Back from the honeymoon and I fired up the PBC for some ribs and try my hand at wings. Two take aways, do not buy spur of the moment ribs from the grocery store with a pork brand you do not know. Second wait 10 minutes longer to the coals stoked back up to make the wings crispier.
Dry brining some wings
Rubbed me some Ribs with my homemade rub, sweet to start but finishes with some heat that builds toward the end but doesn't get spicy.
4 hours later Sauced and ready to go back to hang.
Wrap to rest
I left the lid off the barrel and took out the rebar to try and bring the temp up. Should have waited a little longer, but we were hungry Wing time after 24 hours of dry brine
There is a coal fired pizza chain that has some really good wings so I tried to use their flavors. Rosemary and garlic with butter, olive oil, and a touch of bacon fat to coat the wings before they went on the grill.
Cut up the ribs waiting for the wings
Wings were ready.
Would have liked to use fresh rosemary, but it didn't make the list for me to remember, plus we had other things to restock. Live and learn. Probably get it fired up again for NCAA tourny watching to see how flipping a coin works for me since I know zero about NCAA basketball.
Itching to get better. The BBQ addiction is really kicking in with warmer weather on the way.