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In Reply to: Ribs and Chicken posted by John on June 05, 2017 at 18:24:33:
I have found that half chickens cooked at 350* for 45 min will reach 165* and retain their juices. But ribs need 220* for 4 hrs + 30 min wrapped with fruit juice and sauce, test with a tooth pick, pull off and insulate to hold. I like Obie's Yankee Blaster rub and Bone Suckers sauce. I would do the ribs first and hold them, then crank up the heat to 350* to do chicken.
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