On 6-Aug-2004, Bob in socal > wrote:
> On Fri, 06 Aug 2004 15:35:55 -0500, "Dave W." >
> wrote:
>
> >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.
>
> IMHO, I would load the ribs on the top grill and the butt on the
> lower. I would cook the ribs at whatever and not even worry
> about the butt till the ribs were done and out of the smoker.
> The butt has to get to 190-195 internal and if your temp goes
> up to 350 doing the ribs, so be it. There is no magic in 220
> for butts as has been discussed here many times.
>
> Worry about the ribs, the butt will be fine.
> __
>
> Socal Bob
Great advice Socal Bob. The butts will come out just fine.
The ribs are a little more critical. The important point is to
get them off when they're just done. Ribs don't have a lot
of leeway.
--
M&M ("When You're Over The Hill You Pick Up Speed")
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