Second cook on PBC

[drbbq]

Followed up the first cook on the PBC (Flank Steak) on Saturday with Chicken and St Louis Ribs on Sunday

Started cook at 430 pm post 15/10/10 lighting method. Used Kingsford Professional as my Costco had a sale on this last week

Air temp was 84 when I started

Went with 3 full racks of St Louis ribs and double hooked them used Memphis Dust applied night before

PBC ran on the low temp side of less than 250 (240-247 range) and cooked ribs for 90 minutes then added the chicken (5 lb bird that I spatchcocked and used Pit Barrel AP rub plus baking powder) ran the PBC another 90 minutes (cracked the barrel lid to get temperature running closer to 275)

At 3 hours pulled ribs sauced and put back in cooker for 30 minutes

I then took lid off barrel and rebarb out and placed grill grate on and fire cranked up and finished birds for about 5 minutes each side

Ribs came out nothing short of amazing which I think was a combo of the meat itself and the rub. Chicken was good but not great and I think that had to do with the PBC running less than 300 during it's cook time

Even with that the family was thrilled with the combo

Looking forward to ribs again in the future and I may try next cook with Kingsford Blue Bag as opposed to the Kingsfor professional to see if that impacts temperature

[fzxdoc]

Nice-looking cook, drbbq ! You all had a wonderful feast thanks to the PBC and your expertise. Congrats!

To see the difference between how Kingsford Original cooks vs Kingsford Professional (the same as Kingsford Competition, just a change of name), check out this review. It shows that the Professional burns hotter initially then cools down more than the Original does for longer cooks. It produces less ash by weight but not by volume.

However, this review says that there is less ash both by volume and weight with the Professional vs. Original. From what I see in my PBC, there is a lot of ash from both products.

Because of that initial burst of heat for the first hour or more, I like Kingsford Professional (for chicken cooks only) in my PBC. It's also much more responsive to lid-cracking to get 350 deg F or more than Original is. I have yet to use it in my new WSCGC, so I've got some learning to do there.

Just wondering, you used the mixture of PBC AP rub + a bit of baking powder on the skin only, right? Did you rub the muscle under the skin with the AP rub only?

Kathryn

[drbbq]

fzxdoc

i did apply baking powder + rub to skin only and rub to meat under skin

thanks for the tip

[RonB]

A great looking cook drbbq .

[Voltron15]

That looks great drbbq ! I think I need to use my PBC this week, it has not gotten the attention it needs lately. haha, When I do chicken I will live the lid cracked and let the temps go as high as they want. I generally get pretty crispy skin and dont do anything besides let the birds sit out, uncovered, in the fridge overnight to help dry the skin.

[Jerod Broussard]

Nice cook. Looks like some Turbinado sugar being used as well.

[drbbq]

Followed meatheads memphis dust/rub recipe to the T (dark brown sugar and white/granulated sugar). May try turbinado as my wife uses that exclusively for her coffee and we use it to bake all the time.

Make my own sauce with molasses so maybe the combo gives it that look

take care

ri

[JPP]

Turbinado is just white Suger with molasses re-added isn't it? I used "brownulated sugar" once (70/30 brownulated/white) and it worked very well. I prefer brown tho... I run the entire batch thru my coffee grinder and get no lumps... No drying needed.

[Spinaker]

Great looking cook man. The PBC cranks out some awesome food, but I try to do My chickens and rib separate only because of the difference in temps required. AS you mentioned. Personally for Chicken, I shoot for 375 F and for the ribs I cook at about 275 F. Which the PBC hits perfectly with only minor adjustments.

[PappyBBQ]

I agree with Spinaker. I typically cook the ribs first, then pull and wrap them when they are done and put them into a warming drawer at 150 for the hour it takes me to turn the barrel nuclear and cook the chicken.

[freddh]

Actually brown sugar is white sugar with molasses added. Turbinado is sugar without the molasses being removed-often called raw sugar. They used to give that stuff away if you worked in the sugar mills on the Big Island of Hawaii and we'd load up every trip back home. We still use it but its a bit more expensive than white sugar. I used that in lieu of Meathead's recipe for memphis Dust-turned out great. Grinding it before use, that's an option I'll try next batch. We get it for about $7 and change for a 6lb bag at Costco Business Center.