How To Perfectly Smoke Ribs On The Pit Barrel Cooker: Fire and Smoke Society Sweet Preacher Rub

Smoking ribs is an art that combines patience, skill, and the perfect blend of flavors. There's something magical about the slow and steady process of transforming raw, tough ribs into tender, succulent bites of barbecue goodness. And when it comes to achieving that incredible smoky taste, the Pit Barrel Cooker is a true game-changer.

In this post, we'll take you on a journey of mastering the art of how to smoke ribs on the Pit Barrel Cooker, while harnessing the incredible flavors of the Fire and Smoke Society Sweet Preacher Rub.

Pit Barrel Cooker Simple and Efficient

The Pit Barrel Cooker, renowned for its simplicity and efficiency, offers a unique cooking experience that results in consistently fantastic barbecue. Its innovative design allows for even heat distribution, while the hanging method of cooking ensures optimal smoke penetration and tenderizing of the meat.

Whether you're a seasoned pitmaster or just starting your smoking journey, the Pit Barrel Cooker is a fantastic tool that will elevate your rib game to new heights.

Enhance The Flavor

To enhance the flavor of your ribs, we'll be using the Fire and Smoke Society Sweet Preacher Rub. This artisanal rub is a masterful blend of carefully selected ingredients, including brown sugar, salt, paprika, and a variety of spices such as black pepper, cumin, cayenne pepper, rosemary, and bay leaves.

The addition of mustard seed and molasses powder adds depth and complexity to the flavor profile, creating a harmonious balance between sweet, savory, and smoky notes.

This rub has been crafted with passion and expertise to take your ribs from good to extraordinary.

Get Your Apron On

So, if you're ready to embark on a smoking adventure that will tantalize your taste buds and impress your friends and family, join us as we explore the art of smoking ribs on the Pit Barrel Cooker with the extraordinary Fire and Smoke Society Sweet Preacher Rub.

Get your apron on, fire up the smoker, and prepare yourself for a journey filled with mouthwatering aromas, tender meat, and unforgettable flavors.

Let's dive into the step-by-step process of creating smoked ribs that will leave you craving more.

Preparing Award Winning Pork Ribs

Preparing ribs for seasoning is a crucial step in achieving great flavor and tenderness. The first thing you need to do when preparing your ribs is to remove the membrane from the back of the meat. The membrane, also known as silver skin, is a tough connective tissue that runs along the back of the rib bones.

It can be challenging to remove, but it's worth taking the time to get it right.

The best way to remove the membrane is by using a knife or your fingers. Start by sliding a knife under one end of the membrane and lifting it up slightly. Then use your fingers to grip onto it and peel off in one piece if possible.

If you find that some parts are sticking, use your knife again to loosen it up gently. Once removed, you'll notice how much easier it is for seasoning and smoke flavors to penetrate into the meat.

If you are having issues removing the silver skin membrane. Another option is to score the membrane on the back of the baby back with a knife. Essentially adding little slits within the membrane.

Applying The Sweet Preacher Rub To Your Pork Ribs

Summer is just around the corner, and what better way to celebrate than with a backyard BBQ? Whether you're grilling for family and friends or hosting a larger gathering, there's nothing quite like slow-cooked ribs.

And if you want to take your ribs to the next level of flavor, look no further than Fire and Smoke Society Sweet Preacher Rub.

This rub is a carefully crafted blend of spices that work together to enhance the taste of your meat. The sweetness from brown sugar is balanced by the saltiness of sea salt, while paprika adds a smoky depth.

Other spices such as black pepper, cumin, cayenne pepper, rosemary, and bay leaves all play their part in creating a well-rounded flavor profile.

When combined with the natural taste of pork or beef ribs, this rub creates a mouth-watering experience that will have everyone asking for seconds.

After applying a thin mustard binder. Generously apply the Fire and Smoke Society Sweet Preacher Rub to both sides of the ribs. Make sure to coat the ribs evenly, ensuring every crevice is covered.

Once the ribs are coated with the rub, let them sit for about 30 minutes to allow the flavors to penetrate the meat.

