Weber Smokey Mountain vs Pit Barrel Cooker | Which has better flavor when hanging ribs?

Let's compare the flavor of St Louis ribs hanging in the Weber Smokey Mountain vs Pit Barrel Cooker. It was close, but we have a winner!!!
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[@jon4589]

I just did order the Pit Barrel Cooker accessories for hanging in the 18 WSM. It will be fun.

[@TROYCOOKS]

Hanging meat is fun and very tasty!!! I know you'll enjoy it!

[@georgepagakis9854]

FYI Pit barrel now offers a hanging rack system for the WSM 18 and 22 :) This is an older video so not sure if they made it at that time. thanks for this great video!

[@roger80465]

T-Roy, I want to thank you for the sacrifices you make for all of us backyard BBQ wannabes - 2 racks of ribs on 2 smokers, a beer (or 2) and a swim in the backyard pool. You are destined for sainthood!

[@TROYCOOKS]

Thanks very much Roger. I appreciate you realizing the sacrifices I make for all of you!!! LOL Cheers brother!!!

[@paulruth83]

Thanks T-ROY for this test. A few months ago when I was getting ready to retire from trucking, I started reseaching/watching KZbin cook videos, and was thinking of buying the PBC or the Weber SMC I had settled on Smokey Mountain cooker as it seemed more versatile and that won out. Watching your cooks have helped me become a pretty dang good smoker/cook. CHEERS my new cook friend 🍻

[@steven.boorman]

8:06 - _"I wanted to show you what I'm using for my spritz...it tastes really, really good.....what the heck is it?"_ b'ahahahaha - love this man! Great video, T-Roy.

[@LinkLayerLogic]

I want to retire with a backyard like that. Living the dream man...

[@dank9288639]

that and a bunch of bomb af weed to reef it on

[@preslav1383]

Nice video T-Roy! As for the smoke ring - that is simply because of all the rub (you basically covered the whole ribs in that rub) and the smoke cannot penetrate and its not as pronounce as some folks would like. Salt, pepper, garlic and you will have smoke ring for days in 3.5 hrs. Cheers!

[@pnortiz1]

I subscribed when you jumped in the pool! What a Legend! 😂😂😂

[@thickymcghee7681]

I am not from TX, but I think it is fantastic you are supporting local business.

[@noogman]

I'm laughing, This reminds me of eating ribs 'till I fell asleep in my plate. This just proves there is no such thing as bad ribs!! Keep it up T-Roy.

[@mattbrown8139]

Haha, I loved the pool montage! Living the dream! I've been binge watching your videos and learning a lot, so thank you for sharing your knowledge with us. Waiting on my WSM 22.5" to get here, hopefully Saturday, and can't wait to get smoking! You've definitely been my biggest inspiration. The ribs looked amazing! How do you feel about hanging vs flat smoking ribs on the WSM? Which one is better? I don't think my lovely wife is going to let me spend any more money on this new hobby but I want to make great ribs. Thanks for all you do!

[@jwseal]

Hi Mr. T-Roy! Happily surprised at these results!! This test you did was down my alley!! In 2017 I was torn between buying the PBC and the 18.5" WSM. I decided on the WSM with the thinking that since they have about the same diameters I could make the WSM simulate a PBC, including NO vents adjustments just like the PBC. After spending enough on accessories to have almost bought a PBC and almost a year's worth of experimenting to find those sweet spot no-adjust vent settings - yea - I can now get my WSM to behave like a PBC. Looking back, it would have been easier and no more expensive to have just bought both the WSM and a PBC, but what fun would that have been. Great video, man! Thanks!

[@lowdownone]

We came here for the bbq tips.......and we were fortunate enough to be treated to a minute and a half baywatch montage bbq style! And let's not forget that giant pink flamingo! T-Roy, you are indeed a great American....keep up the good work brother

[@70sbbqfreak74]

You’re the reason I started smoking,you’re the man T-ROY👍🏻🍺

[@donofalltrades]

T Roy corkscrewing into the pool made the video worth it alone, the rest is just gravy. Lol. You're helping me to make my decision to buy a WSM an easy one. Thanks, TROY.

[@ChrisMcDowellDIY]

I‘ve always thought your backyard looked like a relaxing place. Also sounds nice too with the water and chimes. Awesome cook, brother.

