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Ribs Chiken, maybe more, need some help

post #1 of 5
Thread Starter 

Add a 1/2 cup of butter to a medium-sized saucepan. Squeeze the juice from one lemon into the pan with the butter. Gently melt the butter and lemon mixture over medium high heat.

Add a 1/4 tsp. each of salt, pepper, oregano, chili powder, dry mustard, basil and thyme to the saucepan.

Mix in a 1/2 tbsp. each of Worcestershire sauce and apple cider vinegar, along with a 1/2 tsp. of sugar and a clove of minced garlic.

 Remove the marinade from the heat when the butter has melted and all of the ingredients are mixed together. Allow the marinade to cool completely before putting it on the chicken. If the marinade is too hot, it will prematurely cook the meat.

Place the chicken in a large plastic bag or bowl. Pour the cooled marinade over the chicken and toss to cover. Seal the bag or cover the bowl.

Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking it. The longer the meat marinates, the more tender and flavorful it will be.

Remove the chicken from the refrigerator when it is finished marinating. Rest the chicken in the marinade at room temperature for 20 minutes, allowing the temperature of the meat to equalize. Placing very cold chicken into your smoker can result in tough meat.

Shake excess marinade off of the chicken before placing it inside the smoker.


Then -


Set the chicken on the smoker rack with the breast facing the fire. Add hickory, mesquite or other aromatic wood chips to the fire and close the smoker.

Smoke the chicken for 30 minutes then turn it over to prevent burning. Add additional smoker wood chips to the fire and smoke the chicken for an additional hour.

Push a meat thermometer into the thickest part of the chicken thigh. Continue to smoke the meat until the thermometer reads 165 degrees Fahrenheit. Allow the meat to rest 10 to 20 minutes before serving or wrapping and refrigerating.


The brining will be Thursday night.  Also on that night, my Buddy, is bringing 3 to 6 racks of pork ribs, we will give them the Rib Rub treatment and store them in Plastic bags in the fridge till Saturday Morning.

On Saturday Morning, My MasterBuilt 30 inch Electric Smoker will be fired up, rib go in, doing them the 3 2 1 method.  I plan on removing the water pan for last 2 segments of the 3 2 1 for the ribs.I have done this before.


 I have never had to add chickens, so when do they go in?


post #2 of 5
What temps are you going to run ur smoker at? Figure that out first and then we can help abit more. chicken cooks faster than most. And you have the whole deal with the rubber skin with low heat.
post #3 of 5
Thread Starter 

I intend to run my MES electric at 225 the whole time for the ribs


When chicken reaches temp. I will take it out and either throw them in the BBQ, high temps or Oven to crisp up the skin on these 2 bird.


Edit, Thursday at 5:35 PM EST -   I am going to marinate the Chickens, same as the new adding Loin Pork Chops that are going in.  Doing that tonight.  Buddy brought over Baby back ribs, so the

aforementioned 3 2 1 method is no more.  I am going to Marinate these Back Ribs also.


This is getting more interesting minute by minute.  This will be quite a Learning curve for me from now to Sunday (Bedtime Saturday)


8:20 Pm Update


My Buddy's Back Ribs, before soaking them in Marinade.


From Top left to Bottom right, ribs, Chicken, Chicken, Pork Chops


All in the fridge, marinated and will stay there with a flip or two till Saturday morn.


I am planning on putting the Pork Chops in my Pre-Heated smoker, along with the Chickens and Ribs, smoke rolling at 225 degrees.  Chickens for 2 1/2 to 2 3/4 hours, shut smoke off at about 2 1/2 hours, Checking temp of them first though,  then next off are the pork chops, somewhere between 3 to 4 hours.  The ribs,  I will then restart the smoke for an hour or so, then take them out about 6.5 to 6 hour into it.


Feel free to to tell me what I am doing is the wrong way.

Edited by Palladini - 6/21/13 at 4:14pm
post #4 of 5
Thread Starter 

Finished up.


Did the 2 - 1 - 1 method for the ribs


The pork chops I took them out of the marinade and put a rub on them, same as the Chickens


Sorry no pics, too hot spend much time outdoors here in my neck of the woods today, taking pictures.

Edited by Palladini - 6/23/13 at 5:02pm
post #5 of 5

3-2-1 works awesome for me at 220. 2hrs wrapped up in foil with apple juice and if can find it were your located 1hr D.B Yummers sweat&spicy BBQ sauce

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