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Ribs AND Chicken?

Eggercat
Eggercat Posts: 46
edited November -0001 in EggHead Forum
Good morning everyone...
I need some advice on cooking up some back ribs (2 racks) and 6 chicken breasts on one large egg!
My plan is to low and slow (225) the ribs in a ribs rack for 5 hrs, then take them off, fire back up to 425 and do the breasts for 45 minutes.
Does that sound about right?
What do I do with the ribs, besides eating them :whistle: , while the chicken is cooking?

I still have a few hours before I start prepping the ribs, so fire away with any and all suggestions.

Thanks
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Comments

  • doccjb
    doccjb Posts: 238
    You can just cover your ribs with some foil--they will stay warm without a problem. If something delays you with the chicken, foil the ribs and place them in a cooler, covered by a couple towels.
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  • Eggercat
    Eggercat Posts: 46
    Thanks Doc
    Do you think 45 minutes is enough time for the breasts?
    They are bone in!
    Any suggestions on seasoning / marinating the chicken?
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  • doccjb
    doccjb Posts: 238
    45 minutes should be fine for the breasts at that temp.

    For a simple marinade, I always like Wishbone Italian dressing. Best if you can do an overnight soak, but even a couple hours adds a bunch of flavor.
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