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Ribs on the Barrell

BigBuford
BigBuford Posts: 78
in EggHead Forum
This was a cook I did on the barrel a few weeks ago   a few weeks ago. 
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    That's a lot of ribs.  How many did you feed?  And do you have to feed that smoker charcoal throughout the cook?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • BigBuford
    BigBuford Posts: 78
    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. 
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  • YukonRon
    YukonRon Posts: 17,261
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,789
    @Big Buford- Great ribs right there.  
    What are the barrell dimensions as it looks like an upsized Pit Barrel Cooker, including the horseshoe?  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • BigBuford
    BigBuford Posts: 78
    edited July 2022
    The large is a 55 gal drum. I also sell  30 gal drum. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited July 2022
    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.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • shtgunal3
    shtgunal3 Posts: 6,134
    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

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lousubcap
    lousubcap Posts: 36,789
    @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-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • BigBuford
    BigBuford Posts: 78
    edited July 2022
    Here is a picture of the 55 gallon drum barrel
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  • BigBuford
    BigBuford Posts: 78
    Inside the barrel
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    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. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • BigBuford
    BigBuford Posts: 78
    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. 
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  • Langner91
    Langner91 Posts: 2,120
    What keeps the bottom rib from drying out while the top rib is still not done?
    Clinton, Iowa
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  • pgprescott
    pgprescott Posts: 14,544
    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. 
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  • Canugghead
    Canugghead Posts: 13,709
    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?
    canuckland
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  • BigBuford
    BigBuford Posts: 78
    I thought the same thing until I cooked on the Barrel, but like magic, it works. 

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  • BigBuford
    BigBuford Posts: 78
    Go on the Pit Barrel website and watch the videos on cooking
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  • BigBuford
    BigBuford Posts: 78
    Ribs on the Barrel video

    https://youtu.be/cdrDqUEF7w4

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  • JohnInCarolina
    JohnInCarolina Posts: 34,732
    Looks great.  Have you ever tried fish in a barrel?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,789
    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 B).  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,780
    edited July 2022
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BigBuford
    BigBuford Posts: 78
    edited July 2022
    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
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