22 PK360 | OWNER’S GUIDE
RECIPES
LAST MEAL RIBS
4) Rub. Then coat the meat with a thin layer of water. The water helps dissolve the
spices. Sprinkle enough Meathead’s Memphis Dust to coat all surfaces but not
so much that the meat doesn’t show through. That is about 2 tablespoons per
side depending on the size of the slab. Spread the Memphis Dust on the meat
and rub it in. Some folks insist on putting the rub on the night before, but it isn’t
necessary.
5) Set up your PK for Indirect Cooking (see pg. 02)
6) Adjust the temp. Preheat your PK to about 225°F and try to keep it there
throughout the cook. Adjust the Air Intake Cylinders™ at the Bottom Cast to
control heat. Air Intake Cylinders™ are more eective than exhaust dampers
for controlling the temp because they reduce the supply of oxygen to the
coals. Take your time getting the temp right. Cooking at 225°F will allow the
meat to roast low and slow, liquefying the collagen in connective tissues and
melting fats without getting the proteins knotted in a bunch. It’s a magic temp
that creates silky texture, adds moisture, and keeps the meat tender. If you
can’t hit 225°F, get as close as you can. Don’t go under 200°F and try not to go
over 250°F.
7) Add 4 ounces of wood at this time. Put it right on the hot coals. Resist the
temptation to add more wood. Nothing will ruin a meal faster and waste money
better than over smoked meat. You can always add more the next time you cook,
but you cannot take it away if you over smoke.
8) More smoke. When the smoke dwindles after 20 to 30 minutes, add another 4
ounces of wood. That’s it. Stop adding wood. If you have more than one slab on,
halfway through the cook you will need to move the ribs closest to the fire away
from the heat, and the slabs farthest from the flame in closer. Leave the meat
side up. There is no need to flip the slabs. You can peek if you must, but don’t
leave the Top Cast open for long.
9) The Texas Crutch. This trick involves wrapping the slab in foil with about an
ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all
competition cooks use the crutch to get an edge. But the improvement is really
slight and I never bother for backyard cooking. If you crutch too long you can
turn the meat to mush and time in foil can soften the bark and remove a lot of
rub. I recommend it only for competition when the tiniest improvement can
mean thousands of dollars. Skip it and you’ll still have killer ribs. But if you’ve
seen it on TV and must try it, click here to learn more about The Texas Crutch.
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