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Smoking 2 Different Meats


Joined Nov 23, 2016
I'm going to smoke a duck (domestic store bought), some baby back ribs today. Any tips? Thanks


Master of the Pit
OTBS Member
SMF Premier Member
Joined Feb 23, 2009
If it was me cooking these two (at the same time) I suggest smoking the duck as you would a chicken. Salt, Pepper, Garlic for a base and not sure what other flavor profiles you are looking to get out of it. You could go with a sweet bbq, or mandrin orange glaze. For the baby backs, the 3-2-1 method always does the trick for me when cooking at 225 degrees. But that duck might be at 250 so If you are going to cook them together, I would go for a 2-1-1 method on the ribs. 

Best of luck buddy.

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