I've mastered the minion method (hold your applause). I see where spareribs are generally done hotter, but is there any reason i cannot/should not do ribs and chicken together at 230 degrees and adjust for time? Thanks.
At that temp, you'll likely have rubbery chicken skin. If you must have chicken and ribs, how about doing chicken and loin back ribs, and do them at a higher temp--say 325. Baby backs can take the higher temps than spares and are good at higher temps that would work well for chicken.
