The Ultimate Guide to Smoking Pit Barrel Cooker Spare Ribs

Table of Contents

Smoking Pit Barrel Cooker spare ribs is one of the most mouthwatering experiences a barbecue enthusiast can have. When done right, these tender, smokey ribs are an absolute treat. In this comprehensive guide, we'll walk through everything you need to know to cook incredible Pit Barrel Cooker spare ribs, from prep to serving.

Whether you're a seasoned pro or a complete beginner, this guide is for you. We'll cover everything from choosing the right ribs to applying the perfect rub to smoking them to perfection. So fire up your Pit Barrel Cooker and let's get started!

In This Guide, You'll Learn:

How to choose the right Pit Barrel Cooker spare ribs
How to remove the membrane from ribs
How to apply a rub to ribs
How to precook ribs (optional)
How to smoke ribs on a Pit Barrel Cooker
How to sauce ribs (optional)
How to let ribs rest

By the end of this guide, you'll be a Pit Barrel Cooker spare rib expert!

So what are you waiting for? Let's get smoking!

Why You Should Smoke Baby BAck Ribs On A Pit Barrel Cooker (PBC)

Smoking baby back ribs on a Pit Barrel Cooker (PBC) is the best way to achieve tender, juicy, and flavorful results. The PBC's unique vertical design and controlled airflow create the perfect environment for cooking ribs, ensuring that they are smoked evenly and develop a delicious bark on the outside.

Here Are Just A Few Of The Reasons Why You Should Smoke Pit Barrel Cooker Spare Ribs:

Even cooking: The PBC's vertical drum design allows heat and smoke to circulate evenly around the ribs, ensuring that they are cooked evenly from top to bottom. This is in contrast to other cooking methods, such as grilling or smoking on a horizontal smoker, where the ribs on the bottom can often be overcooked while the ribs on top are still undercooked.
Faster cook times: Hanging the ribs vertically in the PBC speeds up cook times compared to laying them flat. This is because the ribs are exposed to more heat and smoke on all sides. Additionally, the PBC's controlled airflow helps to prevent the ribs from drying out, even at higher cooking temperatures.
Smoky, caramelized bark: The PBC's unique airflow system and high heat help ribs develop a delicious smokey, caramelized bark on the outside. This bark is one of the hallmarks of great barbecue ribs, and it is simply not possible to achieve this same result with other cooking methods.
Ease of use: The PBC is very easy to use, even for beginners. Simply preheat the PBC to the desired cooking temperature, hang the ribs on the hooks, and close the lid. The PBC will do the rest of the work for you, and you will be rewarded with delicious, fall-off-the-bone ribs in no time.

If you are looking for the best way to smoke baby back ribs, then look no further than the Pit Barrel Cooker. With its unique design and controlled airflow system, the PBC produces ribs that are tender, juicy, and flavorful, with a delicious smokey, caramelized bark.

So what are you waiting for?

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How To Choose The Best Ribs For Smoking

Picking the best ribs for smoking is the first step to creating delicious, tender, and juicy ribs. When choosing ribs, look for meaty ribs with good marbling and avoid ribs that have been cut too thin.

Be mindful that spare ribs can also be called St. Louis style ribs or St. Louis style pork spare ribs. Regardless of the name they are the perfect ribs to use on the PBC.

Choose ribs that are meaty and have a good amount of marbling. The marbling will help to keep the ribs moist and flavorful during the cooking process.
Avoid ribs that have been cut too thin. Thin ribs will dry out easily during the smoking process.
Choose ribs that have a good color. The ribs should be a deep red color, with no signs of discoloration.
Avoid ribs that have a lot of fat on them. Too much fat can make the ribs difficult to smoke and can also give them a greasy flavor.
If you are buying ribs from a butcher, ask them to cut them to your desired length. This will help to ensure that the ribs cook evenly.

Once you have chosen the best ribs for smoking, you need to prepare to cook the ribs.

Here Are Some Tips:

Remove the membrane from the back of the ribs. The membrane is a thin layer of tissue that covers the bone side of the ribs. It is tough and chewy, so it is important to remove it before cooking. To do this, use a butter knife to pry up one edge of the membrane and then grab it with a paper towel. Peel the membrane back until it is completely removed.
Trim any excess fat from the ribs. You want to leave a small amount of fat on the ribs, but not too much.
Apply a dry rub to the ribs. A dry rub is a mixture of spices and herbs that is rubbed on the meat before cooking. It helps to flavor the meat and create a delicious bark on the outside of the ribs. There are many different recipes for dry rubs available online and in cookbooks, so you can experiment to find one that you like.
Let the ribs sit for at least 30 minutes before smoking. This will allow the dry rub to absorb into the meat.

Once the pork ribs have been prepared, you are ready to smoke the ribs on the PBC.

Here Are Some Tips For Smoking Ribs:

Preheat your smoker to 225-250 degrees Fahrenheit.
Place the ribs on the smoker racks and smoke them for 2-3 hours, or until they are tender and juicy.
Baste the ribs with your favorite barbecue sauce during the last 30 minutes of cooking.
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.

