ribs and sausage

Discussion in 'Pork' started by piggeater, May 26, 2014.

  1. I have a MES 30". I'm cooking ribs right now, but thought about throwing in some Italian sausage for the last three hours. Will the sausage effect the flavor of the ribs? I don't want to mess up the primary goal...the ribs. Any thoughts would be appreciated. Posted on sausage forum as well...thanks.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I bet if you don't drip sausage fat on the ribs you'll be just fine.  What temps are you running?
     
  3. Running at 230. I'm about to pull ribs and wrap them. I'll put the sausage on bottom. How long for them at 230? Using 3-2-1 on ribs...so about 3 hrs to go with them...will that get sausage done?
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Depends on the type of sausage,  I like to finish my ribs on a hot fire to get a bit of char on them so I would go with the sausage as long as you can at 230 then toss them on the hot fire with the ribs to crisp up a bit and get rid of some of the grease.  If you intend to finish the ribs in the MES at 230 then I'm guessing 3 hours will be enough for the sausage as long as it isn't some type of frozen, raw, homemade sausage.
     

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