re: Chicken and Ribs

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So what was the time and temp?

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225 for 3 hours or so for chicken and 4 or so for pork

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Did the chicken come off before the ribs?

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absolutely
I was trying a new technique to prevent the surface meat from drying out, because the legs were skinless. I sprayed them with a wash of ACV, Worcestershire, water, ..., ...? Normally, I coat the skinless chicken in a little mayo (about a teaspoon per leg) to prevent the exterior from hardening and drying out. I think I'll try a combination of spritz and mayo next go.

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How did you monitor?

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I was spraying every 45 minutes after the first hour so I kept a watchful eye on the leg tendons for the tell tail sign of them shrinking during the cooking process. Once they were visually tightening and the chicken had a nice color, (about 2-2.5 hours) I started the glazing process. Dipping and drying twice. After the second coat of glaze dried (45-60 minutes), I removed them from the grill to cool. I picked the biggest leg and gave it a bite. It was cooked through and all the collagen had rendered so I figured the rest must be done as well. They were. The BBQ Gods had smiled on me and rewarded my efforts.

The ribs were prepared using the typical 2-1-1 method.