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Ribs and Chicken barbecue question


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Ribs and Chicken barbecue question

e_bone | | Oct 13, 2013 12:09 PM

Having lost my smoker in a packing decision before a move I have to use "cheating" methods to create barbecue. I shall call it "Faux-B-Que". I kill myself I'm so funny.

My cheating method with ribs: rub and let sit overnight. Cook low and slow over-but-not-in a covered pot with liquid in the bottom (beer, orange juice and cider vinegar). When done (4 or so hours) I finish them on the gas grill that has good hickory smoke going. They pick up smoke flavor, they are very tender but of course they are not smoked.

I want to do chicken drumsticks today and my plan is to do the ribs about half way and then add the chicken to pot as I'm assuming they will take about half the time to cook. Am I making a mistake?

Related: anyone know of a way to SMOKE with a gas grill? I have a nice Weber but even at low I think it hits 300 deg F with the lid closed. And I can't figure out a good way to feed wet chips during the process. My current method: I have a "smoking box" in the back under the grates. (my smoking box is an aluminum outlet box filled with wet wood chips).

Anyone that has a successful smoking method with gas grill please enlighten!

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