3 Tips for Perfect Baby Back Ribs in the Pit Barrel Cooker
One of the challenges when hanging ribs in the Pit Barrel Cooker is to not burn the rib tips near the fire. Today, I'll show you 3 tips for how to smoke and hang baby back ribs in Pit Barrel Cooker and get perfect ribs every time.
Ingredients
- 2 racks baby back ribs
- Meat Church Honey Hog BBQ Seasoning
- BBQ Sauce. I used Torchbearer Pineapple Papaya BBQ Sauce and Budweiser Sweet & Smokey BBQ Sauce
Recipe Instructions
- Start a small section of charcoal in the Pit Barrel Cooker and add your favorite wood chunks. I used grape wood.
- Rinse the baby back ribs, pat dry and remove the rib membrane
- Season each side of the ribs with the Heaven Made Products Smoky Habanero or Meat Church Holy Gospel BBQ Rub.
- Insert the hanger 3 bones down from the top.
- Hang the ribs in the Pit Barrel Cooker being careful not to place the ribs near the edge of the barrel.
- Cook for 1 hour 15 minutes to 1 hour 30 minutes.
- Remove the ribs from the Pit Barrel Cooker and replace the lid as soon as possible.
- Place hooks 3 bones in on the opposite end. Place the ribs back into the Pit Barrel cooker using the new hooks.
- Smoke for another 1 hour 15 minutes to 1 hour 30 minutes until the ribs are almost done.
- Remove the ribs from the PBC, apply your barbecue sauce, then rotate the ribs and hang by the rib hooks that were previously at the bottom of the smoker. For this cook, I applied sauce at 3 hours.
- Cook for another 20 to 30 minutes to let the sauce caramelize on the ribs. Total cook time today was 3.5 hours with the PBC vent closed as much as possible.
- Remove from the Pit Barrel Cooker, let rest for 10 minutes and serve!
For the detailed recipe instructions, watch our Baby Back Ribs on the Pit Barrel Cooker video.
