My wife's friend (Her maid of honor) came for a visit the other weekend and requested PBC chicken because it was so good last time I made it. My wife requested wings so I started off with that, however when getting to the butcher they had spare ribs on special so I said why not. It was a good thing because my buddy (best man) ended up being free so we had a little wedding party reunion.
I dry brined the chicken and wings for 24 hours, and the ribs I rubbed down with my homemade Jeffery rub (Brown Sugar, kosher salt, fresh ground pepper, chili powder, garlic powder, paprika, dry mustard, dash of red pepper flake, dash of cayenne, and dash of ground clove) and wrapped them until morning when I let them air dry in the fridge.
Ribs went on at 130pm
Steady at 250F for most of the cook, one too many logs at one point had a mini spike but I got it under control within 10 minutes. Used maple wood from massive branches that fell from my neighbor's tree onto my yard.
Next up were the halved chickens, one covered in butter garlic and pepper, the other was bacon fat and Sweet Lou's Jamacian Jerk (Love this stuff, highly recommend, great flavor and spicy).
I hung them over Cherry chunks and Kingford all natural charcoal. I forgot to take a picture of the chicken hanging (blame the beer), but I made a pile of charcoal and cherry wood in the center of the basket dumped the coals on them. I then did one rebar diagonally so the chickens would be in the center over the pile. I thought it worked well, and I could easily spread the coals out a little more when I went to put the wings ons.
The wings I just tossed in a little olive oil and fresh black pepper before putting on the PBC grate after the chicken was cooked. Then tossed them in Franks Wings sauce before back on the PBC to finish.
Ribs I coated with Sweet Baby Ray's cut with apple cider vinegar to thin it out and did not wrap them, except for tenting them to let them rest after coming off at 630ish.
Post cutting
Chicken once again perfect, they were on for 90 minutes on the nose
Sides we had Bush's sweet heat (limited time and new) that I put on the smoker toward the end of the rib cook. They were tasty and fairly spicy. Also we are up to our ears in tomatoes from the garden so my wife made some bruschetta (tomatoes, aged balsamic, garlic, parm cheese, smoked sea salt, fresh ground pepper, and fresh basil right before serving).
Beans:
Bruschetta:
Thanks for checking this out!! Hope you enjoyed!