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Preparing The Pit Barrel Cooker

While the ribs are resting, prepare your Pit Barrel Cooker for smoking.

1 Fill the Charcoal Basket: Begin by filling the charcoal basket of your Pit Barrel Cooker with briquettes. The amount of charcoal needed will depend on the size of your cooker and the duration of the smoking process. It's always better to have a little extra charcoal on hand to maintain a consistent temperature throughout.

2 Light the Charcoal: To ignite the charcoal, use a chimney starter. Arrange the charcoal in the chimney starter and place crumpled newspaper or fire starters underneath. Light the newspaper or fire starters, allowing the flames to catch the charcoal. Let the charcoal burn until it's hot and covered in a layer of white ash. This usually takes about 15-20 minutes.

3 Transfer the Coals: Once the coals are ready, carefully pour them into one side of the Pit Barrel Cooker. Avoid directly handling the hot coals and use heat-resistant gloves or tongs for safety. Ensure that the coals are stacked higher on one side of the cooker to create an indirect heat zone.

4 Add Smoking Wood: Enhance the flavor of your ribs by adding several chunks of your preferred smoking wood on top of the hot coals. Fruitwoods such as apple or cherry are excellent choices for ribs, as they impart a delicate, fruity aroma that pairs well with pork. Soak the wood chunks in water for about 30 minutes before placing them on the coals. This helps create a steady release of smoke during the cooking process.

5 Adjust the Vents: Proper ventilation is essential to control the temperature inside the Pit Barrel Cooker. Adjust the bottom vent and the top vent to achieve a temperature range of around 225-250°F (107-121°C). Opening the vents wider will increase the airflow and raise the temperature while closing them partially will reduce the airflow and lower the temperature. Make small adjustments until you reach and maintain the desired temperature. This low and slow cooking method will ensure the ribs become tender and flavorful.

6 Let it Stabilize: Allow the Pit Barrel Cooker to stabilize at the desired temperature for about 10-15 minutes before placing the ribs on the cooking grate. This ensures that the cooker is at a consistent heat level, providing optimal conditions for smoking the ribs.

By carefully preparing your Pit Barrel Cooker, you create an environment that promotes even heat distribution and a steady flow of flavorful smoke. These crucial steps set the foundation for successful rib smoking, ensuring that your meat cooks evenly and absorbs the smoky essence from the wood chunks.

Now that the Pit Barrel Cooker is ready, it's time to move on to the next step: smoking the ribs to perfection.

How To Smoke Award Winnig Pork Ribs On The Pit Barrel Cooker

Now that the cooker is ready, it's time to place the ribs on the cooking grate. For optimal smoke penetration, position the ribs with the bone side facing down. This arrangement allows the meat to develop a beautiful bark while being infused with rich smoke flavors.

Place the Ribs on the Cooking Grate: Carefully position the seasoned ribs on the cooking grate of the Pit Barrel Cooker, ensuring that the bone side is facing down. This positioning allows the ribs to benefit from the radiant heat while being enveloped in aromatic smoke. Arrange the ribs evenly on the grate, making sure they are not overcrowded to allow for proper airflow.
Close the Lid and Maintain Temperature: Once the ribs are in place, close the lid of the Pit Barrel Cooker. This helps trap the smoke and heat inside, creating the perfect environment for slow smoking. It's essential to maintain a consistent temperature throughout the smoking process to achieve tender and flavorful ribs. Keep an eye on the temperature gauge and adjust the vents as needed to maintain a range of 225-250°F (107-121°C). The low and slow cooking method ensures that the ribs become beautifully tender while absorbing the smoky essence.
Add Charcoal and Wood Chunks: As the smoking process progresses, you may need to add more charcoal and wood chunks to sustain the fire and smoke. Add additional briquettes to the charcoal basket when necessary to maintain a steady heat source. Similarly, replenish the wood chunks as needed to sustain a consistent release of aromatic smoke. Soaked wood chunks can be added directly on top of the hot coals.
Minimize Lid Opening: Avoid opening the lid frequently during the smoking process. Each time you open the lid, you release heat and smoke, which can extend the cooking time and affect the flavor. Trust the process and resist the temptation to peek too often. However, if you need to baste the ribs or check their progress, do so quickly and efficiently.
Allow the Ribs to Smoke: Let the ribs smoke in the Pit Barrel Cooker for approximately 4 to 5 hours. The exact cooking time may vary depending on the thickness of the ribs and your desired level of tenderness. During this time, the ribs will gradually develop a beautiful bark on the outside, infused with the flavors of the Fire and Smoke Society Sweet Preacher Rub. The smoke will work its magic, penetrating the meat and adding that irresistible smoky essence.

