Mini Meat O Rama on the PBC

[ssv3]

Time to clean out the freezer so I dug into it and found some pretty cool cuts that I forgot about. :clap2:

Center cut beef ribs dusted with Aw Sh*t and one with Oakridge Black Ops and 3 bone short ribs Aaron Franklin style S&P

Chicken wings dusted with Oakridge HDD

20% KBB/80% Cowboy lump

Hangin' time

Center cuts done in 1 and 1/2 hr

Cut up

Shorties done at 2 1/2 hrs

Almost forgot about the lamb chops. About 1/2 hr is all

Wangs

It was good.:thumb:

 

[Bugsy]

Looks yummy. Nice

 

[Enrico Brandizzi]

All look good, but shoties are my favorite!

 

[dport7]

Nice big pile of ribs there, bones are all that would be left at my house too.

 

[fnjay]

Awesome! Hey, I noticed in some old pics your intake was over 1/2 open....Do you change it up based on the cook?

 

[THoey1963]

Quite the Smorgasbord! Looks great Sako...

 

[AClarke44]

Looks great Sako! Way to rock that PBC. :thumb:

 

[cowgirl]

Great feast Sako! Not sure which I'd hit first, it all looks nommy! :becky:

 

[Bonewagon]

Love it! Looks delicious! :thumb:

 

[Fwismoker]

I've said it before Sako, you could use a cheap hibachi and turn out great food! Looks real tasty

 

[ssv3]

Awesome! Hey, I noticed in some old pics your intake was over 1/2 open....Do you change it up based on the cook?

I usually don't mess with it and mostly it's at 1/2 because of my elevation .

 

[ssv3]

Thanks guys!!

 

[16Adams]

Awesome cook. Dang fine!!

 

[jsperk]

Looking real good.

 

[Decoy205]

Man all of this looks so good! This thread made me so hungry!

 

[pjtexas1]

really nice all the way around. for some reason those wings are speaking to me. i guess i will have to cook some tomorrow.

 

[kwd1987]

so im new. I have a question. On a PBC style grill, when ribs and butts and other meats get super fall off the bone tender, how do they not fall right into the grill?! I'm used to a green egg so maybe im out of my league here.

 

[ssv3]

so im new. I have a question. On a PBC style grill, when ribs and butts and other meats get super fall off the bone tender, how do they not fall right into the grill?! I'm used to a green egg so maybe im out of my league here.

Ribs, chicken, brisket will never fall because they don't get the same "oven made" texture. Really the only thing at risk of falling is a butt due to it's weight and tenderness towards the end of the cook. There is a grate included with the PBC and since you need to wrap about midcook anyway you just finish off the butt on the rack. Same principles apply for heavier or at risk of falling meats/foods. You can always use the grate for everything but hanging is what make the PBC "special" :becky:

PS I've actually done a pork but hanging all the way until the end of the cook. Just have to be gentle at the end while opening the lid and taking it off.

 

[Cabin Fever]

Did the wings cook evenly from top to bottom?

 

[Bob C Cue]

Keep up the great work!