Ribs and Chicken Timimng


 
J

Jim Perry

TVWBB Member
I put on a couple slabs of ribs on the top rack at 11AM for a six hour burn. I have eight thighs marinating in the fridge.

My plan is to go 3-2-1 on the ribs and start the chicken around 2PM and swap the grates (ribs on bottom) grate when I turn them on the last turn.

My goal is to have them both done around 5-6 PM. Am I am on the right schedule and am I doing the right thing by switching racks?
 
Thank K Krug.

Keeping temp at 215f. That is the main thing I love about the WSM. Set the temp and it stays there. I though the lower grate is cooler.???
 
With water, yes, usually.

215 is very low. I don't see the point, especially for chicken.
 
First of all I really appreciate the help. Was trying to get the timing down for a couple of competition cooks this upcoming spring without having to get another WSM.

But hey, just might have to.
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Was going to kick up the heat to 225 - 230 when I put on the chicken which is why I was going to move the ribs down below.
 
Jim - I've heard tell of people actually cooking a full KCBS contest on ONE WSM - although that defeats the purpose of buying a second WSM!

If anybody has ever done that, I certainly would appreciate it if they would post their procedures and timing for those of us looking to do comps with a minimum of equipment.

As for your question, I think I would suggest re-thinking the cooking temps and considering shooting for 250 - 275 for both meats. You'll have a better shot of running the chicken temps up a bit after you get the ribs off so you can pray for some bite through skin.

Also, if you've done a nice St. Louis Trim on your ribs, you may find they are ready in closer to 5 hours than 6 hours.

Good luck and please let us know how it turns out!

Pat
 
I don't do comps yet but I do lots and lots of rib/ chicken thigh cooks. I do the ribs at 250 for 2hrs then put the chicken on the bottom rack with a dry foiled pan and bump the temps to 275 for 2.5-3.5 hours or untill the skin pops when I stick it with my thermapen.

It works great!
 
There was a woman at the Canton, GA comp that did the entire competition (and some Friday night ancillary) on ONE 22" WSM.

Her team name is Peaches N Que or something like that. You can look at the KCBS website and see her results. I think she placed in the top 10 overall.

I had a 22" & 18" WSM and a 22" Kettle and worked myself to death. I know she had a system down as far as managing the meats and grates.
 
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