Chicken & Ribs -- together

consultexpat

Sunday morning I'm smoking two racks of St. Louis-cut ribs and a chicken on a Large BGE. Planned on using the beer can stand for the chicken to allow all to smoke together. Now comes the tricky question: what temp will accommodate both meats, and should I use 3-2-1 or some other system for the ribs? Or am I being too ambitious?

nolaegghead

300 will work

Downr@nge

Yup, agree with above.  275-300 should work well.  You could also consider skipping the 321 for the ribs and just cook them straight through uncovered until they "feel" done.  At 275-300, they'd probably be done between the 4-5 hour mark.

consultexpat

Here's how I got it all to fit on a large. Had to cut the ribs in half and stand up the chicken. Results were great -- chicken was very juicy, and the 2-1.5-1 ribs turned out great.