Was at my local butcher and found some prime rib bones that were on sale so I thought I would try smoking them for a change. I also wanted to try smoking a whole chicken at the same time just in case the wife didn't like the beef ribs. I put the ribs in a cherry cola & kosher salt brine overnight Removed them the next day and dry rubbed them with SPOG and let sit a few hours uncovered in the fridge. I put the whole chicken in a beer brine for about 12 hours and then rinsed it and used a simple dry rub of brown sugar, onion, garlic, black and red pepper and let it sit uncovered in the fridge while I started the beef ribs.
I used a mix of cherry and pecan pellets for smoke and started the beef ribs at 225 degrees for 2.5 hrs. I then foiled the ribs and put them back in the smoker along with the whole chicken. Bumped up the temp to 250 degrees. After 2 hrs I opened the foil and put some cola BBQ sauce on the ribs but left the chicken alone. After another 30 minutes everything was done at the same time. It looked so good and smelled great too, served them with fresh Minnesota corn on the cob and home-made stewed tomatoes from my garden. After plating we ate it all so fast that I didn't get to take plating photos. Oh well maybe next time.