We had a fairly warm day today, low 40's, so put the PBC to work! I took a cue from Mr Bigg and dry brined a 4lb chicken with sea salt Thursday night and put in the fridge uncovered until today. The chicken got a rinse and a dry before a bit of EVOO and Big Ron's Rub was applied. The ribs got a healthy sprinkle of Adobo powder and Fine Swine & Bovine.
Since there has been a few questions about starting coals, the first pic is immediately after dumping a small chimneyfull into the basket. The second picture is after 15-20 minutes and right before hanging the ribs. An hour and a half later the chicken was hung.Both were done nearly the same time. Ribs took approx. 3:45 and chicken took 2:35 with the lid cracked the last 20 minutes.
The chicken and ribs were served with a side of spiced red cabbage and a sweet potato. It was all mighty good.
cheers!
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