What's A Fella To Do When Ribfest Hits Your Town?

[MrHoss]

Not pay $45 for a whole rack and not put up with pushy crowded areas.

Picked up 2 side racks, a whole chicken, spices, ginger beer, some Parkay, Tiger Sauce and some White Lightning for about the same money.  For my rub I got this:



The rub was made up of salt, pepper, paprika, sweet smoked paprika, granulated garlic, ground up onion chunks, mango/chipolte powder and ancho chili powder.  A thin coat of light olive oil came first.  After about and hour and a half in the fridge and 20 minutes at room temp:



The chicken was injected with Grace Ginger Beer and coated wiht Schwarts Montreal Chicken Spice:



The sauce for the ribs...the only one I use that does not get doctored:



Edit: 

After about 2 hours 20 minutes the ribs look ready to foil:



The standard parkay, brown sugar, honey and Tiger Sauce:



I added about a tablespoon of olive oil to the bagged chicken and rubbed it around partway through the marinade stage. The chicken after about 10 minutes going at a steady 350f:

[SixZeroFour]

Lookin' great so far!

[argentflame]

Looks really good. Can't wait for the finished product.

[dazzo]

...and crank up the Blues while you watch the smoke...

[MrHoss]

Started off in the 360-370f range and went for about 30 minutes till the sides were crisping when I foiled just the sides.  Added some coals to take it to the 420-435f range for the rest of the cook.  As soon as the top was looking good I flipped the bird to crisp the bottom.  Here it is at the end with the foil removed:



On the plate:



The ribs went about and hour and a half in the foil then were sauced with the Pappy's high end stuff and glazed for about 30 minutes or so:



"Damned Good Served Here":

[SixZeroFour]

Oh man those look tasty! Hope you enjoy the long weekend Hoss!

[1buckie]

Nice fixups.....like the ginger beer thing ......


                      Real nice finish on all of the goods !!!!