Need Advice - Smoking baby back ribs over chicken

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Original poster
Aug 14, 2016

Now that I'm pretty comfortable with my new Big Green Egg (L) and have smoked ribs multiple times w the 2-2-1 or 3-2-1 method, I'm wanting to try making ribs AND chicken. My concern is what temps to use or how to accomplish both without ruining one or the other. I have multiple layers to use for Grill space so had wanted to place ribs on top and a whole chicken on bottom. But I don't want the chicken to be rubbery which was my worry if cooking long and slow like the 230ish temps I use for ribs. I've never done both at same time.

Any advice?


Most comments I've read indicate chicken works out better over 300F but getting crispy skin is still somewhat of an issue.  Obviously those temps and ribs are in conflict.  If you could figure out how long it would take to get the chicken IT to 150-155F you could time putting the chick on so the ribs would be done when the chicken IT reaches 150-155F. Pull the ribs and turn up the heat on your egg to 375 and finish the chicken while the ribs rest.  

I'd do a trial run just with chicken using 230F to get a feel for how long it takes to achieve a 150'ish IT.


Last edited:
Matt that's a good idea. I don't want rubbery chicken by not going high enough so what you say makes sense. Only way to understand the timing is to tinker or practice. I will hold on doing both and do some trail and error runs. Thanks is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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