Ribs and Chicken

[Mike Gray]

I plan to do my first smoke on my 22.5 WSM this weekend. The temps will be around 35 degrees, but it doesn't look like it will be windy so I'm giving it a shot. I plan to make baby back ribs (3 racks) and was thinking of also doing a beer can chicken at the same time.

Everything I've seen on here has the ribs low and slow and the chicken at a much higher temp. Should I just stick with the ribs or is it possible to do both at the same time?

 

[MKEvenson]

Mike, Welcome. It is very possible. Cooking temps vary from cook to cook. You can go 275-300 for both, which will keep bird skin nicer or you can go 225-250 for both but the bird skin will need some manipulation to keep it bite thru. Which ever you choose enjoy and it will all taste good.
Welcome to the party.

Mark

 

[Dave Russell]

Mike, for a first cook, I'd recommend using water in the pan and cooking the ribs and chicken low-n-slow. Your gauge has a "smoking" zone that goes from 200 to 275 for at least a couple reasons.

As to the chicken, Mark's right. Chicken skin can be rubbery when cooked low-n-slow, but I bet if you try the salting method and then dry and rub with melted butter before sprinkling on a little rub or salt and pepper, you'll be satisfied.

Here's a link to Jamie Purviance's beer can chicken w/ the salting method, and the only difference for his smoked chicken (which I couldn't find a link to but is in "Weber's Charcoal Grilling") is that he doesn't brush melted butter on for the beer can recipe like with the smoked chicken recipe. Of course, the smoked chicken recipe is not on a beer can, but the can won't steam at lower temps, anyway. Post salting treatment, rinsing and drying off, he recommends 1.5 TB unsalted butter to be brushed on, then sprinkled with just half a teaspoon of kosher salt, and a half teaspoon of fresh gr. b. pepper. Cook breast side up with the legs pointed toward the outside of the cooker.

I think you'll not be disappointed with this VERY easy recipe, and you'll be able to focus on getting your ribs tender without overcooking and drying out. Good luck and hope this helps!

http://www.weber.com/grillout/...s.aspx?key=574&cid=6