A query from a relative newbie to the smoking / BBQ world:

This weedend I decided to try my hand at doing pulled pork so I went to
Wallyworld and got a slightly less than 4 lb pork butt. I noticed a
rather small (about 2 lb) package of baby backs and thought maybe I
could do them along with the butt. I intended to do the butt at about
200 to 225 for, oh, who knows? 10, 12, 14, 16 hrs? Whatever it takes to
get up to about 190 deg internal and pull well.

I notice in the FAQ (and in some posts here in recent years) that people
say to smoke baby backs at a higher temp (350 or so) and for a shorter
time than spares. I also think it said in the FAQ that it is easier to
overcook baby backs. I certainly expect to pull the ribs out of the
smoker well before the butt is done .... but:

The question ... can I do the baby backs at 220 for a longer time than
one would normally cook them? Am I heading for trouble? What are
overcooked baby backs like?

Advice, tips, and such accepted with deep gratitude ....

Dave W.

--
In the Ozarks. Dot edu will do for email.