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Yep, that's what I would do. If one finishes first just pull it off and foil it up to keep it warm. I doubt you would be looking at more than an hour difference.
The time difference is either because it takes longer for pork to cook or it takes longer to get tender. Wish I could remember which but I'm a noob lol.
You can use mustard and some also use olive oil. I use mustard just because I can see where I applied it. there is no flavor difference.
If...
Bah, they didn't believe it was my first time either. See, the guys don't seem to realize that they give such good advice that us noobs end up turning out near perfection the first go around.
Your ribs look amazing! I think this weekend I need to fire another rack and make up some KFC style...
Here are the stars of the show. These were about 20 bucks each.
All dressed up and nowhere to go? Not hardly, you have VIP invites to the Weber roadhouse
This is the first batch all ready for cuttin'
And the money shot:
Forgot to add that I used a rib rack for the first batch as there were 4 slabs. Jury is still out on it though, One thing I noticed is that you have rotate the meat as there were sections that did not darken and I think it's because those areas were shielded from the smoke.
I'll pic the rack...
I'm at work so pics will have to come later when I get home.
Ok, so I posted last Friday about my dilema of two groups coming the same day and got some good advice. In my classic fashion, I went my own way lol.
I decided to go ahead and cook the second batch as the first party was going, the...
Ok, so I was just informed that I am cooking for two parties Saturday, not one.
One group will be here at 1:00 and the other at 6:00 and both want ribs. (That's what I get for facebooking my past endeavors)
So here's the question, is there a way I can do a partial smoke for the second group so...
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