Being an nerd, i find this really interesting that the pit barrel cuts the cooking time down and can skip the wrapping phase. it's not like a rotisserie and self basting, but i guess it does a better job of moving heat over the ribs. also interesing the meaty side with the hook was farthest from the heat source when you might think the thinner side might burn being closest to the heat. very cool thanks for this video!! spreading the bbq love.
👍Last year I built a barrel cooker like this by my own for many usages, influenced by the spanish plancha, argentinian fireplate and barrel cooker. The barrel with diameter 57 cm fits exactly together with the 57 cm cap of the weber kettle. I have also a round steel plate with diameter 100 cm and thickness of 6 mm to use on top of the barrel as a fireplate or plancha. the plate has a hole of 20 cm. I have a sear grate that fits in the hole and allows me to sear directly. Also i have a steel attachement over the hole for a wok. Becourse of the construction the fireplate has different heat zones, hot in the middle and warm outside, it's easy to cook. With three chains i also can rise or lower the fire and the heat. Nice video, Cheers Harry !
@@SlapYoDaddyBBQHello Harry ! Yes, one of my toys 😊 .Yesterday i bought 2 pieces beef called "round of thick flank", to cook it in the offset for the first time, next weekend. I think i will try it with injection, rub and internal temperatur until 58 ? Cheers Harry !
I always get a laugh when I see thumbs down. Why? Its ridiculous, He is an excellent teacher, I have learned so much from him. Great job and thanks for the information.
Hey Thomas thanks for your support and kind words. This is the Internet and like the real world there is a percentage who will be haters so leave them to marinate while we soar to great BBQ heights to spread some love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
My wife got me your all purpose rub for my birthday. The words all purpose is no joke. I put that stuff on everything! Keep up the great work Harry! My family over here loves watching your content!
I'll see JW3 again this weekend it is so good! Wanna join me at my place for a $500 Tomahawk shootout? I need some folks with discerning taste buds. You know anyone? :-)
Another great video, Harry! You have certainly gotten me interested in a Pit Barrel cooker! I have seen them before but never in such detail. I've been following you for years and always thought that your explanations were not only enjoyable but very educational. I'v e learned much "BBQ Theory" from you. The way you teach, showing us the "why" as well as the "how" is most appreciated. Keep it coming!
Armando, the reason you come to my channel is you know that I provide "authorizations" to folks like you to spend your joint account credit card on gear! Please let your significant other know that I authorized you to purchase the PBC. Please get one ASAP from this link tinyurl.com/y3auk6kg
Hi Harry 👋 ,I've learned many techniques from you my friend, the # 1 that I have learned is to cook with love because it is the number one ingredient ! Love you Harry
Aw Harry I’m torn between a WSM and PBC for my first smoker. Just have been using the gas grill with a pellet tube since taking your class, but do you have any suggestions on why I should get one over the other?
The WSM is more versatile as you can grill on it by removing the barrel and placing the top grate right over the fire. You can also hang your ribs in a WSM. The PBC is an excellent value as you get many accessories in the complete $300 ready-to-cook package. It is super easy to use compared to the WSM. At the end of the day, it's still the pitmaster that is the deciding factor as it's the pitmaster and not the pit. You can't go wrong with either so don't agonize. Buy either one and start cook. Don't overthink. And stop watching videos including mine and remember my 3:1 rule. You must cook 3 hours for every 1 hour online. You can't learn from watching LeBron shoot. You have to shoot 10,000 shots yourself so you will "know" and not believe me or other experts. :-)
I always wondered about the pit barrel cooker, sticking to my Webers instead. Harry, what do you think? If you were cooking ribs or maybe half chickens, which cooker would you head toward?
Video coming soon. Basically you need to smolder to pyrolyze the lignin between 450F and 720F to release the gasses and compounds that are magic of BBQ. My video explains it. I'm editing it now
Hello Mr. Soo..enjoyed this video..was wondering if hanging 2 bone in planks of Beef short ribs is possible on PBC and can they be cooked like the pork ribs without wrapping them??
*If you were a BROKE college student (med student), with not a lot of money (yet) or space for a BBQ grill/pit...which cooking apparatus would you buy TODAY! You should do a video on that and budget meat. Not everyone can buy expensive cuts or grills. Thanks in advance! Spread that BBQ love.*
Thank You for such excellent video's. You make it easy to BBQ. God Bless You. Thank you also for showing how to remove the membrane. I did not first time, before I watched you're video's. I do now!! Did you think you might ever make you're own Rubs, and sell them?
You're very welcome Brian. Links to buy my rub are in Description. Thanks for watching. I have 150 videos across 25 Playlists so you can be a black belt grill master in no time!
Keanu is such a great guy. So cool that you had an opportunity to cook for him. Love the addition of tang for that citrus bite. Hope your furry friend is okay in it's cone of shame
Keanu is one of my favorite actors. I like his films, but most importantly I like that he keeps to himself and doesnt make everything political, and he is seen out in public amongst all of his fans just like the rest of us.
Thanks for your videos Harry, I’m a long time fan. You’ve inspired me to cook BBQ years ago and I’m pretty much a BBQ fanatic now. I want to use my 22.5 WSM as a hanging cooker. Do you see any issues with that, it seems to me it would perform the same as a Pit Barrel Cooker?
