Cooking ribs and wings at same time for maximum flavor

[MSteffen]

Hello,

I am new to smoking, but I am trying to find some tips on how to cook wings and ribs from the same smoke. Obviously, the ribs take considerably longer than wings to cook. Would it be best to put the wings on at the beginning of the cook, take them off, and then grill or broil them when the ribs are done to crisp them up? Or would it be better to put them in during the last few hours of the cook? The ladder makes more sense in terms of finishing everything on time, but does doing the wings near the end also reduce smokey flavor compared to up front? I would prefer more smokey flavor, but I also don't want to add more wood later to the burn and potentially make the ribs taste funny.

Thanks,
Mike

 

[chef jimmyj]

Since you don't want to risk over smoking the ribs, start wings and ribs together. Pull the wings at an IT of 155 and rest, covered (No Peeking!), until the ribs are done. Reheat and crisp on the grill. If making so many wings it will fil the grill more than once, start grilling sooner...JJ