[@kennethhansen1053]

I have a WSM 22" and have the hanging rack and I bought mine from Target and it was at a great price with free shipping. And we love it, Does a great job on ribs.

[@jasonharter4876]

I have the 18" WSM. Just made my first set of baby back ribs ( not hung) and had a wonderful smoke ring, using pecan wood and a sweet and spicy rub. I think you needed more wood in the WSM. When taking it off the grill my baby backs were falling apart when I tried picking them up. After the first three hours of smoking, the next hour i ramped up the temp to 275 and sprayed with apple cider vinegar every 20 minutes. Then wrapped until an internal reached 205. Then I glazed it with sweet baby rays and apple cider vinegar mix. It was amazing. Weber Smokey Mountain is a beast. My brisket turned out amazing on it as well. Nice video!

[@thofer23]

Troy! I think it would be cool to do a video on the wood chunks above the coals and one below the coals to see the difference in smoke ring. I bet under the coals is more significant.

[@andrewmitchell7850]

One of the greatest bbq channels out there.

[@waynewelshans1249]

Have the 18" and 22" wsm. my 18" is near 20 yrs old...Fits 2 racks of baby backs and people tell me they are the best they ever had. i do'nt think you will get that kind of service from a PBC..pellet ...or gas. stick burner yes, but not as easy as a WSM. WSM Rocks!!

[@dochazel2]

I’ve been cooking in the WSM without the water pan after your previous video and my peeps have been raving about my ribs since

[@adamr63]

WSM is just an incredible machine, I've had mine ten years and I still shake my head in winder every time I use it. The capacity of the 22" and he versatility with a few mods or accessories is just incredible. I use my kettle for small cooks, the WSM for larger, almost always hanging with a Hunsaker Vortex basket, the added convention gives me the same or better results in 30% less time. Taking out the water pan and hanging in the WSM means I use it twice as often, due ti the faster cooks and zero hassle, and zero cleanup. I use the racks for briskets, and foi when I sometimes wrap, but hanging was the revelation for me. I also do venerable and potato kebabs with it, jack up the heat and add them at the end while the meat is resting, the timing is perfect and you don't have to turn an oven on or fire the grill up.

[@chriscairns6701]

This is the review I needed in my life

[@kadenchristensen7]

Love the pool scenes in the middle! What a great set up you have there in Texas.

[@TROYCOOKS]

Thanks Kaden, I gotta cool off during those longer cooks!!! I appreciate you watching!

[@danielarchibald3247]

😎 pool scene. Love to finally see you relaxing in pool while cooking like you've mentioned. Thanks for the comparison between the 2 different cookers and cheers !

[@TheFlatlander440]

I think whomever invented the hanging rack for the WSM got himself a winner. It makes the WSM more versatile than the PBC since you can have a water pan and adjust the vents accordingly. I don't have either but now I'm leaning toward the 22 1/2" WSM and add the hanging rack. It would also be a good add to accompany my 22 1/2" Weber Kettle with the SNS. Thanks for a really good vid T-Troy and cheers to ya mate!

[@xrayunit108]

You right. Have have a 22 and a tell people everything you mentioned. Most versatile cooker on the market

[@thegalleryBBQ]

Good stuff Troy. Enjoyed the watch. love the pool shots. living life to the fullest. Enjoy brother!

[@TROYCOOKS]

Thanks brother!!! I've had a lot of requests to show me in the pool, so I figured I'd throw that part in this time. The ribs were awesome!!!

[@rubengonzalez750]

Took me a while to get a WSM but so glad I did....had a few stick smokers before but will never go back....i live in California and do a lot of Santa Maria BBQ style.....smoke lots of tri tip and it comes out perfect.....ribs...briskit all good.....wsm highly recommend it.

[@HuSmokin]

The cook and comparison were great but that pool sequence was awesome! Haha!

[@TROYCOOKS]

So happy you enjoyed that pool scene. I'd had quite a few subs asking for some pool action. Maybe I'll incorporate more pool footage in my vids. Folks seem to enjoy it and it sure does cool me off when I'm shooting vids in the Summer! LOL I appreciate you watching! Cheers brother and keep that smoke rollin'!!!

[@HuSmokin]

@@TROYCOOKS hey T-ROY I just stumbled upon an older video of yours but you hung the ribs off the grate in your WSM. In that video the PBC seemed to win the day. Do you think the hanger kit is what made the WSM more favorable this round?

