3 pork 2 chicken 1 pork

Discussion in 'Pork' started by welshrarebit, May 2, 2014.

  1. welshrarebit

    welshrarebit Master of the Pit

    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?
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
  3. yotzee

    yotzee Smoking Fanatic

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

    welshrarebit Master of the Pit

    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.
     
    demosthenes9 likes this.

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