Help With Today's Cook

cardman · 07-04-2012, 11:58 AM

Cooking ribs for about 5 hours with the 2-2-1 method and some homeade jamican jerk chicken breasts, recipe courtesy of you guys.

I have one grill.

Question is do I cook the ribs then once done cook the chicken. Which means by the time I add more charcoal, let the coals turn and cook the chicken about 8 mins each side about an hour will have passed since the ribs were done. If I do this, do I just bring the ribs inside and let them cool, then cut later when the chicken is done?

Or

Do I take the ribs off after the 4th hour while still in foil. Throw a bunch of charcoal on and light it for my chicken. Once the coals turn put the ribs back on for there last hour and put the chicken on with them for the last 16 mins of that hour? With this method the ribs would have to sit for about 30 mins in foil while the coals turn and the lighter fluid burns off. Im assuming they would still stay damn near cooking temp being in foil and all.

I think either way I will be fine, but with the 1st method I dont wanna serve room temp ribs and I dont want to cover them and let the bark get mushy either. Let me hear what you guys would do.

superdan · 07-04-2012, 12:17 PM

What I do, which works for me anyway, is I throw the chicken on near the end of the rib cook then after a short 20 min +/-smoke, pull the ribs and foil them then place in a cooler. Then crank up the heat to finish the chicken...

LMAJ · 07-04-2012, 12:18 PM

When your ribs are done (and they are done when they are done, which may not be 5 hours) wrap them in foil, then in a heavy towel, the toss them kn a warm, dry cooler while you cook your chicken.
If you want to firm up the bark, after the chicken is done, toss them back on the grill (out of the foil) for a few minutes.
When you are cooking on one cooker you have to be a little more creative. Good luck!

Ron_L · 07-04-2012, 02:10 PM

LMAJ is wise.

Wampus · 07-04-2012, 02:14 PM

Quote:

Originally Posted by Ron_L

LMAJ is wise.

Yes.....wise as all get out. I'd go with her advise.

LMAJ · 07-04-2012, 05:32 PM

I have learned well....

07-04-2012, 11:58 AM	#1
cardman Got Wood. Join Date: 04-18-12 Location: Nashville, TN Downloads: 0 Uploads: 0	Help With Today's Cook Cooking ribs for about 5 hours with the 2-2-1 method and some homeade jamican jerk chicken breasts, recipe courtesy of you guys. I have one grill. Question is do I cook the ribs then once done cook the chicken. Which means by the time I add more charcoal, let the coals turn and cook the chicken about 8 mins each side about an hour will have passed since the ribs were done. If I do this, do I just bring the ribs inside and let them cool, then cut later when the chicken is done? Or Do I take the ribs off after the 4th hour while still in foil. Throw a bunch of charcoal on and light it for my chicken. Once the coals turn put the ribs back on for there last hour and put the chicken on with them for the last 16 mins of that hour? With this method the ribs would have to sit for about 30 mins in foil while the coals turn and the lighter fluid burns off. Im assuming they would still stay damn near cooking temp being in foil and all. I think either way I will be fine, but with the 1st method I dont wanna serve room temp ribs and I dont want to cover them and let the bark get mushy either. Let me hear what you guys would do.

07-04-2012, 12:18 PM	#3
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	When your ribs are done (and they are done when they are done, which may not be 5 hours) wrap them in foil, then in a heavy towel, the toss them kn a warm, dry cooler while you cook your chicken. If you want to firm up the bark, after the chicken is done, toss them back on the grill (out of the foil) for a few minutes. When you are cooking on one cooker you have to be a little more creative. Good luck! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-04-2012, 02:10 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	LMAJ is wise. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-04-2012, 05:32 PM	#6
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	I have learned well.... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-04-2012, 12:17 PM	#2
superdan Full Fledged Farker Join Date: 08-21-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	What I do, which works for me anyway, is I throw the chicken on near the end of the rib cook then after a short 20 min +/-smoke, pull the ribs and foil them then place in a cooler. Then crank up the heat to finish the chicken...