whole, brined, well seasoned... I also do a "breast enhancement" by removing the little chunks of fat generally found right around the cavity opening and stuffing it up under the skin on top of the breast meat...add a little butter and seasoning if you like. It bastes the meat while it cooks!!!
chix @ 153degrees. ribs are done. sorry cant post pics. says image too large. cams on vga. thats the smallest pic my camera will take?. looking really good. nice color 0n chicken!! ribs look wonderful!! cant wait to dig in!!