Nice video, I have to try that rub soon. I have a 22” WSM, but hear great reviews about the PBC. I have a question about the PBC for anyone who has one. If your wife likes ribs that are fall off the bone, can they hang in the PBC without falling of the hook?
So the tang ingredient...... Can it be substituted with citric acid powder and if so how many teaspoons? Or would that be a wrong choice as an ingredient?
@@SlapYoDaddyBBQ Here is an example: McCormick Harissa spice ingredients are such.... Organic Chili Pepper, Organic Paprika, Organic Coriander, Organic Cumin, Salt, Organic Garlic, Organic Onion, Organic Spearmint, Citric Acid. If working with ratios, how does one formulate this? How many teaspoons or tablespoons of each are being used? I hope this makes sense in what I'm asking. Thanks for your insight.
Keanu is one of my favorite actors on his own merit,but also because you can tell he is one of the best human beings in Hollywood.That day that your ribs were subpar...The Matrix had you!
To make a long story short, if you put the wood on top of the charcoal, it catches fire and burns up. If you put it under the charcoal, it smolders (because it can't get enough oxygen to catch fire). This creates more smoke over a longer period of time.
harry, great video my friend. i have a buddy who uses a barrel cooker, and will be passing along this recipe. Absolutely love the quote by Anthony Bourdain, great man that was taken too soon
This is the second time I have watched this,it's great. So I have a question. Does anyone make a rack that will fit in the 22" wsm so I could hang and cook ribs like in the barrels? I would really like to cook em this way. ( I know, wonderful grammer. ) .😁
@@SlapYoDaddyBBQ thanks for reply. I'll have to order one soon. I have a busy schedule this weekend. Need to do some ribs. I have been hoping to do my first brisket this weekend and trying to fit in salmon fishing both mornings. It's great to have these kinda problems.😁
I hear a lot of good things about Keanu Reeves. He's one of the few remaining true and genuine Gentlemen. You own experiences with him, shows a little of that. I hope you get your real Rib Redu. Ribs looked amazing, like the Tang added to the rub. As always, Nicely Done. Thanks for sharing. 😎.
In place of Tang, you can get some orange powder for making drinks found in the Netherlands. Tang is popular in the US and is rumored to be used by NASA by astronauts. en.wikipedia.org/wiki/Tang_(drink_mix)
Harry Soo I heard you mention you're in Diamond Bar. If you need test subjects to taste your bbq, I'll be more than happy to be one. I'm only 30 min away 😁
We visit my wife's family in Hacienda Heights a couple times every year, I'd love to spend some time learning from and hanging out with the famed Pitmaster Harry Soo!
americanspice.com has it, I just ordered some, but it hasn't arrived yet. All sorts of neat stuff there; I ordered bacon powder too - those two together seem like they belong in a chicken/pork rub.
Garlic powder is like talcum powder so if you use it, only use 1/3 as much as granulated garlic. The one in the video is from Costco and its granulated even if it's called powder. Honey powder is common in Asian markets in Los Angeles. Almost all Korean grocery stores have it You can try online if you can't find it. Thanks for watching
I thought with the pbc they recommend only using briquettes and no wood as it’s harder to control the temp. I know in mine the wood makes the temp go up crazy fast.
I like JD charcoal which cooks clean and hot. The ribs were at 350F no problem and done in 2 hours. I also eat my ribs chewy unlike my KCBS contest ribs which are more tender for the judges
A genuine pitmaster apology! Nice barrel, nice charcoal (put ribs on it looked new, took ribs off two hours later still looked unused!), and great ribs
Harry... I've got my first rib competition coming up this weekend. I will be using my pitbarrel. Any thoughts on spraying or basting? Or do you think it is unnecessary. I have been happy with my results without spraying or basting but just want your opinion. Thanks!
Another great video Harry... by the way i took 3 place in chicken, using your chicken rub... thanks harry. entering the blue hills BBQ contest may 31 in Barron WI.
Thanks for subscribing Drew. Love back to you in Texas from a Texas Tech alumni (Guns Up!). I'll be in Austin tomorrow to attend T-Roy Cooks Bday Crawfish boil. Watch for that video soon!.
That is due to the magic of the PBC where the ribs are over the fire and the bottom of the hanging rack is only a few inches off the fire and it does not burn. That's why the PBC has a cult following among rib aficionados. I love my PBC!.
Just had a quick question with this pit barrel cooker. So I watch tons of videos on seasoning your smoker before you start cooking on it. Is there a reason why you didn't season it and what are your thoughts on seasoning your cooker? I know there are many ways to do things especially in BBQ so I just wanted to know your thoughts on it, thanks in advance.
Season to minimize infrared reflectivity if you like. Or use the electromagnetic radiation in the infrared spectrum to get higher temps. See my blog www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
Great cook Harry and thanks for sharing the rub recipe. Question on the bit barrel cooker. Could you put a thermometer in the lid to monitor the temp? And which one would you recommend.
Curious to know if would you hang ribs for a competition? I tried once but found the weight of hanging them seemed to “stretch” them out making them a little leaner than when laying flat and compressing them together.
