Spareribs & CHicken Together??? - BBQ Central

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Old 04-12-2008, 09:03 PM   #1
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Spareribs & CHicken Together???

I am looking to cook a couple of 4lb sparerib racks and a couple of 4lb whole birds tomorrow, and then it hit me:

I've never smoked a whole chicken, and I have never cooked spareribs indirectly. Is there a good compromise here? I'd like to get all of the meat prepared on the CG as I don't think I can cook 2 birds indirectly together on the 18.5" Weber Kettle.



Since ignorance is NOT bliss at my house, what do you folks suggest?
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Old 04-12-2008, 11:58 PM   #2
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There is no problem cooking chicken and ribs together. 250 range should get the chickens above 140 ok.

The challenge is going to be getting all the meat on a CG without touching each other. You may have to lay the chicken down instead of BCC style.
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Old 04-13-2008, 09:14 AM   #3
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Sholdn't be a problem at all. Put the birds closer to the firebox and rotate every 30 minutes to prevent oneside from over browning. Or if you'd like you can split the birds in half and that would make them easier to maneuver.
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Old 04-13-2008, 09:56 AM   #4
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Quote:
Originally Posted by Cliff H.
There is no problem cooking chicken and ribs together. 250 range should get the chickens above 140 ok.

The challenge is going to be getting all the meat on a CG without touching each other. You may have to lay the chicken down instead of BCC style.
Thanks for the info, I'll double check the size of everything but I don't think I'll have a problem fitting everybody on the grill
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Old 04-13-2008, 09:58 AM   #5
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Quote:
Originally Posted by Larry Wolfe
Sholdn't be a problem at all. Put the birds closer to the firebox and rotate every 30 minutes to prevent oneside from over browning. Or if you'd like you can split the birds in half and that would make them easier to maneuver.
Yeah, I figured the firebox side would be better for the chicken and the whole crispy skin thing.

I never thought to butterfly the birds, might be a wise move since it will size them a little more on par with the ribs, possible keeping cooking times more even
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Old 04-13-2008, 03:01 PM   #6
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...and we're off!
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Old 04-13-2008, 05:20 PM   #7
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That is the way I like to start split chickens also. I like to flip them about 1/2 way thru the cook. The breast meat stays real moist sandwiched between the juices collected on top and the skin.

Looking good so far.
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Old 04-13-2008, 05:25 PM   #8
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Quote:
Originally Posted by Cliff H.
That is the way I like to start split chickens also. I like to flip them about 1/2 way thru the cook. The breast meat stays real moist sandwiched between the juices collected on top and the skin.

Looking good so far.
Yep,

I flipped 'em after about 2 hours, and I just pulled the birds now after 4 hours. I went to flip them again, but a drumstick fell off

mmmmmmmmmmm Quality Control
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Old 04-13-2008, 05:50 PM   #9
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Does my heart good to see a CG in action.
Lookin' good CF
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Old 04-13-2008, 06:39 PM   #10
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Quote:
Originally Posted by Puff
Does my heart good to see a CG in action.
Lookin' good CF
haha

The CG has not held up to the Florida weather very well cosmetically, but she can still turn out some dynamite vittals

FYI I stashed the birds in a cooler after about 4 hours on the heat, and have just put them back on at about 5.5 hours in. I figure I can give 'em one last dose of heat whilist I get my saucin' on

BTW, here is everyone at about 4 hours in when I pulled the birds.
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