First of all I'd like to say how proud I am of you having fought in Iraq for America. Second I am Greek from Greece. And third those were fantastic ribs you made on your new Barrel Pit Cooker. Wish you many more cook outs. Enjoy
Wow, Memphis style ribs last week, and St. Louis style ribs today. I really am learning so much about ribs from you Lyle. HUGE thumbs up. Your smoker is awesome as well!
Great video.....very well done! I love your technique and easy going style. I've had my PBC for almost 2 years now and love it.....especially for ribs. It is my go to cooker for ribs. Can't be beat! Thanks again for a great video.
Beautiful demonstration of your new smoker Lyle. Delicious looking ribs all the way thru the video! I've been watching Nate use his for a long time, but you got me thinking about getting one too. Our best to you and your family!
Lyle, your pit barrel cooker passed the test, and then some!! Both types of ribs turned out awesome!! My mouth is watering! Your rub and sauces made a fantastic glaze that was irresistible!
Loved the video! I'm looking into one of the PBCs myself. How would you compare it to your other smokers as far as smoke taste and over all flavor? Thanks! Keep up the good work!
I will have a review video soon, plus a video comparing it to the weber smokey mountain. As of now I have only done beef and pork ribs on it. Just one thing off the top of my head is the capacity is better than the Weber smokey mountain. In this video I didnt add wood, but they had great flavor. When I cooked my beef ribs, I added some hickory wood to it, so they were a little more smokey. I think that you can get as much wood flavor as you want as long as you add it to the charcoal. I'm doing a brisket on it this weekend, that will help me really determine how it compares to my other smokers. For $299 I think its a great smoker.
Man I love my Pit Barrel Cooker. My very first cook was ribs and every cook I make my guests say the same thing, "best ribs ever tasted!" . Another awesome meat to cook is chicken! Can't go wrong with the Pit Barrel Cooker. Btw you did an excellent job, enjoyed your cook very much, thank you!
Thank you. I appreciate it. I really like my pit barrel cooker. I really like it for high volume cooking that cant be done in my weber smokey mountain. It is nice being able to cook 8 racks of ribs at a time. They do get some extra flavor from the fat dripping on the coals.
Great idea by using the juice from the ribs for a glaze. Gonna smoke 8 racks of spare ribs in my PBC tomorrow so I'm gonna try out the glaze. Thanks for the tip.
No Hippie BBQ & Cooking. I See A lot Of Beef Plate Short Ribs Never Seen It On The Pit Barrel Hoping 2 See It On One Of Your Videos . Keep Those Videos Coming .....
That was nicely done Lyle. BRAVO. Welcome to the world of barrel cooking. I like the PBC. Honestly I had not heard of it prior to building my UDS which is fortunate. I may have bought one instead of making my most viewed video...lol! Your ribs turned out to be amazing. Great job my friend!
That video did do you a lot of good. The pit barrel cooker is going to fit in well with my other smokers. The fact that it can cook 8 racks of ribs at a time is going to come in handy.
I found the PBC by watching your UDS video. I decided to purchase one since I was too lazy to build my own, it was the best decision I ever made. I love the PBC!
I'm going to be attempting these ribs on my PBC but it's pretty cold out my way. Any suggestions for smoking ribs when it's 25-30 outside using the PBC? Great channel btw!
Thanks. I appreciate it. I just had my pit barrel cooker out in 15 degree temps. What I did was put only a few unlit charcoals in the bottom of the charcoal basket, and I added a full chimney of smoking hot charcoals on top of that, and then I added a few chunks of wood and as much charcoal as I could on top of that. It went like 6 hours, but it could have gone longer, but that was all I needed
You removed the membrane Lyle, you are Insane In The Membrane lol :-) Dude you are one of the best on RUclips for sure :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) ROCK ON!!!!!!!
Hey Lyle...you know, when I see videos like this I have to take a second to remind myself that I am a vegetarian....my oh my ,that looks like heaven....tfs and take care 😊 👍 💕 👌
Great video. I'm thinking about building a UDS, or getting a WSM 22.5. Both have pros & Cons. I saw you vid on the comparison between them. Like you said in that vid, you can't replace the fat dripping down into the hot ash, and that smoke coming back up into the meat. I have an offset but you can't get that same experience. Actually, cooking without the heat diverting pan is the way the pit cook a whole hog in SC. No other way to get that flavor. Pulled pork is great, but really not the same thing. Keep'em Comin.
