Thread: Chicken and Ribs, A Classic BBQ Combo

My wife and MiL were shopping at Costco and decided I was going to BBQ today.
Well dang, if I absolutely must.


They picked up chicken thighs and St. Louis ribs.
Chicken and Ribs, a Classic BBQ Combo!


Rub the ribs with my homemade pork rub.
Fire up the smoker to 225°-240° with Cherry for smoke.
Low-n-slow, no crutch, cook till they pass the 'Pop, Bend and Crack Test'.


The chicken got a good dousing of EVOO and a savory rub of spices.
They bypassed the smoker and went on the grill.


The women made some sides, they sauteed some asparagus and carrots, tossed a salad and baked some rolls.











The Finale

Looks like there aren't any Vegan's at your house .....

Originally Posted by jollymon

Looks like there aren't any Vegan's at your house .....

Hardcore omnivores here, and we don't have any faux gluten allergies either.

Chili, I don''t know what you do for a "real living" but you and The Chef need to open a restaurant. Heck, I might even buy a few shares of stock and come down a month or two to bus tables!

'Pop, Bend and Crack Test'

Bout how long, or in other words, do I have time to run to the store, have the smoker going when I get home and have them done in time to eat tonight. You're killing me with all of the food pictures.

Looks like enough for a army.....how big is your family?....
Looks absolutely amazing

Originally Posted by crazynewts

Chili, I don''t know what you do for a "real living" but you and The Chef need to open a restaurant. Heck, I might even buy a few shares of stock and come down a month or two to bus tables!

Originally Posted by crazynewts

'Pop, Bend and Crack Test'

Bout how long, or in other words, do I have time to run to the store, have the smoker going when I get home and have them done in time to eat tonight. You're killing me with all of the food pictures.

I drive a truck for a living.
Nope, nope, nope, then cooking would become a job.
I only cook St' Louis ribs and they average 6-7 hours.
Glad you enjoy my cooking and pics.

Pop, ends of the bones pop out of the meat
Bend, rack bends easily and into a U shape when picked up fom the center with tongs
Crack, when doing the bend test, the bark cracks open.

Originally Posted by ironman172

Looks like enough for a army.....how big is your family?....
Looks absolutely amazing

Thanks, that fed five adults and two kids, with plenty of tasty leftovers to munch on.

Yum...Thanks. I do my wild hog ribs at 250 for 3 hours then wrap in heavy foil and cook for 6 more hours at 200. fall off the bone tender.

Your attention to detail in presentation is impeccable. I would just have piled it on the plate!

Wild hog is the best pork, even the high dollar heritage hogs aren't as flavorful.

Thanks, I try so as to get my cooks featured on a BBQ forum.