Smokin-It User Forum!
Recipes => Pork => Topic started by: spopok on June 24, 2022, 02:03:50 PM
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I have the 3D Digital WiFi Smokin-It smoker. I am going to smoke 6 full racks of baby back ribs and three 4-5 pound chickens. These are for dinner on the same day. Two possible methods: 1. Put all meat in the smoker at the beginning (at 235 degrees) and remove the chickens when done (hold with the cooler method until ribs are cooked). 2. Start with the ribs, then after about 3 hours, add the chickens (so all are finished at about the same time). What are your opinions?
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Suggest you do a dry fit first, you may not have the needed room in the smoker.
I would do the ribs first, they reheat well in the oven. Then do the chickens.
Unless you want crispy skin on the chickens, then you will need to finish them on a grill or in the oven.
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AND if you do all at once, chicken below ribs because of cross contamination possibility. Good luck!
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After reading and giving some thought, I will cook separately over two days (possible space constraints, also some on this forum do not like to cook different meats together). I would like to do the ribs (with hickory) on the day of the dinner (17 people on Sunday, July 3), so they are juicy and succulent So, I will smoke the spatchcocked chickens (with cherry and hickory) on Saturday. Suggestions on reheating the chickens the next day? From what I have read, I can reheat in a roasting pan with a few tablespoons of water at the bottom and covered with a double layer of foil at 350 degrees until the internal temp is 155 degrees. Then place uncovered under the broiler for several minutes to crisp the skin (which should also bring the internal temp to 165 degrees). Opinions, please.
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sounds workable.