Author Topic: Ribs in the Pit Barrel Cooker  (Read 50 times)


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Ribs in the Pit Barrel Cooker
« on: July 14, 2024, 09:43:04 AM »
I had 5 guys out for a pistol range party yesterday. 6 racks of loin back ribs in the smoker for 4 hours over charcoal with some hickory. Cooker idled nicely at 225.
All ribs got lime juice the night before and yellow mustard and basic dry rub and sat in the fridge about 4 hours before heat.
I also talk nice to them while I pat the dry rub in and give them encouragement. I think it helps.
3 I did dry Memphis and they just hung in the cooker until done. These were the larger racks. They were good classic ribs.
3 I did Carolina wet. Wrapped them in foil for the last hour with a splash of moisturizer made from diced peaches, peach juice, honey, apple cider vinegar (just a little). They were almost fall off the bone.
Wife put out pickles and cornbread and potato salad and watermelon.
We all ate like pigs.
What we have here is failure to communicate.


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Re: Ribs in the Pit Barrel Cooker
« Reply #1 on: July 14, 2024, 12:42:04 PM »
You convinced me.

I’m going to smoke one hanger steak and grill the other and see what happens.