PK Grills Original PK, Owner'S Handbook Manual

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12
ORIGINAL PK | OWNER’S GUIDE
R E C I P E S
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.
5) Set up your PK for Indirect Cooking
(see pg. 03)
6) Adjust the temp.
Preheat your PK to about 225°F and try to keep it there
throughout the cook. Adjust the air intake vents at the Bottom Cast to control
heat. 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 Wood and Meat.
Put a 4 oz chunk of wood directly into the coal bed. Close
the hinge grid, and then place your ribs on the cooking surface in the cool zone.
Using a PK Rib Rack can help to organize your ribs and increase the amount
you can cook.
8) More smoke. When the smoke dwindles after 20 to 30 minutes, add another 4
ounces of wood. That’s it. Stop adding wood and just let the ribs cook. If you’d
like, you can re-orient the ribs about halfway through to help make sure they
all cook evenly.
9) The bend test. Allow 5 to 6 hours for St. Louis Cut ribs and spare ribs, or 3 to
4 hours for baby back ribs. The exact time will depend on how thick the slabs
are and how steady you have kept the temp. If you use rib holders so they
are crammed close to each other, add another hour. Then check to see if they
are ready. I use the bend test (a.k.a. the bounce test). Pick up the slab with tongs
and bounce it gently. If the surface cracks, it is ready.
10) Sauce.
Now paint both sides with your favorite barbecue sauce and put it
directly over the hottest part of the grill for less than a minute each side to
caramelize and crisp the sauce.