limited space, cooking dilema

occva · 08-31-2013, 06:46 PM

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??

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...

.

08-31-2013, 06:46 PM	#1
occva Found some matches. Join Date: 06-17-13 Location: lynchburg, VA	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.

08-31-2013, 07:04 PM	#2
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	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. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer

08-31-2013, 08:03 PM	#3
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Maybe roll your ribs to make room for the chikcen?? __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

08-31-2013, 08:49 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

09-01-2013, 08:05 AM	#5
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	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... .