Short on Time
Sat my wife informed me that the kids/grandkids were coming for dinner on Sun and would I please do BBQ chicken & ribs? I reminded her that I was going to be out of town until 4:00pm Sun and would not have enough time to smoke them but rather than disappoint them I would try something new. I smoked the chicken and ribs for two hours Sat afternoon, wrapped in heavy-duty foil, cooled for 15 minutes and then refrigerated them. At 4:30pm Sun afternoon I placed some water in the bottom half of the broiler pan, the chicken and ribs on the top half, covered tightly with heavy-duty foil, cut a couple of small slits in the foil, and popped into a pre-heated 250-degree oven for one and a half hours. I finished them on the gas grill at low heat for 30 minutes, glazed them, and served. I usually go right to the grill from the smoker; these were just as good even though they had been refrigerated overnight.