I've been cooking on a large Big Green Egg for several years, and just recently bought a PBC, to give me more cooking options and the ability to cook more. I've done 2 different cooks on the PBC, spare ribs and chicken wings, and they weren't nearly as good as what I'm used to on the BGE. So to that end, I'm looking for some suggestions on what I can do to improve my results.
I used some KBB in a Weber charcoal starter, that I ignited with some newspaper, and then dumped the hot coals (I let them burn for about 15 minutes), on a bed of Lazzari charcoal briquettes. I let those get good and hot, before I added a few small pieces cherry and hickory wood, for flavor. I dry brined the ribs with a little bit of Kosher salt, that I let rest on the ribs for about 3 hours, and then seasoned with my normal spices. I then hung the single rack, and let it cook for about 2.5 hours, before I checked them with a meat thermometer and found they were at about 190 degrees. I pulled them off, and slapped a little sauce on them, and rehung them, and let them cook for about another 30 minutes or so, until they were around 203 degrees, and then called them done. On my BGE, using a plate setter for indirect smoking around 225 degrees using Lazarri lump charcoal, and a pan full of water, I usually do something close to the 3-2-1, but probably more of a 2-1-.5, using a Texas crutch with some sort of liquid, usually apple juice, butter, honey, brown sugar, and a few other things, before finishing them off with some soft of sauce.
In a separate cook, I tossed the chicken wings in a little bit of olive oil, and then seasoned, before putting them on the PBC and let them cook to a bit past done, around 180 degrees (that's how I like them). I do the same exact thing on the BGE with the wings, but setup just like above.
In both cooks I found the ribs and the chicken to be a lot dryer than I'm used to, and they didn't have the same flavor profile at all. In fact, the ribs were only tolerable to me, but not good or great. The ribs may be due to not crutching them like I normally do, but I can't explain the chicken.
Thoughts? Suggestions?
Thanks y'all!
I used some KBB in a Weber charcoal starter, that I ignited with some newspaper, and then dumped the hot coals (I let them burn for about 15 minutes), on a bed of Lazzari charcoal briquettes. I let those get good and hot, before I added a few small pieces cherry and hickory wood, for flavor. I dry brined the ribs with a little bit of Kosher salt, that I let rest on the ribs for about 3 hours, and then seasoned with my normal spices. I then hung the single rack, and let it cook for about 2.5 hours, before I checked them with a meat thermometer and found they were at about 190 degrees. I pulled them off, and slapped a little sauce on them, and rehung them, and let them cook for about another 30 minutes or so, until they were around 203 degrees, and then called them done. On my BGE, using a plate setter for indirect smoking around 225 degrees using Lazarri lump charcoal, and a pan full of water, I usually do something close to the 3-2-1, but probably more of a 2-1-.5, using a Texas crutch with some sort of liquid, usually apple juice, butter, honey, brown sugar, and a few other things, before finishing them off with some soft of sauce.
In a separate cook, I tossed the chicken wings in a little bit of olive oil, and then seasoned, before putting them on the PBC and let them cook to a bit past done, around 180 degrees (that's how I like them). I do the same exact thing on the BGE with the wings, but setup just like above.
In both cooks I found the ribs and the chicken to be a lot dryer than I'm used to, and they didn't have the same flavor profile at all. In fact, the ribs were only tolerable to me, but not good or great. The ribs may be due to not crutching them like I normally do, but I can't explain the chicken.
Thoughts? Suggestions?
Thanks y'all!
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