[@beasthunt]

In your older video you chose Pit Barell. The super dark bark was all that sugar I'm the spray but I know you know that. I'm debating between the two. I think I'm going with WSM since I'll do more flat cooking than hanging.

[@katzsteel]

Great video! Prob be buying that darn accessory too for my WSM.

[@1979Pumpingiron]

Mate, without realizing you add 4 chunks of wood on the WSM, while only 2 were added in the PB, twice the amount. It would be good if you can repeat the test using the same amount of chunks... Great vid... cheers,

[@davidroderick1493]

For sure 4 chunks to two chunks wood. Well yes, more wood more smoke.

[@LouisatRshackBBQ]

Great comparison cook. I have the gateway hanging system for my WSM 22” and when I hang ribs - I hook both ends and rotate half way through the cook. Puts my mind at ease that one end isn’t getting done quicker being closer to the coals

[@TROYCOOKS]

I hear ya Louis, but I have cooked ribs many times in the PBC, so I wasn't worried about that. I sure do appreciate you watching brother!!!

[@chadblackwell2816]

It seems like the extra chunk of wood helped with that flavor. Also, you stated maybe pulling the WSM rack off 15-30 minutes earlier would’ve probably provided a better bite. Had you pulled earlier, it seems to me you’d say the WSM is hands down better.

[@robertweber3140]

Nice video T-roy and great comparison. I know that many are raving about the PBC, but for me, my WSM is the better choice all around due to quality of cooks and versatility. Can't beat a Weber!!

[@TROYCOOKS]

I'm with ya Robert!!! I was honestly surprised that the WSM had better ribs, but to me the flavor didn't lie. I appreciate you watching brother!!! Cheers to ya!!!

[@sixstringkitchen4493]

Look at that guy just hanging out in his pool!!! 😂😂. LOVE IT. Cheers, T-Roy!

[@tiltedbrim2630]

I think that I would use the water pan in hopes of slowing down the cook time.... I have the 18.5” WSM. Why are you taking the water pan out? Thanks in advance

[@tomsbackwoodsbbq]

Great info man ! there are so many variables to consider it would be hard to decide which would be the better buy if I where looking to purchase something new. I love these types of comparisons! Thanks for sharing Troy!

[@2001pontiacta]

Hey T-Roy! Love the video’s! Thanks for always sharing your knowledge and tips. I’m new to the smoking community, and have an electric smoker from Cabela’s. I’m about to smoke ribs I got from a local butcher shop. They are more round then flat like your’s here but, my Question is. For ribs is it better to lay them in the smoker or would you saying hanging them is best for smoking? I also like a nice dark bark which I’m still learning how to smoke. Thanks in advance!👍🏻

[@KritonelectronicsNet]

Did you keep the water pan in the smoky mountain during your test?

[@SmokinJoesPitBBQ]

Great cook T-Roy! Very interesting how the WSM was smoking more than the PBC. Good job!👍🏼

[@dtbighit]

I love my PBC. So much simpler to use. In the beginning he was building the WSM to get it ready to cook, but the PBC just add rods and place lid. BAM!!.

[@frankie819h]

Is hanging the ribs in wsm better than laying them flat on the grate?

[@tylerpeerson]

I just bought the rib hanger for my WSM22. Can’t wait!

[@jimsmoter4510]

Fantastic job on the ribs . I bet the smell out of the smokers was fantastic. How many times did you need to add coal to maintain the temp.

[@TROYCOOKS]

Hey Jim, I used a regular 18 lb bag of Kingsford Blue. I put about 1/3 in the PBC and 2/3 in the WSM. I did not have to add any additional charcoal for the cook. And yes, the smell was amazing!!!

[@thegrumpyolgringo]

Good comparison video, little surprised as well,that the WSM didn't have a smoke ring, with the amount of smoke being put out. The color PBC, looked a little better. I'm pretty sure I wouldn't have a problem eating either one of them. 😎. Nicely Done. Thanks for sharing. 😎.

[@gsbbq4870]

I think you put more wood in wsm

[@tylersparks239]

Is this difference maybe in the cooking temp, maybe you addressed that but I've seen other videos where there was very little if any discrepancy between the 2 racks?

[@k9m42]

TRoy, Maybe I am doing something wrong. I get a strong vaporized grease flavor on hanging ribs. I also notice nasty thick grease all on the inside lid after the cook. Kind of like the grease build up under a kitchen range hood. It was covered. Is the grease flavor the profile everyone is talking about when they say hanging ribs over coal give a distinctive flavor? It came through stronger when I ate them the next day.

