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ribs N' chicken

RLARLA Posts: 89
edited 11:24AM in EggHead Forum
Plan is to make both baby backs and beer can butt chicken for tonite.
Using the 3-1-1 method for ribs. In order for both to get the benefit of the smoke (apple wood), I am starting them both, at the same time, indirect over fire block and drip pan at about 245 deg.
After first 2 hrs. the chicken should be done. Ill take that out, wrap in foil..put aside. Continue on with the ribs until the last 30 min when I go direct and sauce them. Ill put the chicken back in to heat it back up again during that last 30 min also. Hope to have all ready at the same time. Thats the plan....any thoughts/constructive criticisms??

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