This was great, I like this Guy. I have done Baby Backs a couple of times on my PBC and they came out just right every time. I will try that Marinade thou next time.
I am, the best $300.00 I ever spent. I do a lot of Events for Cigar Function and Friend Cookout's so I keep it in the Truck and bring it everywhere. I used it at home a lot but I just got the Big Joe from Kamado. So this works out well, everyone likes what I am doing so that is good.
I've heard the PBC cooks at 275-325. What temp does that particular one you used on the video cook at? Good to know for the four hour cook time. Looks amazing. Thanks for the video.
Love my PBC. Love Steve, especially his PBS show. But, I had bad luck with this recipe. The jerk marinade charred onto the ribs. Tasted way too burnt. I don't know what I did wrong, but it makes sense to me that all the sugars in the marinate would char onto the ribs with 4 hours cook. It worked well on the PBC chicken though.
This was done so well Jamaicans use this as a peer-reviewed reference.
coming from a REAL BORN JAMAICAN this is a nice touch on Ribs... I WILL DEFINITELY BE TRYING THIS OUT.
Thanks much
I'm drooling 🤤
I luv that u added Jamaican rum that’s a nice touch and I don’t drink alcohol but I can only imagine the taste it gives the meat when cooking
use it, the alcohol burns away, geez
@@ono147 no shyt sherlock
I have to try this out. I love my PBC!!
I use this seasoning on chicken wings... It's outstanding
This was great, I like this Guy. I have done Baby Backs a couple of times on my PBC and they came out just right every time. I will try that Marinade thou next time.
I am, the best $300.00 I ever spent. I do a lot of Events for Cigar Function and Friend Cookout's so I keep it in the Truck and bring it everywhere. I used it at home a lot but I just got the Big Joe from Kamado. So this works out well, everyone likes what I am doing so that is good.
Great color on those ribs!!
I'll have to try this recipe. Looks really good
Smoky Ribs BBQ & Southern Cuisine can you put the meat in athe over ifyou donot have a smoker
Another winner! Thanks!
Fantastic
youre like the bob ross of smoking lol
man i wish i saw this before i asked my question on your other video, but ya, this looks great wow
I've heard the PBC cooks at 275-325. What temp does that particular one you used on the video cook at? Good to know for the four hour cook time. Looks amazing. Thanks for the video.
Okay, four hours at 275-310 seemed like a long time for ribs. Love Stephen though. I'll trust him. He's one of my biggest culinary heroes.
I wld like that recipe .. where can I r someone find pimento wood ?? What kind of berries & leaves did u put in the charcoal mixture??
Pimentowood.com
where can we get Pimento charcoal and pimento leaves and berries?
No knife and fork for this rib.. it's not just rib.. that's how every solid food should be eaten
Love my PBC. Love Steve, especially his PBS show. But, I had bad luck with this recipe. The jerk marinade charred onto the ribs. Tasted way too burnt. I don't know what I did wrong, but it makes sense to me that all the sugars in the marinate would char onto the ribs with 4 hours cook. It worked well on the PBC chicken though.
Try hourly spraying it down,, with a light jerk spray.... ( if your not 3..2...1.wrapping) and keep around 250 ish.. I find anyways... Hope it helps.
@@genacksmark1457 no heat control on a PBC
Where does one find pimento wood charcoal, wood chips, and leaves?? I can’t just walk over to my local supermarket and find this stuff.
I think Amazon might have it.
Those are Compton Cut Spare Ribs. Defiantly not St. Louis
I leave my membrane on due to moisture. But that's my preference
I like the membrane on
32. MARKET.
No knife and fork for this rib.. it's not just rib.. that's how every solid food should be eaten