Smoked Christmas Ribs on the Pit Barrel Cooker

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Smoked Christmas Ribs on the Pit Barrel Cooker

Back in October, the Pit Barrel Cooker company sent me one of their cookers to try out and after having used it a few times, I'm nothing short of impressed. I started out with some Texas style pork ribs which is what we are going to do for our annual Christmas ribs post.

I also cooked the Thanksgiving turkey in the barrel and it was a raving success.. if you want to take a look at that recipe you can see it HERE.

You can also check out my review on the Pit Barrel Cooker if you want to.

I used baby backs but you can also use St. Louis style ribs which are just spare ribs that have been trimmed, squared up and when it's said and done, they look a lot like baby backs.

I decided to step outside of the box this Christmas and do them up Texas style using my sugar free, savory rub called, Jeff's Texas style rub. It's available as a premium recipe or already made in a bottle to make it easy on yourself.

I'm dying to show these to you so let's get started!

Helpful Information
  • Prep Time: 10 minutes
  • Dry Brine Time: 2 hours (or overnight)
  • Cook Time: 2.5-3 hours
  • Smoker Temp: 275-300°F
  • Meat Finish Temp: 195°F
  • Recommended Wood: Mesquite, Hickory, Pecan
What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
Step 1: Skin Removal (optional)

You can do as little or as much prep as you want on pork ribs and they'll still turn out pretty darn good in my opinion. For instance, some people remove the plastic-like skin on the bone side and some don't. In fact, I do sometimes and sometimes I just don't worry about it.

I think removing it makes for a slightly better eating experience but the experience is still pretty great even if it's still there. So it really just comes down to preference.

I left the skin on these.

To remove the skin, just place them bone side up on a cutting board and pry up on the outside layer of skin with a knife or even just your finger. Once you have something you can grab onto, use a paper towel for better grip or you can use catfish skinning pliers to grasp it and pull it clean off.

Step 2: Dry Brine

Those who follow my recipes and emails know that I've been dry brining everything.. well, of course! It's the neatest thing since sliced bread and the results I am getting are too good to continue only with steaks and chops. These ribs are no exception, adding salt to the outside just a few hours makes a huge difference in the flavor and juiciness of the finished product. Leave them overnight for even better results.

So what is dry brining?

It's merely sprinkling kosher salt on meat and leaving it for anywhere from 2 hours to overnight or longer. During this time the salt draws moisture to the surface where the salt and moisture combine into a salty slurry. The salty mixture is then absorbed back into the meat making it more flavorful. The process also locks in the moisture so it doesn't lose as much moisture during the cooking process.

This is very much science and physics but you don't have to understand all that or even believe it right off the bat. You'll be able to taste the difference and that's all that matters!

The recommended application is ½ teaspoon per pound of meat but I usually don't measure precisely. I just add it till it looks right.

Only the top or meaty side of the ribs is all that is needed.

Here's the ribs just a minute or two after the salt has been applied. See how the salt is already drawing moisture to the surface and how it's affecting the salt granules?

Place the ribs in the fridge uncovered to let the salt work on the meat. Leave them at least 2 hours but overnight is even better in my opinion.

No need to rinse after the dry brining process is finished.

Step 3: Season with Texas Style Rub

I also sometimes add mustard or some other condiment or oil to help the rub to stick but the ribs already looked moist on the outside when I pulled them out of the fridge so I just applied the Texas style rub* right then and there.

*(purchase formula | Buy Texas style rub already made)

I used about 2 TBS of rub per rack of ribs since the Texas style rub* has more salt than the original rub. With the original rub, I apply a LOT more.

Some of you may be very interested to know that the Texas style rub* does not use sugar or sweetener of any kind.

Insert a PBC hook into each rack of ribs. I go through the meat between the 2nd and 3rd bone.

Leave the ribs sitting there while you go get the smoker ready.

Step 4: Set up Smoker

I am using the Pit Barrel Cooker (see my review HERE) for these but you can certainly cook these in any smoker, on the grill or even in the oven if you really need to.

For the Pit Barrel Cooker (PBC) we are going to fill the charcoal basket level to the top with charcoal briquettes then remove 40 of them and place them into a charcoal chimney.

Light the charcoal chimney following the instructions on THIS PAGE.

While the charcoal is getting ready, lower the charcoal basket of unlit charcoal down into the barrel.

Once the charcoal is ready, pour it into the top of the charcoal basket and spread it out a little for more even heating.