Remember, patience is key when smoking ribs. Allow the Pit Barrel Cooker to work its magic, gently enveloping the ribs in a cloud of flavorful smoke. Maintain the temperature and replenish the charcoal and wood chunks as needed to ensure a consistent and controlled smoking process.

Once the smoking time is complete, it's time to check for doneness and proceed to the next step of enjoying your perfectly smoked ribs.

How To Smoke Ribs On The Pit Barrel Cooker: The Waiting Game

Smoking ribs requires patience. Depending on the thickness of the ribs and your desired tenderness, the cooking time can vary. However, as a general guideline, expect to smoke the ribs for approximately 4 to 5 hours.

Embrace Patience: Smoking ribs is a labor of love that requires patience. The low and slow cooking method employed by the Pit Barrel Cooker allows the ribs to gradually transform into tender, flavorful perfection. While the exact cooking time can vary depending on factors such as rib thickness and desired tenderness, a general guideline is to smoke the ribs for approximately 4 to 5 hours.
Resist Frequent Lid Opening: One of the key aspects of successful rib smoking is maintaining a consistent cooking environment. Opening the lid too frequently can lead to temperature fluctuations and prolong the cooking time. It's important to trust the process and resist the urge to constantly check on the ribs. Remember, the Pit Barrel Cooker is designed to deliver consistent heat and smoke circulation, creating the ideal conditions for deliciously smoked ribs.
Let the Pit Barrel Cooker Work its Magic: Once you've placed the seasoned ribs on the cooking grate, close the lid and let the Pit Barrel Cooker do its job. The cooker's design ensures an even distribution of heat and smoke, infusing the meat with rich flavors while keeping it moist and tender. Trust in the process and allow the combination of gentle heat, aromatic smoke, and the flavors of the Fire and Smoke Society Sweet Preacher Rub to work their magic on the ribs.
Maintain Temperature: While it's essential to resist frequent lid opening, you should still monitor the temperature inside the Pit Barrel Cooker. Make small adjustments to the vents as needed to maintain a temperature range of 225-250°F (107-121°C). This controlled heat allows the ribs to slowly cook, breaking down tough connective tissues and rendering the meat juicy and tender.
Enjoy the Aromas: As the ribs smoke in the Pit Barrel Cooker, your surroundings will be filled with tantalizing aromas that evoke anticipation and excitement. Embrace the sensory experience as the flavors of the Sweet Preacher Rub meld with the smoke, creating a mouthwatering aroma that will have you eagerly awaiting the final result.

Remember, good things come to those who wait. The waiting game during rib smoking is an integral part of achieving barbecue perfection. Use this time to relax, enjoy the company of friends and family, and savor the anticipation of the delicious ribs that will soon be ready to be devoured.

So, sit back, let the Pit Barrel Cooker work its magic, and embrace the waiting game. The reward will be tender, flavorful ribs that make all the patience worthwhile.

Smoke Ribs On The Pit Barrel Cooker: Checking For Doneness On Spare Ribs

The Bend Test: One popular method for checking the doneness of smoked ribs is the bend test. Carefully lift the ribs from one end using a pair of tongs. If the ribs bend and crack slightly, it's a sign that they are cooked to perfection. The meat should have some resistance but not be tough or chewy. This method relies on experience and feel, and it can take some practice to master. However, once you get the hang of it, the bend test is a reliable way to determine if your ribs are done.
Meat Thermometer: For a more precise measurement of doneness, you can use a meat thermometer. Insert the thermometer probe into the thickest part of the meat, away from the bone. Aim for the center of the rack to get an accurate reading. The ribs are done when they reach an internal temperature of around 195-203°F (90-95°C). At this temperature, the meat should be tender, juicy, and easily pulled away from the bone.