Have not used the PBC in comps before so I need to try. I did not notice the ribs stretching out during my 2 days cooking in Dallas where we cooked a lot of ribs
The PBC cooks ribs in a way that is different than other pits. The combination of the high-heat JD charcoal and its burn characteristics made the ribs tender. Not as tender as my many other competition rib videos but the right tenderness for me since I'm eating them. For catering, we cook them falling-off-the-bone as customers expect that. Not for me as I like my ribs with some chew in them www.slapyodaddybbq.com/2013/03/syd-barbecue-ribs-with-pico-de-gallo/
@Adam Rosenzveig My PBC was 300F - 350F and I liked mine at 2 hours as I like a little chew in my ribs. If it was 2.5 hours, it would be comp tender. The choice of temp, pit, wood, charcoal, size of ribs, trim style, spray, etc are important. I noticed some viewers could not cook their ribs as fast so I would suggest that they try the tips I suggest. Of course, individual mileage will vary
@@SlapYoDaddyBBQ if its live I'm there. T-Roy deserves a party bash always dedicated to his followers now it's his turn! Happy birthday brother T- Roy!
It shows why Noah perfected a simple concept with no need for an exhaust damper and a simple offset circle in intake damper and it purrs along temp wise
I received my PBC today.. Wow, I didn't get all those wonderful accy's.. Not even a wrench. :-( Looking forward to doing my first cook later today. I'm guessing there will be a learning curve.
It seems like that rub would be good. The Tang is something I haven't seen used in a rub before. I just ordered honey powder the other day; along with bacon powder. It seems like those two; in conjunction with some savory spices and a touch of heat, might make a good chicken/pork rub. There are so many options for rubs these days. I ordered from americanspice.com, and they also carry lemon, lime, orange, and even raspberry powders - along with the honey powder, bacon powder, horseradish powder, and a lot of other stuff you don't find everywhere. Make sure that you film it if you cook for Keanu Reeves again. Have a great time at T-Roy's birthday party.
Tang is a common store-bought orange powder we mix with water to make a drink. Popular with NASA and American astronauts. I'm sure you have orange drink powder in the UK? en.wikipedia.org/wiki/Tang_(drink_mix)
Harry, as always, looks absolutely beautiful! I will try this recipe on my PBC this weekend. Tang... who (but you) would've thought. Thanks for helping me step my game up!
Sorry to hear about the incident and not being about to do your best at the event with Keanu. What was your tough lesson learned that I can benefit from? Lots of people got smoked in JW3!
I learned how to handle bird strikes as a 747 pilot. You do ARAO. Assess, React Adapt, Overcone. Use ARAO in cooking and also in life during marriage, divorce, birth, cancer, betrayal, pleasure, and Alzheimers. Be well! Warm regards Harry
@@SlapYoDaddyBBQ thanks for the general tip. I use something called CORE processing. Call it :what happened, Own it : my ownership in the situation, how could I have prevented it. Respond : response on the future, Execute : next executable opportunity What happened that caused the poor results at your Keanu event?
The pit barrel cooker is absolutely amazing! But using mine from us five years now! But it will not do St. Louis ribs in two hours!! It takes anywhere from 3 to 4 hours to do St. Louis ribs! The beauty of it is, it will do eight racks at a time and still be done in Florida for a half hours.
Harry Soo may I ask with offset grills you want to catch the thin smoke that is produced off the flame, correct? And then with bullet grills and barrel grills like this because the fire is directly underneath you need wood to smolder to create the same smoke effect since it’s so small of an area the meat can’t slowly smoke with thin smoke like on an offset? Please let me know if my thinking is correct as I am studying a ton of videos and love the fact you dive into the science behind the craft as well.
@@09proudvet Please see my videos on Wood and Smoke science. I teach my students the 3:1 ratio. For every 3 hours you cook, you're allowed to watch 1 hour of BBQ videos. You will get better faster by not listening to "experts" including me. Go out and cook. Period. You can't improve your golf game by watching videos of others playing golf! LOL! Thanks for stopping by my keyboard cook!
@@SlapYoDaddyBBQ no ribs in packers here in France. I need to ask bitcher to trim manualy, my question was how thick should be the meat on top. Like 1/2 inch ?
Not only have you perfected the art of cooking, you're an amazing teacher. Your channel is by far my favorite!!
Thanks Brad for your support and kind words. Live,,love, and barbecue
Being an nerd, i find this really interesting that the pit barrel cuts the cooking time down and can skip the wrapping phase. it's not like a rotisserie and self basting, but i guess it does a better job of moving heat over the ribs. also interesing the meaty side with the hook was farthest from the heat source when you might think the thinner side might burn being closest to the heat. very cool thanks for this video!! spreading the bbq love.
Am I the only one how is waiting for Keanu to comment on your channel!!!!
I am also waiting
I'm not sure he watches RUclips cooking videos. Perhaps your people could talk to his people? :-)
It might be a while so please cook some of my ribs while you wait! :-)
👍Last year I built a barrel cooker like this by my own for many usages, influenced by the spanish plancha, argentinian fireplate and barrel cooker. The barrel with diameter 57 cm fits exactly together with the 57 cm cap of the weber kettle. I have also a round steel plate with diameter 100 cm and thickness of 6 mm to use on top of the barrel as a fireplate or plancha. the plate has a hole of 20 cm. I have a sear grate that fits in the hole and allows me to sear directly. Also i have a steel attachement over the hole for a wok. Becourse of the construction the fireplate has different heat zones, hot in the middle and warm outside, it's easy to cook. With three chains i also can rise or lower the fire and the heat. Nice video, Cheers Harry !
Sounds like a great DIY smoker!
