This was done for my friend’s 40th birthday party. We cooked ahead and then grilled the individual ribs and carved, then heated, the chicken in the oven for serving. Once again, the “Big O” does the trick.
I combined the last of several rubs for both meats. Pork rib rub and chicken rub were used as appropriate and let to absorb flavor wrapped in plastic wrap overnight. I cut the slab of ribs in half to fit in length-wise with the two chickens.
I smoked everything for 120 minutes because I had to run the little people around that day and got back late… Ideally, I would have taken the chickens out about 60 minutes and the ribs out at 90-120 minutes.
I cooked the meat at home and brought to the party in aluminum pans. We grilled the ribs with sauce before serving and warmed up the chicken in the oven. I had pre-carved the ribs into individual bibs… The chickens were cooked and carved at the party.
Here are pictures:
Chickens with rubs after setting for 24 hrs.
St. Louis Style Ribs.
Getting the pellets to rest alongside the steel drum using tinfoil lining the drippan.
Firing up the Orion
Mmmmm...
Looks great Keith. What were your times?
120 minutes… I updated the post.