Using a meat thermometer takes the guesswork out of determining doneness and ensures that your ribs are cooked to perfection. It's a reliable and accurate method that guarantees consistent results every time.

Remember to be mindful of the thermometer probe placement, as the bone can affect the reading. Aim for the meaty part of the ribs to get an accurate temperature reading.

By checking for doneness using either the bend test or a meat thermometer, you can ensure that your ribs are perfectly cooked and ready to be enjoyed. Whether you prefer the tactile approach of the bend test or the precise measurement of a meat thermometer, these methods will help you achieve mouthwatering, tender ribs that will impress everyone at your table.

Now that the ribs have reached their optimal level of doneness, it's time to proceed to the final step: resting and serving your tantalizing smoked ribs.

Resting And Serving Spare Ribs

Resting the Ribs: After the ribs have reached their desired level of doneness, it's important to allow them to rest for about 10-15 minutes. This resting period is crucial as it allows the meat to relax and the juices to redistribute throughout, resulting in a more flavorful and tender final product. Place the cooked ribs on a cutting board or a platter, and loosely cover them with foil to retain heat during the resting period.
Slice the Ribs: Once the resting time is complete, it's time to slice and serve the ribs. Using a sharp knife, carefully cut between the bones to separate the ribs into individual servings. The meat should be tender and moist, showcasing a beautiful smoke ring and a caramelized bark on the outside. Take your time and enjoy the process of slicing the ribs, reveling in the anticipation of the flavors that await.
Sauces and Accompaniments: Smoked ribs are incredibly delicious on their own, but you can elevate the experience by serving them with your favorite barbecue sauce. Whether you prefer a tangy, spicy, or sweet sauce, drizzle it over the sliced ribs or serve it on the side for dipping. Additionally, you can offer a selection of barbecue side dishes like coleslaw, cornbread, or grilled vegetables to complement the ribs and create a well-rounded barbecue feast.
Enjoy the Fruits of Your Labor: Finally, it's time to savor the fruits of your labor. Arrange the sliced ribs on a platter or individual plates, and invite your family and friends to indulge in the smoky, tender goodness. Take a moment to appreciate the incredible flavors imparted by the Fire and Smoke Society Sweet Preacher Rub, the perfect balance of sweetness, spices, and smokiness that elevates the ribs to new heights. Allow the conversation and laughter to flow as you relish each bite, knowing that you have mastered the art of smoking ribs on the Pit Barrel Cooker.

Smoked ribs are a true barbecue delicacy, and your efforts in preparing them deserve to be celebrated. Share your culinary masterpiece with loved ones, creating memorable moments and lasting impressions. And as you bask in the joy of a successful smoking session, take pride in knowing that you have created a mouthwatering dish that will be remembered and cherished for years to come.

How To Smoke Ribs On The Pit Barrel Cooker Conclusion:

Smoking ribs on the Pit Barrel Cooker with the Fire and Smoke Society Sweet Preacher Rub is a culinary adventure that yields extraordinary results. The combination of carefully chosen ingredients, the slow cooking process, and the infusion of smoky flavors creates ribs that are tender, juicy, and bursting with deliciousness.

From the initial preparation of the Pit Barrel Cooker to the careful seasoning of the ribs with the Sweet Preacher Rub, every step in the process contributes to the final masterpiece. The careful attention to temperature, the addition of charcoal and wood chunks, and the patience required during the smoking process all work together to produce ribs that are succulent, flavorful, and truly memorable.

Perfectly Smoked Ribs

As you take your first bite of these perfectly smoked ribs, you'll be greeted with a symphony of flavors. The subtle sweetness from the brown sugar and molasses powder, the warmth of the spices, and the delightful smokiness all come together in a harmonious blend. Each mouthwatering bite will leave you wanting more, as the ribs melt in your mouth and the flavors dance on your palate.

