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ribs and sausage

post #1 of 4
Thread Starter 
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.
post #2 of 4

I bet if you don't drip sausage fat on the ribs you'll be just fine.  What temps are you running?

post #3 of 4
Thread Starter 
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?
post #4 of 4

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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