@@SlapYoDaddyBBQHello Harry ! Yes, one of my toys 😊 .Yesterday i bought 2 pieces beef called "round of thick flank", to cook it in the offset for the first time, next weekend. I think i will try it with injection, rub and internal temperatur until 58 ? Cheers Harry !
I always get a laugh when I see thumbs down. Why? Its ridiculous, He is an excellent teacher, I have learned so much from him. Great job and thanks for the information.
Hey Thomas thanks for your support and kind words. This is the Internet and like the real world there is a percentage who will be haters so leave them to marinate while we soar to great BBQ heights to spread some love.
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
@@SlapYoDaddyBBQ ... perfect way to keep the haters at bay :D
It's just the vegans making their only splash. Usually snow flakes. Often times they are trolling because on the fence about going back to carnivore!
My wife got me your all purpose rub for my birthday. The words all purpose is no joke. I put that stuff on everything! Keep up the great work Harry! My family over here loves watching your content!
Thanks for being a customer. I just shot how my rubs are made in Cleveland by soupbase.com. It's coming soon.
Keanu would be proud Harry! We loved John Wick 3 too. That PBC is a rib cooking Machine! Have a good one sir!
I'll see JW3 again this weekend it is so good! Wanna join me at my place for a $500 Tomahawk shootout? I need some folks with discerning taste buds. You know anyone? :-)
Harry Soo why yes I do! I’m in! Just let me know time and day I’ll be there. I’ll bring Matt too and he can work off his dinner! Lol. Cheers!
Great job presenting how to make something that's so delicious
Thanks for watching!
Great looking ribs Harry! Gotta love that PBC!!! I actually thought it would have taken longer to cook those ribs in the PBC???
The JD Charcoal at 350F and the superior drafting of the airflow in the PBC cooks ribs really fast. I'm loving my PBC more every time I cook on it.
Another great video, Harry! You have certainly gotten me interested in a Pit Barrel cooker! I have seen them before but never in such detail. I've been following you for years and always thought that your explanations were not only enjoyable but very educational. I'v e learned much "BBQ Theory" from you. The way you teach, showing us the "why" as well as the "how" is most appreciated. Keep it coming!
Thanks David for your support. If you want, you can buy your PBC here tinyurl.com/y3auk6kg
Had my PBC for 4yrs now it's a rib and half /full chicken cooking beast
Wow now all I need a pit barrel.
When my wife get mad at me for buying another grill (and she will)
I'm totally blaming you Harry. Lol
Love the video.
Armando, the reason you come to my channel is you know that I provide "authorizations" to folks like you to spend your joint account credit card on gear! Please let your significant other know that I authorized you to purchase the PBC. Please get one ASAP from this link tinyurl.com/y3auk6kg
Haha.. I am looking too. I am already getting the no EYES from the other.
The trick is to show her the kamados prices (The green egg etc) then show her the price of the PBC and you're set!
I made some baby backs this weekend using this rub and method. They were the best ribs I've ever done and I've been smoking for years. Thanks
Happy to hear of your success Jason. Keep spreading BBQ love.
This was a great video Harry. Surprised only a couple of hours...... what ever works though is cool.... Thank you much...
Glad you enjoyed it
Thank you Harry!!!
Thank you too!
Harry you are so smart using tang in your rub. I never thought of that but probably will try your idea next time.
Kool Aid also works. Shhh. .. . don't tell everybody!
@@SlapYoDaddyBBQ LOL secret is safe with me. Thanks I’m gonna try your trick!
You put that grill together like a professional 😏 image that master
Thanks for watching and taking time to leave me a comment Shawn. Feel free to browse my 400 videos 35 playlists when you have time.
Harry, you are the Hollywood Star of barbecue. I'm going to try this recipe with my WSM provided I can find a hanging rib attachment. Thank you Harry!
Hey Craig give it a hanging go and let me know how it came out
Stumbled across your channel yesterday. Thanks for taking the time to share your knowledge and recipes. Much respect and appreciation!
Thanks for stopping by Brad. When you have time feel free to browser my 160 videos across 30 Playlists. Please let me know if you have questions
@@SlapYoDaddyBBQ yes sir, will do! I've watched quite a few on your channel so far and will undoubtedly watch many more! Thanks
Hi Harry 👋 ,I've learned many techniques from you my friend, the # 1 that I have learned is to cook with love because it is the number one ingredient ! Love you Harry
Keep spreading BBQ love! Cheers!
Love the video ! Thanks 👍👍👍
Here at Squatch Bbq we have learned alot from ur videos. Please keep up the wonderful content
Happy to help Jason. Thanks for your support and kind words
Do you have the hanger for your WSM? Do you use water pan with or without water during a rib hanging cook? Thanks
Yes you can get a hangar online. Try Gateway smokers
@@SlapYoDaddyBBQ do you add water during cook? Or empty?
Aw Harry I’m torn between a WSM and PBC for my first smoker. Just have been using the gas grill with a pellet tube since taking your class, but do you have any suggestions on why I should get one over the other?
