Originally Posted by flyingbassman5
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?
Thats some great advice, thank you!
Nothing special just a vertical propane smoker I bought at cabela's. It's called a cajun injector, I believe masterbuilt makes them.