesome, it has been great in every video I have seen. As your first cook on it, great job working thru the temp swings and your production is always top notch. Love the RibCandy

[@NOTANOTHERCOOKINGSHOW]

Thank you brother!! Was not expecting those temp swings. So glad I had a probe in there. I will say the smell and taste was really fantastic. Excited to use it more. Thanks for watching J.!

[@MichaelJayValueInvesting]

Now I want to have some ribs, those looked delicious!

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend!

[@rustykc]

Great video as always and I'm very impressed. For you to jump in and take on MeatHeads challenge in the middle of a cook/video (while using a brand new smoker) shows how flexible and just how much of a master you are. Big thumbs up from me!!

[@NOTANOTHERCOOKINGSHOW]

Ah man thank you so much! That’s so nice of you to say!! Much love buddy!

[@Aerial_brenda]

my thoughts too! so impressive

[@19Ter67]

You're going to LOVE that Pit Barrel!! Another KZbin friend of mine has one & uses it all the time! I'm jealous! :D

[@NOTANOTHERCOOKINGSHOW]

I’m heavily considering a smoked turkey for thanksgiving this year

[@ComedyKitchenWithBen]

Bro you make me want to go out and buy a new camera right now! Your B-Roll game is the stuff that dreams are made of

[@NOTANOTHERCOOKINGSHOW]

haha, thank you brother! My rule of thumb is, if I can spare the money, I'm going straight to upgrade something for my gear. So its a slow accumulation over time but its always top of my mind. My set up would be very different if I started this 3 years ago! Appreciate you watching!

[@TipsyWok]

OH BOY TIME TO FIND THE TYPOS

[@NOTANOTHERCOOKINGSHOW]

You actually give me anxiety when you say that. lol no joke.

[@ChristophHenrici]

Great video, great looking ribs, that sauce is the one ill try on my next

[@NOTANOTHERCOOKINGSHOW]

Thanks Christoph!!

[@mrjamesgrimes]

I really thought that was a cigarette on the thumbnail for a sec

[@nismo613]

I just got a PBC and had the same problem with the soaring temps. I also used wood chunks but I'm not convinced that's the issue. Ordered myself some Lavalock gasket material to install on the lid for a better seal. Noticed a lot of smoke from the lid

[@NorthTexasBBQAddicts]

im in!! This video rocked. I cant wait to see you do more! #killinit

[@NOTANOTHERCOOKINGSHOW]

YASSS! Thank you brother! Can't wait to see your video.

[@LassesFoodAndBarbecue]

Good job Steve. Ribs look great. You will have the drum dialed as you want it before long :)

[@NOTANOTHERCOOKINGSHOW]

Thanks bud!! Can’t wait to play around with it more

[@WhiteThunderBBQ]

I'd recommend using lump over kbb....but that's just me. I feel like kbb has like a swirling ash effect in the pbc. Just my fatherly advice.

[@NOTANOTHERCOOKINGSHOW]

I’ll definitely try it, I was told to specifically use kbb as the pit barrel was supposedly design for that. But I see everyone using lump so it can’t be that much of a problem apparently.

[@WhiteThunderBBQ]

Yeah I started using kbb in the beginning as well and it works fine (just not my preference). I just like how much less ash there is with lump. Those T hooks work amazing for things like tacos al pastor/gyros/schwarma....so good! Now if you only lived upstate....we could have a family reunion.

[@NOTANOTHERCOOKINGSHOW]

My friend! That is exactly what I've been planning on doing with them. first thing i thought of when I saw the t hooks was al pastor which is my favorite thing in the world. I actually have family in Albany but rarely make it up there. But ya never know!

[@WhiteThunderBBQ]

I did a video on them last year sometime. I'm a bit more west.....out near Syracuse.

[@GrillTopExperience]

My ugly drum spikes if you leave the lid off too long. A little practice and you'll have it dialed just where you want it. Nice cook.

[@NOTANOTHERCOOKINGSHOW]

Thanks bud, ya, this guy is gonna take me a few runs to get it down. But I did really enjoy using it. Thanks for watching bud!

[@Hey-Chef-Mike]

Are you in a cloudy area or is your auto coloring spazzing out?

[@NOTANOTHERCOOKINGSHOW]

Clouds rolling in and out, and since the camera man in on camera, its hard to adjust for those things as they happen.

