This is my third smoke on my Old Country Brazos. My first two smokes of St. Louis Ribs I thought were pretty decent.
My method is pretty much 250 for 3 hours, spritz with Apple cider vinegar, at hour 4 spritz and wait until they get to 165, then wrap with Ghee that was smoked with the ribs, then pull after 45 minutes at 300.
This time though, we wanted to eat lunch. I usually get the smoker rolling in Sunday’s after church so we were hungry. Threw on a pack of bone-in chicken thighs on the top rack. They were rubbed in the same 50/50 by volume salt/pepper mixture as the ribs.
I started the chicken thighs skin side up and smoked them for one hour before putting them skin side down near the firebox for about 45 minutes at 300. I took the chicken thighs off when they reached 190. I have to say, the chicken thighs are delicious and will definitely do it again. They were extremely juicy.
However, I did that while cooking the ribs, and I don’t know if it affected the cook too much for the ribs. When I got the ribs to 165 and wrapped them, I got the smoker to about 325 for 45 minutes before putting to finish them. I think this carmalized the Ghee and burned the butcher paper a little bit. When I pulled them, the smaller rack looked a little dry (as you can in the right rib of the picture.)
I ended up not eating a couple of the thinner ribs because they were too crispy. However, my wife said she really liked the pieces I cut her and thought they were the best out of my 3 smokes so far.
Overall, I’d say it was a good smoke. I think I’ll make sure not to go above 300 when I finish with the wrap. And I’ll definitely be smoking chicken thighs again.
My method is pretty much 250 for 3 hours, spritz with Apple cider vinegar, at hour 4 spritz and wait until they get to 165, then wrap with Ghee that was smoked with the ribs, then pull after 45 minutes at 300.
This time though, we wanted to eat lunch. I usually get the smoker rolling in Sunday’s after church so we were hungry. Threw on a pack of bone-in chicken thighs on the top rack. They were rubbed in the same 50/50 by volume salt/pepper mixture as the ribs.
I started the chicken thighs skin side up and smoked them for one hour before putting them skin side down near the firebox for about 45 minutes at 300. I took the chicken thighs off when they reached 190. I have to say, the chicken thighs are delicious and will definitely do it again. They were extremely juicy.
However, I did that while cooking the ribs, and I don’t know if it affected the cook too much for the ribs. When I got the ribs to 165 and wrapped them, I got the smoker to about 325 for 45 minutes before putting to finish them. I think this carmalized the Ghee and burned the butcher paper a little bit. When I pulled them, the smaller rack looked a little dry (as you can in the right rib of the picture.)
I ended up not eating a couple of the thinner ribs because they were too crispy. However, my wife said she really liked the pieces I cut her and thought they were the best out of my 3 smokes so far.
Overall, I’d say it was a good smoke. I think I’ll make sure not to go above 300 when I finish with the wrap. And I’ll definitely be smoking chicken thighs again.
