How to do ribs and wings at the same time..

smokesniffer

Just finished having a few wings for lunch. They turned out great. I used Bone Sucking Rub with a bit of S&P. Grilled them at 400 indirect with a raised grill. Splashed some Frank's Hot Wings sauce on them after they were off the grill. Man they were good. Crispy skin and meat was tender without being to moist,(don't like moist). So now I want to find some other  flavours, such as honey garlic, Caribbean jerk, Tai Peanut, and Teriyaki. Any recipes or sauces out there that you could recommend??

Now how would I do wings and ribs on the same egg for the same meal. Wings at 400, ribs low and slow. Not sure if any one has done this. Do I just consider the wings as an appy and put them on after the ribs come off, and foil the ribs and keep them in a warming oven. Or could I do the wings at a lower temperature, just grill them longer? Would the skin get crispy enough?

Hi54putty

I do wings after ribs, just like you described. Those look great. I haven't ever done wings indirect but will give it a try.