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

Wrap the ribs and place in the refrigerator overnight.

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.

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

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.

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.

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.

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.

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.