Welcome!

**fzxdoc** · July 4, 2016, 05:39 PM

Well, ohmigoshgoodness, does that food look amazing, freddh ! Did you put a laurel wreath on your head and make all your subjects bow to you as you served up those ribs and that chicken? If you didn't, you should have.

Congrats on a successful cook and lots of happy tummies this evening as you wait for it to get dark enough for fireworks to start.

Kathryn

**freddh** · July 28, 2016, 02:52 PM

OK @fzxdoc, "once more into the breech, once more"... I'm doing chicken and ribs once again as I loved the way it turned out the last time. However, one question-if you dry brine chicken for 24 hours using the AP Rub, what would happen if you did the same for ribs using the Beef & Game Rub sans the baking powder?

**fzxdoc** · July 28, 2016, 05:27 PM

freddh

I'm not a huge fan of Beef and Game rub, but you should give it a try at least once. For beef, I like dry brining with kosher salt and using Meathead's Big Bad Beef Rub.

For ribs, I've used the AP rub and they tasted great. My fav way to do ribs is to dry brine them ahead of time with 1/4 tsp kosher salt per pound. (Because ribs are only about 50% meat per pound, I halve the usual recommendation of 1/2 tsp salt per pound). I add Meathead's Memphis Dust right before loading into the PBC.

I don't usually dry brine ribs for 24 hours. 4 to 6 hours works great for me. I think Meathead says that the thinner the meat the less time it needs to dry brine.

I only mix a bit of baking powder in with some of the AP rub for use only on poultry skin. For dry brining the chicken/turkey under the skin, I use the AP rub straight and then sprinkle the baking powder/AP mixture on top of the skin to finish it off.

Sounds like you're going to have a great cook this weekend. Let us know how it turns out!

Kathryn

**rat88** · July 28, 2016, 07:26 PM

2 hrs on MES with smoker, 20 minutes on WSG 2 burners at 50%, semi indirect, GPS and honey pulled at 165... Sauce optional

**l'inferno** · July 28, 2016, 07:43 PM

Water pan in or out of MES?
Assuming WSG = Weber Summit Gas

*(note did my due diligence and looked @ https://pitmaster.amazingribs.com/fo...-abbreviations)

With reluctance, how embarrassing will it be to ask what GPS is?

Looks awesome.

**rat88** · July 28, 2016, 08:04 PM

No pan in MES. Home built smoke adder. WSG= Weber Summit Gold.. and Gas. GPS is actually GP-P-P-S.. equal amounts of garlic powder, paprika, black pepper and salt. (but could use more salt.. garlic salt in for the powder) 2 had bite through skin, 2 had tough chewy skin, should have went with 5 minutes of skin down on the weber

... but super friggin juicy and smokey flavor

**l'inferno** · July 28, 2016, 08:42 PM

I'm sure it was awesome.
Did you pull it from MES at a temp (eg. 150)?
Does it make difference skin side up or down in the MES IYO?
Spatchcocked jerked birds coming up on menu.

**rat88** · July 28, 2016, 09:47 PM

They were on the MES meat up. I had a target temp of 140 but that got bumped up because the wife was playing with the puppies in the yard and delayed the salad. They hit 147 before going on the grill , and I dont remember the temp... 325-350 range. after examining the replay I can guess the 2 tough ones (right side). I dont think a sear would help those two.

**rat88** · July 28, 2016, 09:58 PM

No pre brine, no marinade, no injection... and for backyard BBQ . that is good enough. For KCBS, IF I picked the right piece AND made the box look pretty.. I wouldnt expect a call, but you never know. I placed 2nd in sausage with Johnsonville Brats right out of the pkg, no rub, cooked for 2 hours on oak at 225

**Lost in China** · July 28, 2016, 11:18 PM

The moment you put chicken over direct heat to sear, liquid chicken fat will start dripping and you will quickly have a grease fire. I don't know how to avoid this outcome.

**fzxdoc** · July 29, 2016, 05:36 AM

Lost in China, you need a Grill Grate on that Weber to protect against flare ups . I'm guessing it's already on your shopping list, though.

Kathryn

**freddh** · August 12, 2016, 09:00 PM

This from my July 29th cook. Turned out OK following the directions from fzxdoc. Worked like a charm, so much that next weekend my son and his family are coming over next weekend. Guess what's on the menu? Chicken 'n ribs by popular acclamation. In fact I just ordered a 5# bag of the All Purpose Rub. BTW those are 1/2lb Brat burgers.

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**fzxdoc** · August 14, 2016, 05:28 AM

What a delicious-looking feast, freddh ! Chicken, brat burgers and ribs--all done to perfection on your PBC.I bet it all didn't last too long, either. Congrats!

Kathryn

**freddh** · September 5, 2016, 06:58 PM

Well I can finally sit down and enjoy today's cook-Labor Day, i.e., labor for me, day for my guests. First up was beef short ribs. Followed by my favorite, rib brisket then a rack of St. Louis ribs. And of course, the obligatory chicken. Then the finished products in order. The funny looking beef is sous vide rib eye cap done at 133F for two hours. It was my intention to finish on the PBC, but it gave up the ghost after 8 1/2 hours. So I went to my gas side grill and my trusty cast iron skillet with Wagyu lard. I ran them for 45 sec each side. The round looking two were hanger steaks completed the same way. Today was experiment day and it turned out ok. You know if all I cooked on the PBC was chicken, I'd still be a happy fellow and feel that $300 to cook chicken was well worth the price. Again thank you fzxdoc for your help and turning me into a chicken fanatic. Oh boy! The photos came up in reverse order, oh well...

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