Advice on smoking Ribs?Chicken

P

partagaspete

I Do Medical Things
I usually smoke a whole pork shoulder and have that down pat but how long and at what temp do you guys recommend for ribs and chicken. Any advice, comments, or jokes are welcome. Thanks.

T
 
A good rule of thumb for spare ribs is 3-2-1. That being 3 hours on the smoker at 230 or so, 2 hours foiled and sprayed with some apple juice or other sweet juice, and then an hour either back uncovered or in the cooler. These will be fall off the bone tender and you will want to monitor them that last hour to make sure they aren't over done.

For baby backs it is more like 2 1/2-1-.5

If you are doing thighs or thigh quarters I would cook them at about 260 for 2 to 2 1/2 hours. Breasts won't take quite so long. Whole chickens I do for 3-4 hours until the legs move easily. No matter what pieces you do it really helps to brine or marinade your chicken.

Best of luck on the cook...

Brent
 
I prefer my ribs slow and just a little warmer than low. That's around 8 hours at 250f. No sauce, no foil, just rub, caveman style.

They're done when they want to fall apart when lifted in the center. This is for regular ribs, i'm not big on baby backs.

I'm using a WSM with DigiQ II controls, using lump and chunk.

(and cavemen don't eat chicken...lol)
 
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I agree with Gator. Escept I usually spray them with a combo of apple juice and JD or JD and coke. That is only because that is what I am drinking while cooking.

But the most important thing to remeber is to have a good cigar with ya.
:ss
 
Just as long as you promise us to never par-boil or cook ribs in a crockpot. If you do that people will give you the hairy eyeball
 
:eevis said:
I agree with Gator. Escept I usually spray them with a combo of apple juice and JD or JD and coke. That is only because that is what I am drinking while cooking.

But the most important thing to remeber is to have a good cigar with ya.
:ss
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Those are both excellent additions:tu
 
cherrybomb said:
brining is definitely the key part of the process
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1+ on that one, even just a big bowl, filled with water and a good 2 cups of salt, sit you chicken in it overnight perfereably, does wonders! you know what is a good place to get tips? tail gates. try to find a sporting event close by you and see if there's a tailgate thing going on. you'll find tons of hardcore people with huge-@ss smokers and just mingle around, see what they do and such
 
raisin said:
I prefer my ribs slow and just a little warmer than low. That's around 8 hours at 250f. No sauce, no foil, just rub, caveman style.

They're done when they want to fall apart when lifted in the center. This is for regular ribs, i'm not big on baby backs.

I'm using a WSM with DigiQ II controls, using lump and chunk.

(and cavemen don't eat chicken...lol)
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:tpd: I do it the same way for both baby backs and reg. ribs. about 6 hour at 200 with a little rub. I usually coat with one coat of BBq Sauce spiced with some single malt scotch an hour before I am ready to remove them from the grill.

 
Thank you all for all the great advice. I did not get to cook them up as planned this weekend so if you have any more input let me know. I will let you know how they turn out.

T
 
Do whole yardbirds at regular oven temperatures - 350F. I find following the same way as a traditional oven work best for chicken in the smoker. Follow any traditional roasted whole chicken recipe, just put in the smoker instead of oven. With whole turkey, make sure there's not too much smoke, or do half in the smoker, the second half in a regular oven. 3 hours in the smoker for yardbirds is about all you want unless you are using a very light flavored wood like ash.

Make sure it is indirect heat.

As for ribs, looks like there's some good advice already in this thread.
 
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