Okay, here’s the real question. If I already have a PBC, should I take the plunge and get an offset stick burner (Yoder). Would the food be that much better?
I love my offset, but if you are fine with what you have, that yoder is pretty expensive. The only reason I have so many smokers is that almost all of them are used. The pit barrel cooker should be able to do whatever you need
Thanks. I look at those offsets and wonder if I am missing out on something. I guess it can be like that with anything. There is always something bigger and better out there. I don't know if the food would be that much better with a Yoder. But the PBC has its advantages. It doesn't take a lot of space. It is easy to move or transport. It doesn't take long to fire up and be ready to cook. Food cooks a little faster on it. It doesn't cost much in charcoal to operate. It holds a lot of food. How much better would the food coming off of the Yoder have to be to give all of that up?
The food on any offset is going to give a more authentic flavor than just about any smoker. The downside is baby sitting them, and they are fuel hogs. I bought my offset on Craigslist for $100. My friend at T&T BBQ bought the same smoker last week for $60. Those smokers were usually around $900 to $1000. Offsets are cheap on craigslist because people give up on them
Nice video! Ribs came out great! Just one question...when you placed the ribs back into smoker for the last time to set the glaze, did you place ribs back onto the hooks? Or did you place them back onto the grate? And if you used the grate were they covered or uncovered with the foil?
i put them on the grate foiled up. When I removed the foil I just let it rest. Didnt go back on the smoker. I have a giveaway. Its my last video. Get in
Did you cook the baby backs and St. Louis ribs both 3 hours before taking off? Some videos have the baby backs at 2-3 hours and spareribs at 3-4 hours. Thanks and great job!
I was worried about that myself when I first got it. It doesnt char at all. I try to keep the ribs at least 3/4 inch from the coals, and havent had a problem with it
Hey No Hippie BBQ. Those ribs look awesome. I plan on trying your recipe myself this Saturday. A couple of questions if you don't mind answering? When you placed the ribs back onto the PBC grate for the last 15 minutes to set the glaze, did you foil the ribs or leave them bare? Also what wood flavor did you use? Looking forward to hearing back from you. Thanks in advance..
Thanks for checking it out. I put them on to set the glaze without foil. I actually dont think I used any wood in this video, but I would usually be ok with cherry, pecan or hickory.
Thank you so much. On a side note, is there a rub that you like on your ribs that's not the PBC Brand? I wasn't a big fan of it either. As we know, we all have different tastes and in the BBQ/Smoking world we love to experiment..
I make a lot of my own, but as far as commercial rubs, I like Killer Hog rub. I have learned to make that pretty close on my own. Otherwise I just use rubs that I bought on discount or that were given to me and add whatever I think is missing
Man Lyle, Damn good cook brother, that pit barrel is a beast. I have been wanting to hang some ribs in my UDS, do kind of a clone pit barrel cooking video, I may have to try that.....nice ribs my brother
I liked how you cooked your ribs, just built my first uds. Still learning it. Why the no hippies title. I grew up in the sixties. There was a lot of prejudice towards long haired people.
I love hippies. Hippie shit was a phrase we used in the Marines, that's all. My new peterbilt is going to have a tie dye peace symbol on it if that's any consolation. And i just watched the Woodstock documentary
Looking good! I was curious about hanging ribs in a PBC like that. It seems the end closer to the heat would get cooked more than the hook side. Did you notice anything like that or was it even throughout the rack? BTW, love your idea on making that glaze! I'ma gonna have to try that! We have a rib cook video planned for the near future and will give that a go. Thanks brother!
