Chicken quarter and rib advice

Discussion in 'General Discussion' started by kyko, Jul 3, 2013.

  1. I'm going to smoke ribs and chicken quarters tomorrow. Not new to smoking but new to smoking multiple things at once. What temp should I smoke with and how long long should I use smoke before letting it cook the rest of the way?

    Thanks and happy Fourth,

    -Kyle
     
  2. chiefp

    chiefp Fire Starter

    Chicken needs some higher heat if you want crisp skin. Be sure you dry the chicken well beforehand, that helps. I'd say you could go 260 or so, but I'd be sure to foil the rids after a couple hours smoke so they don't dry out...and smoke em the whole way!
     
  3. Thanks for the advice
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would do the ribs using the 2-2-1 or 3-2-1 method. I would run the smoker around 265*. I'd put the chicken when the ribs have 2 hours more to cook. That should get you pretty close. The ribs you can hold wrapped in foil if the chicken hasn't hit the IT of 165* in the thigh/breast. To crisp the skin on the chicken you can hit it on a hot grill for a few minutes. Ideally I like to smoke my chicken at 325*, but that is going to be too high for the ribs.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. Thank you!
     
     
  7. yeh,im with DS. i run my chickens in the 320 range but when doing ribs, id go ahead and run the whole setup at 260. most times we dont eat the skin anyways when were doing more than one meat in the smoker because of how rubbery it gets. this usually goes for everything from drums to whole birds. but like DS said you can crisp it up on a hot grill also. and make sure you dont have your chicken over the ribs. dont want poultry dripping on other meats. good luck and look forward to seeing the view.
     
  8. Thanks y'all! I'll post pictures as I go. Hopefully it isn't too difficult
     
  9. Well got my chicken in the brine and ribs rubbed. Can't wait to fire up the smoker in the morning! Wish me luck
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good Luck!...JJ
     
  11. Okay y'all game time ribs are on in too rack at 260 smoking with misquite wood. Going to try 3-2-1 method. Chicken going in in a couple hours. Wish me luck. Most importantly have a very happy and safe Fourth. God bless
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    What?? no rub on the chicky's? They look naked....lol. Good luck and enjoy your day....Willie
     
  13. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Good luck! Do as DS said and you'll be all set. Don't forget to take pics, sometimes it tough to snap some while keeping people away from your great Q.
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you're using a smoker with vertical racks make sure you put your chicken below the pork when you put the chicken in. You don't want raw chicken dripping on your pork!
     
  15. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Great advice that is often overlooked.
     
  16. Chicken was brined over night.

    Got the ribs up top and will put chicken in bottom in a couple hours.

    Will post pictures along the way.

    Thank you all for the advise this is a great forum
     

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