Smokey Spareribs on the Pit Barrel Smoker | Full Cook + Thoughts

I love beef brisket, pork shoulders, and BBQ chicken cooked on most smokers, but for pork spareribs or ribs in general, I'm always making them on the Pit Barrel Classic drum smoker. This smoker imparts deeper flavors of smoke as the meat sits about charcoal and wood, allowing the drippings to steam back up throughout the cook.

In this video I walk through the entire prep and cooking process and also share thoughts on why I'm still open to trading my beloved PBC for the Weber Smokey Mountain 22. This video serves as a follow up to my first cook on the PBC.

What are your thoughts on the PBC vs the WSM 22? Would you or have you made a similar move? Let me know in the comments! And as always, thank you for watching, subscribing and supporting the channel.

----------- CONNECT -----------
Instagram: @husmokin

----------- BBQ GEAR -----------
•Thermoworks Signals
•Thermoworks MK4 Thermapen

----------- VIDEO + AUDIO GEAR -----------

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– Who Am I? –

Hey everyone! My name is Kevin. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together.

[Thegrillingdude]

Good job on the cook! Very nice! Thank You for sharing!

[guilhermanacas]

When I cook spareribs on the PBC I normally cook 8 of them and it takes me around 7H. We should never go for time but for tenderness and colour. One thing I like doing too is at the last 1H of the cook when the ribs have shrinked a bit and are further away from the coals, I just take a square piece of foil and make it into a cigar shape and put it between the PBC and the lid. This way I get temperatures around 300F and I get that final redish colour and grill flavour. But that's just me! HU rockin'!

[rickleeo]

there is an old expression in the shooting crowd: beware the man with one gun.