I just did a roast beef video that I was going to do on the weber smokey mountain,but I left my chimney starter at the house I am moving out of. I love both of those smokers
Hey Brother! This is the Vid I've been waiting for. I have to say the color was perfect and that glaze, just made them look even better. Comp quality for sure… IMO! I know hanging over the coals with the drippings had to be adding that extra layer of flavor, which probably is the magic of this thing. So…. You just set the charcoal basket on the bottom? When You hang a slab of spares…how many inches between the basket and the meat? What's the height of it? BTW….. I'l be using Your.. saving the juice and adding BBQ sauce, for a glaze trick. That Rocked!!!!! Can't wait to see what You do next! Your BBQ Brother….. HMB \m/
The barrel is 31 inches tall, and the charcoal basket sits at the bottom. The ribs were about 1 3/4 inches from the coals, but you can also adjust where you place the hooks in the ribs. Actually the baby backs were the ones that were close. The spare ribs were about 2 inches above the coals. I was concerned, but it didnt cook unevenly at all
Maybe I missed it but you never explained why you just put the BBQ sauce on the back when you wrapped them. But man these look good and I'm gonna have to try your techniques on my next few racks.
I dont think I did explain it in this video. I just put it on the back because with the meat side down the sauce does end up getting to that side. I also dont like a thick sauce, so only a little actually gets down to the meat side. I really cant explain it well typing it. Hopefully I can explain it better in another video
Hey Lyle !!! What is Up Brother !!! Please say Hey to the Lovely Mrs.Andrea , Mr.Mason , Miss.Penny , Miss.Frankie , and your Wonderful Family from Me , Mom , and ole Sarge !!! Great to Talk to ya Last Night Brother !!! OMG Lyle what a COOK !!! Your New Pit Barrel is Freakin AWESOME !!! Man I Got to Make Room for the Pit Barrel !!! Damn Damn Damn them St.Louis and Spare Ribs are Off the Charts NEXT Level Yummy Pure AMBROSIA x10000000000000000000000000000000000000000 !!! EXCELLENT Video , and a Taste Treat EXTRAVAGANZA Cook ... See ya Soon my Friends ..
Ah, man.. Some fingerlicking good ribs there... But.. I checked out the price for a PitBarrel cooker here in Norway... Hold on to your jockstrap there Lyle.. 620USD... Insane... Anyway have a great week there bud! Cheers
Have a PBC coming on Friday and ribs are my 1st cook. You from Iowa? Had to sub you just for mentioning Iowa. I live around lots of Amosh. Ribs look good!
I am from denver. I spent 5 days in Iowa a few months ago. I was in Oeliwein, or however you spell it. Here is a video of my trip ruclips.net/video/vBUae-IWHSk/видео.html I really like the PBC. I pretty much figured out its strengths and weaknesses. I'll be comparing it to a weber smokey mountain in a video soon
Hey Lyle...you know, when I see videos like this I have to take a second to remind myself that I am a vegetarian....my oh my ,that looks like heaven....tfs and take care 😊 👍 💕 👌
Hey Brother! This is the Vid I've been waiting for. I have to say the color was perfect and that glaze, just made them look even better. Comp quality for sure… IMO! I know hanging over the coals with the drippings had to be adding that extra layer of flavor, which probably is the magic of this thing. So…. You just set the charcoal basket on the bottom? When You hang a slab of spares…how many inches between the basket and the meat? What's the height of it? BTW….. I'l be using Your.. saving the juice and adding BBQ sauce, for a glaze trick. That Rocked!!!!! Can't wait to see what You do next! Your BBQ Brother….. HMB \m/
The barrel is 31 inches tall, and the charcoal basket sits at the bottom. The ribs were about 1 3/4 inches from the coals, but you can also adjust where you place the hooks in the ribs. Actually the baby backs were the ones that were close. The spare ribs were about 2 inches above the coals. I was concerned, but it didnt cook unevenly at all
LOVE MY PBC ! VIDEOS LIKE THIS HELPED ME DECIDE SO THANK YOU VERY MUCH FOR TAKING THE TIME .
The PBC is definitely a great rib cooker
First of all I'd like to say how proud I am of you having fought in Iraq for America. Second I am Greek from Greece. And third those were fantastic ribs you made on your new Barrel Pit Cooker. Wish you many more cook outs. Enjoy
Thanks Nick. I really appreciate it. The pit barrel cooker does do a good job on ribs
Wow, Memphis style ribs last week, and St. Louis style ribs today. I really am learning so much about ribs from you Lyle. HUGE thumbs up. Your smoker is awesome as well!
