Want to Combine Pork and Chicken w/one smoke

Tough call. Ribs (IMHO) do best at 250-275...chickens, I'd go at your highest temp to avoid rubbery skin. If that isn't a factor, cook them both at 275 but keep the chicken on the lower racks to prevent cross contamination from dipping juices.

Should you decide to cook separately, cook ribs first and hold them in an insulated cooler. Foiled, they'll keep for a cpl of hours while you cook chicken.

Thank you, great advice. How long do you keep the ribs and the chicken in for?

Depends on weight and temp.

A 3 lb rack of St Louis at 275 will take 3.5-4 hrs. Figure up to an extra hour for a 225 smoking temp. Time is only a rough measure of doneness. A sure fire way to test rib is the toothpick test. Insert top down in the center of the rack between the bones. If it slides in and out with ease, they're done. Allow extra time for heavier racks.

Chicken is done when the breast temps at 165; thighs at 170-175. For a 4 lb chicken split in half, I'm guessing 1-1.5 hrs.

If you're asking us for times, have you not cooked ribs and chicken in it before?

Need to know so we can help you figure it out.

Ever done that much food at once?

NEVER put poultry above any other food. The drippings leave ugly marks on the food below, unappetizing and can carry too many nasties.

Me? I'd cook everything, ribs and chicken at 275.

If you're unsure about times, then you should practice. My 100% sure way to good up an event is do something you've never done or practice. Just too many variables to give you an exact time. We can get close, but that many, can throw off lots of things in determining time.

Like Smokin' says,I'd run one of them 4 lb,,split yardbirds and one slab of St Louis at 275* and time each for done.

You can start the slow one to cook,as much earlier as the finish time told you.

If you have to wrap the ribs,do them three to a foil pack and cooler them.

Maybe this will give you a start.