Mesquite smoked chicken and ribs. Mustard binder for the pork back ribs with a mesquite rub, oil with mesquite rub for the chicken. Mesquite pellets (highest quality I can find), with a smoke tube layered with mesquite pellets and mesquite wood chips. Ribs were 180 for two hours, 225 till they hit 160, then 275. Added chicken for the last bit at 275 till it was 160. Sauced at right times, ribs were probe tender and bent without breaking. What do you think?
by Xanimas
3 Comments
Now that’s what I’m talking about
I am smoking pork butt and in a few hrs I am going to put on some chicken and lamb to smoke it’s the first time using my big grill in about 6 months. You are looking good
Looks dynamite!