 Hey all welcome back to the firewater cooking channel. I'm Darren and today We're gonna do a rib cook on the pit barrel cooker. We're gonna do baby backs versus st. Louis cut All on the pit barrel cooker. No suv today. We're just gonna throw them on the pit barrel. I'll be right back All right guys, I'm back and I took the time and I went ahead and Took the ribs out of the package and I went ahead and took off the membrane on the back I cut them in half. I cut each rack in half because we're gonna use the pit barrel junior again And the last time I used it with a long rack of ribs They kind of got burned on the bottom So I want to try to avoid that this time and since I'm only doing two racks I got plenty of hooks to be able to cut them in half and Hang them hang four four of them in there four halves in there So I can try to avoid the bottom of them getting burned since they don't won't Hang too close to the fire on this one I'm gonna season them both the same with some heaven-made products Texas best rib rub This is another one of the rubs that Michael Petrie has sent me to test out from heaven-made products I haven't tried this one yet So it's the Texas best rib rub. We're gonna use that for both racks. We're gonna put them in the pit barrel cooker They're gonna cook for about three and a half hours or so Just right. We're gonna use a little bit of pecan wood and that's how we're gonna season them today real simple I'm gonna go ahead and season both sides of these and since we're not subeding today I'm just gonna let them sit in the refrigerator for about, you know, about 45 minutes or so While the heat on the fire on the pit barrel gets up to the temp So I'm just gonna go ahead and get these seasoned get a nice Even layer on both sides And then we're gonna let them Rest in the refrigerator for about 45 minutes while our temps getting up on the pit barrel All right, I'm gonna finish seasoning these up and I will be back All right, all my ribs are in the refrigerator And it's sitting there and Riding a little bit in that rub. I'm gonna go ahead and get my fire going on my pit barrel junior Have about 12 coals in the Chimney starter here, and that's what they kind of recommend Get my chimney starter fired up. It's been rainy and cold out here in Tampa last couple days, so and I got some some more coals in my Charcoal basket and a couple pieces of pecan This will take about eight or ten minutes To get going and I'll be back Okay guys Remember when using these pit barrel cookers either the junior or the large one Make sure you follow directions on how to light the fire and the number of coals because they are kind of specific And how many you should light how many you should have in the charcoal basket when you run these so They are kind of particular since there's no other adjustments Just make sure you follow the directions when lighting it and filling it up. That's it Yeah, guys, I decided I am going to at least monitor the Pit temperature today I didn't do that last time because there's really no way to adjust the temp on the pit barrel cookers Except if you remove the rebar, I know that it lets more air Flow through but I do want to kind of monitor it today So I did put a probe in there just to monitor the temp of the pit. I'm not going to monitor the meat at all So right now it's reading 128. I just put stuck it in there right after I put the lid on so We're going to let that get up to over 250 or so before we throw the ribs on So I'll be back when that hits temp. See you guys in a few There guys, it's almost up to 200 and I'm going to go ahead and get these ribs on I've got my hooks in there and Remove this lid Hang them in there one each side here try to keep it away from the probe It's monitoring the pit temp and keep it away from Side as much as possible And that's it now. We're just going to let them sit and cook no adjustments needed on these pit barrels They kind of self-regulate. There's no adjusting the temp Just kind of let them sit there and cook. So that's what we're going to do Well guys, I let them run for about three hours as I went to church So this is what they look like when I came back. They had a nice color to them. They still weren't quite done Looking back. I probably should have let them go for another hour But as it was I just let them go for another half hour before we pulled them But I think four or four and a half hours is about right on those Yeah, let me pull another one of these off See how they're doing here as you can see it got a nice bark on it. They're kind of pliable Meets pulled back a little bit from the bone, but I'm gonna leave mine just for a few more minutes I got the tent getting back up there around 250 so Another couple minutes for my sides to be ready. So we'll give them a couple more minutes on the grill here got them off through pit barrel Looking looking pretty good. I just don't know How tender they're gonna be they've been on there for over a little over three and a half hours. So Looking kind of dry here. I want to cut one This is the St. Louis spare Cut one here So you can kind of see that cut one of the Baby backs. Well, there's no sauce on these strictly that Heaven-made products Texas rib rib think a bite Pretty medium the baby back. It's tender. Can't complain about it Pulls right off the bone. It's definitely not Falling off the bone, but it's pretty tender pretty nice bite of them st. Louis. Yes, it's another one Good flavor on that rub Well guys these ribs are pretty tender. They just They're not fall off the bone though I like them Probably gonna stay down there another 20 or 30 minutes, but okay, but we're ready to eat but I'm kind of partial to the baby backs because I seem a little bit more meaty but this Texas rib rub here from heaven-made products is really good. It's got a nice little back kick to it. Go sweetness It's pretty darn good But well these turned out a lot better than the other pitbarrel cooker ribs that I did so I have to say give this thing a try It works really good on chicken as well Hmm Check out the heaven-made products Texas rib rub Make sure you follow us on Facebook Instagram Twitter check out some of my other videos Like subscribe share and I'll see you again on the next video. Thanks for watching