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Spare Ribs and Chinken Thighs! It will be a full Smoker!

post #1 of 6
Thread Starter 
I have 20 thighs in brine overnight and 4 racks St. Louis spare ribs. A family get together and the Bills are playing Miami!

Also a beautiful fall day!



A full and as they say "Happy Smoker"





I'm using lump, Hickory & Mulberry. I'll foil those ribs after 3 hours with a mix of butter, brown sugar and honey, for 2 hours. Then sauce for the last hour. This will be good!

I'll report back at 3:00. Go Bills!
post #2 of 6
Looking good, How long after the ribs are on do you put the chix on?
post #3 of 6
Thread Starter 
Everything is on together. The chicken end isn't quite as hot I'm pretty sure everything will be done at the same time.
post #4 of 6
Thread Starter 
Here at the 3hr mark. Foiled for a couple hours.



post #5 of 6
Thread Starter 
All done!



post #6 of 6
NICE!
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