Noob Bros 2nd Smoke - Ribs & Chicken

[Carl_S_901]

After last week's successful Boston butt smoke we had intended to smoke bone-in turkey breasts this weekend. However, a total lack of readily availiable turkey breasts has killed that plan.

My brother really wanted to do whole chickens and I wanted to try St. Louis ribs so we decided to do both.

The plan:

6 hour 3-2-1 rib smoke
Add chicken at 3 hour mark
Smoke at 275

Pics coming

---

Carl (& Dale)

 

[Carl_S_901]

Gathered up the usual supplies for the rub plus some extra ingedients for the rib glaze (apple juice, honey, and brown sugar).

Pulled the membrane off the back. Used the paper towel trick I read here.

Rubbed the ribs with the same rub we used last week, wrapped in foil, and put in fridge.

 

[Carl_S_901]

Haven't done anything with chickens yet.

Working on prepping smoker. Foiled bottom of water pan and sprayed inside with cooking spray this time.

Only loading 20 briquettes in chimney instead of 40 like we did last week.

Fired up the chimney. We never really noticed the "K" on them before. (even burning)

 

[Carl_S_901]

Got the ribs out of fridge and on rack.

Dale made some wings to snack on using the Genesis gas grill.

Ribs are on!

Waiting for temp to come up. Not sure about starting timer now or when up to temp for 3-2-1 method ???

 

[Carl_S_901]

Dale having an Angry Orchard Crisp Apple as we wait forctemp to come up.

 

[Tony R]

Start your time now...

 

[Carl_S_901]

Start your time now...

How long should it take to get up to 275? Minion method

 

[Carl_S_901]

Finally hit 275 at 1:50 in. Took a long time. Just set bottom vents to 50%.

A liitle while ago we prepped the chickens per the Low n Slow book procedure.

Cut out backbone

Got them rubbed little inside and more outside

 

[Carl_S_901]

3 hours in. Ribs get brown sugar, honey, apple juice, and wrapped in double foil.

Time for Chicken 1/2s to go on

Chicken on bottom rack and ribs go back on top

 

[Carl_S_901]

Thinking more about how those ribs looked at the 3 hour mark I am not seeing them needing 3 more hours. (2 in foil and 1 more out)

I am thinking 1 1/2 hours in the foil finishes them.

Thoughts ???

 

[Mike Cosgrove]

One and a half should do it, just do a toothpick test or a tear test, looks great so far.A few more cooks and then we cant call you noobs anymore.

 

[Carl_S_901]

Went with my gut and pulled them after 1 hour in the foil.

They were done. Scratch one slab between me, my brother, and my Dad as we just finished eating them.

Glad I aborted 3-2-1 as 2 more hours may have been a bad outcome.

 

[Bob Bass]

Scratch one slab between me, my brother, and my Dad as we just finished eating them.

But were they good ???

 

[Carl_S_901]

Chicken is done. We probed it 1 hour 45 minutes and it was close. Probed again at 2 hours and it was done.

 

[Carl_S_901]

Also, the PAM/cooking spray in the water pan worked nicely. Rinsed out with cold water easy.

 

[Carl_S_901]

But were they good ???

Yes, they were good. Me personally, I liked the pulled pork last weekend so much that it was hard to top.

Chicken breast was moist and delicious. (I only eat the white meat)

Dale said the other parts of the chicken were good too!

 

[Carl_S_901]

One and a half should do it, just do a toothpick test or a tear test, looks great so far.A few more cooks and then we cant call you noobs anymore.

We ended up going with the "eating test" on the ribs.

 

[Carl_S_901]

We're skipping next weekend and going to think about what we want cook for WSM Smoke Day 9 on the 25th.

 

[Mike Cosgrove]

We ended up going with the "eating test" on the ribs.

Funny, thats my favorite test!

 

[Andrew P]

Mustard on the ribs before the rub? And what temp you cooked at?