ribs and sausage

piggeater

Newbie

Original poster

May 12, 2014

9

10

Alabama

• 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.

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• May 26, 2014

• #2

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

 

piggeater

Newbie

Original poster

Thread starter

May 12, 2014

9

10

Alabama

• May 26, 2014

• #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?

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• May 26, 2014

• #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.