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This weekend I decided to smoke some yardbirds and ribs since the weather wasn't cooperating for anything else outside. I brined the birds in Mad Hunky's Poultry Brine overnight (about 10 hours) since I just happened to get some of the brine due to a mis-ship. Since I knew that I had space available in the Yoder, I decided to do some ribs as well. Rubbed them down with a sweet/spicy rub and let them sit in the fridge overnight as well..
I removed the chicken backbones, threw on a nice GP spice rub with olive oil and dropped them on the grills of the YS640, along with the ribs. Set the temp at 225 and let the fun begin. Smoked the birds for about 4 hours until the internal temp of the breast was reading 165 on the Maverick and pulled them off to rest about an hour. The ribs were done using a 3-2-1 method with an apple juice mixture spritz every hour. The mixture was made using apple juice and the same spice rub that I used on the ribs, where I put a couple of spoonfuls into a warm glass of juice, let it sit for 20 minutes, then strained into my spray bottle so that it wouldn't get clogged with any of the spices. During the last hour of the ribs I turned up the temp to 240 and mopped with Guy Fieri's Bourbon BBQ sauce which gave them a nice caramelized color and great flavor.
The birds were so friggin juicy it was amazing. Rich's Poultry Brine ROCKS!
Thanks for the mis-ship ;)
Ah the joys of smoking! Can't wait until next weekend... brisket on Saturday and salmon on Sunday.
I removed the chicken backbones, threw on a nice GP spice rub with olive oil and dropped them on the grills of the YS640, along with the ribs. Set the temp at 225 and let the fun begin. Smoked the birds for about 4 hours until the internal temp of the breast was reading 165 on the Maverick and pulled them off to rest about an hour. The ribs were done using a 3-2-1 method with an apple juice mixture spritz every hour. The mixture was made using apple juice and the same spice rub that I used on the ribs, where I put a couple of spoonfuls into a warm glass of juice, let it sit for 20 minutes, then strained into my spray bottle so that it wouldn't get clogged with any of the spices. During the last hour of the ribs I turned up the temp to 240 and mopped with Guy Fieri's Bourbon BBQ sauce which gave them a nice caramelized color and great flavor.
The birds were so friggin juicy it was amazing. Rich's Poultry Brine ROCKS!
Thanks for the mis-ship ;) Ah the joys of smoking! Can't wait until next weekend... brisket on Saturday and salmon on Sunday.
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