3 pork 2 chicken 1 pork

welshrarebit

Master of the Pit

Original poster

Feb 20, 2014

1,708

106

Kona, Hawaii

• May 2, 2014

• #1

So I'm planned on doing a 3 2 1 spare ribs on my last day off and I figure during the foil phase of using this method I'd throw the ribs in the oven to free up the grill for some smoked chicken which usually take a couple hours anyway. I like to have lots of leftovers for future meals.!

The chicken took two and a half hours and then the ribs went back on to finish.

Anyone else ever do this?

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• May 6, 2014

• #2

Welshrarebit said:

So I'm planned on doing a 3 2 1 spare ribs on my last day off and I figure during the foil phase of using this method I'd throw the ribs in the oven to free up the grill for some smoked chicken which usually take a couple hours anyway. I like to have lots of leftovers for future meals.!

The chicken took two and a half hours and then the ribs went back on to finish.

Anyone else ever do this?

Click to expand...

Yep yep.   IF the meat is in foil, it certainly won't care whether it's in a smoker or in your oven as long as it's at the right temp.  A number of people here will finish butts and briskets in the oven once they've been foiled.

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• May 7, 2014

• #3

I almost always do the foil portion in the oven. Just easier for me. 225 is 225

 

welshrarebit

Master of the Pit

Original poster

Thread starter

Feb 20, 2014

1,708

106

Kona, Hawaii

• May 9, 2014

• #4

It just seemed like a waste to have my charcoal grill humming along putting out beautiful TBS with the ribs fouled not absorbing any of it.

I usually only get one day a week that I get to Q for myself so I want to maximize my time as best as possible.

 

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Reactions: demosthenes9