Last minute ribs and chicken

[stoverr2]

Decided at the last minute to smoke some ribs and chicken. 3 racks of baby backs and two whole spatchcocked chickens. To test out the new smoker I am doing two racks 2-2-1, the third I'll just keep dry. Light citrus rub on the chickens.

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• stoverr2
• Nov 30, 2013

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• stoverr2
• Nov 30, 2013

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• stoverr2
• Nov 30, 2013

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• stoverr2
• Nov 30, 2013

 

[driedstick]

Looks great what kind of new smoker did you get

 

[stoverr2]

Masterbuilt 40" propane. "Sportsman Elite", a cabelas exclusive. Basically just repackaged with a different name, came with sausage hangars and a cover for $200.

 

[driedstick]

Masterbuilt 40" propane. "Sportsman Elite", a cabelas exclusive. Basically just repackaged with a different name, came with sausage hangars and a cover for $200.

sweet

 

[stoverr2]

May back down on the 2 hours in the foil next time, will decide after tasting. They're literally falling apart. First chicken off the smoker, the second one is lagging slightly...

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• stoverr2
• Nov 30, 2013

This is the rack that was only rubbed, going to mop itwith some of the jus that came from the foil sauce.

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• stoverr2
• Nov 30, 2013

And of course one of the chickens....

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• stoverr2
• Nov 30, 2013

 

[tonybel]

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• tonybel
• Nov 30, 2013

 

[smoking aj]

Looks very nice!!!

What temp did you use?

 

[stoverr2]

Tried to keep it around 250, but I'm still trying to learn this smoker.

My wife just said these are the best ribs she's ever tasted. A vote like that from her is always good, not because she has the most discerning palate, but because she'll let me keep experimenting! Lol

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• stoverr2
• Nov 30, 2013

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• stoverr2
• Nov 30, 2013

 

[flyboys]

Nice smoke ring, looks fantastic!

 

[stoverr2]

After tasting, I prefer the texture of the nekkid ribs, but the flavor of the ones that were in the foil. Next time I'll shorten the foil portion by half and see how it works.

Btw, thanks to jj for the foil sauce. It's amazing!