More Ribs and Chicken

I put 3 racks of ribs (8.5 lbs) on @ 11:30 with my regular rub. The 3 chickens (6 halves) and 6 thigh fryers went on at 2:30. After putting the chicken on, I swapped the first and last rack and rotated all three to ensure even cooking. I also used some foils to baffle the heat coming out of the firebox. About 2 hours before pulling everything off the grill, I mopped the ribs with my bbq sauce. The ribs fell off the bone and the chicken was nice and moist. I kept the temp around 250. I was very happy with the results.

Ribs and Chicken

The 3lbs of baby back ribs and thigh chicken fryers were placed on the smoker @ 10:30 AM. I used a basic rib rub combined with bown sugar and salt on both. The fryer came off @ 1:30 for lunch and were replaced with 3 chicken halves with fajita rub and salt and pepper. At 3:30, I put some homeade barbeque sauce on the ribs and sprinkled them with the rib rub. I kept the tempurature 240-260 and took everything off @ 6:30. The ribs cooked for 8 hours and the chicken for 5. The barbeque sauce was a little over-cooked so next time I need to place it on two hours before taking off the ribs.

Baby's Home

To celebrate Tyler's first week I decided to smoke a little meat. I started the brisket @ 8AM and kept it on for 10 hours. I still need to get the enitre higher than 170. The ribs cooked for 8 hours and the chicken for 6. I am still having trouble with the area closest to the firebox. Everything placed there gets super overcooked. The fryers placed there were welldone while the two on the edges were perfect.