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Author Topic: Chicken and ribs  (Read 2309 times)

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Offline muebe

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Chicken and ribs
« Reply #-1 on: October 31, 2016, 03:15:38 PM »
Made a whole chicken and ribs in the PBC. The chicken was dry brined with sea salt overnight then injected with garlic butter and rubbed with garlic butter. The ribs were coated with BD's Rib Rub and silver skin pulled. Both were really tasty. The chicken was amazing. The ribs were very good. Not as good as my Memphis ribs but pretty darn close. PBC did well in the rainy weather...







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Offline TMB

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Re: Chicken and ribs
« on: October 31, 2016, 03:35:13 PM »
Pass me a plate!!   Looks good Muebe
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Offline Smokin Papa Steve

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Re: Chicken and ribs
« Reply #1 on: October 31, 2016, 03:42:59 PM »
Quote from: muebe on October 31, 2016, 03:15:38 PM
Made a whole chicken and ribs in the PBC. The chicken was dry brined with sea salt overnight then injected with garlic butter and rubbed with garlic butter. The ribs were coated with BD's Rib Rub and silver skin pulled. Both were really tasty. The chicken was amazing. The ribs were very good. Not as good as my Memphis ribs but pretty darn close. PBC did well in the rainy weather...

That is a nice looking meal.  One of the challenges with 2 different proteins like this is what pit temp to maintain?  Chicken usually likes a higher temp of say 300F while ribs is usually around 250F so therein lies the conflict.  Plus chicken drippings creating a grease fog could affect the taste of the ribs -IMHO.
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Offline smoker pete

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Re: Chicken and ribs
« Reply #2 on: October 31, 2016, 04:02:05 PM »
Great job Mike ... I'd hammer both!!
Like Steve mentioned - cooking different proteins can be a challenge.
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Offline ClimberDave

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Re: Chicken and ribs
« Reply #3 on: October 31, 2016, 04:03:01 PM »
Both  look delicious!
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Offline muebe

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Re: Chicken and ribs
« Reply #4 on: October 31, 2016, 04:07:41 PM »
Quote from: smoker pete on October 31, 2016, 04:02:05 PM
Great job Mike ... I'd hammer both!!
Like Steve mentioned - cooking different proteins can be a challenge.

Not really my experience. I loaded the basket full of coals. Hung them both at the same time. Waited 1 hour. Cracked the lid for 15 minutes. Pulled the ribs. Then let the chicken finish lid off for 5 minutes. Worked at great. Ribs tasted good to me.

Perhaps more than one rack of ribs or chicken would create more of an issue...
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Offline Pappymn

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Chicken and ribs
« Reply #5 on: October 31, 2016, 04:12:51 PM »
Another killer looking cook!
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Offline hikerman

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Re: Chicken and ribs
« Reply #6 on: October 31, 2016, 04:14:20 PM »
Nice looking chow!
That dry-brining if you have the time and space is by far the best way to do chicken IMO!
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Offline Savannahsmoker

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Re: Chicken and ribs
« Reply #7 on: October 31, 2016, 04:14:48 PM »
Good job on two different types of cooks.
I would eat both now.
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Offline smokeasaurus

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Re: Chicken and ribs
« Reply #8 on: October 31, 2016, 06:44:54 PM »
Good looking cook...pass me a plate while you are at it...........
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Offline marty22877

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Re: Chicken and ribs
« Reply #9 on: November 01, 2016, 11:49:04 AM »
so an hour and 20 min for the chicken? not bad
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Offline Tailgating is my game

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Re: Chicken and ribs
« Reply #10 on: November 01, 2016, 06:05:06 PM »
I Love both & they both look great
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Offline HighOnSmoke

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Re: Chicken and ribs
« Reply #11 on: November 01, 2016, 07:31:17 PM »
Excellent looking ribs and chicken Mike!
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