Is it possible to cook pork ribs and a butt at the same time?

Discussion in 'Pork' started by mummel, Apr 20, 2015.

  1. mummel

    mummel Master of the Pit

    Last edited: Apr 20, 2015
  2. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I would run my smoker at 220-250. Start the butt early in the morning, estimate cook time based on your butts weight. If it where me I would give myself 15 hours (but 12 would probably do it). 6 hours before estimated butt finish time start your 3-2-1 ribs. If your butt gets done early, no problem double wrap in heavy duty aluminum foil, then wrap in a bunch of towels and place in a dry cooler, This will keep your meat hot for several hours (easily). If your ribs get done earlier than the butt, so the same thing, place them in a cooler to keep hot until your butt gets done, rest your butt for 1/2 hour minimum and ring the dinner bell!

    Good luck.
     
  3. matchew

    matchew Smoke Blower

    coffee-junkie gave you the best advice you'll need. good luck!
     
  4. mummel

    mummel Master of the Pit

    Great thanks.  When you say 3-2-1, you mean 3 hours smoke, 2 hours foiled, and 1 hour smoke again right?  I also see in Bear's recipe he bumped the temps up to 260 in the last 3 hours.  Wont that mess with the ribs?
     
  5. Coffee-Junkie pretty much has it covered.  I do exactly that all the time.  Butts on the night before, ribs on the next day.  As far as temps, not to worry too much.  Some guys go low and slow, like 220, others go fast and hot, probably up to 300.

    Anywhere in between will work for both cuts of meat.  A lot of new cooks fret over that because the recipe called for 240 and they freak out over fluctuation.  They get it to 240, put in the meat and it drops to 220.  Make an adjustment, up it goes, whoa, now 275, adjust it again, again, again ........ just get it settled in somewhere between that it runs happily along and let the meat cook.  Should be about no stress, this is supposed to be fun.
     
  6. bmaddox

    bmaddox Master of the Pit

    @frog1369  is right about the temp swings. The key is getting your smoker to settle in at a temp that it can hold that is in the range of what you were shooting for. If you wanted 225 but the smoker wants to run at 240 you will be fine.
     
  7. mummel

    mummel Master of the Pit

    Fantastic.  Cant wait to try some ribs will pulled pork. 
     

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