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I am cooking the ribs with a slather of spicy brown mustard, and 2 gringo's chupacabra rub, cooking at 275, indirect for about 4 hours with Central Market Mesquite Lump, Pecan wood chunks and Jack Daniels, smoking chips for smoke.
Then raises temp to 375 and cook the chicken, for about an hour and a half. Chicken spatchcocked and rubbed with same chupacabra rub.