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Pork Spareribs and spatchcock chicken Chupacabra Style

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. 


Corpus Christi, Texas.  LBGE, Weber Smoky Joe, and Aussie Walk-About


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