- Jan 13, 2008
- 41
- 29
Sorry if I'm posting everywhere, I figured I'd break each question down by category.
Today I'm doing some country style chuck beef ribs, a few slabs of pork spare ribs and a couple small chickens.
The birds are fairly small about 5lbs each, I was just thinking of throwing some BBQ rub over the outside and inside, or should I skin them first and then put on a rub?
I'm not sure yet, I was originally thinking of putting them in the masterbuilt, but it looks like I'm going to have a lot of ribs so I might just toss it on the grill with a beer can up the hind end.
Another idea- what about using the beer butt rack in the smoker? I don't think the beer would help much in it as the temps are low, but the way it would be positioned might help the smoke permeate into the meat from the cavity of the bird better? Any thoughts on this?
-Adam
Today I'm doing some country style chuck beef ribs, a few slabs of pork spare ribs and a couple small chickens.
The birds are fairly small about 5lbs each, I was just thinking of throwing some BBQ rub over the outside and inside, or should I skin them first and then put on a rub?
I'm not sure yet, I was originally thinking of putting them in the masterbuilt, but it looks like I'm going to have a lot of ribs so I might just toss it on the grill with a beer can up the hind end.
Another idea- what about using the beer butt rack in the smoker? I don't think the beer would help much in it as the temps are low, but the way it would be positioned might help the smoke permeate into the meat from the cavity of the bird better? Any thoughts on this?
-Adam