Choosing The Right Wood Chunks For This Pit Barrel Cooker Spare Ribs Recipe

The type of wood you use to smoke your spare ribs can have a big impact on the flavor and overall quality of the finished product.

Here Is A Quick Overview Of Some Of The Most Popular Wood Chunks For Smoking Spare Ribs:

Hickory: Hickory is a classic barbecue wood that imparts a strong, smoky flavor to food. It is a good all-around choice for smoking spare ribs, as it can help to balance out the sweetness of the meat.
Oak: Oak is another popular wood for smoking spare ribs. It provides a milder smoke flavor than hickory, with hints of vanilla and caramel.
Mesquite: Mesquite is a very strong-flavored wood, so it should be used sparingly when smoking spare ribs. It imparts a deep, smoky flavor that can be overpowering if used too much.
Apple: Apple is a good choice for smoking spare ribs if you are looking for a sweeter flavor. It imparts a mild, fruity smoke that complements the sweetness of the meat.
Cherry: Cherry wood is similar to apple wood, but it has a slightly more intense flavor. It is a good choice for smoking spare ribs if you are looking for a unique flavor profile.

When choosing wood chunks for smoking spare ribs, it is important to consider the size of your smoker and the amount of time you have to cook. If you are using a small smoker or if you are short on time, you may want to choose a wood that burns quickly, such as hickory or mesquite. If you have a large smoker or if you have more time to cook, you can choose a wood that burns more slowly, such as oak or cherry.

Here Are Some Additional Tips For Smoking Spare Ribs With Wood Chunks:

Soak the wood chunks in water for 30 minutes before adding them to the smoker. This will help to prevent them from burning too quickly.
Check the ribs for doneness after about 2-3 hours. The ribs are done when the meat pulls back from the bone and the internal temperature reaches 195°F.
Let the ribs rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy ribs.

Step-By-Step Instructions For Pit Barrek Cooker Spare Ribs

Follow these simple steps for finger-licking ribs every time on your Pit Barrel Cooker:

Prep The Ribs

Start by removing the thin membrane from the back of the ribs. Near the edge of the 2nd and 3rd ribs use a butter knife to lift the membrane or you can use a paper towel to grip and peel it off.
Pat the ribs dry with paper towels. Apply your favorite dry BBQ rub or seasoning generously on both sides.
Let the seasoned ribs sit for at least an hour before cooking, or even overnight in the fridge. Ribs usually come in packs of 2 racks and after we have added a seasoning we have essentially started our dry brine process which helps the seasoning permeate the meat.
Make sure to add any dry brining process into your prep time.

Fire Up The Pit Barrel Cooker

Fill the charcoal basket with unlit charcoal briquettes. Use about 4-6 pounds.

Before you start using the Pit Barrel Cooker, light 8-10 briquettes in a chimney starter. Once they're ashed over, pour the lit charcoal over the unlit coals.
After putting the charcoal basket of unlit charcoal into the bottom of the smoker, make sure the bottom vent is wide open.

Hang And Smoke The Ribs

Time to hang the ribs in the PBC. The Pit Barrel Cooker comes with 8 hanging hooks and rebar hanging rods. Hang the meat vertically from the hooks, with the thicker end facing down. hook into each rack at the center of the thicker end of each rack and space them evenly.
Keep the lid closed and let the ribs in the pit barrel smoke for approximately 3-4 hours undisturbed at around 275°F.
If you don't want to use the hooks the ribs can be placed on the grill grate. Depending on the size you may need to cut the ribs in half. Don't worry cutting the ribs in half still produces delicious ribs.

Finish And Serve

After 2-3 hours, start checking for doneness using the bend test. Carefully lift ribs to test tenderness.
They're done when the meat starts to pull back away from the bone. Total time takes about 3 hours to possibly 6 hours depending on weather conditions and temperature fluctuations.
During the last 30 minutes, brush with your favorite BBQ sauce to tack on the ribs if desired. After the BBQ sauce has caramelize, pull the ribs and move on to the next step.
Place the ribs onto a cutting board and let them rest for 5-10 minutes before slicing and serving. Enjoy!