You should make some Asian ribs..before Ido
This video was just like all your others -- AWESOME! Thanks for taking the time to share the video with us! Ribs looked great.
Thank you very much. I appreciate it
Great video.....very well done! I love your technique and easy going style. I've had my PBC for almost 2 years now and love it.....especially for ribs. It is my go to cooker for ribs. Can't be beat! Thanks again for a great video.
I do love it for ribs. It cooks a good fast brisket too
Yummy! I absolutely love baby back ribs!
Both the st. louis and the baby back ribs were awesome
I REALLY enjoyed this video and I'll try making sauce like you! The before & after ads were great too! 💕
Beautiful demonstration of your new smoker Lyle. Delicious looking ribs all the way thru the video! I've been watching Nate use his for a long time, but you got me thinking about getting one too. Our best to you and your family!
Lyle, your pit barrel cooker passed the test, and then some!! Both types of ribs turned out awesome!! My mouth is watering! Your rub and sauces made a fantastic glaze that was irresistible!
THanks. I really liked how those ribs turned out. The sauce is always good when I mix it with the rib juice
Just got my PBC this week and had my first cook today. Did one of two racks like this and they were amazing! Thanks bud!
Thanks for letting me know. Have a great Sunday
No Hippie BBQ & Cooking Same to you and yours.
Nicely done my brother...now I want some ribs.
Thanks Ray Mack. I took those to a friends house to watch some football. I only got like 3 ribs myself
Loved the video! I'm looking into one of the PBCs myself. How would you compare it to your other smokers as far as smoke taste and over all flavor? Thanks! Keep up the good work!
I will have a review video soon, plus a video comparing it to the weber smokey mountain. As of now I have only done beef and pork ribs on it. Just one thing off the top of my head is the capacity is better than the Weber smokey mountain. In this video I didnt add wood, but they had great flavor. When I cooked my beef ribs, I added some hickory wood to it, so they were a little more smokey. I think that you can get as much wood flavor as you want as long as you add it to the charcoal. I'm doing a brisket on it this weekend, that will help me really determine how it compares to my other smokers. For $299 I think its a great smoker.
Yummy! so delish! Thanks for sharing this delicious dish
Thanks. They were good ribs
great video. I have a PBC and I am always looking for different ways to use it. I'll use your tips on my next rib cook!
Thanks for checking it out. I appreciate it
Man I love my Pit Barrel Cooker. My very first cook was ribs and every cook I make my guests say the same thing, "best ribs ever tasted!" . Another awesome meat to cook is chicken! Can't go wrong with the Pit Barrel Cooker. Btw you did an excellent job, enjoyed your cook very much, thank you!
Thank you. I appreciate it. I really like my pit barrel cooker. I really like it for high volume cooking that cant be done in my weber smokey mountain. It is nice being able to cook 8 racks of ribs at a time. They do get some extra flavor from the fat dripping on the coals.
Great video. Nice tip on sauce. I love my PBC. Thanks!
George
Orlando,FL
The ribs looked great Lyle. I think that smoker is going to be awesome for you.
It did put out some good ribs. I think a brisket is my next cook
That's a nice cooker. those ribs and that glaze looked really good bro.
Thanks. I really like how those ribs turned out. I like that the pit barrel cooker can cook 8 racks at a time. That will come in handy
6:58 Grabs the hot rebar like a boss lol. Great video and great ribs! Have used your recipe twice now! Using again today!
Thank you. I appreciate it. I'm making hot and fast ribs today on a new pellet grill
That glaze was the bomb. Just unboxed my PBC and am going to try my first rib run using your method. Great job!!
You are going to love your pit barrel cooker
Great idea by using the juice from the ribs for a glaze. Gonna smoke 8 racks of spare ribs in my PBC tomorrow so I'm gonna try out the glaze. Thanks for the tip.
You are gonna be busy. I'm sure your ribs will be the bomb
I like your method for making the sauce... I'll have to give it a shot next time I fire up the smoker.
