Chicken and Ribs


 
D

Dan - StLouis

New member
I have 2 cut up whole chickens and 2 racks of baby backs I'd like to smoke this weekend.

My plan was to start the ribs on top at 225 for 2 hours, then drop them to the lower rack and add the chicken on top (placing a sheet of foil over the ribs to prevent chicken juices from hitting the ribs). Once I added the chicken I was going to increase temp to 275.

Does this plan sound appropriate? I have smoked several things on my weber kettle using offset heat, but this will be my first time using my new 18.5" WSM.

Thanks in advance!

Dan
 
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I NEVER place anything under poultry.......shielded or not. Just me I guess. Food poisoning is not pretty. Usually back ribs take around -4- hours. If the chicken is in pcs, you could place them on the bottom rack for the last two hours of the rib cook. Skin would be crispy.......
 
Well if the chicken juice doesn't kill you from eating the chicken it certainly wont kill you by dripping on the ribs as long as everything is cooked to a safe temperature.
 
Bob Sample said:
Well if the chicken juice doesn't kill you from eating the chicken it certainly wont kill you by dripping on the ribs as long as everything is cooked to a safe temperature.
Click to expand...

I agree with Bob here, not worried about juices dripping onto ribs or whatever else. I normally place meat on top or bottom rack based on convenience.
 
Never looked at it that way. Always have had a fear of not cooking poultry enough. Gonna give it a shot the next time I do a mixed smoke!!
 
I ended up cooking the ribs up top at 220. After 3 1/2 hours I placed the chicken on the bottom rack and raised the temp from 250 to 260. 2 hours later I wrapped the ribs in foil and lightly basted with apple cider vinegar mixed with some of the rub (Plowboys Yardbird). 30 minutes later I removed the ribs, wrapped them in foil, then a towel and placed in a cooler.

The chicken took another 45 minutes but the ribs stayed hot and I think got even more tender.\

The chicken turned out awesome, the ribs I think I can improve on. I probably need to cook them more 250-275.

Overall everyone ate well. If you havent tried it, that Yardbirtd rub is fantastic on chicken.
 
Regarding "cooking poultry enough", most if not all people (myself included) cook (or used to cook) chicken wayyyyyyyyyyyyyy too much.

Use a thermometer and check internal temps for doneness (not based on time or looks). You'll find that when it gets to 165o (pieces) to 180o (whole), it's done.

AND it's done way sooner than what you have done in the past.

Most if not all chickens today are force-fed. As a result, they may be bigger but they are still young birds. Fully cooked chicken may (and probably will) have pink around the bones into the meat. Doesn't mean it's not done, just that it's a very young bird.

It can be pink and still be thoroughly cooked. Use your thermometer and check those internal temps. Meat will be cooked and really, really juicy.
 
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