Sometimes you just can't decide. So Saturday afternoon I went to work! Spatchcock Chicken on the Mini Weber Smokey Mountain AND Beef ribs on the MES.
Start off with a 6 pound Hen and 2 racks of Beef Finger Ribs.
The ribs will take longer to smoke so we will start with them first. Smoking the beefies 2-2-1. A light coat of mustard and a liberal covering of Bovine Dust!
Into the MES at 225 degrees.
Once the ribs were in the smoke for 2 hours it was time to prep that Hen!
Spatchcocked with Keel bone removed.
Coated with bird dust and a couple of pats of butter under the skin. The Mini is running at 225. Probe is in the breast and looking for an IT of 165.
TBS on a Saturday afternoon. Cocktail time!
This is why the Mini is my "go to" smoker for chicken. Perfect every time.
Both Beef Ribs and Chicken turned out moist and full of great flavor.
Edited by BDSkelly - 8/9/15 at 7:36am