[@SmokedReb]

Nice shades, nice pool, and of course I love your BBQs. Thanks for sharing, Troy!!

[@TROYCOOKS]

Thanks much!!! I was having a lot of fun on this cook as you could tell!!! LOL

[@MarkyBigSmoke]

Great comparison video T-ROY! Always wondered what the differences were between the two. This is helpful. Thanks. Cheers from London UK

[@KevinStaggs]

Great video. I have a Gateway hanging kit for the WSM and I’ve only used it once. This video makes me want to use it this weekend. Thanks T-Roy

[@oh-kade]

I love ur videos never quit making them

[@TROYCOOKS]

Thanks

[@peterlai9018]

I tried hanging ribs on the WSM 18.5" with the Hunsaker meat hanger and firedial plate yesterday. The charcoal flavor was extremely intense without the use of wood chucks!!!

[@steveyork8069]

Looks like sunburn just waiting to happen🤣.Ribs are looking good👍🔥

[@Ivan-bj3rv]

Troy last year you and James made it seem like the pbc won and it wasn’t even close. The flavor profile was so different that the wsm didn’t compare. I noticed you hung the on the grate therefore they were closer to the coals and also the edge of the wsm, do you think that played a part in this new test with the hanging rack? I’m thinking of buying one myself.

[@TROYCOOKS]

Yes, hanging the ribs a little higher in the WSM did make a difference and also placing the ribs away from the edge on the WSM made a difference.

[@RickTheStick]

I don't own a Pit Barrel Cooker but I think I will look into buying one soon! Great Video as always T-ROY!

[@Fullnelsonbbq2020]

Both ribs looked amazing and delicious 😋. Love your videos thanks for sharing

[@rootboycooks]

I don't have a WSM so I really can't compare, but like you said the PBC is a rib and chicken cooking machine! Rock On T-Roy!

[@afarley17]

Weird, how they didn't have a smoke ring but still looked mighty tasty. And I love your backyard set up with your pool. That's my dream backyard 😎

[@Theeightmilebend]

Great video..... T-Roy with the can opener @ 10:13. I give it about an 8.5 from the judge out of Georgia !

[@TROYCOOKS]

Thanks Moon!!! I was hoping for more airtime, but my belly didn't give me any lift!!!! LOL

[@bobgrauer]

How many chunks of wood did you put in the Weber vs the Pit Barrel?

[@mr.splackavellie2184]

Im guessing the mystery behind the smoke ring was do to the hanging. Unlike laying on grates and having the smoke circulate the meat, it was just shooting straight up and out the gates

[@GTRJohnny66]

I have the 18" WSM, and the Gateway hanger. I get more of a ring hanging them. So, not sure what was up with T-Roy's experience here. I also cook them a bit lower/slower, so maybe that's the difference.

[@mr.splackavellie2184]

@@GTRJohnny66 good point, forgot he brought it up past 260. Makes things a bit interesting now. Maybe the silver skin didnt allow the smoke to penetrate

[@GTRJohnny66]

@@mr.splackavellie2184 That makes sense. I have never tried smoking ribs with the silver skin.

[@mr.splackavellie2184]

I usually pull it off my pork rack, but i leave it on my beef rack to keep the juices in and helps it not to fall apart when im slicing

[@texascrossbowdude636]

Didnt you put 3 chunks of wood in the WSM vs one chunk in the PBC?

[@1984BBQ]

T-Roy great comparison between the WSM and the Pit Barrel Cooker . I don't own the wsm I own the Pit Barrel and I will say I did ribs in my UDS and thought they where better then the pit barrel . My wife she absoulty loves ribs on the pit barrel so I guess it's a win win for both. Cheers brother Troy

[@jackrodosta7971]

Thanks T-Roy your taste must have changed, or you got a touch of Ol Timers 😂😅😄 because your video from Feb 13, 2018 when the compared the WSM to the Pit Barrel you thought the Pit Barrel ribs were better "much better flavor" than the WSM! Either way you can't loose with a good smoked rib! Thanks for the videos and Keep on drinking Responsibly !

[@jkbbq]

Interesting experiment, I'll need to give it a try as well.

