Ribs & Chicken, same time?


 
R

Robert Thomas

New member
WSM 18.5 I usually do chickens or ribs, always on the top shelf. Tomorrow it has been requested to do both at the same time. My plan is to put the chickens (whole, 2 of 'em) on the bottom shelf. Put the ribs on top shelf. I figure the ribs to be done first, take them and the top shelf off. Then use my instant temp to check the chickens. Take them off when done. I figure to add some time to my normal cook, but I will be done before eatin' time and then rewarm things.
Any glaring errors or suggestions?
 
Robert, I would think that it kinda depends on how hot your cooking temp is. Perhaps we could give a better answer with that info.

Good luck on your cook. It will turn out great! Just cook till done, no worries!
 
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Robert Thomas said:
225, whether I am doing ribs or chicken, so 225. I guess a lot of folks do chicken at higher temps, but I do 225.
Click to expand...

Robert, it sounds like you have done both meats before separately at the same temp. My experience is that the ribs would take longer than the birds. I usually cook birds at about 270 F
 
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Ribs on the WSM at 250-275 take up to 6 hours for me. I doubt your birds will have to cook that long.
Start the ribs, when it's time for the chicken, just lift off the top grate, put the birds in, and reassemble. You'll be off to the races.
 
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