Baby Backs and Chicken Legs

7/4/12 – Happy birthday America!

DC is under a heat advisory today but I gotta practice ribs.  Here’s the BBQ log for today’s cook.

Did Chicken legs and babybacks.  Used the same rub on both

  • 3 Slabs of Baby Back ribs
  • 5 chicken legs
  • 1 Cup Big Time Rub
  • 1/2 Cup Sugar in the Raw

Remove underside skin from the ribs.

  • 1:15pm – mix sugar with the rub – rubbed both chicken and ribs – cut slabs in half, 3 whole slabs won’t fit on the Big Green Egg.
  • 1:30pm start fire – be sure to clean out old ash
  • 1:40 pm prepare a foil packet for Apple chips about 2 cups of chips, soak 1 cup in water leave to other dry.
  • 1:50pm fire at 300 still need to burn off charcoal smoke –  daisy wheel small holes only / close down bottom draft 1/4″ of the screen exposed. (Burn off the charcoal smoke BEFORE adding wood – Do not let the temp get to high, takes a long time to cool down.)
  • 2:05pm Charcoal smoke nearly burned off – temp is a little too high still (300 need to get down to about 275)
  • 2:05 pm clean grill don’t leave the lid open any longer than needed
  • 2:11pm fire down to 270, open bottom draft only slightly
  • 2:15 fire took off, up to 350
  • 2:20 fire down to 300 – added 4 chunks of hickory and 4 chunks of apple and the foil packet inserted plate setter after that, the fire now down to 225
  • 2:50 ribs and legs on fire down to 220 open bottom draft full, try to get to 275 ribs meaty side up
  • 3:30 temp up to 275 close the bottom draft halfway
  • 4:00 legs hit 150
  • 4:50 bones up and chicken at 160
  • 5:30 Legs 170 and off
  • 5:45 foil wrap honey and brown sugar granny smith apple wedges
  • 6:00 return foil wrapped to grill at about 300
  • 7:45 off the grill

The legs came out a touch over smoked, but still moist.

Ribs went a little over, falling off the bone, next time only about an 1:15 in foil. Maybe just a touch too much smoke.

Spring Herb Chicken Breast

My wife Laura prepared this awesome dish. Chives, Garlic, Thyme, Oregano, Parmesan, Olive oil, Salt & Pepper. The herbs came from our garden.  Mix the herbs, cheese, S & P & olive oil together in a bowl.  Pull back the skin on the chicken and apply the herb paste on meat & the skin of the chicken.  Set up your grill for indirect cooking so the temp of the grill is about 300 degrees and cook until chicken’s internal temp is 160 degrees.   Let the meat rest before you enjoy the meal.  Serve with grilled Asparagus and a salad.

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