If you love tender, juicy, and delicious ribs, then you're in for a treat! I
In this post, we'll explore how to smoke ribs on the Pit Barrel Cooker. Whether you're an experienced griller or just starting out, this guide will walk you through the step-by-step process of making mouthwatering ribs that will impress your friends and family.
What To Expect
First, let's talk about the different types of ribs you can choose from, like baby back ribs or spare ribs. We'll explain what makes each type special and how to prepare them to make them taste amazing.
Next, we'll focus on the Pit Barrel Cooker. It's a fantastic tool for smoking ribs and we'll explain how it works, including how to control the temperature and airflow to get the best results.
Then, we'll tell you about Buck's mulit-purpose seasoning which is a regional seasoning that central new yorkers rave about.
Once your ribs are seasoned, we'll guide you through the process of setting up the Pit Barrel Cooker for smoking. This includes lighting the charcoal and adding wood chunks to give your ribs that amazing smoky flavor.
Don't Forget To Keep An Eye On The Temperature
Throughout the cooking process, we'll show you how to keep an eye on the temperature to ensure your ribs cook slowly and become tender. We'll also give you tips on achieving a nice smoke ring, which is a pinkish color on the meat that shows it has been perfectly smoked.
Finally, we'll show you how to check if your ribs are done and how to add a tasty barbecue sauce for some extra flavor. You'll learn how to make your ribs look and taste amazing!
By the end of this post, you'll have all the knowledge you need to smoke ribs on the Pit Barrel Cooker.
So, get ready to impress your friends and family with delicious, juicy ribs that they won't be able to resist.
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Introduction to the Pit Barrel Cooker
Before we get into the details of smoking ribs, let's take a moment to learn about the Pit Barrel Cooker. This special cooking device has gained a lot of fans among BBQ lovers for its simplicity and ability to make delicious food.
The Pit Barrel Cooker is a drum-shaped smoker that uses a unique method to cook meat and give it a smoky flavor.
Smoke Ribs On The Pit Barrel Cooker:What Makes The Pit Barrel Cooker Different?
What makes the Pit Barrel Cooker different is how it creates an environment that keeps the meat juicy and brings out its natural flavors.
The drum shape and the way the air flows inside help keep the temperature steady while the meat cooks. This means you don't have to worry too much about adjusting the heat while you're cooking.
To cook with the Pit Barrel Cooker, you use charcoal and wood chips or chunks. The charcoal produces heat, and when it burns, it creates smoke that surrounds the meat. This smoke adds a delicious smoky taste to the ribs.
You Can Hang Your Meat!
One cool thing about the Pit Barrel Cooker is that you can hang the meat on hooks inside the drum. This way, the meat cooks evenly, and the juices from the meat drip down and keep it moist. The result is tender, juicy ribs that taste amazing.
The Pit Barrel Cooker is also versatile. Besides ribs, you can use it to cook other meats like chicken, brisket, or pork shoulder.
Whether you're an experienced griller or just starting out, the Pit Barrel Cooker makes it easy to cook delicious food.
It's a great tool for anyone who wants to make mouthwatering ribs right in their own backyard.
Now that you know a little more about the Pit Barrel Cooker and how it works, we can move on to the fun part – smoking ribs to perfection.
Get ready to use this amazing cooker to make ribs that will impress everyone around the table.
Introduction to Buck's Multi-Purpose Seasoning
Buck's Multi-Purpose Seasoning is a versatile blend of spices that adds incredible flavor to a wide range of dishes. With its unique combination of savory herbs and spices, Buck's seasoning is the perfect way to elevate your cooking to the next level.
Whether you're grilling, roasting, or sautéing, simply sprinkle Buck's Multi-Purpose Seasoning on your favorite meats, vegetables, or even popcorn to enhance their taste and bring out their natural flavors.
The robust and balanced blend of spices in Buck's seasoning creates a savory and slightly smoky profile that adds depth and complexity to any dish. The base of the seasoning is salt, pepper, and garlic which goes great on anything from steaks and burgers to roasted vegetables and stir-fries.
With Buck's multi-purpose seasoning, you can easily transform ordinary meals into extraordinary culinary experiences.
Smoke Ribs on The Pit Barrel Cooker: Choosing the Right Ribs
When it comes to smoking ribs, picking the right kind of meat is really important. There are two popular choices: baby back ribs and St. Louis style spare ribs. Let's find out what makes each one special, so you can decide which ribs you want to cook.
