Smoking 2 Different Meats

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

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