Cook Time: 2½-4 Hours* | Min. Temp: 160º *Cook times may vary
1-8 Slabs pork ribs, St. Louis or baby back (also called loin back)
PBC Beef & Game Pit Rub
Barbecue sauce to taste, KC Masterpiece® Classic is recommended
Light your Pit Barrel Cooker (PBC) according to the instructions.
Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
Moderately coat both sides of ribs with the Beef and Game Pit Rub.
Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
Hang the ribs from the rods in the PBC, leaving space between each slab, and secure the lid.
Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well.
TIP: Check in and look at the ribs each hour until familiar with the PBC cooking process.
Remove the slabs from the PBC, leaving the hooks in place, and coat each side with barbecue sauce to taste.
Hang the ribs back in the PBC and cook for approximately 30 minutes until BBQ sauce is caramelized.
Remove ribs from the PBC (confirming doneness), and cut into individual ribs using a large knife.
Plate, serve and enjoy!
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