-
Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!
Ribs and chicken thighs question
- Thread starter michele p
- Start date
j biesinger
TVWBB Platinum Member
spares or backs? both can take that heat, spares take longer so it would alter the timing some.
I usually ramp up to 300-350 when finishing ribs. I'm thinking if you don't want to do them that high, you could start the ribs (spares) several hours prior, slooowly ramp up to your chicken temp and drop the thighs in when the ribs are done. Hold them foiled in a cooler and put them back on when the thighs are good. sauce them all and let it set up in the high heat.
lets see if I can give you a better idea how I would approach this if I was doing spares.
time: 0, temp: 150 spares on
time: 1 hr, temp: 250
time: 2 hr, temp: 300
time: 6 hr, temp: 350 spare off (foiled, coolered), thighs on
time: 7 hr, temp 350 spares on, sauced, thighs sauced
time: 7:15 all off
for backs, hit 350 after 3 hours and get the chicken on then.
remember, its all by feel, I'm just guessing how long the ribs and thighs will take.
I usually ramp up to 300-350 when finishing ribs. I'm thinking if you don't want to do them that high, you could start the ribs (spares) several hours prior, slooowly ramp up to your chicken temp and drop the thighs in when the ribs are done. Hold them foiled in a cooler and put them back on when the thighs are good. sauce them all and let it set up in the high heat.
lets see if I can give you a better idea how I would approach this if I was doing spares.
time: 0, temp: 150 spares on
time: 1 hr, temp: 250
time: 2 hr, temp: 300
time: 6 hr, temp: 350 spare off (foiled, coolered), thighs on
time: 7 hr, temp 350 spares on, sauced, thighs sauced
time: 7:15 all off
for backs, hit 350 after 3 hours and get the chicken on then.
remember, its all by feel, I'm just guessing how long the ribs and thighs will take.
j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They are spares, thanks so much, that time line will help tremendously. </div></BLOCKQUOTE>
I would figure 6-7 hours for spare depending how long you drag out the ramp and how high you peak your temp. last time I did spares I got them up to 300-350 and they did fine (3rd place at a comp).
work in the thighs at some point so the ribs can rest, and you can sauce them both at the same time.
good luck, hopefully you'll get some other suggestions from some of the pros.
I would figure 6-7 hours for spare depending how long you drag out the ramp and how high you peak your temp. last time I did spares I got them up to 300-350 and they did fine (3rd place at a comp).
work in the thighs at some point so the ribs can rest, and you can sauce them both at the same time.
good luck, hopefully you'll get some other suggestions from some of the pros.
Lee Morris
TVWBB Fan
Another thought.
You could always cook the thighs on your kettle (if you have one) and use the WSM just for the ribs.
That's what I might do.
Edit: I see now from your sig that you have a Performer, so that would work.
You could always cook the thighs on your kettle (if you have one) and use the WSM just for the ribs.
That's what I might do.
Edit: I see now from your sig that you have a Performer, so that would work.