Spare Ribs and Chinken Thighs! It will be a full Smoker!

Discussion in 'General Discussion' started by smokeymoake, Nov 8, 2015.

  1. smokeymoake

    smokeymoake Meat Mopper

    I have 20 thighs in brine overnight and 4 racks St. Louis spare ribs. A family get together and the Bills are playing Miami!

    Also a beautiful fall day!


    A full and as they say "Happy Smoker"



    I'm using lump, Hickory & Mulberry. I'll foil those ribs after 3 hours with a mix of butter, brown sugar and honey, for 2 hours. Then sauce for the last hour. This will be good!

    I'll report back at 3:00. Go Bills!
     
  2. Looking good, How long after the ribs are on do you put the chix on?
     
  3. smokeymoake

    smokeymoake Meat Mopper

    Everything is on together. The chicken end isn't quite as hot I'm pretty sure everything will be done at the same time.
     
  4. smokeymoake

    smokeymoake Meat Mopper

    Here at the 3hr mark. Foiled for a couple hours.


     
  5. smokeymoake

    smokeymoake Meat Mopper

    All done!


     
  6. brute

    brute Fire Starter

    NICE!
     

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