- 1Baby Back Ribs: These ribs come from the top part of the ribcage, near the backbone. They are smaller and leaner compared to other ribs. Baby back ribs are known for being tender and having a mild flavor. If you like ribs that are not too fatty and have a softer taste, then baby back ribs are a great choice. They also cook a bit faster than the other kind.
- 2St. Louis Style Spare Ribs: These ribs come from the lower part of the ribcage. They are bigger and have more fat compared to baby back ribs. St. Louis style spare ribs are really meaty and have a rich flavor because of the extra fat. When you cook them slowly at a low temperature, they become super tender. If you prefer ribs that are bigger, juicier, and have more flavor, then St. Louis style spare ribs are a good option.
Ultimately, the decision between baby back ribs and St. Louis style spare ribs depends on your personal taste.
Some people like the lean and delicate nature of baby back ribs, while others enjoy the bigger and richer experience of St. Louis style spare ribs.
Both choices will result in delicious ribs, so think about what kind of taste and texture you prefer.
No matter which type of ribs you choose, the smoking process will make them incredibly tasty and tender.
With the right technique, both baby back ribs and St. Louis style spare ribs can be the highlight of your smoked meat feast.
So, pick the ribs that appeal to you the most and get ready to enjoy a fantastic journey of smoking ribs to perfection.
Prepping the Ribs
Now that you have your ribs, it's time to prepare them for smoking.
The first step is to remove the skin, also known as the membrane, from the bone side of the ribs. This allows the flavors to penetrate the meat more effectively and creates a more tender texture.
To remove the skin, use a knife or your fingers to pry up a corner and then grip it with a paper towel or catfish skinning pliers to pull it off completely.
Seasoning with Buck's multi-purpose Seasoning Style Rub
After you've let your ribs dry brine and they're ready for some flavor, it's time to use Buck's multi-purpose Seasoning. There are many different rub recipes you can try, but we suggest using Buck's multi-purpose Seasoning because it has a strong and tasty flavor.
Take the rub and sprinkle it generously on the side of the ribs that has the most meat. Make sure every part of the ribs is covered with the rub so that you get the most flavor possible.
If you want, you can also put some mustard or oil on the ribs first to help the rub stick better, but it's not necessary if the ribs are already moist.
The key is to make sure the ribs are well-coated with the rub, so the flavors can penetrate the meat and make it even more delicious
Setting up the Pit Barrel Cooker
Now that your ribs are seasoned and ready to go, it's time to set up your Pit Barrel Cooker for smoking. If you're using a Pit Barrel Cooker, you'll fill the charcoal basket to the top with charcoal briquettes and remove 40 of them to place in a charcoal chimney.
Light the charcoal in the chimney following the manufacturer's instructions, and while it's getting ready, lower the charcoal basket into the cooker.
Once the charcoal is fully lit, pour it into the basket and spread it out evenly for even heating. Add a few chunks of wood, such as mesquite, hickory, or pecan, on top of the lit charcoal for extra smoke flavor.
How To smoke ribs on the pit barrel cooker
Now that you have your Pit Barrel Cooker all ready and heated up, it's time to start smoking those delicious ribs. Hang the racks of ribs on the steel rods inside the cooker, making sure they are spread out evenly and not touching each other.
Put the lid back on and let the ribs smoke for a minimum of 1.5 to 2 hours. It's important to maintain a smoker temperature between 275-300°F to get the best results.
After the initial 2 hours, it's a good idea to check the temperature of the ribs using a meat thermometer you can trust. Insert the thermometer between the bones to get an accurate reading.
Keep on smoking the ribs until they reach an internal temperature of around 195°F. This temperature ensures that the meat is tender and cooked to perfection. Once the ribs have reached this temperature, they are ready to be taken out and enjoyed by you and your lucky guests
Optional Sauce and Caramelization
If you prefer saucy ribs, this step is for you. After the ribs have smoked for a couple of hours and reached an internal temperature of 190°F, you can apply your favorite barbecue sauce.
Brush the sauce onto the meaty side of the ribs, allowing it to caramelize and add a tasty glaze.
If you're using the Pit Barrel Cooker, you can crack the lid open slightly to increase the heat and help the sauce caramelize.
