Originally Posted by Bludawg
Dry them real good, give them a good coat of rub, crank the WSM to 325 put top on and leave them alone at 1.5 hrs brush on a little sauce put the top on the cooker close all the vents top & bottom give it about 30 min and they will be ready crispy skin moist & jucy
Well, so that's a 2 hours cook then, but how can I combine this with the ribs, which will be 1 hour in foiled when the poultry has to go on, and what will the ribs say when I up the temp?
So if I do it like that, how much time will I have to give the ribs less, when at 325°F instead of 225-250°F?
What's the reason for closing all vents for the last 30 minutes, which will put the fire out? Never heard of that procedure before.