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Need chicken and ribs help

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Hook_emHornsfan_74
Hook_emHornsfan_74 Posts: 1,353
in EggHead Forum
This might sound like a dumb question, but I am tasked with cooking 2 spatchcock chickens and a couple of racks of St. Louis style ribs.  I have never done this combo.  My question is timing and temp. I know ribs will take longer but do I put them on first at around 350° then add the chickens a little later?  I await yalls expert opinions.
Midland, TX XLBGE
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  • vb4677
    vb4677 Posts: 686
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    I do "turbo ribs" at 350F for  about 2.5 hrs for St. Louis spares, and 100-120 minutes for baby backs.  Hope this helps.

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • ColtsFan
    ColtsFan Posts: 6,345
    edited April 2018
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    Cook your ribs as you normally do and then FTC.   Spatchcock chicken will take 45 minutes or so while ribs are resting
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lousubcap
    lousubcap Posts: 32,391
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    Another option (if you have the grill real estate) is to cook ribs as you normally do-guessing around 250-275*F (anticipating about 5+ hours for the rib cook), and around 2-3 hours in, load up the chix and then ride it all to the finish-line.  For the crisp skin the trick is to finish the chix shortly after the ribs. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,353
    edited April 2018
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    Thanks guys. I’m thinking of turboing the ribs. FTC then, then doing the chicken. 
    Midland, TX XLBGE
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  • Skrullb
    Skrullb Posts: 666
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    I agree with cooking ribs first and FTC. Spatch chicken will only take 45-60 minutes raised direct around 350. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • johnnyp
    johnnyp Posts: 3,932
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    Sounds like I'm a little late to help with dinner tonight.  


    This is going to sound crazy.  Let your chicken ride out the rib cook.  The first time I did it (per Stike's advice), I was highly skeptical.  Its slammin'.  Low and slow, 5 hour chicken. Crazy and crazy good.

    XL & MM BGE, 36" Blackstone - Newport News, VA
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