The WSM is more versatile as you can grill on it by removing the barrel and placing the top grate right over the fire. You can also hang your ribs in a WSM. The PBC is an excellent value as you get many accessories in the complete $300 ready-to-cook package. It is super easy to use compared to the WSM. At the end of the day, it's still the pitmaster that is the deciding factor as it's the pitmaster and not the pit. You can't go wrong with either so don't agonize. Buy either one and start cook. Don't overthink. And stop watching videos including mine and remember my 3:1 rule. You must cook 3 hours for every 1 hour online. You can't learn from watching LeBron shoot. You have to shoot 10,000 shots yourself so you will "know" and not believe me or other experts. :-)
@@SlapYoDaddyBBQ Thanks Harry! Gonna bite and get a WSM. Been doing great cooks on my gas grill using a pellet tube but its time to upgrade!
I always wondered about the pit barrel cooker, sticking to my Webers instead. Harry, what do you think? If you were cooking ribs or maybe half chickens, which cooker would you head toward?
I have to say I'm very impressed with the PBC. Let me do a side by side shootout and report back
I have both and they work with different things well
Nice video Harry, if the wood has bark on it, should I remove it?
Harry, what was the reason you put the wood under the charcoal? I think you are the only one that I've seen do that. Thanks!
Video coming soon. Basically you need to smolder to pyrolyze the lignin between 450F and 720F to release the gasses and compounds that are magic of BBQ. My video explains it. I'm editing it now
@@SlapYoDaddyBBQ I'm looking on your page for that now :-)
I love Keanu 😍 I just watched John wick 3 last weekend, it was the best 👏🏼 those ribs look fabulous, if Keanu comments on your video I will die lol
Hello Mr. Soo..enjoyed this video..was wondering if hanging 2 bone in planks of Beef short ribs is possible on PBC and can they be cooked like the pork ribs without wrapping them??
I had to wrap
ruclips.net/video/-NytABWPvFM/видео.html
*If you were a BROKE college student (med student), with not a lot of money (yet) or space for a BBQ grill/pit...which cooking apparatus would you buy TODAY! You should do a video on that and budget meat. Not everyone can buy expensive cuts or grills. Thanks in advance! Spread that BBQ love.*
I have a Git Er Done episode where I show you how to cook with less than $30 of equipment. It's about the pitmaster and not the pit! :-)
@@SlapYoDaddyBBQ Thanks. I will check it out!
@@SlapYoDaddyBBQ I can't find that episode on your channel.
@@sharkparty1027 sorry me bad. Its scheduled for June posting. Please check back
@@harsoo Thanks for the preview!
So what's the benefit to hanging the ribs vs putting them on the rack? Is it just no need to wrap?
Cooks fast, great color and flavor, and no wrap needed. Give it a go and see if you like ribs on a PBC.
Nice Pit Barrel Cooker great video thanks Harry.
Thanks for stopping by
Hey Harry, where do I get one of those giant cutting boards like yours, please? Thanks for the upload!!
Exactly what I was thinking!
I can make them.
Here you go
www.bigpoppasmokers.com/disposable-cutting-boards-accessories
www.bigpoppasmokers.com/disposable-cutting-boards-accessories
@@SlapYoDaddyBBQ Thank you, Harry!!!!
Any recipe with tang is a winner in my book. Thanks for making this video
Thanks for stopping by Eric! :-)
Thank You for such excellent video's. You make it easy to BBQ. God Bless You. Thank you also for showing how to remove the membrane. I did not first time, before I watched you're video's. I do now!! Did you think you might ever make you're own Rubs, and sell them?
You're very welcome Brian. Links to buy my rub are in Description. Thanks for watching. I have 150 videos across 25 Playlists so you can be a black belt grill master in no time!
Keanu is such a great guy. So cool that you had an opportunity to cook for him. Love the addition of tang for that citrus bite.
Hope your furry friend is okay in it's cone of shame
Thanks William. Keanu is a super nice person. Mr. Beans will be OK. It's just biting his tail so it should clear up in a couple of days.
Keanu is one of my favorite actors. I like his films, but most importantly I like that he keeps to himself and doesnt make everything political, and he is seen out in public amongst all of his fans just like the rest of us.
Yes, he's a regular Joe and super humble in person.
@@SlapYoDaddyBBQ I've been a fan since he first come into the scene. Bill and Ted, point break, and could go on and on.
Thanks for your videos Harry, I’m a long time fan. You’ve inspired me to cook BBQ years ago and I’m pretty much a BBQ fanatic now. I want to use my 22.5 WSM as a hanging cooker. Do you see any issues with that, it seems to me it would perform the same as a Pit Barrel Cooker?
Yes you can and my buddy Tim Scheer of Gateway Drum Smokers sells the hanging racks for the WSM22
Nice video, I have to try that rub soon. I have a 22” WSM, but hear great reviews about the PBC. I have a question about the PBC for anyone who has one. If your wife likes ribs that are fall off the bone, can they hang in the PBC without falling of the hook?
I have cooked them super tender in the PBC without them falling off. If you noticed, what rib bone did I ask you to hook the rack? :-)
So the tang ingredient...... Can it be substituted with citric acid powder and if so how many teaspoons? Or would that be a wrong choice as an ingredient?
Skip it and you'll be fine
@@SlapYoDaddyBBQ Here is an example: McCormick Harissa spice ingredients are such....
Organic Chili Pepper, Organic Paprika, Organic Coriander, Organic Cumin, Salt, Organic Garlic, Organic Onion, Organic Spearmint, Citric Acid.
If working with ratios, how does one formulate this? How many teaspoons or tablespoons of each are being used?
