I've had great luck with baby backs and whole chickens (well half chickens, to be precise). Most recently, I've had the best wings I've ever cooked, all thanks to my PBC.
We've got a carry-in at work on Friday and expectations have increased for my contribution. :-)
I was thinking I'd "work" from home Friday morning and cook something, foil it, and bring it in for the lunch. While at the grocery, I found a pretty good deal on country style ribs. I picked them up, coated them with my rubs, sealed them, and stuffed them in the fridge.
All is good, so far...now, does anyone have any suggestions for cooking them on the PBC? I'm thinking put them on the rack and cook them to 165, put some sauce on them and get it nice and caramelized. How does that sound? Any advice would be appreciated.
Grossie