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View Full Version : "Day Off" Ribs and chicken with PRON


yoursangoma
06-12-2017, 11:31 AM
Wife and kids are in Iowa visiting her family. I'm home alone and our company has their annual employee appreciation day at our local amusement park. So I decided to smoke some ribs and chicken quarters. While I make my obligatory appearance at the party for a few minutes.

Have some Smithyfield natural pork ribs rubbed with Plowboys Yardbird. I don't have a lot of experience with trimming ribs. I just went with them how they were out of the package after removing the membrane. Should I have trimmed these?

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_094638.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_094638.jpg.html)

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_095832.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_095832.jpg.html)

UDS is fired up with some RO lump and peach chunks.

LMAJ
06-12-2017, 11:47 AM
some folks might trim a little of the fat, but I would do exactly what you did - pull the membrane, rub em, and smoke em!

tonyjohnson619
06-12-2017, 11:48 AM
Those look nice... I wouldn't trim them unless you wanted to do st Louis style spares

yoursangoma
06-12-2017, 03:49 PM
Chicken seasoned up and ready to go on. Two quarters seasoned with Plowboys, two with Jamaican jerk seasoning. Wrapped the ribs but forgot to take a picture. I hope I didn't put too much jerk seasoning on these...

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_143127_1.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_143127_1.jpg.html)

yoursangoma
06-12-2017, 06:45 PM
Ribs out of the foil and flipped the chicken.

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_164441.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_164441.jpg.html)

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_164755.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_164755.jpg.html)

yoursangoma
06-12-2017, 07:53 PM
Sauced the ribs and let it set for about 20 minutes. They broke in half when I took them off the UDS. Letting the UDS get really hot to finish of the chicken.

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_180439.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_180439.jpg.html)

Some roasted veggies to go with the ribs and chicken.

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_181056.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_181056.jpg.html)

Chicken off

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_181644.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_181644.jpg.html)

Skin wasn't really crispy, but chicken looks good.

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_182154.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_182154.jpg.html)

Ribs didn't cut very easily, what type of knife do most of you use?

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_181958.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_181958.jpg.html)

Dinner plated up.

http://i90.photobucket.com/albums/k268/your_sangoma/IMG_20170612_182424.jpg (http://s90.photobucket.com/user/your_sangoma/media/IMG_20170612_182424.jpg.html)

First time attempting chicken quarters. I'm definitely better at ribs than I am at chicken.

ice_mf_mike
06-12-2017, 07:58 PM
what temp did you have the smoker at? For chicken you really need to get it up to above 300 to get the skin crispy. Im sure they were delicious though. Actually my first chicken that had really tough skin was awesome. I may do it again. super smokey!!!

mchar69
06-12-2017, 08:01 PM
First time attempting chicken quarters. I'm definitely better at ribs than I am at chicken.
The whole thing looks nice and delicious. These quarters will become your friend.
You may find them for $ .59 a pound (use to be .39) and make all sorts of goodness
on the grill, and stewish kind of stuff in the winter.
Plus, the taste resides here. Chk Breast has no taste.
Nice meal.

jsperk
06-12-2017, 08:06 PM
Looking good.

cowgirl
06-12-2017, 08:07 PM
Great lookin' ribs and chicken!

yoursangoma
06-12-2017, 09:02 PM
what temp did you have the smoker at? For chicken you really need to get it up to above 300 to get the skin crispy. Im sure they were delicious though. Actually my first chicken that had really tough skin was awesome. I may do it again. super smokey!!!

I'm sure it would be better to cook the chicken by itself, but wanted to give it a shot while I was cooking my ribs. I ran the smoker about 275 for the ribs and after they were off, I got it up to 360, but I'm sure by then it was too late to fix the skin.

Smoke on Badger Mountain
06-12-2017, 10:02 PM
Good looking cook there.

Norm
06-12-2017, 10:04 PM
Everything looks awesome!

Thanks for sharing.