Chicken and ribs on the PBC

HeftyB · Mar 14, 2015

Doing a spatchcock chicken with PCB all purpose rub and a coating of mayo, and a rack of ribs with Oakridge Dominator. Just went in the PBC about 4:30. It just barely fit on the rack with ribs cut in half.

Has anyone tried a spatchcock chicken on a hook? It looks like things would fit better this way.

16Adams · Mar 14, 2015

Re chicken- yes use two hook thru Breast bone under wings "armpits". I've never dropped one yet. Don't be afraid to hook your ribs 3-4 bones down and folded. They cook fine. Congrats on one of the neatest cookers around.

HeftyB · Mar 14, 2015

Thanks! I'll be using the hooks next time.

16Adams · Mar 14, 2015

I've already deleted the photo but a while back I did 12#packer a whole chicken and three racks of ribs on the hooks at the same time. I recommend you start out using the videos on the PBC website and branch out from there. Ain't nothing wrong with experimenting. That's how most of us end up married!!

Ron_L · Mar 14, 2015

I just cut the chicken in half for the PBC. they seem to hang better that way, but 16Adams suggestion of two hooks would work.

HeftyB · Mar 14, 2015

Just pulled the ribs. They probed tender and were reading 170*. The chicken is at 155* so it should be ready soon.

16Adams · Mar 14, 2015

Are you familiar with the Bend Test for ribs??

Ron_L · Mar 14, 2015

I rarely take temp on ribs because the meat is so thin you can be off 1/4" and get a huge difference in temp, but when I do, they are typically in the 190s.

HeftyB · Mar 14, 2015

Just gave them the bend test, they were at about a 45* angle so didn't quite pass. Going back in the cooker for a while.

tortaboy · Mar 14, 2015

HeftyB said:
Just gave them the bend test, they were at about a 45* angle so didn't quite pass. Going back in the cooker for a while.

Good call. No pullback on the meat exposing the bones. I knew they were undercooked from here.

HeftyB · Mar 14, 2015

Chicken is done. The skin is nice and crispy, lost a piece to the tongs when I was taking it out.

Big George's BBQ · Mar 14, 2015

Ribs look very good Chicken looks amazing

HeftyB · Mar 14, 2015

Big George's BBQ said:
Ribs look very good Chicken looks amazing

Thanks! This is the first time I've tried the mayo rub. I'm definitely a fan now.

HeftyB · Mar 14, 2015

Ribs should be done soon, still not quite bendy enough. In the mean time, strawberry pie.

http://allrecipes.com/Recipe/Strawb...h&event10=1&e7=Home Page&soid=sr_results_p1i2

HeftyB · Mar 15, 2015

The ribs turned out really good, used some Blues Hog Honey Mustard. Thanks everyone for the advice!

charrederhead · Mar 15, 2015

On the PBC!
On the PBC, yeah! yeah! yeah!
PBC 1!
PBC 2!....
PBC heaven!

jkruger · Mar 15, 2015

That looks very delicious!!!

th3r00st3r · Jul 5, 2015

What were the times on that cook? The reason I ask is that I am doing my 2nd cook on the pbc and will be doing 2 chickens and 2 racks of pork ribs and want to know if I can put them on at the same time, or stagger them time wise. Also, trying to get a feel to total cook time so I know when to start them. I was thinking 3 hrs for the ribs and 2 for the chicken, so I would put the ribs on for an hour before the chicken. Either that or I could start them at the same time and let the chicken sit in a foil tent for the last hour till the ribs are done.any tips or suggestions?

highergr0und · Jul 5, 2015

I'd give the ribs 3.5 hours and the chickens 2 hours. Some ribs take a bit more, some a little less. Chickens are pretty consistent at the 2 hour mark for me using average sized grocery store birds.

I don't "rest" ribs or chicken. I just let them cool for a few minutes so I can cut them without burning the crap out of my hands.

dport7 · Jul 5, 2015

Ribs, chicken, and strawberry pie, now that is a winner!
Glad everything went well for ya.
Looks great, also.

Chicken and ribs on the PBC

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