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T

tom galli

TVWBB Member
I am looking at 2 slabs of spares and 4 leg quarters. I plan on starting all on a rack, removing the legs when done and finishing the chicken on my gasser when the ribs are resting. Will this work?

Thanks
 
By "rack", do you mean a rib rack or just one grate? If you're using a rib rack setup, I think it will all fit and work for you .. If not, I think you'll need 2 grates and even then, 2 racks of spares layed out is gonna be tough. Use a rib rack or roll them.

FYI, this post should be in the BBQ forum, not the intro.
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Bill
 
There are a lot of variables to consider here. Most people smoke ribs between 225 and 250º and many will cook their chicken quarters(or other pieces/whole) at higher temps. If you want to do everything at the 225-250º range, the chicken will probably take between 2.5 and 3 hours, or maybe longer depending on their size. Spare ribs take at least 6 hours and can take up to 8 depnding on pit temp and whether or not you foil them or not.

Bill
 
I know that this should be on another forum, I originaly posted this on the New WSM owners forum and received no response. My first attempt is tommorrow and I suppose I am getting a little apprehensive. Thanks for your response, I am new to the site and promise to behave in the future.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tom galli:
I know that this should be on another forum, I originaly posted this on the New WSM owners forum and received no response. My first attempt is tommorrow and I suppose I am getting a little apprehensive. Thanks for your response, I am new to the site and promise to behave in the future. </div></BLOCKQUOTE>
I get ya. Your questions were pretty vague considering that there are so many different ways to prepare chicken and ribs and I'd guess that everyone left the "vague" question for someone else to answer because of what's involved
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Bill
 
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