I joined the club

[Tom@Hilltop_Machine]

Killer ribs here I come.

 

[Tom@Hilltop_Machine]

So first cook with the PBC. I decided to do a chicken.

I went with just a basic BBQ rub. I did brim the chicken for 24 hours.

So the 4.5 bird took a little over 2.5 hours. The PBC ran around 250-265 temp wise. I will probably crack the bottom vent a tad bit more to get the temps just a little higher. This is how much charcoal I had left. I also used just one chunk of Hickory.

 

[paradisePWoffrd]

If you want the crispiest skin possible, crank that rascal up close to 400.

Also, pull the chicken off when you hit 160° in the breast. Let it rest 15min or so and it'll carry over 165.

 

[Tom@Hilltop_Machine]

Also, pull the chicken off when you hit 160° in the breast. Let it rest 15min or so and it'll carry over 165.

That is what I did.

 

[Tom@Hilltop_Machine]

Trying a rack of ribs in the PBC today.

Trying out this seasoning too.

 

[Tom@Hilltop_Machine]

 

[Tom@Hilltop_Machine]

Decided to try a whole chicken. 5.5 pound bird took 3 hours. Man was it good and juicy.

 

[Tom@Hilltop_Machine]

I gave ribs another shot tonight in the PBC. I used a dual rub and kept the temps lower. They took 3 hours and came out much better.

 

[Tom@Hilltop_Machine]

Doing another rack of ribs on the PBC today. Going to be spritzing the ribs with some Crown Royal apple. Also trying a potato in there. I just rubbed it with some olive oil and the dusted it with misses Dash.

 

[Tom@Hilltop_Machine]

I used some local Hot Honey for the sauce. The ribs felt good when I poked them, but once we got into them, I think they could have cooked for another 1/2 hour or so.