Wings under ribs


 
Mike_M

Mike_M

TVWBB Fan
So I am throwing 2 racks of ribs on the top grate, & figured instead of leaving the bottom completely vacant, I'd just toss wings on it. I don't plan on doing anything to the wings except letting them sit there idle. I plan on cooking the ribs in about 4-5 hrs, (pumping the WSM up to 275 for the last hour). My question is, what should I expect from the wings? I'm going to guess a little rubbery or completely dried out since it's a slow & low operation. I don't really care how they turn out, because this was just a simple experiment.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_M:
So I am throwing 2 racks of ribs on the top grate, & figured instead of leaving the bottom completely vacant, I'd just toss wings on it. I don't plan on doing anything to the wings except letting them sit there idle. I plan on cooking the ribs in about 4-5 hrs, (pumping the WSM up to 275 for the last hour). My question is, what should I expect from the wings? I'm going to guess a little rubbery or completely dried out since it's a slow & low operation. I don't really care how they turn out, because this was just a simple experiment. </div></BLOCKQUOTE>

I'd put the wings on top and the ribs on the bottom. YES it's safe, the ribs are going to cook much longer than the wings therefore the chicken juices that get on the ribs will be perfectly fine. If you cooking whole wings I'd cook them in the 250* dome temp range for about 2.5 hours. If you pat the wings very dry they won't be as rubbery as you think. Not super crisp, but very edible. If you're cooking wing pieces, then only cook for about 2 hours.

Here is another idea for the grill, but I wouldn't use alot of smoke on these. Crispy Grilled Breaded Wings
 
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