CivilTrojan
is one Smokin' Farker
I’m smoking some ribs and chicken for the super bowl and would like to know if you think my planned temps and times will work the way I want them to.
What I’m cooking:
1. Baby back ribs.
2. Boneless skinless chicken breast.
3. Chicken legs.
What I’m using: Camp Chef XXL pellet smoker.
The plan:
1. 11:30-12 put the ribs in at 180* for an hour to hopefully get some good smoke on them.
2. 12:30-1 increase the temp to 225* for 2.5 hours.
3. 3-3:30 increase temp to 250* and put the chicken in for about 2 hours
4. 5-5:30 ribs and chicken are done for halftime
Additional information:
1. I’m planning on having a pan with some water on the bottom shelf.
2. I will be sure to put the chicken in under the ribs.
3. I’m not planning on wrapping the ribs, but may foil boat some to see how that affects things (and help with cleanup,) and will probably hit a couple racks with bbq sauce towards the end.
4. I’ll pull the chicken out when it’s done (not going to let it overcook just because it isn’t halftime yet) but am hoping everything will be ready then.
5. I’m hoping to brine the chicken but we’ll see if that actually happens…
6. Seasonings aren’t set in stone yet but for the ribs I will do 1 rack with traeger seasoning as a reference, and at least 1 rack each with Naturiffic’s Sir Porkalot’s rib rub and Oakridge BBQs Dominator rib rub. For the chicken will probably try Naturiffic’s Hot Salt and Oakridge’s Chili Lime and maybe some Jah Love, but don’t think too many people cowill be able to take the heat. (How spicy is hot salt compared to Jah love?)
Thanks for any help or advice you may have!
What I’m cooking:
1. Baby back ribs.
2. Boneless skinless chicken breast.
3. Chicken legs.
What I’m using: Camp Chef XXL pellet smoker.
The plan:
1. 11:30-12 put the ribs in at 180* for an hour to hopefully get some good smoke on them.
2. 12:30-1 increase the temp to 225* for 2.5 hours.
3. 3-3:30 increase temp to 250* and put the chicken in for about 2 hours
4. 5-5:30 ribs and chicken are done for halftime
Additional information:
1. I’m planning on having a pan with some water on the bottom shelf.
2. I will be sure to put the chicken in under the ribs.
3. I’m not planning on wrapping the ribs, but may foil boat some to see how that affects things (and help with cleanup,) and will probably hit a couple racks with bbq sauce towards the end.
4. I’ll pull the chicken out when it’s done (not going to let it overcook just because it isn’t halftime yet) but am hoping everything will be ready then.
5. I’m hoping to brine the chicken but we’ll see if that actually happens…
6. Seasonings aren’t set in stone yet but for the ribs I will do 1 rack with traeger seasoning as a reference, and at least 1 rack each with Naturiffic’s Sir Porkalot’s rib rub and Oakridge BBQs Dominator rib rub. For the chicken will probably try Naturiffic’s Hot Salt and Oakridge’s Chili Lime and maybe some Jah Love, but don’t think too many people cowill be able to take the heat. (How spicy is hot salt compared to Jah love?)
Thanks for any help or advice you may have!
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