So, gather your friends and family, set up your Pit Barrel Cooker, and embark on the journey of smoking ribs with the Fire and Smoke Society Sweet Preacher Rub. The reward will be an unforgettable barbecue experience, filled with laughter, camaraderie, and, of course, delectable ribs.

Impress Your Friends

Get ready to impress your guests with your newfound expertise in smoking ribs, and be prepared to receive accolades and requests for your secret recipe. The Pit Barrel Cooker and the Fire and Smoke Society Sweet Preacher Rub are your key to creating barbecue magic that will leave everyone craving for more.

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.

Happy smoking, and may your ribs be a testament to your passion for great barbecue!

KETTLE

KAMADO

BARREL

ADVANTAGE

Versatility: Can be used for a variety of cooking methods, including grilling, smoking, and even baking. Their dome-shaped lid allows for heat to circulate around the food, creating a convection-like cooking environment that is ideal for slow-cooking and smoking meats.

Temperature Control: Kamado grills are known for their excellent temperature control capabilities. They are designed to retain heat and regulate airflow, which makes them ideal for cooking a wide range of dishes.

Large Cooking Surface: Barrel grills are often larger than other types of charcoal grills, which means they have a larger cooking surface. This makes them ideal for cooking for larger groups of people or for cooking multiple items at once.

KETTLE

KAMADO

BARREL

DISADVANTAGE

Limited Cooking Space: While they are great for cooking for small to medium-sized groups, they may not be ideal for larger gatherings or when cooking for a large family. Additionally, some models may not have adjustable vents, which can make it more difficult to control the temperature.

Cost: One potential disadvantage of a Kamado grill is its high cost compared to other types of charcoal grills. Due to their construction and material, kamado grills can be significantly more expensive. Additionally, they may require a longer learning curve to use properly due to their unique design and cooking methods

Portability: One potential disadvantage of a barrel grill is that they can be quite bulky and difficult to move around, particularly if they're made of heavy materials like cast iron or steel. This can make it challenging to store the grill when it's not in use or transports it to different locations.

Smoke Ribs On The Pit Barrel Cooker Frequently Asked Questions

Q: CAN YOU SMOKE ON A BARREL CHARCOAL GRILL?

A: Yes, you can smoke on a barrel charcoal grill. Barrel charcoal grills are excellent for smoking meats like ribs, brisket, and chicken, as they allow for indirect heat cooking and can maintain a consistent temperature for long periods.

Q: HOW LONG DOES IT TAKE TO SMOKE RIBS ON A CHARCOAL GRILL?

A: The time it takes to smoke ribs on a charcoal grill can vary depending on factors such as the temperature of the grill, the type of ribs being cooked, and personal preference. Generally, smoking ribs on a charcoal grill can take anywhere from 3 to 6 hours.

Q: HOW LONG DOES IT TAKE TO COOK RIBS IN A BARREL SMOKER?

A: Cooking ribs in a barrel smoker typically takes between 4 to 6 hours. The exact time can vary depending on factors such as the temperature of the smoker, the type of ribs, and the desired level of doneness.

Q: WHAT IS THE 3 2 1 RULE FOR SMOKING RIBS?

A: The 3-2-1 method is a popular technique for smoking ribs. It involves smoking the ribs uncovered for 3 hours, wrapping them in foil and smoking for an additional 2 hours, then removing the foil and smoking for a final hour to allow the ribs to develop a nice bark.

Q: WHY CAN'T YOU SMOKE WITH GRILLZ?

A: Grillz, typically gas grills, are not ideal for smoking because they are designed for high-temperature grilling rather than low and slow smoking. Smoking requires indirect heat and consistent low temperatures, which is better achieved with charcoal or wood pellet smokers.

Q: HOW MUCH CHARCOAL DO I PUT IN A PIT BARREL SMOKER?

A: The amount of charcoal needed for a pit barrel smoker can vary depending on factors such as the size of the smoker, the outside temperature, and the desired cooking temperature. As a general guideline, fill the charcoal basket of the pit barrel smoker about two-thirds full for a typical smoking session, adjusting as needed to maintain the desired temperature throughout the cook.