Good look ribs Lyle!
I love that way to glaze my ribs. I'm not a fan of thick sauce on my ribs
Oh man they look stellar!
Thanks. They were some good ribs
A pit barrel cooler looks very thorough on the job! I have never seen one before!
It is a nice smoker. I hope the road is treating you well
I am doing just fine-thanks! I love traveling!
Very good instructions. Thank you!!
Thanks for checking it out
Oh my gosh! Those ribs look great and tasty.
Thanks Brenda. I really liked how these ribs turned out
Nice Job !!!!! I Purchase My PBC 2 yrs Ago , It's Awesome. 👍👍👍
I really like mine also. Especially for ribs
No Hippie BBQ & Cooking. I See A lot Of Beef Plate Short Ribs Never Seen It On The Pit Barrel Hoping 2 See It On One Of Your Videos . Keep Those Videos Coming .....
I will need to get short ribs for less than the last ones I bought. They are really expensive out here
Boy that smoker works good eh? love it, good to see you outside and smokin it Lyle!
It is a very nice smoker. I have a brisket on it right now
YUMMY......they came out perfect Lyle!!
THanks Cheryl. They were some nice ribs
That was nicely done Lyle. BRAVO. Welcome to the world of barrel cooking. I like the PBC. Honestly I had not heard of it prior to building my UDS which is fortunate. I may have bought one instead of making my most viewed video...lol! Your ribs turned out to be amazing. Great job my friend!
That video did do you a lot of good. The pit barrel cooker is going to fit in well with my other smokers. The fact that it can cook 8 racks of ribs at a time is going to come in handy.
I found the PBC by watching your UDS video. I decided to purchase one since I was too lazy to build my own, it was the best decision I ever made. I love the PBC!
And those ribs look great! I'm going to try to make the sauce like in the video. Thx
I'm going to be attempting these ribs on my PBC but it's pretty cold out my way. Any suggestions for smoking ribs when it's 25-30 outside using the PBC? Great channel btw!
Thanks. I appreciate it. I just had my pit barrel cooker out in 15 degree temps. What I did was put only a few unlit charcoals in the bottom of the charcoal basket, and I added a full chimney of smoking hot charcoals on top of that, and then I added a few chunks of wood and as much charcoal as I could on top of that. It went like 6 hours, but it could have gone longer, but that was all I needed
Awesome looking ribs ☺. I haven't had ribs in awhile.
THanks. I really like how those ribs turned out
Fine looking ribs! Great job, PBC is a winner too!
You have some nice videos on your channel
Thanks my friend!
That Pit Barrel is really neat!
It is a nice smoker
Oh man!!! I tried the glaze and sauce. They turned out amazing and I normally don't like sauce on my ribs. Thx
I dont like 100% sauce on my ribs, so this glaze works well. I got the concept from a competition BBQ cook
Simply delicious! Big thumbs up from me👍
I loved them. Thanks
You removed the membrane Lyle, you are Insane In The Membrane lol :-) Dude you are one of the best on RUclips for sure :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) ROCK ON!!!!!!!
Thanks. I really appreciate that
I see you used foil. I was wondering if butcher paper would provide the same product or would I lose the juices for the sauce
hmmmmmm good those ribs look delish. great cook my friend. love that Pit Barrel Cooker. whatcha cooking next ??
I already diid beef ribs that I posted on facebook, but no video. Brisket is next
Hey Lyle...you know, when I see videos like this I have to take a second to remind myself that I am a vegetarian....my oh my ,that looks like heaven....tfs and take care 😊 👍 💕 👌
Thanks. I dont know if they are that tempting, but they were some good rbs
delicious as always! interesting the apple juice never did that before
The apple juice doesnt do much at that step. Its just for moisture. Water would have worked as well
That is a serious cooker!
I really like it
Oh man I am dying for some BBQ now!
