This post is partly taken from my roll call post. For Saturday SWMBO as sprung a party on me and said I should smoke up some chickens and side ribs. Which I am all up for, though I do have some time management questions. Main one being how do I go about ensuring the ribs and chickens come off about the same time or close enough to each other that I warp in foil while waiting on the other to finish. I plan on spatchcocking and brining the chickens for a couple of hours on Saturday. Friday afternoon I plan on grabbing some side ribs from Costco and rubbing them down and sticking them in the fridge overnight.