I hope this makes sense in what I'm asking.
Thanks for your insight.
Keanu is one of my favorite actors on his own merit,but also because you can tell he is one of the best human beings in Hollywood.That day that your ribs were subpar...The Matrix had you!
thanks for the great videos as always,this one makes me want a PBC just a bit more than before.Take care
For the $300 class, the PBC and WSM are my fav buys. Buy your Pit Barrel Cooker - tinyurl.com/y3auk6kg
I love my pit barrel cooker
The PBC is an awesome rib cooker
So awesome very cool. Have a great time. 😎😎😎😎
Thanks Stephanie for stopping by! These ribs were super fast cook and delish!
Has harry done a video explaining why he puts his wood at the bottom of his coals? If so, can someone link it. thanks
Whoa! I have two wood episodes coming soon so please be patient. Thanks for dropping by Minh!
To make a long story short, if you put the wood on top of the charcoal, it catches fire and burns up. If you put it under the charcoal, it smolders (because it can't get enough oxygen to catch fire). This creates more smoke over a longer period of time.
harry, great video my friend. i have a buddy who uses a barrel cooker, and will be passing along this recipe. Absolutely love the quote by Anthony Bourdain, great man that was taken too soon
Anthony is my hero. He lives on in my heart forever
.There is no better way to express love than cooking tender moist barbecue - Harry Soo
What would you recommend a WSM or a PBC since you have used both.
short answer is PBC
This is the second time I have watched this,it's great. So I have a question. Does anyone make a rack that will fit in the 22" wsm so I could hang and cook ribs like in the barrels? I would really like to cook em this way. ( I know, wonderful grammer. ) .😁
I believe Tim Scheer of Gateway drum smokers makes rib hangers that fit his 55 gal drums and they are same size as a 22
@@SlapYoDaddyBBQ thanks for reply. I'll have to order one soon. I have a busy schedule this weekend. Need to do some ribs. I have been hoping to do my first brisket this weekend and trying to fit in salmon fishing both mornings. It's great to have these kinda problems.😁
Great video Harry ! Love my pit barrel cooker! Ribs look amazing !
Yes I really like how fast and well the PBC cooked the ribs. Now to try Turkey and chicken
How long would you cook baby backs
About 4 to 5 hours total. I have several 1st place rib videos
I hear a lot of good things about Keanu Reeves. He's one of the few remaining true and genuine Gentlemen. You own experiences with him, shows a little of that. I hope you get your real Rib Redu. Ribs looked amazing, like the Tang added to the rub. As always, Nicely Done. Thanks for sharing. 😎.
Hope Keanu's people will contact my people! LOL! He's a great example on how to be a humble human being even when you are a star.
what do you mean with tang( in the rub), and with what could you replace it if i cant find it in the Netherlands
In place of Tang, you can get some orange powder for making drinks found in the Netherlands. Tang is popular in the US and is rumored to be used by NASA by astronauts. en.wikipedia.org/wiki/Tang_(drink_mix)
@@SlapYoDaddyBBQ okay, thank you
You can come to cook them for me if Keanu declines. 😎
If you're in LA, you're welcome to get some of these PBC ribs in my freezer!
Harry Soo I heard you mention you're in Diamond Bar. If you need test subjects to taste your bbq, I'll be more than happy to be one. I'm only 30 min away 😁
@@SlapYoDaddyBBQ I wish, I live in Topeka.
We visit my wife's family in Hacienda Heights a couple times every year, I'd love to spend some time learning from and hanging out with the famed Pitmaster Harry Soo!
Good looking stuff harry.im gonna have to try the tang thing.
Give it a go and let me know how you like the recipe
I noticed in your recipe you stated granulated garlic but in your shot i see garlic powder with parsley... ? where do you get your honey powder...
americanspice.com has it, I just ordered some, but it hasn't arrived yet. All sorts of neat stuff there; I ordered bacon powder too - those two together seem like they belong in a chicken/pork rub.
Garlic powder is like talcum powder so if you use it, only use 1/3 as much as granulated garlic. The one in the video is from Costco and its granulated even if it's called powder. Honey powder is common in Asian markets in Los Angeles. Almost all Korean grocery stores have it You can try online if you can't find it. Thanks for watching
I've not tried bacon powder. Let me know how you like it
I noticed after you put the pit barrel cooker together it had a lot of styrofoam pieces in it. Why didn't you clean it out before you lit the fire ?
Yes, good to clean and do a high-temp burn-in cook to evaporate the VOCs and manufacturing residue
Did you not season your barrel ? or do you need to ?
No need
Great video, Harry, on multiple levels. If I were John Wick, I’d see fit to drop a gold coin 💰for that deliciousness!
Yes, I wondered the significance of the gold coin in the franchise. Is it worth a lot of money?
I thought with the pbc they recommend only using briquettes and no wood as it’s harder to control the temp. I know in mine the wood makes the temp go up crazy fast.
I like JD charcoal which cooks clean and hot. The ribs were at 350F no problem and done in 2 hours. I also eat my ribs chewy unlike my KCBS contest ribs which are more tender for the judges
Harry Soo - cool. Whatever works, works.
Good demo of the hanging pit! Those ribs look great! Looking forward to your next video. Best wishes for another championship!🍗🥩🤙🧧
Thanks Bill. You can checkout the PBC here tinyurl.com/y3auk6kg
A genuine pitmaster apology! Nice barrel, nice charcoal (put ribs on it looked new, took ribs off two hours later still looked unused!), and great ribs
Adding Tang is a great idea.
