I can't believe I've never done these together on the smoker, but wanted some opinions.
I generally do my chicken use the "basic chicken" recipe on here. No water, high heat, 1 hour.
I also follow the normal BRITU cooking method for my ribs, 225 scaling up to 275 with the water pan.
I would like both of these things to finish at roughly the same time, so does anyone have tips for the cooking temps?
I'm only making 1 rack of ribs, so I'm thinking of cooking them first and then holding them in foil.
or just chicken on the gasser?
Thoughts?
Brian
I generally do my chicken use the "basic chicken" recipe on here. No water, high heat, 1 hour.
I also follow the normal BRITU cooking method for my ribs, 225 scaling up to 275 with the water pan.
I would like both of these things to finish at roughly the same time, so does anyone have tips for the cooking temps?
I'm only making 1 rack of ribs, so I'm thinking of cooking them first and then holding them in foil.
or just chicken on the gasser?
Thoughts?
Brian