Chicken and Ribs Question

Nanook

So I'm getting ready to try my new AR R and B combo today for the first time. I have 2 spatchcock chickens in the fridge rubbed with Mickeys coffee rub, and two racks of BB's rubbed with Memphis dust. Trying to decide how to cook them. Thinking of cooking the ribs @325° dome, on the rig extender, and adding the chickens below the ribs about 90 min before I figure the ribs should pass the bend test. Do any of you veteran eggers have any thoughts or suggestions? Any advice would be appreciated. I'd like to do the ribs without foiling.

RedSkip

I'm sure others will chime in, but I'd switch them.  Ribs on bottom and chicken on top.  Higher in the dome for the chance of crispier skin.  

Nanook

Thanks @RedSkip‌. I just wasn't sure whether it was better to have rib drippings on the chicken, or chicken drippings on the ribs, but you make a good point..

buzd504

I would probably drape some foil very loosely over the ribs to protect them from the chicken drippings, or put a drip pan in between, depending how many levels you have.

I agree with putting the chicken above the ribs, and it will also make it easier to put on and remove the chicken.

XC242

Nanook said:

Thanks @RedSkip‌. I just wasn't sure whether it was better to have rib drippings on the chicken, or chicken drippings on the ribs, but you make a good point..

I think this is good either way