Its never a bad time for some BBQ ribs. I only ate about 3 ribs because I took them to a party
Great video. I'm thinking about building a UDS, or getting a WSM 22.5. Both have pros & Cons. I saw you vid on the comparison between them. Like you said in that vid, you can't replace the fat dripping down into the hot ash, and that smoke coming back up into the meat. I have an offset but you can't get that same experience. Actually, cooking without the heat diverting pan is the way the pit cook a whole hog in SC. No other way to get that flavor. Pulled pork is great, but really not the same thing. Keep'em Comin.
Thanks. I really appreciate it. I have never done a whole Hog, or seen it done yet
Okay, here’s the real question. If I already have a PBC, should I take the plunge and get an offset stick burner (Yoder). Would the food be that much better?
I love my offset, but if you are fine with what you have, that yoder is pretty expensive. The only reason I have so many smokers is that almost all of them are used. The pit barrel cooker should be able to do whatever you need
Thanks. I look at those offsets and wonder if I am missing out on something. I guess it can be like that with anything. There is always something bigger and better out there. I don't know if the food would be that much better with a Yoder. But the PBC has its advantages. It doesn't take a lot of space. It is easy to move or transport. It doesn't take long to fire up and be ready to cook. Food cooks a little faster on it. It doesn't cost much in charcoal to operate. It holds a lot of food. How much better would the food coming off of the Yoder have to be to give all of that up?
The food on any offset is going to give a more authentic flavor than just about any smoker. The downside is baby sitting them, and they are fuel hogs. I bought my offset on Craigslist for $100. My friend at T&T BBQ bought the same smoker last week for $60. Those smokers were usually around $900 to $1000. Offsets are cheap on craigslist because people give up on them
Nice video! Ribs came out great! Just one question...when you placed the ribs back into smoker for the last time to set the glaze, did you place ribs back onto the hooks? Or did you place them back onto the grate? And if you used the grate were they covered or uncovered with the foil?
i put them on the grate foiled up. When I removed the foil I just let it rest. Didnt go back on the smoker. I have a giveaway. Its my last video. Get in
Can lump charcoal be use instead of the kingsford? I only have access to lump charcoal.
Lump should work fine. You may need to shut the bottom vent a tad more than recommended for your altitude since it burns hotter
Ribs looked great.
Thanks. That pit barrel did some good work
I didnt know you posted videos!!
Lol. I'm trying to do one or two a month.
Good to go
Great I idea with that juice and the BBQ sauce, I am cooking ribs Right now, I will mention your idea in my video
hook it up
I ordered one of these should be here anytime!
You will really like it
Man, great looking ribs!!
Thanks. I am really digging that pit barrel cooker
Do you also get a strong smoke taste when you do ribs on the PBC?
A lot more than the weber smokey mountain, but not as much as the offset smoker
Did you cook the baby backs and St. Louis ribs both 3 hours before taking off? Some videos have the baby backs at 2-3 hours and spareribs at 3-4 hours. Thanks and great job!
I think that they were on about 3 1/2 hours before I took them off and finished them
Didn't see any water pan, or anything. Didn't hanging the ribs dry them out quickly?
Not at all. Actually when I lifted the lid the first time I was amazed by the steam that hit me
Does the end of the rack that closer to the coal ever burn. Do you have to change ends?
I was worried about that myself when I first got it. It doesnt char at all. I try to keep the ribs at least 3/4 inch from the coals, and havent had a problem with it
Hey No Hippie BBQ. Those ribs look awesome. I plan on trying your recipe myself this Saturday. A couple of questions if you don't mind answering? When you placed the ribs back onto the PBC grate for the last 15 minutes to set the glaze, did you foil the ribs or leave them bare? Also what wood flavor did you use? Looking forward to hearing back from you. Thanks in advance..
Thanks for checking it out. I put them on to set the glaze without foil. I actually dont think I used any wood in this video, but I would usually be ok with cherry, pecan or hickory.
Thank you so much. On a side note, is there a rub that you like on your ribs that's not the PBC Brand? I wasn't a big fan of it either. As we know, we all have different tastes and in the BBQ/Smoking world we love to experiment..
I make a lot of my own, but as far as commercial rubs, I like Killer Hog rub. I have learned to make that pretty close on my own. Otherwise I just use rubs that I bought on discount or that were given to me and add whatever I think is missing
Man Lyle, Damn good cook brother, that pit barrel is a beast. I have been wanting to hang some ribs in my UDS, do kind of a clone pit barrel cooking video, I may have to try that.....nice ribs my brother
I really like this smoker. It did do some good ribs.