[@HeavyMetalBarBQue]

Hey Troy! That is a nice alternative to the original Weber Hanging rack, which is no longer available from what I understand. Great comparison with these two cookers and both ribs turned out great! You seemed a little disappointed by the lack of smoke rings on both. My guess is both pits were too hot, especially the WSM, and the meat powered through the point of taking on smoke for that chemical reaction to occur. A membrane on one side which won't let smoke penetrate and lots of rub on the other side may have blocked it. ????? Your thoughts? But in the end everyone knows a smoke ring means nothing and doesn't add any additional flavor.......it just looks Cool! :-) Smoke On!

[@Kenney9120]

The Pit Barrel Cooker is designed to cook around 350f or 375f from what I hear. This might explain the lack of a smoke ring. I don't know a lot about WSMs but one or two of the sizes can run hot too. To get a clean fire at 225f you need to use fully lit coals and only add them as needed to keep the right temp. The minion method can make dirty smoke if choked down to 225.

[@HeavyMetalBarBQue]

Hey Kenney....not sure if this reply is for Troy or Me? But I'll give My thoughts....The PBC runs between 275 and 325. A WSM could run at those temps or lower depending on how it is set. I don't associate "Dirty Smoke" when using charcoal. especially Lump which I prefer. You really should watch my latest Video!

[@MJ0U812]

@@HeavyMetalBarBQue link to your page? TY Peace \m/,

[@danielploy9143]

I’ve got a rib rack made by Lavalock. This has heavy metal being made of stainless.

[@HeavyMetalBarBQue]

@@danielploy9143 Metal On! \🔥/

[@felixhofschneider3276]

Did you use a diffuser or a baffle in the drum smoker

[@TROYCOOKS]

Nope-Nada, just direct heat from the bottom.

[@FireWaterCooking]

I love the pool shots Troy! LOL!

[@TheHollarBBQ]

NIce job Troy. They looked really good.

[@mattmerchen6735]

Man your bad ass BBQ griller love your videos very helpful

[@LunaTicFAM]

Livin the dream brotha!!! One day I'll gete a pool like that at my place...for now it's a Walmart kiddy pool lmao

[@krystleroy3068]

Victor Luna well you have backyard ! Lol I would love a pool and huge yard even a above ground pool would be great! I got a tiny yard and yup kiddie pool for me were I live house prices are crazy ! Can’t wait to move in 4 years

[@jessicamoore9398]

Omg ur yard n pool is soooo nice....I love it!!!!👍👍👍

[@h.rgigaxenomorph9883]

Yes it's real good

[@scottbrayshaw731]

Hi T-Roy. Can you use the hanging rack when doing a wet baste on the ribs or should this rack only be used with a dry rub?

[@TROYCOOKS]

You can use a wet baste if it's a thin coating. Thick coatings will drip off of the hanging ribs.

[@BenClark83]

Cannonball!!!! T Roy living his best life. Cheers to ya brother !

[@RaleighSmoke]

Interesting. Last time the PBC won. BTW, Gateway Drum Smokers makes a rib hanger that fits the WSM (18 & 22). perfectly. I made a video about it almost two years ago. PS - your pool montage made me think I was watching Justin. Lol! 🍻

[@jwseal]

You sure did! That's why I got mine!

[@LoCocoChiropracic]

Is Gateway a thicker gauge steel than the one he used on WSM?

[@RaleighSmoke]

Nicholas LoCoco - That I do not know, but the Gateway rack is pretty dang solid & the hanging rungs, IMO, are more centered. Lots of WSM owners have the Gateway rack & I’ve heard no complaints. ✌️

[@LoCocoChiropracic]

RaleighSmoke thanks. I see the 55G on their site. Is that the one you use? Also, I was thinking about buying the ArborFab minion and charcoal ring for my WSM 22.5. Do you think I should have them weld these together? It looks like they do it for free.

[@kristinalunavonk8707]

gotta say, the pit barrel ribs color was much nicer! still, as a recent wsm owner and before that a die hard stick burning nut (and still am) the wsm is just a fantastic cooker! thanks for that comparison, it needed to be done

[@JS-to3yj]

I have used the WSM for many years and the smoke ring is ALWAYS guaranteed. I use lump charcoal or brockets and always get same results, the WSM never disappoints. the WSM is the best smoker in the market.

