Bungholes were first used on wooden barrels, and were typically bored by the purchaser of the barrel using a brace and bit . Bungholes can be bored in either head (end) of a barrel or in one of the staves (side). With the bung removed, a tapered faucet can be attached to aid with dispensing. When barrels full of a commodity were shipped, the recipient would often bore new bungholes of the most suitable size and placement rather than remove the existing bung. Wooden barrels manufactured by specialty firms today usually are bored by the maker with suitable bungholes, since the hobbyists who purchase them for the making of beer , wine , and fermented foods often do not have a suitable brace and bit [ citation needed ] .
I’ve been using a pressure cooker long before I found this. I rub mine with my favorite rub. Let sit overnight. In the mean time, I soak my BBQ smoking wood that I will use overnight also. I take my left over rub and use it to make my stock. All cookers seem different, but I cook for 20 minutes, letting it cool down on its own. While they are cooking my grill is getting ready. When the ribs are done, so is my grill. Pop the wet wood on, use indirect heat, 30-40 minutes of smoking, rub down ribs before smoking with my favorite sauce( I use Famous Daves sweet-n sassy) and they are as good as anything I have ever had.