It is important to follow the easy lighting instructions. When the cooker is lit correctly, it operates at the correct temperature for the entire cook.
We highly recommend the use of a digital instant read thermometer, such as the Javelin Instant Read Thermometer, to check the internal temp of food for doneness. This quickly ensures perfectly cooked food to your preferred level of doneness (e.g. rare vs. well done).
Daisy chaining a second hook onto the first hook.
Generously apply a pork seasoning of your choice.
Insert hook 3-4 bones down from the top of the thicker end. Make sure the hook is all the way through and the point is facing up. For additional security, you can daisy chain a second or third hook onto the first hook.
Once the cooker is lit according to instructions, hang the ribs on the H-Frame, making sure to leave some space between each rack. Close the lid.
Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the thermometer will typically read between 220-260°F. The lid thermometer shows a lower temperature than where the food is cooking because it is affected by the exhaust.
Cook 1-2 racks about 2.5 hours, 3-4 racks about 3.5 hours, and 5+ racks about 4.5 hours. If saucing, pull the ribs out about 30-45 minutes before done to add sauce.
Return the ribs to the Barrel House Cooker to continue cooking for another 30-45 minutes. If not saucing, let the ribs cook the entire time without removing them from the cooker.
Remove the ribs when done. The bone should be sticking out on the edge a good amount.