Now you know my secret!
@@SlapYoDaddyBBQ That's a black belt trick! Thanks!
Excellent video on the PBC.. The ribs looks great.. Thx
You're very welcome. It's a super fast rib cooker
Harry... I've got my first rib competition coming up this weekend. I will be using my pitbarrel. Any thoughts on spraying or basting? Or do you think it is unnecessary. I have been happy with my results without spraying or basting but just want your opinion. Thanks!
Cook 3 +3 so you can do 2 recipes and turn in the better ones. Good luck
Another great video Harry... by the way i took 3 place in chicken, using your chicken rub... thanks harry. entering the blue hills BBQ contest may 31 in Barron WI.
CONGRATULATIONS! Send me a pic to harsoo@yahoo.com
Why is Beans wearing the cone of shame? He looks like he just got groomed. Handsome little man! 😁
He was biting a sore spot on his tail so we left the cone on for a day or two to help him recover. He'll be 100% in the next video!
I need this rub recipe!!! Nice!
sweet and sassy ribs!
That PBC is a rib and chicken cooking machine. Would like to see your take on smoking chicken halves. Always enjoy watching your videos Harry!
It does the same awesome cook/smoke for chicken (whole, halves, wings). Whole turkeys also, better then fried.
Subscribed. Sending Bbq love from Texas!
Thanks for subscribing Drew. Love back to you in Texas from a Texas Tech alumni (Guns Up!). I'll be in Austin tomorrow to attend T-Roy Cooks Bday Crawfish boil. Watch for that video soon!.
Harry,how does the rib cook evenly ,hanging so close to fire,thank u
That is due to the magic of the PBC where the ribs are over the fire and the bottom of the hanging rack is only a few inches off the fire and it does not burn. That's why the PBC has a cult following among rib aficionados. I love my PBC!.
Just had a quick question with this pit barrel cooker. So I watch tons of videos on seasoning your smoker before you start cooking on it. Is there a reason why you didn't season it and what are your thoughts on seasoning your cooker? I know there are many ways to do things especially in BBQ so I just wanted to know your thoughts on it, thanks in advance.
Season to minimize infrared reflectivity if you like. Or use the electromagnetic radiation in the infrared spectrum to get higher temps. See my blog
www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
Awesome, thanks for the info Harry!
You're awesome, very descriptive
Thanks Noel!
Great video
Thanks. Glad you liked it. The PBC is an awesome rib cooker!
Oh no, your doggo has the cone of shame on.
Just temporary as he had a scratchy tail that we put medication on. Mr. Beans is back in business in next videos!
i was just talking to a guy about using tang in a rub i like to use country time lemonade
Give it a go!
No pressure cooking for that group of people :)
Just cook falling off the bone as that what folks expect from ribs!
Great cook Harry and thanks for sharing the rub recipe. Question on the bit barrel cooker. Could you put a thermometer in the lid to monitor the temp? And which one would you recommend.
Yes you can. Get a TelTru about $80
The PBC is a faster cook and you just set it and forget it. It cooks everything at the same temp.
Curious to know if would you hang ribs for a competition? I tried once but found the weight of hanging them seemed to “stretch” them out making them a little leaner than when laying flat and compressing them together.
Have not used the PBC in comps before so I need to try. I did not notice the ribs stretching out during my 2 days cooking in Dallas where we cooked a lot of ribs
Tang? Wow I have not thought about that stuff in decades!
Good for NASA and good for ribs
Only 2 1/2 hour cook? Just curious -were you satisfied with the pull back? Awesome channel.
The PBC cooks ribs in a way that is different than other pits. The combination of the high-heat JD charcoal and its burn characteristics made the ribs tender. Not as tender as my many other competition rib videos but the right tenderness for me since I'm eating them. For catering, we cook them falling-off-the-bone as customers expect that. Not for me as I like my ribs with some chew in them www.slapyodaddybbq.com/2013/03/syd-barbecue-ribs-with-pico-de-gallo/
@Adam Rosenzveig My PBC was 300F - 350F and I liked mine at 2 hours as I like a little chew in my ribs. If it was 2.5 hours, it would be comp tender. The choice of temp, pit, wood, charcoal, size of ribs, trim style, spray, etc are important. I noticed some viewers could not cook their ribs as fast so I would suggest that they try the tips I suggest. Of course, individual mileage will vary
Harry Soo Thank you so much. Great insight.
Think this rub so it of work well for pork butt?
Yes, a 50-50 combo works well
Another Great Video!!!!!!!!
Thank you very much. The PBC is an awesome cooker
Once more rain to like both you and Keanu!
Thanks for watching
oh man you add to my list every week! Giddy up let's bbq!
Giddy up and follow me to Austin tomorrow as I'll be helping T-Roy Cooks celebrate his Bday with a crawfish boil!
@@SlapYoDaddyBBQ if its live I'm there. T-Roy deserves a party bash always dedicated to his followers now it's his turn! Happy birthday brother T- Roy!
wonderful looking ribs. the PBC is a great set it a forget it machine.
It shows why Noah perfected a simple concept with no need for an exhaust damper and a simple offset circle in intake damper and it purrs along temp wise
I received my PBC today.. Wow, I didn't get all those wonderful accy's.. Not even a wrench. :-( Looking forward to doing my first cook later today. I'm guessing there will be a learning curve.
