Help! With Ribs & Chicken Cook

Discussion in 'Pork' started by tidesmoker, Jan 3, 2014.

  1. tidesmoker

    tidesmoker Newbie

    Hey guys,

    I have a MES30" smoker, and I've got to cook 2 half chickens and a rack of baby backs.

    If I was doing just the ribs....I would go 2-2-1 method at 225 degrees.

    When/How does the chicken play in?  Will this extend cooking time? Etc...

    Any info will be helpful.  Thanks!
     
  2. timberjet

    timberjet Master of the Pit

    the larger piece of meat will take x amount of time and the smaller will take less. I would suspect all to be done about the same time with what you have going on. I would put the ribs above the chicken as well. Also you might think about brining that poultry. You can figure about an hour and a half for each pound but would want to go by internal temperature on the chicken for sure. If you have two 5 pound chickens figure for 5 pounds not ten. Hope this helps.
     
    Last edited: Jan 3, 2014
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  3. superdave

    superdave Smoking Fanatic

    TideSmoker,

    Have you done this smoke yet?  I read this as you have 1 - chicken cut in half.  There is no way that the chicken will take as long as the ribs.  Chicken doesn't have to breakdown muscle tissue like pork.
     
  4. bbqhead

    bbqhead Smoking Fanatic

    always put the chicken in the smoker so it will not drip on your other meats . its a cross contamination thing ......      Good Luck !
     

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