Tips For The Best Pit Barrel Cppker Spare Ribs

Choose meaty baby back pork ribs around 2-2.5 lbs for your Pit Barrel Cooker spare ribs. The thicker the ribs, the more tender and juicy they will be.
Remove the membrane from the back of the ribs for maximum smoke flavor. The membrane is a thin layer of tissue that covers the bone side of the ribs. It is tough and chewy, so it is important to remove it before cooking. To do this, use a butter knife to pry up one edge of the membrane and at the end of the bone grab the membrane with a paper towel. Peel the membrane back until it is completely removed.
Apply a dry rub to the Pit Barrel Cooker spare ribs up to overnight before smoking. A dry rub is a mixture of spices and herbs that is rubbed on the meat before cooking. It helps to flavor the meat and create a delicious bark on the outside of the ribs. There are many different recipes for dry rubs available online and in cookbooks, so you can experiment to find one that you like.
Hang the Pit Barrel Cooker spare ribs evenly from the hooks so they cook evenly. Make sure that the ribs are not touching each other.
Place the Pit Barrel Cooker spare ribs bone-side down. When smoking meat this will help to protect the meat from the heat and prevent having dry ribs.
Maintain a consistent temperature around 250-275°F. This is the ideal temperature for smoking ribs. If the temperature gets too high, the ribs will cook too quickly and become dry. If the temperature gets too low, the ribs will take too long to cook and may not reach the desired level of tenderness.
Don't peek! Limit lid lifts to prevent heat loss and long cook times. Every time you open the lid, you let heat escape and the ribs will take longer to cook.
Wrap the Pit Barrel Cooker spare ribs in foil if they start browning too much before they are fully tender. After wrapping the ribs in butcher paper or aluminum foil put the ribs back into the drum cooker. This step will help to prevent the ribs from drying out.

In the realm of barbecue, the Pit Barrel Cooker reigns supreme, a testament to the transformative power of smoke and heat. This ingenious drum smoker, with its unique vertical design and charcoal-fueled fire, has become the gateway to smoked chicken excellence for countless barbecue enthusiasts.

The Takeaway On Smoking Ribs On A Pit Barrel Cooker

From prepping to serving, smoking baby back ribs on a Pit Barrel Cooker delivers incredibly moist, fall-off-the-bone results with that perfect hint of smoke flavor. With the right techniques, your ribs will have family and friends begging for more. The Pit Barrel Cooker allows for easy, set-it-and-forget-it smoking that frees you up to enjoy time with your guests. Next backyard barbecue, be sure to fire up those ribs on the Pit Barrel Cooker!

Smoking Pit Barrel Cooker spare ribs is a great way to enjoy delicious, tender, and juicy ribs at home. By following the tips in this guide, you can smoke Pit Barrel Cooker spare ribs that will impress your friends and family.

Mastering the Art of Smoking Pit Barrel Cooker Spare Ribs

In conclusion, achieving the perfect Pit Barrel Cooker spare ribs is a journey that requires meticulous attention to detail and a generous dose of patience.

Prepping The Ribs

Remember to start with the right baby back ribs, remove the membrane, and generously apply a flavorful dry rub. This initial step sets the foundation for a mouthwatering smoky experience.

Hanging For Even Cooking

Hanging the ribs evenly, bone-side down, in the Pit Barrel Cooker is crucial. This method ensures an even and thorough cooking process, allowing the flavors to permeate every inch of the meat.

Consistency Is Key

Consistency is key to success. Maintain a steady temperature between 250-275°F throughout the smoking process. Resist the urge to peek too often, and consider adding a few lit coals if needed to keep the heat just right.

Balancing Browning

If the ribs are browning too quickly, a quick wrap in foil can be the secret weapon to balance things out. This step ensures a perfect harmony of flavors without compromising the texture.

Optional Flavor Boost

As a final touch, consider basting with barbecue sauce during the last 30 minutes of cooking for an optional but delightful extra layer of flavor.

Resting For Perfection

After the smoking journey, allow the ribs to rest for 5-10 minutes before slicing and serving. This step allows the flavors to settle and ensures a mouthwatering, tender result.

Summary: A Delicious Outcome Awaits

In summary, the vertical design and controlled heat of the Pit Barrel Cooker provide an ideal setting for smoking multiple racks of ribs. By diligently following these steps, from preparation to cooking and serving, you'll soon find yourself delighting in the delicious and juicy outcome of your Pit Barrel Cooker spare ribs. Happy smoking!

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

Pit Barrel Cooker Spare Ribs FAQs

Q: WHAT KIND OF WOOD PRODUCES THE BEST SMOKE FLAVOR FOR PIT BARREL COOKER SPARE RIBS?

A: Fruit woods like apple, cherry, pecan, and hickory are all excellent options. Stay away from mesquite, which can be overpowering.

Q: SHOULD RIBS BE COOKED BONE-SIDE UP OR DOWN?

A: For baby back ribs, cooking bone-side down allows drippings to baste the meat and improves tenderness.

Q: HOW CAN I TELL WHEN THE RIBS ARE DONE WITHOUT A MEAT THERMOMETER?

A: Use the bend test - grab the ribs with tongs and see if they start to crack and the meat pull back from the end. Ribs are done at around 195°F internally

Q: IS IT NECESSARY TO WRAP THE RIBS IN FOIL AT ANY POINT?

A: Wrapping isn't mandatory, but can speed up cook times if ribs aren't getting tender fast enough. Just watch to avoid over-softening.

Q: HOW LONG CAN SMOKED RIBS KEEP AFTER COOKING?

A: Store leftovers for up to 4 days refrigerated. Reheat gently in the oven or on the grill before serving again.