Smoked Ribs on the Pit Barrel Cooker
I have cooked many racks of ribs on my Pit Barrel Cooker, but I have always hung them with the hooks. This time I cook them by laying them flat on the grate, as I wanted to see if their is a difference cooking them this way. Is their a noticeable difference between cooking them on the grate as compared to hanging them? Let's find out.
2 slabs of Baby Back Ribs
BBQ Rub of your choice (or just use salt & pepper)
BBQ Sauce of your choice
Spritz for spraying ribs to keep them moist
1/3 cup of water
1/3 cup of Apple Cider Vinegar
1 Tablespoon of your favorite BBQ Rub
Start by removing the back membrane of the ribs. Season well on both sides with your favorite BBQ Rub. Allow them to sit for a while to absorb some of the seasonings while you light some charcoal for your Pit Barrel Cooker.
Once the coals are ready pour into the basket and add some wood chip or chunks if you like a smokey flavor. I would recommend a fruit wood, like Apple or Cherry Wood.
Place the Ribs on the grate and smoke 2-3 hours, or until the meat starts to pull back from the end of the bone. Spray the ribs with you Spritz a few times to make sure they remain moist.
If you like you can also apply your favorite BBQ Sauce on the Ribs for the last 20-30 minutes. Crack the lid around an inch to allow the temperature to climb and help the sauce caramelize.
When done remove and let rest for 10 minutes or so. Slice and enjoy!
Let me show you how to cook this recipe step by step by watching my video below.