Ribs on the Barrell

BigBuford

This was a cook I did on the barrel a few weeks ago   a few weeks ago. 

Foghorn

That's a lot of ribs.  How many did you feed?  And do you have to feed that smoker charcoal throughout the cook?

BigBuford

I can get 12 racks of loin back ribs in the barrel
I don’t need to add any additional charcoal during the cook. 

It takes 3 to 3 1/2 hours in the barrel, then wrap in foil and put in oven for about an hour at 250 degrees. 

The barrell is also great for tri-tip and chicken. 

I have sold many barrels after people see how well it works. 

I use my XL BGE for my long slow cooks, pork butts, brisket etc. 

YukonRon

That is very impressive! I have done 8 racks on the XL, and they turned out pretty well, I think. 

Pretty cool process and piece of equipment. Thank you for sharing.

lousubcap

@Big Buford- Great ribs right there.  
What are the barrell dimensions as it looks like an upsized Pit Barrel Cooker, including the horseshoe?  

BigBuford

The large is a 55 gal drum. I also sell  30 gal drum. 

Thatgrimguy

lousubcap said:

@Big Buford- Great ribs right there.  
What are the barrell dimensions as it looks like an upsized Pit Barrel Cooker, including the horseshoe?  

Pt barrel cookers are just rip offs of UDS smoker. I feel like everyone should build and cook in a UDS at some point . It’s like a bbq right of passage.

shtgunal3

Thatgrimguy said:

lousubcap said:

@Big Buford- Great ribs right there.  
What are the barrell dimensions as it looks like an upsized Pit Barrel Cooker, including the horseshoe?  

Pt barrel cookers are just rip offs of UDS smoker. I feel like everyone should build and cook in a UDS at some point . It’s like a bbq right of passage.

I have always wanted to build a UDS. They are kinda like the rat rod of the grilling/smoking world

lousubcap

@Thatgrimguy Owning a drum smoker and after six years with a Pit Barrel, and no skill set to make my own I find it a stretch to label a PBC or the barrell to be in the same category as a drum.  The entire fire/cook approach is different.  Just an opinion and we all know what those are worth-

BigBuford

Here is a picture of the 55 gallon drum barrel

BigBuford

Inside the barrel

Thatgrimguy

lousubcap said:

@Thatgrimguy Owning a drum smoker and after six years with a Pit Barrel, and no skill set to make my own I find it a stretch to label a PBC or the barrell to be in the same category as a drum.  The entire fire/cook approach is different.  Just an opinion and we all know what those are worth-

I guess it depends on how you built it but mine ran exactly the same as a PBC.  I had one that I used a controller on and one that I had set vents and would load just like a PBC and kept 275 and I hung ribs just like the PBC like 3 years before the PBC ever came out.

And I’m about the least handy dude I ever met. I literally had to buy a drill to put the holes in the bottom to build mine. 

BigBuford

I agree, hang the meat and forget it. 

I added the gauge because I am always curious about the temp. 

I always use my BGE for the long cooks but I like to switch from time to time to the barrel for ribs, chicken and tri-tip. Both do a great job. 

Langner91

What keeps the bottom rib from drying out while the top rib is still not done?

pgprescott

Langner91 said:

What keeps the bottom rib from drying out while the top rib is still not done?

Some guys hook both ends and rotate them. 

Canugghead

Langner91 said:

What keeps the bottom rib from drying out while the top rib is still not done?

I'm no physicist, my layman's understanding is the top gets more convection heat whereas the bottom gets more radiant heat?

BigBuford

I thought the same thing until I cooked on the Barrel, but like magic, it works. 

BigBuford

Go on the Pit Barrel website and watch the videos on cooking

BigBuford

Ribs on the Barrel video

https://youtu.be/cdrDqUEF7w4

JohnInCarolina

Looks great.  Have you ever tried fish in a barrel?

lousubcap

JohnInCarolina said:

Looks great.  Have you ever tried fish in a barrel?

On a personal note I save that experience for the 1/6 entertainment .  

caliking

Langner91 said:

What keeps the bottom rib from drying out while the top rib is still not done?

Juice/drippings from the top side obey gravity. Basically, self-basting. Also, greater distance from the fire to the protein vs. BGE. 

Drum smokers are a ton of fun. The PBC essentially made it fool proof, so folks wouldn't have to dink around with intake settings etc., and could turn out great 'cue. Haven't cooked on mine in a while, but I kinda miss them. 

BigBuford

I have not tried fish in the vertical barrel

The next time my son goes salmon fishing I will have him bring back a big hunk of salmon 
Here is a picture of one I cooked on my horizontal barrel