"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!