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Chicken and Ribs
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CornfedMA
Posts: 491
Happy Memorial Day, to all. And to all who served, thank you.
Ive got some spares going and decided to throw some chicken thighs on with them. Typically, if I want crispy skin on the chicken, I run indirect at 375-400. Obviously can’t do that with the spares running low and slow. Can I put the thighs on now and let them go low and slow, then once I pull the ribs, crank the heat to 400 and still get crispy skin? Or am I better off putting the thighs on after I pull the ribs?
Ive got some spares going and decided to throw some chicken thighs on with them. Typically, if I want crispy skin on the chicken, I run indirect at 375-400. Obviously can’t do that with the spares running low and slow. Can I put the thighs on now and let them go low and slow, then once I pull the ribs, crank the heat to 400 and still get crispy skin? Or am I better off putting the thighs on after I pull the ribs?
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