Ribs & Chicken in the WSM - Tips?


 
J

James Harvey

TVWBB Pro
Hi All,

Tomorrow, I plan on doing a few racks of BB ribs and then a few chickens for a late evening dinner to be served together. I've done both alone but never in the same day. My plan is as follows:

Service around 9pm

Ribs (2 racks of BB @ 2+# each) on at 225-250F around 2pm MM, off around 6-7 depending on doneness. Foil and cooler.
2 Whole chickens (around 4# each) on when ribs are done for approx. 2hrs @ 325F. Off around 8:45 to rest for 15 mins.

My questions are:

Can I hold ribs in a cooler for 2+ hours without destroying their texture? I've cooler'd butts and brisket but never ribs.
Since I'm planning on a higher heat for the chickens, how much fuel should I use and should I use a more standard method, i.e. - new unlit and a full chimney to get the temps where I want?

I've never done higher heat cooks in the past on the WSM but want a crispier skin on the chickens than a lower cook.

Any input would be great.

JDH
 
You can hold ribs, but they need to cool down a bit before you rest them or they will overcook. You can take them off just shy of being done, let them rest a few minutes, foil and cooler for an hour or two. Then, put them back on to warm back up and sauce if you desire.

How about cooking the ribs at 250 for the first hour or so, and then ramp up the temp to 325, put the chickens on the bottom rack and the ribs on top? That way, they can be done close to the same time. If you beercan the chickens you should have room to do it this way and it avoids holding ribs. I cook loin backs at 300+ quite a bit.
 
Pat's way is fine, but especially since I only have one 18.5" wsm, I'd rather foil and finish the ribs in the oven after smoking, leaving the cooker free to cook the chicken. Even though I use both racks for same meats all the time, timing the ribs and chicken cooked seperately, at different temps, if desired, was a lot easier on my last cook. Thankfully, the Missus didn't have other plans for the oven.
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I'm going to ask another question on this subject.
Does a whole bird take as long as a spatchcocked bird or longer? If you split a rack of baby back ribs will they cook faster? I seem to be having a brain fart here because I have done ribs and chicken at the same time and keep thinking a 5lb whole bird takes as long as a rack of baby backs at around 250 degrees. I can't squeeze the time to brine so the bird is going on as is with a little olive oil and seasoning. I'm not really sure why but I cut the racks in half,maybe it's a senior moment or something,but I did so I used a little olive oil and rub on them,all is waiting to go on the cooker. One last thing, unfortunately the ribs are enhanced,the rub has little, almost no salt in it. Is there going to be any strange after taste from the ribs that anyone knows of or heard of because they're enhanced? Will they cook longer or shorter or the same? I'm sure everything will be alright and I can do this in my 5-6 hr window and I've never done enhanced ribs before.
 
So, I took a few suugestions and did the following:

Put the ribs on the WSM at 4pm around 225F and reluctantly pulled them off at 7:30 since this was the smoothest rib cook temp wise I've ever had. Foiled and in the oven @ 250F.
Chickens on Root Beer cans on at 7:45pm @ 325-350F. Pulled off at 9:30pm.

Overall. I thought the ribs were a little dry on top but my guests liked them. Very impressed with the chicken though. Great mahogany colour, crisp skin and very moist. Ribs were all gone but I have almost a whole chicken left for smoked chicken club sandwiches.

Can't wait for brisket next.
 
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