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Old 11-02-2007, 11:56 PM   #1
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Trash Can Ribs

On at 2:30 pm. Off at 6:30pm. Two of three past the bend test after three hours. I foiled all three for 1/2 hour and then put all three back in the smoke for 1/2 hour to firm up.

It got dark so I couldn't film after they were done.

Neighbors were really becoming curious since I was filming this on my front porch.


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Old 11-03-2007, 12:04 AM   #2
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That was a great video Cliff. Don't feel bad my neighbors think I'm crazy talking to my BBQ pit all the time. Killer Ribs!!! [smilie=a_goodjob.gif]
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Old 11-03-2007, 05:58 AM   #3
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That trash can turned out some mighty fine fibs Cliff.
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Old 11-03-2007, 06:43 AM   #4
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Looks good bro.
Did you pull the membrane off them ribs before rubbing? If not think about trying it. It takes the tough chewy piece off the backs.
I show how to do that in this clip.
http://www.monkeysee.com/video/watch/2205

How did cooker hold temp?
What temp did it hold?

Looks like it worked out very well.

Bravo man!
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Old 11-03-2007, 06:57 AM   #5
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Those look incredible Cliff!! Nice job on the ribs and cooker!!

Are you planning on adding additional grates in the future? Bet you could do another one or two.
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Old 11-03-2007, 07:22 AM   #6
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Thats damm fine Cliff great job on the ribs & video
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Old 11-03-2007, 07:23 AM   #7
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Quote:
Originally Posted by Larry Wolfe
Those look incredible Cliff!! Nice job on the ribs and cooker!!

Are you planning on adding additional grates in the future? Bet you could do another one or two.
I was wondering about adding a water pan and a few racks too.
Like I had said before I owned a Big Drum Smoker from Rocky in NC and it worked great but I gave it to my local VFD cus I didn't want to accept a gift while sending smokers to Iraq and Afganastan a couple years back.

It did what he said it would do.
great work man
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Old 11-03-2007, 07:56 AM   #8
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Quote:
Originally Posted by Mike Hedrick
Looks good bro.
Did you pull the membrane off them ribs before rubbing? If not think about trying it. It takes the tough chewy piece off the backs.
I show how to do that in this clip.
http://www.monkeysee.com/video/watch/2205

How did cooker hold temp?
What temp did it hold?

Looks like it worked out very well.

Bravo man!
peace

I always pull the membrane off.

This drum is not as air tight as the next one that I am going to build. I have an endless supply of drums at my disposal so I can make a lot of errors in construction.

Even with a leaky lid, it held temps between 230-260 in the dome. When I build one with a good seal I feel that I will be able to trust it on an overnighter same as a wsm.

I am considering a pan also. I read a lot about how bad the fat dripping in the fire is for you but it sure give the meat a distinctive flavor.
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Old 11-03-2007, 08:16 AM   #9
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Quote:
Originally Posted by Larry Wolfe
Are you planning on adding additional grates in the future? Bet you could do another one or two.
The grates need to be a minimum of 24" of above the fire grate. That can be done with two grates but the top grate would have to be closer to the top and you really only get about 6" between the two. I chose to do one grate and sink it deeper into the barrel.

Now, if I add a pan that would change things.
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Old 11-03-2007, 08:54 AM   #10
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18" will work. Been there, done that. As always, depends on what fuel you use and damper use. I can understand the 18" 24" issue, I'd rather do chicken at 24" and pork butts at 18". Ribs are always a crap shoot. Foil? no foil? That's what makes BBQ your own, and fun.
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