Keep a close eye on the ribs to prevent them from burning. However, if you prefer your ribs without sauce, you can skip this step and let them continue smoking until they reach the desired internal temperature of 195°F.
Resting and Serving the Ribs
Once the ribs have reached the perfect temperature and you've added sauce if desired, it's time to remove them from the Pit Barrel Cooker and let them rest for about 10 minutes.
This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
After the short rest, carefully slice the ribs between the bones and serve them to your eager guests. Get ready for a chorus of "oohs" and "ahhs" as they bite into the perfectly smoked and succulent ribs.
Tips and Variations for Smoke Ribs On The Pit Barrel Cooker
To wrap up our guide, here are some additional tips and variations to help you master the art of smoking ribs on the Pit Barrel Cooker:
- 1Experiment with different wood flavors: While mesquite, hickory, and pecan are popular choices, don't be afraid to try other smoking woods like apple, cherry, or oak to add unique flavors to your ribs.
- 2Adjust cook time for different smoker temperatures: If you're using a traditional smoker and cooking at 225-240°F, the ribs will take longer to cook, approximately 6 hours. Adjust the cooking time accordingly and check for doneness using a meat thermometer.
- 3Customize your rub: Feel free to tweak the Buck's Multi-Purpose Seasoning to suit your taste preferences. Add some heat with cayenne pepper, or include brown sugar for a touch of sweetness
- 4Serve with your favorite sides: Ribs pair perfectly with classic BBQ sides like coleslaw, cornbread, baked beans, or mac and cheese. Get creative and serve your ribs with your favorite accompaniments.
- 5Practice makes perfect: Smoking ribs is an art that takes time and practice to master. Don't get discouraged if your first attempt isn't perfect. Keep experimenting, learning, and refining your techniques, and soon you'll be a rib-smoking pro.
How To Perfectly Smoke Ribs On The Pit Barrel Cooker: Buck's Seasoning Multi-Purpose Rub Conclusion
Smoking ribs on the Pit Barrel Cooker is a simple and delicious way to cook tender, flavorful ribs that are sure to impress your guests.
And whether you prefer baby back ribs or St. Louis style spare ribs, there's a variety of meats to choose from.
If you're new to smoking ribs, it may take some trial and error to get the hang of it, but with a little practice, you'll be able to master this classic BBQ technique in no time.
With a little guidance and a lot of hard work, you can learn how to smoke ribs on the Pit Barrel Cooker.
As you get more proficient, you can experiment with different cooking methods and smoke woods to create unique flavors that will wow your guests.
Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.
Happy grilling!
Perfectly Smoke Ribs On The Pit Barrel Cooker
frequently asked Questions
A: Smoking times can vary depending on factors like the thickness of your ribs and the desired level of doneness. However, a typical range for ribs on a Pit Barrel Cooker is 3-4 hours. It's always best to rely on internal temperature for the most accurate indication of doneness, aiming for an internal temperature of 195°F (90°C) in the thickest part of the meat.
A: At a lower smoking temperature of 225°F (107°C), it can take longer to smoke ribs, potentially 5-7 hours or more. While this method can produce very tender ribs, it takes significantly more time.
A: Absolutely! The Pit Barrel Cooker is specifically designed as a smoker. It excels at maintaining consistent temperatures and infusing your food with delicious smoke flavor.
A: The 2-2-1 method is a popular technique for smoking ribs. It involves smoking the ribs unwrapped for a period (usually 2 hours), then wrapping them tightly in foil or butcher paper with some moisture (like apple juice or beer) for another 2 hours. Finally, the ribs are unwrapped and cooked for a final finishing period (another 1-2 hours) to set the sauce and crisp up the exterior. This method is not typically used with a Pit Barrel Cooker, which is known for producing tender results without wrapping.
A: Wrapping ribs on a Pit Barrel Cooker is not necessary. The Pit Barrel Cooker's design allows for good smoke penetration and moisture retention, resulting in tender ribs without needing to be wrapped.
A: The ideal temperature for smoking ribs to achieve tenderness is generally considered to be between 225°F (107°C) and 275°F (135°C). Higher temperatures will cook them faster, while lower temperatures will take longer but may result in even more tender meat. The Pit Barrel Cooker typically operates in this range, so it's well-suited for smoking tender ribs. Remember, internal temperature is the most important factor for determining doneness, not just cooking time.
