Scott Borsick
TVWBB Member
This will be my first dual smoke...Ribs and chicken. Not sure which rack to place meat. any suggestions?
First Time dual smoke Baby Backs and Beer Can Chicken
- Thread starter Scott Borsick
- Start date
Alan B (Big AL)
TVWBB Member
I prefer not to put raw chicken on top of any other meats.
Jody Smith
New member
I've always put the ribs on top. chicken on the bottom. I agree with Alan, don't want raw chicken dripping juices on other meats. I also wait to the put the chicken on while foiling my ribs( 3-2-1, but sometimes its more like 3-1.5-1.5) That gives me 3hrs cook on the chicken at 230-260. Chicken gets 2hrs at ~230 and an hour at a higher temp. I don't exceed 270 because I use sugar in my rib rub and don't want to risk it burning.
I raise the temp of my smoker in the last hour with goal of crusting up the ribs slightly and crisping the chicken skin. Also, the chicken being on the bottom means I can get my ribs of quickly when needed because sometimes the chicken takes a little longer than 3hrs....
I raise the temp of my smoker in the last hour with goal of crusting up the ribs slightly and crisping the chicken skin. Also, the chicken being on the bottom means I can get my ribs of quickly when needed because sometimes the chicken takes a little longer than 3hrs....
James Harvey
TVWBB Pro
I usually put the higher maintenance food on top but with chicken, to be safe, I'd use the bottom.
Wolgast
TVWBB Olympian
Well i dont get those big chickens that you have over there. But my chickens get done in about 2 hours @ 250. And ribs below chicken no problem. Aslong as you dont pull em before the chicken is done. If the chickens are around 2-3 lb i would put em ontop. *note* - I dont foil or baste my ribs.