PBCs are amazing pits. Let me know if you have questions using them!
🤔 Gonna have to try the tang! Honey powder? Wonder if they have that at Walmart.
Honey powder is common in Asian markets especially Korean grocery stores. Also on Amazon. Tang is at Walmart. Enjoy! :-)
@@SlapYoDaddyBBQ yeah I found the tang! Lol! Thanks for the reply!
It seems like that rub would be good. The Tang is something I haven't seen used in a rub before. I just ordered honey powder the other day; along with bacon powder. It seems like those two; in conjunction with some savory spices and a touch of heat, might make a good chicken/pork rub. There are so many options for rubs these days. I ordered from americanspice.com, and they also carry lemon, lime, orange, and even raspberry powders - along with the honey powder, bacon powder, horseradish powder, and a lot of other stuff you don't find everywhere. Make sure that you film it if you cook for Keanu Reeves again. Have a great time at T-Roy's birthday party.
Thanks. We will have lots of RUclipsrs in attendance
Harry, I’m an old student and I want to take an advanced class. Is there a 2nd level course that I can take?
What’s Tang? We don’t have that in the UK
Tang is a common store-bought orange powder we mix with water to make a drink. Popular with NASA and American astronauts. I'm sure you have orange drink powder in the UK?
en.wikipedia.org/wiki/Tang_(drink_mix)
Omg! I'm definitely gonna make that rub!
Give it a go and let me know how it came out!
The PBC cooks poultry as good as it does ribs. I love mine!
Harry, as always, looks absolutely beautiful! I will try this recipe on my PBC this weekend. Tang... who (but you) would've thought. Thanks for helping me step my game up!
Yes the honey powder and Tang works for pork. Also Peach powder is good
Sorry to hear about the incident and not being about to do your best at the event with Keanu. What was your tough lesson learned that I can benefit from?
Lots of people got smoked in JW3!
I learned how to handle bird strikes as a 747 pilot. You do ARAO. Assess, React Adapt, Overcone. Use ARAO in cooking and also in life during marriage, divorce, birth, cancer, betrayal, pleasure, and Alzheimers. Be well! Warm regards Harry
@@SlapYoDaddyBBQ thanks for the general tip. I use something called CORE processing. Call it :what happened, Own it : my ownership in the situation, how could I have prevented it. Respond : response on the future, Execute : next executable opportunity
What happened that caused the poor results at your Keanu event?
I still haven't managed to make St Louis ribs that are worth a damn :(
Watch my many how to rib videos via Ribs Playlist and you will be a Rib Pro in no time
Keanu would love those and so would i. Might be doing ribs this weekend. Great video as always Harry.
Thanks. The PBC was a fantastic cooker.
@@SlapYoDaddyBBQThat PBS is killer. Id be sleeping in the dog house if i got a 3rd cooker though.. Lol
2 hours or so for St Louis ribs ? I've heard Pit Barrel cookers work wonders, but thats hard to believe.
That's why the PBC is so popular. You can get one to try. I think you will like it. Here's a link to buy your Pit Barrel Cooker - tinyurl.com/y3auk6kg
The pit barrel cooker is absolutely amazing! But using mine from us five years now! But it will not do St. Louis ribs in two hours!! It takes anywhere from 3 to 4 hours to do St. Louis ribs! The beauty of it is, it will do eight racks at a time and still be done in Florida for a half hours.
Watched with the wife. Big mistake. I guess I'm going shopping tomorrow ha. Great vid
Happy to help Dan . . . I think! :-)
You are a good man
How come you don't need to wrap the ribs when your cook them in a hanging smoker?
That's the magic of the PBC when it comes to pork ribs. I'm doing future videos on beef ribs to see if it can be done without foiling.
You said to put the chunk underneath the charcoal why is that. I've never seen any Pitmaster suggests that
Hey Jimmy I'm editing the video of wood science so please check back next 2 weeks. Long story is the wood must not burn and must only smolder
Harry Soo may I ask with offset grills you want to catch the thin smoke that is produced off the flame, correct? And then with bullet grills and barrel grills like this because the fire is directly underneath you need wood to smolder to create the same smoke effect since it’s so small of an area the meat can’t slowly smoke with thin smoke like on an offset? Please let me know if my thinking is correct as I am studying a ton of videos and love the fact you dive into the science behind the craft as well.
@@09proudvet Please see my videos on Wood and Smoke science. I teach my students the 3:1 ratio. For every 3 hours you cook, you're allowed to watch 1 hour of BBQ videos. You will get better faster by not listening to "experts" including me. Go out and cook. Period. You can't improve your golf game by watching videos of others playing golf! LOL! Thanks for stopping by my keyboard cook!
The dog is adorable, what breed is that?
Mr. Beans is a Maltese Chihuahua Pomeranian mix
In the best case scenario, how many meat above the bone are you looking for ?
If you are asking about how much meat above the bone, I like 4.5 lb spareribs from Seaboard and IBP packing houses as the are very meaty
@@SlapYoDaddyBBQ no ribs in packers here in France. I need to ask bitcher to trim manualy, my question was how thick should be the meat on top. Like 1/2 inch ?
@@loofy26 I think 1/2 to 3/4 inch would be good eating