[@SimplisticsBBQ]

Awesome video Troy.. gotta get me one, might try it in my comp in a couple weeks.. cheers 🍻

[@darbyallen334]

Looks like good friends

[@CookingwithStephennJacklyn]

Hi T-Roy , DANG bro you had a fun time in the pool relaxing LOL. Great review on those ribs using different cookers . CHEERS 🍻 to you.

[@Fisherman2k]

Great video T-roy! Just wondering if you used a waterpan in the WSM? Thanks

[@debbiejohns6036]

Hi. You did a WSM vs PBC 2 years ago as well. In that video PBC was the winner , in this one is the WSM. Wondering how come ?

[@texascrossbowdude636]

He put 3 times as much wood in the Weber versus one in the pit barrel

[@PIZZACHEF69]

will the arbor charcoil holder 18.5 fit the PBC?

[@peanutbboy5754]

Thank you Troy 🙏 I really appreciate the video

[@davidb9547]

Nice comparison, so is hanging ribs better than laying them on grate in the WSM.? Cheers to ya. ✌

[@greybeardbbq7321]

Regarding the smoke ring. I have found that pulling the membrane does give you a better smoke ring as it allows the smoke to penetrate through the meat more. However, while we all love to see a nice smoke ring, it really is just asthetics. But I realize you know all this already. Great cannon ball by the way.

[@GallaghersGrub]

Looking to add a WSM or PBC pretty soon. This really helps. Thanks for the vid!

[@TROYCOOKS]

Glad you enjoyed it and I appreciate you watching!!!

[@Anteater23]

Which smoker you end up going for?

[@davidpancerz5820]

Interesting comparo Troy, thanks for sharing. I think the smoke ring myth is overrated much like horsepower vs. torque. Give me great flavor (torque) over a pronounced smoke ring (horsepower) any day! I prefer the Barrel House Cooker to the PBC for convenience reasons (lawsuit talk notwithstanding). It's a rib makin' machine! I like to use apple wood chunks when cooking baby backs and have noted the smoke productivity greatly diminishes after about an hour but I still get great flavor. Can't imagine how the ribs from your WSM tasted. Also, thanks for showing the wimpy hooks that came with your Weber hanging rack. My BHC came with so many hooks, I'd just use those instead of the less robust ones. Love the pool lounging footage as others have said. My best to Karen!

[@rodolfoespinosa3134]

Thanks for the video. Random question, whats the best way to raise the temp on the WSM? thanks!

[@keithkamps77]

T-Roy love the video I think I’m going to make something similar and give a go. One question, did you use the water pan?

[@ElJopo1]

I don't think he used a water pan at all. Look at when he films the coals.

[@LoCocoChiropracic]

Is your ArborFab minion and charcoal ring welded together? Do you have the charcoal grate too? Looks like they weld for free.

[@jamesmacgillivray266]

Its not that Im one way T-Roy but it looked like the wsm got more wood and larger. And instead of just tossing them in like you did on the PBC you made sure they were put behind the vents. I take it back I might be one way. Loved the video.

[@TxMade88]

What I've been using instead of the hanging rack. I bought the webber grate that the middle piece is removable. So I feel that works just as good in my opinion. I might buy one to test the difference

[@x2100]

Great comparison @T-Roy! Another choice for those that have the 22 inch WSM is the Gateway Drum Smoker Rib Hanger online on Target’s website. There is definitely a different smoke flavor with the fat dripping into the fire.

[@misaelsantiago]

Hell yea! Keep on cookin brotha!! Coming at you from Taylor, TEXAS

[@TROYCOOKS]

Thanks Misel, I appreciate you watching!!! Cheers!!

[@efd1373]

The Pit Barrel Cooker Company now makes a hanging rack that is designed to fit the WSM ($59.99) and comes with hooks and a hook removal tool.

[@CookinWithJames]

Both looked really good. I still have not had ribs on the pbc yet. I heard it does the best on ribs, but on this cook wsm wins. That rub looked good also. Great video!

[@TROYCOOKS]

Thanks James! I was very surprised that I preferred the WSM ribs because I’ve cooked ribs many times on my PBC and they are always terrific.

[@eltonsbbq-pit]

Hey Troy! Great video. Like that hanging rack for the wsm.. Did you take out the drip-pan in the WSM? Bothe ribs looks grand to me brother. Was a bit surprised that you didn't get any smokering.. maybe the rub's fault? Glad that the WSM was in the lead on this one.. Cheers and enjoy the pool!