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Chicken & Ribs

crazyboy

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I did search but seem to have found some mixed opinions.  I have two racks of ribs and a whole chicken that I would ultimately like to smoke at the same time.  I plan on doing the ribs using the 2-2-1 method and the chicken I plan on butterflying.  I'm also going to brine and inject the chicken.  I was planning on doing the ribs at ~225 degrees, however I know chicken should be done hotter.  Should I just toss the chicken in with the ribs and then put it in the oven to crisp the skin, or toss it on the grill?  Should I just wait until another day?  I'm afraid of getting rubbery skin.  I've read of putting the chicken in a 425 degree oven until the IT hits 165, and I've also heard of putting it on the grill for a few minutes when it's around 155.  Which, if any, of these methods is better?  As you can see I have a plan for both the ribs and the chicken, just having trouble making them come together at the same time.
 

cliffcarter

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You don't say how much either your chicken or the ribs weigh, two very important bits of info.

IMHO you should cook at 250° rather than 225°, a better cooking temp for both ribs and chicken. Basically you should put the butterflied chicken on just before you take the ribs out to foil them. If the ribs pass the bend test before the bird reaches 165° internal temp in the breast, take them off and turn up the heat and finish the chicken. No oven or grill needed.YMMV.
 

rdknb

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If your ribs are BB then yes 2-2-1, but if Reg or St Louis cut then you want 3-2-1.  Yes crisp skin in oven or grill if cooking at that low number
 

crazyboy

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Joined Oct 12, 2013
 
If your ribs are BB then yes 2-2-1, but if Reg or St Louis cut then you want 3-2-1.  Yes crisp skin in oven or grill if cooking at that low number
Yes they are baby backs, looks like I will be cooking at 250 and then crisping skin.
 

crazyboy

Newbie
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10
Joined Oct 12, 2013
 
You don't say how much either your chicken or the ribs weigh, two very important bits of info.

IMHO you should cook at 250° rather than 225°, a better cooking temp for both ribs and chicken. Basically you should put the butterflied chicken on just before you take the ribs out to foil them. If the ribs pass the bend test before the bird reaches 165° internal temp in the breast, take them off and turn up the heat and finish the chicken. No oven or grill needed.YMMV.
The ribs are 2.5 lbs each rack.  The chicken however is a monster at 8 lbs, I didn't really know what I was buying and just happened to grab it as I was walking by.  I know next time to look for a 3-4 pounder.  I plan on going by temp but I have no idea how long that chicken will take roughly.
 
Last edited:

cliffcarter

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Put the chicken and ribs on at the same time, I believe you will be OK. 8 pounds of chicken, even butterflied, will take a while.
 

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