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.