I fired up the PBC for the first time on Sat. The results were awesome.
I learned 2 things...
- I take chitty pics
- I'm a PBC believer now
I made 3 racks of baby backs ...
2 with the all purpose rub that came with the PBC and 1 with garlic salt and pepper.
Also made 2 Tri Tips. 1 with the traditional Santa Maria style seasoning and 1 with Montreal Steak seasoning.
I was amazed with the outcome of the ribs. Juicy, flavorful insides with a crunchy bark on the outside that I have never come close to obtaining on my UDS.
The Tri Tips came out great as well but as a Traditional High Heat sear then indirect finish Tri Tip fan I would have liked to seen a little more bark on these. The meat was extremely tender and delicious but with only 40 mins on the PBC they didn't build up the exterior that I am used to. All my guests loved it though so it's all good.
Here are some pics (sorry for the poor quality, I may or may not have had an adult beverage or 7)
![](http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/610A88EF-B0C6-4916-AF5F-A97779B260DB.jpg)
I had to cut the bottom 2 ribs off the racks cause they were so damn long. That's what you see on the left there. Chefs snack if you will.
![](http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/3729B08A-83F3-4933-BF25-734A3D87E7D5.jpg)
Tri Tips added
Next weekend is gonna be chicken. Dom says it's 2 hours every time. I hope he's right.
Also Peter needs to get one.