View Full Version : First Spatchcock Chicken and some ribs on the UDS

10-05-2013, 10:09 AM
Hey guys,

Just attempting my first spatchcock on the UDS along with some ribs. This is my third cook on the UDS and third time ever smoking.

For my first attempt at actually spatchcocking the chicken it went well snipped the back bone out nicely.

Heres a pic of the bird spread wide open and rubbed up nicely.

http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05130149_zpsa1fc81fb.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05130149_zpsa1fc81fb.jpg.html)
http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05130214-1_zpsee21f925.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05130214-1_zpsee21f925.jpg.html)

Looking mighty fine I must say.

and this is around 1 hour into the cook of the chicken and around 2 hours for the ribs.

Shot of the Chicken
http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05144749_zps9b6e514a.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05144749_zps9b6e514a.jpg.html)

And here is the chicken and ribs together.
http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05144744_zpse93334eb.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05144744_zpse93334eb.jpg.html)

UDS is running a little hot at 400F so trying to get the temps down slowly but I wont fight it, if it wants to run at 400F I'll let it, ill just have to foil the ribs.

Thanks for lookin' and I'll keep you posted.

10-05-2013, 10:10 AM
Lookin good!

10-05-2013, 11:47 AM
Got an update all the meat is done, cooked alot quicker than I anticipated as the UDS ran at around 275F for around the first hour and a quarter then shot up to 400F and stayed there for the duration of the cook. This may be due to the lid being off for a lengthy time.

But all looks farking excellent and tastes goooood too.

The meat is wrapped in foil just resting until my tatties are done and mashed and corn cooked. Will be ready in around an hour.

Bird came off at 170F ish.

Here's the pics fresh out of the UDS. Ribs have a lot more bark on them than I would have liked but its not burnt even though it may look like it. its still soft which is a bonus. Plus smoke ring looks good to me.

http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05162031_zpsb9e25590.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05162031_zpsb9e25590.jpg.html)
http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05163128_zpsfadfa8b1.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05163128_zpsfadfa8b1.jpg.html)
http://i1290.photobucket.com/albums/b538/Tyrone1Wils/2013-10-05163132_zps9aa5694b.jpg (http://s1290.photobucket.com/user/Tyrone1Wils/media/2013-10-05163132_zps9aa5694b.jpg.html)

How did I do?

10-05-2013, 11:56 AM
Looks good but as long as it tastes good to you! Quite the bark on the ribs, How's it taste?

10-05-2013, 11:58 AM
Yeah the bark as dark, mega bark. I took them out and thought fark, i've messed this up. Expected them to taste burnt but they didn't and it wasn't crispy it was soft with a chew. So wasn't as bad as I thought

10-05-2013, 12:03 PM
Want a tip for next time?

10-05-2013, 12:04 PM
I'm all ears for improvement.

10-05-2013, 12:18 PM
I'm all ears for improvement.

Ok first thing is you have to correct the big jump in temp. Did it jump on it's own or did you make an adjustment and it jumped that high?

I always start with a small fire and when you get say with in 25* of target then choke back a little on the air. Always make small adjustments.

Do you have 2 cookers? If not then i'd do the ribs first and chicken 2nd. It looks like the rub had sugars in it and the when the temp jumped up to 400 the sugars were burning.

I like to cook ribs in the 250-275 range and poultry in the 350* range. I call them "like" meats the ones that you can cook together at the same time. It's just chicken performs better at the high and ribs a little lower. Even if you cook chicken at the higher temps you always have to keep in mind if your rub has sugars... my poultry rubs don't have any sugar and going above 350* doesn't do any burning.

10-05-2013, 01:54 PM
Good advice that

Though it doesn't matter about taste, use a good sharp knife when you cut your ribs, makes for a better presentation and picture.

10-05-2013, 02:33 PM
Agreed about the knife, I live with my parents and their knifes are crap, need to buy my own decent ones.

Also I only have 1 cooker. Its a UDS. It was cruising along at 275F for the first hour and a quarter, I then lifted the lid off for quite a while and the temp spiked once the lid was back on and never dropped.

I have 3 intake holes 2 were fully closed and I closed the 3rd one to about 3/4 closed. and the temp never moved. So was doomed from there.

Even though the ribs look charred to buggery they tasted pretty good and you couldn't taste burnt sugar.

Saying that though the chicken was awesome and will definitely be doing it again, it was juicy and the flavour was the best I'd tasted.