Chicken & Ribs

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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
Picked up a broccoli and cheese stuffed chicken from the butcher, figured I might as well throw some ribs in also. Pulled the chicken out after one hour at 250, will finish tonight, pic's forthcoming. Ribs went down pretty good last night.











 
Smoker????

OK, did you just get that smoker out of the repair shop or what?
Way too clean to have been used on any meat.
Your ribs look GREAT!!!!!!!!!!!!!!
Good Job. Now deliver the goods, I'm hungry.
Smoke On!!!!!!
 
theblueprint said:
"Pulled the chicken out after one hour at 250, will finish tonight"

Quick question.. (sorry, I'm a noob).. you had the chicken in the oven for one hour or the ribs?

Chicken came out of the smoker after one hour, foiled, and into the refrigerator, to be finished in a 350 degree oven later. The ribs stayed in the smoker for four hours at 225, served, and devoured that night. Keep asking questions, there's a lot of experience on this forum.
 
Re: Smoker????

kickassbbq said:
OK, did you just get that smoker out of the repair shop or what?
Way too clean to have been used on any meat.

I agree with kickassbbq's statement about the smoker...And he is right about the ribs.
 

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