Ribs and Chicken on the WSM

[Kevin Glenn]

What's for dinner? St. Louis style ribs and chicken breast halves smoked over hickory and apple wood. Experimenting with different rubs to get ready for my first competition in a few weeks. These were done with my "#1 Rub" and "Mancave Rub." I started the ribs at 1 pm and pulled them at 5:30 pm. Chicken went on at 3:30 pm and was done at 5:30. I cooked these at 275 to 280 because the competition is one day event. It will start at 7 am with the turn in at 3:30 pm.

 

[Mike Coffman]

Beautiful color on the ribs and that chicken looks delicious!

 

[Cliff Bartlett]

Ditto to what Mike said. Great job.

 

[Mike Cosgrove]

Nicely done Kevin.

 

[James Payne]

I'd eat a bone or two Looks great

 

[JSchlegelmilch]

Good looking meal!

 

[RogerS]

Looks excellent Kevin! Perfect cook

 

[Scott M.]

Looks delicious. Good luck with the competition.

 

[John Solak]

Great combo and excellent cook!!!

 

[Wolgast]

Off the H00K! Awesome color

 

[Tony R]

Ribs are looking good.

 

[Enrico Brandizzi]

Your ribs look good. Any foil?