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-   -   limited space, cooking dilema (http://www.bbq-brethren.com/forum/showthread.php?t=169987)

occva 08-31-2013 06:46 PM

limited space, cooking dilema
 
Tomorrow i will be cooking 3 racks of ribs, modified 3-2-1 method, on my 22.5 weber. The problem is i also need to cook a spatchcock chicken. I dont want the ribs to cool off while the chicken is cooking.

Can i finish the ribs in the oven for the last hour. If so, will they dry out?

Thanks for any tips.

samfsu 08-31-2013 07:04 PM

Why would you need to finish the ribs in the oven? Cant u cook it all at the same time? Do a hot n fast at 300 and u will do just fine. throw the chicken on 2 hrs prior to the ribs being done and u should be set. you can also crisp up the skin by taking the chicken right on the grate, remove the middle section and put the grate on the fire. just be careful because u can burn it.

ssv3 08-31-2013 08:03 PM

Maybe roll your ribs to make room for the chikcen??


http://assets.smokingmeatforums.com/...ed_Ribs_07.jpg

BBQchef33 08-31-2013 08:49 PM

yeah, if your foiling, heat is heat and u can finish in the oven..


but you dont say if your using a 22 kettle or wsm.. sounds like your talking kettle becase a 22 inch WSM can handle both at once.

IamMadMan 09-01-2013 08:05 AM

Depending on your cooker, they sell expansion racks that give you another level to cook on. The second level is usually a smaller grate, but it does work for long cooks.

As "BBQChef33" said, "Heat is Heat" and an oven will work.

But it sounds like you might make a UDS in the future...

.


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