LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksbur...
Quick question: Do any of you think the outer skin gets a little chewy on the PBC? Or am I letting it get too hot too early? I dearly love cooking ribs on the PBC, and the flavor is off the chain, but every time I go back to the tried and true WSM the texture seems softer and juicier.