Ribs and chicken


 
S

Steve VanDer

New member
I was thinking about doing whole chicken(maybe butterflied) and ribs . I wanted to do low and slow. Ribs on top chicken lower level. I have 18 wsm. Bad idea or good idea.
 
Two different cooks (imho) the ribs are good to go at low & slow, the chicken is questionable at low and slow. Most of us cook our chicken at 300 plus. I have smoked chicken low and slow and the meat is fantastic, but the skin is throw away, almost nasty. So if you're good with just the chicken meat, then low and slow chicken and ribs will be way good
 
Steve, I agree with Chuck that these are two different cooks but all is not necessarily lost. If you must do it that way; low & slow for the ribs and chicken, make sure your chicken is probed on the smoker. Cook low & slow like you would and When the chicken temp hits 145, pull it from your smoker and finish off (probed temp reaches 165) in a pre-heated oven at 375-400. That way you will still have imparted some smoke flavor in the chicken and possibly have saved your skin. Watch closely during this phase as you might need to foil to prevent skin burning while in the oven. Good Luck!
 
I actually do this very cook quite often. If I have the WSM fired up for ribs, I'll throw a couple of chickens on the lower rack so make the best use of my space and BTU's. I totally agree that the skin will be horrible to eat, but I am after the meat which I usually chop/shred up and save for other meals (soup, tacos, enchiladas, etc, etc.)

If I'm JUST cooking chicken, then I'm on board with 300+ degrees, but, I'm much more likely to spin the chicken on a rotisserie at that point. :)

Rich
 
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