Lyle, They look yummiest 😋😋😋
THanks. I like how those ribs came out
I am literally watching just because of the name no hippie and I love bbq 😂
I liked how you cooked your ribs, just built my first uds. Still learning it. Why the no hippies title. I grew up in the sixties. There was a lot of prejudice towards long haired people.
I love hippies. Hippie shit was a phrase we used in the Marines, that's all. My new peterbilt is going to have a tie dye peace symbol on it if that's any consolation. And i just watched the Woodstock documentary
Looking good! I was curious about hanging ribs in a PBC like that. It seems the end closer to the heat would get cooked more than the hook side. Did you notice anything like that or was it even throughout the rack?
BTW, love your idea on making that glaze! I'ma gonna have to try that! We have a rib cook video planned for the near future and will give that a go.
Thanks brother!
That pit barrel looks like it worked pretty good! Curious to see how it compares to the Smoky Mountain.
I'm already taking notes for that video
lol...oh man! don't you look like you're having fun with your new toy! left a like....DUH!
I am going to have some fun with that smoker. I'm as happy with this smoker as you are about a new outfit
😊😀😂
More proof, the PBC does what it does and does it exceptionally well!
It is definitely a good addition to my other smokers.
I love this video Lyle, but I hope that you don't stop making WSM videos now that you have this PBC!
I just did a roast beef video that I was going to do on the weber smokey mountain,but I left my chimney starter at the house I am moving out of. I love both of those smokers
No Hippie BBQ & Cooking I am very happy to hear that!
Mouth watering watching this
Thank you. I really appreciate it
Thank you. I appreciate it
You should mix some rib rub into the glaze! Adds some extra flavor and thickens it up a little
I do that on occasion as well. Thanks for stopping by. I appreciate it
@@NoHippieBBQCooking No problem! Great vid. Love watching videos while waiting for mine to season overnight
Hey Brother! This is the Vid I've been waiting for. I have to say the color was perfect and that glaze, just made them look even better. Comp quality for sure… IMO!
I know hanging over the coals with the drippings had to be adding that extra layer of flavor, which probably is the magic of this thing.
So…. You just set the charcoal basket on the bottom? When You hang a slab of spares…how many inches between the basket and the meat? What's the height of it?
BTW….. I'l be using Your.. saving the juice and adding BBQ sauce, for a glaze trick. That Rocked!!!!! Can't wait to see what You do next!
Your BBQ Brother….. HMB \m/
The barrel is 31 inches tall, and the charcoal basket sits at the bottom. The ribs were about 1 3/4 inches from the coals, but you can also adjust where you place the hooks in the ribs. Actually the baby backs were the ones that were close. The spare ribs were about 2 inches above the coals. I was concerned, but it didnt cook unevenly at all
Can you maintain a temp of 225 to 230 on one of these?
Yeah, but it takes a lot of work. It's really a high temp cooker
Maybe I missed it but you never explained why you just put the BBQ sauce on the back when you wrapped them. But man these look good and I'm gonna have to try your techniques on my next few racks.
I dont think I did explain it in this video. I just put it on the back because with the meat side down the sauce does end up getting to that side. I also dont like a thick sauce, so only a little actually gets down to the meat side. I really cant explain it well typing it. Hopefully I can explain it better in another video
That makes sense to me, thanks.
Man oh man, Lyle ... You are a ribs Guru!! No Hippie required... Haha!! Outstanding my friend!! ;-)
THanks Bill. I really like how those ribs turned out
Man what time do you start cooking?! I just want to eat lol
If you make it to Colorado, I'll hook you right on up
I love those Baby Back Ribs, extra Sauce on mine please!!
