Memorial Day Chicken and Country Style Ribs

gators2000

Meat Mopper

Original poster

Sep 22, 2011

155

29

West Central Florida

• May 29, 2012

• #1

Had the whole family over for a cook out yesterday.  I decided to do chicken and country style ribs.  Marinated them both overnight.  The chicken was done in a Mojo sauce and then seasoned with a little bit of everything.  The ribs were done in a Italian/soy combination and then rubbed down.  

Smoker was all ready and the meat was loaded.  I used Hickory for the smoke and kept the temps between 225 and 235. 

Took my first peak at about 1 1/2 hours in.  Looking good!! 

Everything came out awesome.  All the guests enjoyed and raved about the meal.  Until next weekend.... 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• May 29, 2012

• #2

Looks mighty good! Great job!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• May 29, 2012

• #3

Looks like it came out great - congrats 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 30, 2012

• #4

Gator , all looks great , however... did I see the Chicken touching in one shot

Try not to cross-comtaminate , seperate more or cook seperate...Just sayin'   ...

Have fun and ...

 

gators2000

Meat Mopper

Original poster

Thread starter

Sep 22, 2011

155

29

West Central Florida

• May 30, 2012

• #5

oldschoolbbq said:

Gator , all looks great , however... did I see the Chicken touching in one shot

Try not to cross-comtaminate , seperate more or cook seperate...Just sayin'   ...

Have fun and ...

Click to expand...

Thanks.  I actually have never heard not to let the meat touch.  I usually try to keep them apart, but not for contamination reasons (more for smoke / flavor reasons).  I'm not sure I understand what you're saying.  These chicken pieces marinated together, came out of the fridge only when the grill was ready.  They were on the heat within 10-15 minutes of being out of the fridge.  What am I missing???  

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• May 30, 2012

• #6

Gators2000 said:

Thanks.  I actually have never heard not to let the meat touch.  I usually try to keep them apart, but not for contamination reasons (more for smoke / flavor reasons).  I'm not sure I understand what you're saying.  These chicken pieces marinated together, came out of the fridge only when the grill was ready.  They were on the heat within 10-15 minutes of being out of the fridge.  What am I missing???  

Click to expand...

Hmm I guess I'm with you. If they were all marinating together what's it going to matter if they are touching on the smoker as far as cross contamination goes? I would think that any cross contamination would have already happened in the marination bag.

Great looking meal. I love CSR's and they are always on sale around here. I need to start buying them more often and cook them instead of spares so save on the pocket book a bit.

 

Last edited: May 30, 2012