Feel free to drop 3-4 chunks of wood on top of the lit charcoal for some extra smoke. I used several chunks of mesquite. You can use the same or even hickory, pecan or whatever you have available will work great.

Place the lid on top and put the steel hanging rods into place in the PBC.

The PBC is ready to cook– Go get them ribs!

Step 5: Smoke Time

Hang the hooks in the racks of ribs on the steel rods. These 2 racks will not take up much space but you can hang up to 8 racks at a time in the PBC. Enough for a crowd!

Replace the lid and leave them alone for at least 1.5 to 2 hours.

At the end of 2 hours mine had reached around 190°F per my handy dandy Thermapen as measured right between the bones in multiple places.

You can tell that the ribs get a little darker on the ends since they are just inches away from the fire. If this is bothersome, you could just cut the ribs in half.

I decided to sauce them a little. This is completely optional and you can easily skip it if you prefer.

If you aren't going to sauce them, just leave them in the cooker until they reach 195°F as measured with a thermometer right between the bones.

Step 6: Sauce (if desired)

I don't like to overdo it but sometimes a little glaze of flavor is what the doctor ordered and in this higher heat environment I knew it would caramelize perfectly.

On the PBC, the manual states that you can crack the lid open a little for extra heat for things like caramelizing or for crisping up poultry skin.

I did this for a few minutes after saucing and hanging them back in the cooker.

Step 7: Rest and Slice

The ribs look perfect!

After resting them for about 10 minutes or so, slice them up right between the bones.

Step 8: Serve and Enjoy

Serve the ribs to your guests and enjoy some of the best ribs you've ever had– homemade!

What if you want to use a traditional smoker and cook them at 225-240°F?

Follow the cooking instructions on one of these other traditional rib recipes:

Jeff's Smoking Meat Book
Smoking Meat: The Essential Guide to Real Barbecue

The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!

Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!

Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.

Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

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Printable Recipe

Smoked Christmas Ribs on the Pit Barrel Cooker
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Dry Brine Time
2 hrs
Total Time
2 hrs 40 mins
 

Smoked pork ribs for Christmas is an annual tradition at my house and this year we are doing them with Jeff's Texas style rub on the amazing Pit Barrel Cooker.

Course: Entree
Cuisine: Barbecue
What You'll Need
  • 2 racks Baby back pork ribs
  • 1 tablespoon Kosher salt
  • 3 tablespoons Jeff's Texas style rub
  • 1/4 cup Jeff's original barbecue sauce
Instructions
  1. Remove skin on bone side of the ribs if desired

  2. Sprinkle about 1 to 1.5 teaspoons of kosher salt on the meaty side of each rack of ribs

  3. Place the ribs in the fridge for at least 2 hours but overnight is also good.

  4. Do not rinse. Apply about 2 TBS of Jeff's Texas style rub to the top meaty side of each rack of ribs.

  5. Set up the Pit Barrel Cooker according to manufacturers instruction and when it's ready, hang the racks() of ribs and replace the lid.

  6. Check the temperature of the ribs after about 2 hours and when they reach 190 °F, apply about ¼ cup of sauce all over (if desired)

  7. The ribs are finished cooking when they reach 195 °F internal temperature and can be removed from the cooker.

  8. Rest for about 10 minutes then slice between the bones and serve.

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2018-12-05T17:38:23+00:00By |2 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

2 Comments

  1. Michel M December 6, 2018 at 10:35 am - Reply

    HI Jeff can’t help noticing that you are using brine in lots of the recipes lately. I am on a low sodium diet(high blood pressure) I am wondering how much sodium is added to the meat after brining?

    • Jeff Phillips December 6, 2018 at 11:11 am - Reply

      Michael, brining meat is something that makes it just a little better in my opinion but that doesn’t mean it can’t be good if you choose not to brine.

      Kosher salt has approximately 1920mg of sodium per teaspoon and we add about ½ teaspoon of kosher salt per pound of meat when dry brining. For a rack of ribs that weighs 3 lbs, that will end up being about 1920mg of extra sodium if I did the math correctly.

      1.5 teaspoons of kosher salt x 1920g/teaspoon = 2880mg of sodium

      Assuming there are 13 ribs per rack, that is 221.5mg of sodium per rib. A serving of 3 ribs is 665mg of sodium.

      You can use a lower sodium rub or seasoning on the outside if you prefer to keep the sodium at a minimum there as well.

      For reference, my original rub contains 140mg of sodium per teaspoon and the Texas style rub contains 300mg of sodium per teaspoon.

      Note: If anyone finds that I have computed these figures incorrectly, please let me know.

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