Pork Ribs and Split Chicken
12/09/02
Saturday afternoon I decided to cook Sue a chicken and myself a bit of pork
ribs. I split the chicken in half to try something different from the usual
whole chicken and I cut a rack of ribs in half with the intention of using the
small half for myself. At the last minute my daughter showed up so I decided
to cook all of the rib rack. It took a bit of arranging to get all the food
on my medium egg but somehow the deed was done. About three hours later we sat
down to eat and watched the first night of the Olympics.
I started out with half a rack which I sprinkled down with
my own rub.
I first placed the ribs on the grill using the old indirect firebrick
method. I had a couple of chunks of oak mixed in with the lump for good smoke.
I put the ribs on as soon as the oak started to smoke as I love that smoke thing.
Temp had not come up to par but I wanted smoke to penetrate the pork asap!
I then decided to add the two chicken half and it took a little
arranging to get it all to fit. I had to use a rib rack I had never tested before
but with a bit of work all was fit into the limited space of the medium egg.
I had a dome temp of 300°. I placed my NU Temp probe at grill level for
a reading of 180°.
The egg began the cooking process as the sacred blue smoke
rose to the heavens.
As you can see dome temperature is very different from grill
level.
After an hour and half I had a dome of 350° and a grill level
of 220° at which time I flipped the meats. The stuff in the foil is chicken
liver, gizzard and heart which I ate shortly after this shot. It was the cook's
reward for a hard evenings work.
At about two hour I checked chicken temperature and found it
160°. The dome was 300° and the grill level was 230°. I let it ride
for a while longer.
At three hours all was pulled. The dome was 300° and the
grill was 264°. The temps had almost meet and become one. We were hungry
and the piggy was served.
All was good.
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