It was a good day for some college football in the state of Mississippi! We had about 10 friends and family over to watch the games. Haven't done much smoking lately so it was long overdue to fire her up. Went with 3 slabs of Spare Ribs trimmed St. Louis style and a whole "drunk" chicken. Went 3-1.5-1.5 on the ribs and put the chicken in on the last 1.5 on the hot side of the offset. Rib rub was one I found on this site. Made up some SoFlaQuer finishing sauce and Bill's BDSE. Everyone had good reviews and I was pleased myself.
My 1 question is regarding the chicken. A couple times when smoking chicken the skin doesn't get crispy. It gets tough. Today it was running around 325 on that side of the smoker. Took it off at 165 IT. Sauced after it was off the smoker. Any help would be appreciated.
Now for some pics:
My buddy helping me in the early AM.
Ribs going on at 6 am
3 hrs in, time for foil.
All cut up
Ribs and chicken.
And o by the way HAIL STATE!!!!!