Im trying to cook country style ribs and whole split chicken at the same time.Im putting the chicken on the bottom racks and ribs on top im not sure what temp or how long any suggestions?
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Weights would help but we can get you close.
Chicken breast is done at 160-165. The leg/thighs need 170-180.
CSR are better gauged by tenderness. Use a toothpick or a probe thermometer pushing through the center of the meat. The resistance should be just slight.
Hope that helps.
Chicken breast is done at 160-165. The leg/thighs need 170-180.
CSR are better gauged by tenderness. Use a toothpick or a probe thermometer pushing through the center of the meat. The resistance should be just slight.
Hope that helps.
quote:The leg/thighs need 170-180
Temp is a little high I know. the FDA says that. However the new rule of thumb ia 165*. Actually the bird is done at 145* if you don't mind a little pink. Personally, I take both off the fire at 150-155*. My tast tells me that in breast meat, anything higher it begins to dry out.