Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: tomd8 on July 01, 2019, 09:53:01 PM
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Thinking of doing STL ribs and wings for the 4th. Normally I just cook one type of meat per smoke. Looking for advice on the best way to smoke both for the same meal. I could do the ribs first (5-6 hrs) and the wings after (2 hrs). Alternatively I can put the wings in the last 2 hours of the smoke. In doing so do I put the ribs on the back half of the racks and add the wings to the front so the meat of the same kind is dripping on itself? Or just put the raw chicken on a lower rack and not worry about the ribs dripping on them.
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Raw chicken below the ribs. The only problem I see with putting chicken on after 5 to 6 hours would be the lack of smoke.
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Dave - Good point....that slipped by me. I saw a post on another site where they put them both in at the same time, chicken below ribs, remove the chicken after 2 hours and reheat later on. Since I have to throw the wings on the grill for a few minutes each side to crisp the skin that may be the way to go.
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Tom - I do believe you have the correct solution. Reheating the wings on the grill makes a lot of sense. Have a great 4TH!
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Thank you Dave. I hope you enjoy the 4th as well. - Tom
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Plan worked great. The ribs finished on time as planned and reheating the wings after light saucing worked great. Our guests loved them along with white and mustard based dipping sauces. Worth mentioning is what a pleasure it was to have my #3 on the SI cart and not have to bend or kneel down. My back loved it.
One unfortunate thing that did happen is the top smoker knob fell apart so I had to pull the plug to shut down. Got to figure out if this broke or just came apart.
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I was thinking about this combo a little while ago. Did the wings get too smoky?
And you are right. The cart - any cart - makes a world of difference! Well at least for those of us with graying hair.
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Hi Terry - I used 2.7oz of wood (combo hickory, apple, cherry). The chicken skin got a bit dark but after light saucing and crisping on the grill the color was a bit better but not too smokey. Did you experience too strong a smoke taste when you did ribs with wings? How much wood?
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I did another Ribs & Wings combo smoke yesterday. 2 Racks of SLR's and 15 wings. 2 hrs for the wings and 5.5 hrs for the ribs. Hit the wings on the grill to crisp the skin. Also made 3 sauces for my guests mustard, ketchup and mayo based. The pic is part of what was smoked.