Slip, Slidin' Away on the PBC

Mike Twangzer · Sep 29, 2014

It seems that when I try to mop or sauce the PBC hanging ribs it seems that it all slides down into the coals, then the temp spikes from taking the lid on and off. Is there a cure ? What do you do especially if you hang a boat load of racks ... well maybe 5-6. thanks. mike

SPRfree · Sep 29, 2014

I usually switch to using the grate when I sauce. But this is at the very end of the cook just to set the sauce. So if the ribs over lap a bit etc...no big deal.

LennyG · Sep 29, 2014

I take the ribs off, cover the cooker, sauce them, then return them to the cooker. Keep the lid off as little as possible. I sauce at the end of the cook, 20-30 minutes to set the sauce, that's it.

Carbon · Sep 29, 2014

I don't sauce while hanging meat. Not worth the trouble.

Mike Twangzer · Sep 29, 2014

Thanks all ... gonna try a couple ways this weekend just to see,

robbq · Sep 29, 2014

I do ribs dry, sauce on the side, and don't bother to mop them

Bonewagon · Sep 30, 2014

LennyG said:
I take the ribs off, cover the cooker, sauce them, then return them to the cooker. Keep the lid off as little as possible. I sauce at the end of the cook, 20-30 minutes to set the sauce, that's it.

This is what I do as well.

Slip, Slidin' Away on the PBC

Mike Twangzer

is One Chatty Farker

SPRfree

Take a breath!

LennyG

Knows what a fatty is.

Carbon

is Blowin Smoke!

Mike Twangzer

is One Chatty Farker

robbq

is one Smokin' Farker

Bonewagon

Babbling Farker

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