Hi all,

I am doing some pork ribs on Monday. They're St. Louis cut. My wife and I
decided to invite a friend over and, in order to put enough meat on the
table for three people I went to the store and picked up a package of "Beef
Back Ribs." Big guys but it was a small package and just right to stretch
things out for the three of us. I've done a rub on both and will smoke them
tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
hours for one rack. Any idea of how long the beef will take? It's just a
small amount (1.5lbs) but will it take longer or less time than the pork?
Of course adding the beef to the pork will likely add to the total time in
any case but I don't want to overcook one or undercook another. Any advice
would be appreciated.

Peter

Peter Newman wrote:

I am doing some pork ribs on Monday. They're St. Louis cut. My wife and I
decided to invite a friend over and, in order to put enough meat on the
table for three people I went to the store and picked up a package of "Beef
Back Ribs." Big guys but it was a small package and just right to stretch
things out for the three of us. I've done a rub on both and will smoke them
tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
hours for one rack. Any idea of how long the beef will take? It's just a
small amount (1.5lbs) but will it take longer or less time than the pork?
Of course adding the beef to the pork will likely add to the total time in
any case but I don't want to overcook one or undercook another. Any advice
would be appreciated.

My experience ia that beef back ribs take about the same
time to cook as pork spares of the same size.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Peter Newman wrote:

Hi all,

I am doing some pork ribs on Monday. They're St. Louis cut. My wife and I
decided to invite a friend over and, in order to put enough meat on the
table for three people I went to the store and picked up a package of "Beef
Back Ribs." Big guys but it was a small package and just right to stretch
things out for the three of us. I've done a rub on both and will smoke them
tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
hours for one rack. Any idea of how long the beef will take? It's just a
small amount (1.5lbs) but will it take longer or less time than the pork?
Of course adding the beef to the pork will likely add to the total time in
any case but I don't want to overcook one or undercook another. Any advice
would be appreciated.

Peter


You should be able to treat the two (beef ribs & pork spare ribs) about
the same. My only concern would be if the partial slab of beef ribs is
much smaller than your St. Louis cut spares or if they've been cut in
such a way that the meat between the bones is real thin, it might start
to dry out first, I'd keep an eye on that, and if it begins to happen,
take 'em off, wrap 'em in foil, wrap the foil in a towel, and stash them
in a spare cooler to keep warm till the spares are done to your liking.

Thanks for everyone's input. The beef and pork did smoke at about the same
rate. It came out great and I'm some sort of local hero. I tell everyone
that it's pretty mediocre Q compared with what you can do with more skill
and a better smoker but I guess it beats what people are used to in
restaurants. Go figure...

Peter
"Peter Newman" wrote in message
...
Hi all,

I am doing some pork ribs on Monday. They're St. Louis cut. My wife and
I
decided to invite a friend over and, in order to put enough meat on the
table for three people I went to the store and picked up a package of
"Beef
Back Ribs." Big guys but it was a small package and just right to stretch
things out for the three of us. I've done a rub on both and will smoke
them
tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
hours for one rack. Any idea of how long the beef will take? It's just a
small amount (1.5lbs) but will it take longer or less time than the pork?
Of course adding the beef to the pork will likely add to the total time in
any case but I don't want to overcook one or undercook another. Any
advice
would be appreciated.

Peter

"Peter Newman" wrote in message
...
Hi all,

I am doing some pork ribs on Monday. They're St. Louis cut. My wife and
I
decided to invite a friend over and, in order to put enough meat on the
table for three people I went to the store and picked up a package of
"Beef
Back Ribs." Big guys but it was a small package and just right to stretch
things out for the three of us. I've done a rub on both and will smoke
them
tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
hours for one rack. Any idea of how long the beef will take? It's just a
small amount (1.5lbs) but will it take longer or less time than the pork?
Of course adding the beef to the pork will likely add to the total time in
any case but I don't want to overcook one or undercook another. Any
advice
would be appreciated.

Peter



I've heard that if you can grab a bone and it move easily, it should be
done enough. Of course, if you hold the rack upside down and all the bones
fall out, it is probably overdone, but, what the hey!