Chicken + Ribs Planning help

  • Thread starter Thread starter Guest
  • Start date Start date

 
G

Guest

Guest
I've been signed up to feed a crew of 15 and plan on preparing some St Louis ribs and the Basic BBQ chicken recipe.

My current plan is to do the ribs early and then stoke the WSM and cook the chicken.

Any recommendations on what to do with the ribs between smoking and serving ?

Thanks in advance !

Dave
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Abe:
I've been signed up to feed a crew of 15 and plan on preparing some St Louis ribs and the Basic BBQ chicken recipe.

My current plan is to do the ribs early and then stoke the WSM and cook the chicken.

Any recommendations on what to do with the ribs between smoking and serving ?

Thanks in advance !

Dave </div></BLOCKQUOTE>

I would cook the ribs until just under done and then lightly tent and put in a 170* oven to keep warm while the chicken cooks. The ribs should be fine like that for a couple hours without drying out.

Some folks will foil and rest in a cooler, but I think it 'mushes' up the meat...
 
I would wrap the ribs with a double layer of HD foil (3 slabs per pack) and put them in a cooler. They will stay hot several hours like this.

Chris
 
Recently did a similar cook. I'd do the ribs in the WSM and road-side the chicken on a charcoal grill.
 
What's the best way to get the temp up quickly once the ribs are off? Just open the vents or add more fuel? I'm planning a similar cook for the 4th.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S. Fink:
What's the best way to get the temp up quickly once the ribs are off? Just open the vents or add more fuel? I'm planning a similar cook for the 4th. </div></BLOCKQUOTE>

I would remove the mid section, stir the coals and then reassemble with all vents 100% open. Refreshing the coals should get your heat right up in no time!
 
Dave,

I would go with Larry's plan, same method has worked for me.

Also, will you grill the chick skin at the end. I always find this more enjoyable, but be careful to watch closely.

Show Pics!!!!
 
You must log in or register to reply here.

 

Back
Top