Smoking ribs and chicken for the first time, need tips

[7mmfan]

My 30th bday is Saturday and I've decided that I'm going to treat the guests to a bounty of smoked meat. I'm doing ribs and chicken for the first time and need some good ideas for rubs and smoke, also, how long to apply the smoke vs. overall cook time.

The meat is chicken thighs and drumsticks, the ribs are full racks of pork ribs, that I'm going to cut into portion sizes before putting them in.

I have a Bradley electric vault smoker with digital thermostat so I can maintain temperature very well.

Any standouts for rubs on either that people have done well with?

[h20hunter]

Ribs. Peel the membrane off the back. YouTube it. Chicken. For volume I like to halve it, brine it, smoke it.

[Blacklab]

 

Brining chicken is a  for me. The hard part is getting the skin crispy w/o over cooking. Might want to finish in oven or on hot grill. 

[92xj]

http://hunting-washington.com/smf/index.php/topic,146633.0.html

[Hooked On Chrome Guide Service]

For the ribs peel the membrane. Coat them with a good rub and put in smoker at 180. Cook for 3 hours then wrap them in foil cook for 2 more hours then unwrap them suave them and finish for about another hour they're done when 1/4-3/8 of the bone is showing

[92xj]

How I did chicken the last time. Brining is key I believe. I Do parts the same way as I do whole.http://hunting-washington.com/smf/index.php/topic,157699.0.html

[92xj]

More chicken info in the last few posts. Done in the Bradley that time.http://hunting-washington.com/smf/index.php/topic,144924.0.html

[haugenna]

Follow this recipe.  I use the preseasoned costco ribs and they turn out great.

Spare Ribs Recipe - How To Smoke Spare Ribs

[7mmfan]

I already have the ribs, and I feel like I'm getting a feel for the smoking process down. Anyone want to divulge their super secret rubs for ribs? I know the rub can make or break them...

[Hooked On Chrome Guide Service]

I've been using green mountain grills pork rub and really like that

[lamrith]

Look up st Louis rib rubs online and mix up yourself.  I make 2 versions, std and hot.  Hot gets cayenne and red pepper added.

I do a 2hr/2hr cook on my ribs.  Actually falls apart when done.  2hrs open smoke 225 even as high as 300, just have to watch close if hot.  Then foil for 1.5-2hrs WITH APPLE JUICE.  Steams and and lot of flavor and tenderness.  I know many then grill to bark up, but my crew can't wait and meat is always done bordering overdone so I don't do it.

Not done chicken, but it is less forgiving than ribs from what I hear.

[7mmfan]

The foil with apple juice sounds awesome, I'm going to have to give that a test run for sure.

[lamrith]

I cheat now, use 9x13 cake pan for that part of the cook (have to cut ribs to fit in smoker anyway).  No worries about leaks or torn foil.  Even use oven to not burn smoker fuel since no smoke get thru foil..

[7mmfan]

Good call on the pan. I will just keep the element on but remove the chips. Thanks for the tips!

[Blacklab]

Here's one I mostly use when doing ribs. Nothing fancy but we think it's tasty.

1 cup dark b sugar not packed
2 tbs kosher s
2 tbs granulated onion
2 tbs cumin
2 tbs granulated garlic
2 tbs coriander
2 tbs chili powder or chipotley some times I do 1-1
2 tbs fresh cracked black pepper
1-2 teaspoons of cayenne optional
There's no paprika I don't like it
This makes enough for 3 racks of spares.
Put in smoker @ 230 or so. smoke w/ favorite wood 3 hrs. After that spritz w/ apple juice about every hr till done. Or Spritz till about last hr add your favorite BBQ sauce. I also add apple juice to the sauce careful not to make it to runny. Coat ribs till carmalized an sticky.

Enjoy
BTW happy b-day