The Smoking Version of Chirp and Turf

For those following this blog for a while, you may recall my original Chirp and Turf recipe and technique post. Now that I recently added a smoker to my BBQ backyard, it was time to reload this recipe and technique.

Recipe:

(1) dry rub recipe 

(2) Tablespoons Brown Sugar

Sweet Potatoes

Italian Sausage

Chicken

3 pound rack of beef short ribs

Step 1: Seperate some of the dry rub recipe and add the brown sugar for the beef ribs. Liberally coat the ribs and let come to room temperature.

Step 2: Pour 1 chimney full of charcoal into the bottom of the smoker

Step 3: Light 3/4 of a chimney with charcoal and light it.

Step 4: When the charcoal is lit, pour it into the chimney and bring it to temperature

Step 5: Add the ribs to the bottom level of the smoker and close the top. While this is happening, prepare the chicken with the rub, sweet potatoes and sausages

Step 6: After an hour, add the chicken, sweet potatoes, and sausage to the top level of the smoker

Step 7: Replace the cover and and let the smoking magic begin

Step 8: After a few hours check the chicken. There is a good chance that the ribs will need a little while longer.

Step 9: Pull the ribs off and let them rest for a few minutes before slicing

Step 10: Slice the ribs in between the bones and enjoy the smoke ring!