A little miscommunication between my butcher and I left me with individually cut ribs so I figured I'd try the Pile-O-Ribs on the PBC. going back and reading the thread in this forum I got the idea from, I noticed it was indirect heat so I ended up plugging two of the the rebar holes to keep the temperatures lower because of the more direct heat. I was able to keep the temperatures between 225-230F, and you could barely see any smoke coming from the other two holes.
Since I was firing up the PBC, of course I had to make some chicken, only this time I did one half low and slow with the ribs and the other half hanging like usual, with my cross barrel hanging method. Both chicken halves I dry brined. The first half chicken, I used my own BBQ rub and put on the rack with the pile-o-ribs. I had a squirt bottle of half cider vinegar, half water to keep both the ribs and chicken moist over a longer cook. Ribs and first chicken went on a little before 1p, and I sprayed the chicken every 20-30 minutes, and flipping it every 45-60 minutes. After the first three and a half hours, I started using a loose bbq sauce of a mixture of cider vinegar, Sweet Baby Ray's, my homemade sauce, and a small pad of butter, to sauce the chicken and ribs. (Sorry no pictures of the ribs and chicken cooking, the rare time the Stillers were on TV at the same time the Iggles were playing. Plus the fact Big Ben got hurt got made me more unfocused)
At 530p the ribs and first chicken were finished, and I kept my oven on warm to hold it while the other half chicken hung in the barrel. I did toss the ribs again in Sweet Baby Ray's before wrapping and placing them in the oven. I used Sweet Lou's Jamaican Jerk rub (we love this stuff on chicken, thanks Smoke for turning us on to Sweet Lou's). When I took the grate out of the PBC I also removed the temperature probe so I couldn't tell you how hot it was but on the picture below you can see the coal glowing. I only used one rebar so there was more airflow, and I did leave the lid off while I took in the ribs and first chicken half before hanging the second half. Hung the half bird at 545p, and it was finished by 645p. I let it rest while I cut the other BBQ chicken, and plated the ribs.
Overall I was blown away but the low and slow chicken, it had bite through skin, and was so moist. I will be doing the low and slow chicken again. The ribs I would do again, but I should have separated the rib tips as they weren't as tender as the ribs. I might just do baby backs instead too. Jerk Chicken, what can I say a hung bird on the PBC, what is there not to like?!
Bonus leftover idea at the bottom!Pile-O-Ribs before resting
BBQ Chicken
BBQ Chicken cut up
PBC Rebar across the barrel Chicken set up
Jerk Chicken Finished
Bonus, my CAT sandwich. I found some really nice avocados and wanted to use them. I took some leftover chicken and chopped it and placed it on top of thinly sliced avocado, then topped with garden fresh tomato. Instead of mayo, I used humus to help hold the tomato in the sandwich. Next time I think I would like to use some Pita bread and adding some crumbled Feta (neither of which I usually have on hand). It was really good.
Oh and yes I ate both sandwiches for lunch.
