Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Brined the chicken last night and put rub on St. Louis ribs last night. Chicken and rib rub from Weber, seems to last a really long time to becuase it's so fine. Should be done in few hours. I'm guessing the chicken will take 3 or so at 250. It's a small chicken maybe 4.5 pounds. I'm taking a ride on a bike and get good service up about 1/2 mile from my house
Pdx 4:00 bring beers. I made some mac and cheese and tossed that on about 45 minutes ago. Chicken was at 155 at 3 hours in. I'm going to check it again soon or actually just put BBQ suace on
Just checked still at 155 20 minutes later. I just sauced the ribs too because they said they were at 195 or more 3.5 hours of cooking. Is that normal for u guys cooking at 250? I'll let them go 4 hours. Maybe more. Might suace twice