Closing in on it

There was an orphan rack of ribs that I cooked on the Egg — the Pit Barrel Cooker will do only eight at a time, and the ribs come in packages of three.

I cooked them at 250 indirect, for 3 1/2 hours, and I think that rack is overcooked. It’s not bad, and they taste good; I just don’t like ribs that fall off the bone. This strikes me as odd, because normally I cook ribs standing up in a rib rack and they take at least six hours, although at 225.

Something to research later.

Now the two boneless lamb legs are on, fat-side down to start.


I like to cook them slowly until done, which for me will be 130 degrees, and then I’ll torch them to give them crust without cooking them further when I’m ready to serve.

The other reason I’m not running up the temperature is because I’m putting the steaks on right after the lamb comes off. They’ll get the same treatment.

Meanwhile, the remaining eight racks of ribs are in the Pit Barrel Cooker.


I put them in at 1 p.m. and they are coming out at 4, or as soon as a skewer goes through without the rib complaining about it.

It’s 1:35 now. The pastrami goes in to steam at 2. Then the steaks and the kielbasa and I’m done with everything but bringing anything back up to temp that needs it, and final assembly of everything.

I’m feeling pretty good, but I’m trying to stay on my toes.

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