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Unread 02-16-2013, 10:31 PM   #6
flyingbassman5
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Originally Posted by lachanophobia89 View Post
Hi everyone! Monday I'm gonna smoke two slabs of baby back ribs and a whole baby chicken for the first time! Is there any advice you avid smokers could recommend to me so I can awe the girlfriend with my cooking skills . I decided on using the 2-1-1 method for the ribs at 225. Will the chicken be fine with this method as well? Also should I put anything in the water pan or just wrap it in aluminum?

Thankks,

Rob
Welcome!

Ribs are a good start. Baby backs will be good doing a 2-1-1. Start with a light wood like Apple, Maple, or Cherry. Hickory is a good start too but don't over do it. Add 2 or 3 chunks and that's it.

When you foil, don't add lame fluids like apple juice or beer or even water (). Foil it with either a small amount of BBQ sauce or simply wrap it and let it sweat out and cook in its own juices.

Finally, if you decide to sauce in the last hour, do it towards the very end of the cook to help keep it from burning. Overcooked and burnt sauce on a rib is no good. Or better, don't sauce on the smoker and serve sauce on the side if desired.

Best method for ribs is the KISS method. Keep It Simple Stupid!

For the chicken, try cooking it separate at 350-375 or just grill it. Grilling it won't add a ton of smoke flavor but there is no shame in doing so. Use a good seasoning and don't over cook it on the grill and it will turn out great! Chicken cooked at 225-300 range tends to end up with a rubbery skin.

Say, what kind of rig are you cooking on anyway?
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