Big Green Egg Ribs and Chicken

Step 1

Cut the ribs in to three sections, put a slight coating of yellow mustard on the ribs, and rub them with Honey Hog.

Step 2

Wrap the ribs and place in the refrigerator overnight.

Step 3

Now make the Za’atar rub for the chicken by mixing all the rub ingredients (paprika, brown sugar, cumin, salt, Za’atar, pepper, and cayenne) together In a small bowl.

Step 4

After the rub was made I spread it all over the chicken.

Step 5

The key to getting crispy skin on a chicken is towel drying the bird and then letting it sit in the fridge for at least 24 hours. I did this before rubbing the bird with the Za’atar rub.

Step 6

I set the Egg up to hit 250°, placed the ribs on the top rack of my two tier swing rack, and cooked them for the first hour direct over the charcoal. The wood I used for this smoke was 2:1 Hickory to Apple.

Step 7

During the first hour of the cook I turned the ribs once and sprayed them with some apple juice to help keep them moist. After an hour I took the ribs off, wrapped them in foil, and set them to the side.

Step 8

To prep the chicken I used the Spacthcock cooking method to remove the backbone of the chicken and lay it flat on the grilling surface for even heat distribution. To ensure a low and slow cook, I put in the Plate Setter to set the egg up for indirect cooking and placed the chicken on the bottom rack of the 2-tier adjustable swing rack system. On the top rack, I placed the ribs which were wrapped in foil.

Step 9

I let the chicken and the ribs cook for another 2 hours at 250°. After that the chicken measured 165° using the Thermapen and the ribs were fall off the bone ready! I sliced up the chicken and the ribs and called everyone one in to eat.