They were really good ribs. THanks
Hey Lyle !!! What is Up Brother !!! Please say Hey to the Lovely Mrs.Andrea , Mr.Mason , Miss.Penny , Miss.Frankie , and your Wonderful Family from Me , Mom , and ole Sarge !!! Great to Talk to ya Last Night Brother !!! OMG Lyle what a COOK !!! Your New Pit Barrel is Freakin AWESOME !!! Man I Got to Make Room for the Pit Barrel !!! Damn Damn Damn them St.Louis and Spare Ribs are Off the Charts NEXT Level Yummy Pure AMBROSIA x10000000000000000000000000000000000000000 !!! EXCELLENT Video , and a Taste Treat EXTRAVAGANZA Cook ... See ya Soon my Friends ..
Thanks. I really like how this does ribs. It holds the perfect temp for me
looks great
Thank you
Ah, man.. Some fingerlicking good ribs there...
But.. I checked out the price for a PitBarrel cooker here in Norway... Hold on to your jockstrap there Lyle.. 620USD... Insane...
Anyway have a great week there bud!
Cheers
That's a lot of money. How much was your weber smokey mountain?
Just about 400usd.. give or take..
had to re sub again lol looked good buddy
Thank you
Have a PBC coming on Friday and ribs are my 1st cook. You from Iowa? Had to sub you just for mentioning Iowa. I live around lots of Amosh. Ribs look good!
I am from denver. I spent 5 days in Iowa a few months ago. I was in Oeliwein, or however you spell it. Here is a video of my trip ruclips.net/video/vBUae-IWHSk/видео.html
I really like the PBC. I pretty much figured out its strengths and weaknesses. I'll be comparing it to a weber smokey mountain in a video soon
Gotta get me a pit barrel cooka !
That pit barrel cooker is a nice addition. I cook a lot for people, and being able to cook 8 racks of ribs at a time is awesome
Agreed! Thanks for the sub, too :D
Thanks for checking out my video
looks yummy
They were really good ribs
Okay
It does not get better!!
I really liked those ribs
you can't go wrong with ribs.
looks like you could get maybe 2 dozen of ribs on the PBC
The pit Barrel cooker comes with 8 hooks. I think if you had 10 hooks you could get them in there comfortably
If you change your mind and do not want that Pit Barrel, please let me know and I will dispose of it properly.
i need to come visit u for some ribs!!! lol
Come on over
I agree, I like cooking ribs hotter too! Those ribs look off the hook...(pun intended)!
Those ribs did turn out really good. I only got 3 bones
Yes!!! It looks 😊 l👀
Thanks. I loved these ribs
I thought that rub was the best on chicken.
Me too. It is good on chicken.
Usually on ribs, I am only super concerned if I am making dry ribs. By the time I do my thing, they are sweet enough
I need a slab.
lol. They were really good. I took those to a friends house
Like #2
Thank you
Semper FI
Semper Fi. Thank you. I appreciate it. Are you a Marine?
never foil ribs on pit barrel
Smoke ring doesn't matter. Lmao
Johnny B they were tasty if i remember
+++++ What more can I say
Beautiful looking ribs brother. I am about due for a good rack of ribs.
The ribs did turn out well. I only got a few bones. I took them to a party
they look yummy
Thank you
yw
Hey Lyle...you know, when I see videos like this I have to take a second to remind myself that I am a vegetarian....my oh my ,that looks like heaven....tfs and take care 😊 👍 💕 👌
Thanks. I dont know if they are that tempting, but they were some good rbs
Hey Brother! This is the Vid I've been waiting for. I have to say the color was perfect and that glaze, just made them look even better. Comp quality for sure… IMO!
I know hanging over the coals with the drippings had to be adding that extra layer of flavor, which probably is the magic of this thing.
So…. You just set the charcoal basket on the bottom? When You hang a slab of spares…how many inches between the basket and the meat? What's the height of it?
BTW….. I'l be using Your.. saving the juice and adding BBQ sauce, for a glaze trick. That Rocked!!!!! Can't wait to see what You do next!
Your BBQ Brother….. HMB \m/
The barrel is 31 inches tall, and the charcoal basket sits at the bottom. The ribs were about 1 3/4 inches from the coals, but you can also adjust where you place the hooks in the ribs. Actually the baby backs were the ones that were close. The spare ribs were about 2 inches above the coals. I was concerned, but it didnt cook unevenly at all