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.