- Joined Oct 12, 2013
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.