[@RoundhouseRanchBBQ]

Damn good looking ribs! Not bad at all... Couple of things you could have done different, but all together, most excellent!

[@NOTANOTHERCOOKINGSHOW]

I'd be happy for you to critique me. I'm open to learn from everyone. Eventually that's how I'll develop my own unique style hopefully!

[@RoundhouseRanchBBQ]

Main thing I would do different is trim more off before cooking... Looks like you left cartilage and meat on (I could be wrong, it was a little hard to see, but they did look a little wide)... Also I've never sauced the sides of the cut ribs... But don't take that as negative... They looked fantastic! I'd certainly eat em up and be happy to do so!

[@NOTANOTHERCOOKINGSHOW]

I think I did leave the cartilage on, I felt like I couldn't cut through where I wanted to. I wasn't particularly confident in that part of the trim but I see what you mean. Thanks for pointing that out, I felt that in my gut but wasn't exactly sure.

[@elbob17]

Cooking that long on one batch of Kingsford coals? Loving your vids.

[@NOTANOTHERCOOKINGSHOW]

Put it on at 2 pm, let it burn to see how king it would stay at a minimum of 250, didn’t drop below that till about 9pm. Pretty impressive

[@josayg4095]

Fabulous looking ribs, delish!!

[@NOTANOTHERCOOKINGSHOW]

Thank you!!

[@Stritt]

good work homie

[@NOTANOTHERCOOKINGSHOW]

Thank you home slice 👊🏼

[@nigel8499]

Great video as always and Jamaican music vibe.. I'd like Noah and Amber to consider a PBC DELUXE with ROTISSERIE capabilities. Also option to turn all vents off. I use magnets and aluminium foil!! Briquettes are very expensive here in UK. Closing the vents with magnets (top vent) and foil and magnets (bottom vent) after cook the Weber WEBER Briquettes seem to last forever. My PBC hold 285 which I'm happy with @ 800 feet above sea level. I noticed there was slight breeze at beginning of cook. Cheers! Ps T-ROY, Kenneth and Justin perfect choice! PPS thanks for introducing me to 'Caravan Palace'.

[@NOTANOTHERCOOKINGSHOW]

I really would like a rotisserie option. SO many things I want to do with one. HA! So glad you like caravan palace! Where did you I introduce you to it, on facebook?

[@nigel8499]

NOT ANOTHER COOKING SHOW Hi Steve, you mentioned 'Caravan Palace' and The Beatles in the 'hot seat'...see I was listening! LOL

[@laticacameron9612]

Hey man, thanks for making me feel hungry again 😀 Sorry I didn't deliver with the poached egg insta story, I'm camping at the moment and ended up just boiling the eggs. I'll get there. Keep up the good work!

[@NOTANOTHERCOOKINGSHOW]

Haha no worries!! Thanks for watching again!! I’ll keep an eye out for them poached eggs! 😉

[@ellendelights]

Yummy Ribs and Awesome Rub!!?

[@NOTANOTHERCOOKINGSHOW]

Thank you Ellen!

[@hesanetemadi3938]

I enjoy your videos, good job!!! Let me tell you that sumac was not original, an original sumac should have crimson color, it mainly used in Persian kebabs and BBQ.

[@blakepizarro1105]

I love seeing you like this. You are so handsome ❤️😍

[@NOTANOTHERCOOKINGSHOW]

Thanks bud!

[@StevenMurphy24p]

Yeah... Imma need you to send me some ribs! Great stuff! #nosmallcreator

[@NOTANOTHERCOOKINGSHOW]

FedEx air or ground?

[@ChipsOutdoorChannel]

I've been cooking on the PBC for about 5 years now and posted several videos on my channel. You will love it when you get a few cooks in. It's very versatile. Chicken in particular is fantastic, but everything really is when you get it figured out. At any rate, I'm a new subscriber. Look forward to seeing you cook with it some more! If you get a chance, it'd be cool if you checked my channel out. No worries if you can't though. Thanks!

[@NOTANOTHERCOOKINGSHOW]

Thank's Chip! Just checked you out as well. Will be watching more of your vids brother!

[@bkeaver644]

out of all the youtubers I have seen using this cooker never had this issue nor have they worried about temps. I think you are over analyzing personally

[@NOTANOTHERCOOKINGSHOW]

I do have a tendency to over analyze. Sometimes a blessing, usually a curse