What happens in this video
A two-protein cook succeeds when prep, placement, and timing are treated as separate systems. Mr. B seasons chicken and ribs for their own flavor profiles instead of forcing one rub to do both jobs.
The ribs and chicken occupy separate parts of the offset. The rack layout limits cross-contact and makes it easier to manage the foods on different timelines.
The ribs are cut into smaller sections for faster handling, then wrapped to continue tenderizing before the final sauce step. Chicken still gets its own thermometer decision at 165°F.
Mr. B’s Pitmaster NoteCapacity is not the same as control. Leave enough working room to rotate racks, probe the coldest pieces, and move food without reaching through a crowded cooker.
Food and fire safetyKeep raw chicken separated from ribs, cooked food, tools, and work surfaces. Cook wings to 165°F in the thickest part. Pork is safe at 145°F with a 3-minute rest, but ribs usually cook higher for tenderness.