Rib side up or fat side up

[Lynn B]

First ribs in the #2, should they be placed on the rack fat side down or up? Cooking a beer can chicken at the same time, is it ok to cook different types of meat at the same time?

 

[UWFSAE]

I have always done bone side down in the smoker.  Yes, there's no problem running two meats simultaneously but you should be sure to put probes in both of them as they'll reach temp at different times.  I would, however, offset them in your smoker to prevent any drippings from semi-cooked meat from landing on the other, just to be safe.

 

[old sarge]

Just one warning.  NEVER ever have poultry above any other meat.

 

[UWFSAE]

Sarge is spot on ... I should have made that more clear. 

The spares will run approximately six hours (if you're using the 3-2-1, a bit less if you're smoking them without fill; the beer can chicken (assuming five pounds or so) should be done in four hours (shoot for 165-170 in the breast, around 175-180 in the thigh).  There's nothing wrong with delaying the chicken a bit (though you'll lose that first and strongest blast of smoke) but please be sure to cook to temp, not time, especially with the bird.

Be sure to post some pics! 

 

[swthorpe]

When I do babybacks using 2-2-1, I put them on bone side down for the first 2 hours.  I take them off after that, wrap in HD foil meat side down and add some apple juice for liquid to help steaming.  Back on the smoker for 2 hours.  For the last hour, I unwrap and put them back on bone side down, and apply some BBQ sauce. 

 

[Spresso]

Oh yeah, put the chicken on the bottom.  It like the higher heat and will act as a heat sink  ;D
I would have no problem of the ribs dripping on it though, yumm!
As others said cook it to temp!

 

[es1025]

When I ran my spares, I used the 3-2 method.  I eliminated the glazing/firming part of the equation.  You have to find out how your smoker cooks the meat.  My first smoke was baby backs and used 2-2-1, the ribs were good but a bit dry.  Next time did 2-2 and they were perfect.  One thing when you foil, make sure the liquid is room temperature so the meat does not get cold.

 

[DivotMaker]

One thing when you foil, make sure the liquid is room temperature so the meat does not get cold.

Great tip, Ed!  I even go so far as to nuke my water pan liquid (water/juice/beer, etc...) so it steams well while cooking.  Makes sense to have hot liquid for steaming or wrapping!