Multitasking Chicken Leg Quarters and Spare Ribs (QView)

Discussion in 'Poultry' started by hebjamn, Jan 17, 2012.

  1. I decided to try smoking chicken and ribs at the same time and much to my amazment, it worked !

    I dropped 10 lbs of leg quarters into a basic brine and let them soak for four hours in the fridge (I found a 2 1/2 gallon rectangular Tupperware that held the chicken, brine and ice perfectly!).  Meantime I layered some dry rub on the spare ribs, wrapped them in plastic and stored them in the fridge too.

    I set up my Masterbuilt 30" propane smoker with apple wood chips and water in the pan.  After some testing during my first smoke a few weeks ago I decided that the built in thermometer was close enough for government work.

    I put the ribs on the highest of the four racks and fired up the smoker to 225-250 and held it there for three hours (as per the 3-2-1 method).

    Sidebar : I get fairly thick blue smoke in the 225-250 range.  I'm using the OEM fire bowl with aluminum foil blocking the holes as suggested by some pretty smart folks around here.  Would using a cast iron pan on top of the fire bowl to hold the chips get me thinner smoke at the same temperatures?

    I took the ribs out, misted them with apple juice, wrapped them in foil and put them back in at 225-250.  While I was wrapping the ribs, my wife had taken the chicken out of the brine, double rinsed and dried them, and layed on some dry rub (pretty lucky fellow me!).  I then placed the chicken, skin side down, on the two racks below the ribs.  As I would learn later, putting the chicken below the ribs was a very good idea !  It turns out that chicken drips WAY more juice and fat than ribs or a Pork Butt !

    I held the chicken and rib combination at 225 - 250 for two hours, then unwrapped the ribs and went another hour at 225-250.

    With the ribs complete and the chicken needing another 1/2 hour (I hoped !) I added water to the pan, loaded some more wood chips and cranked the burner up to 300 - 325.  My hope was a) the chicken would take 30 minutes more (a total of 3 1/2 hours, as I had read somewhere) and b) that 30 minutes at higher heat would be enough to crisp up the skin.

    I pulled a couple of leg quarters out 30 minutes later and checked the internal temp : 170 !!  Sometimes we get lucky.

    My rig was a BIG mess but the ribs were excellent (again!  That 3-2-1 method is genius!) and the chicken was almost perfect.  I would have preferred a slightly crispier skin, but it was by no means rubbery.

    I think I like the grill marks on the chicken :)

    Last edited: Jan 18, 2012
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks fantastic, but where's the ribs????

    Glad everything worked out so well!  [​IMG]
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nothing wrong with them!...JJ
  4. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]LOL must have ate the ribs so fast you didn't get a pic of them. 
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]   [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome! Great color!
  7. Thanks for all the positive comments !

    I did dig right into the ribs while the chicken was finishing.  Luckily my wife insisted on some food p+rn before I ate.  Here's the food stylist presentation.

    Last edited by a moderator: Feb 14, 2012

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