Need some tips for smoking beef and pork at the same time

[gitaryzt1985]

As the title says, I plan to smoke a rack of beef ribs and pork spare ribs at the same time this weekend. I need then done at about the same time, but I’m not sure how to time it.

Weapon of choice is my Weber Kettle with a Slow N Sear. It’s the SNS maiden voyage. Planning to smoke at 275. Never smoked beef ribs so not sure on timing. My pork ribs generally take 4-5 hours.

 

[drunkenmeatfist]

What type of beef ribs?

 

[gitaryzt1985]

What type of beef ribs?

They are back ribs

 

[drunkenmeatfist]

I think back ribs take around the same time you mentioned for spares. If they start getting too dark you can wrap them with some liquid. Probe tender test will let you know when they are ready though.

 

[TNJAKE]

These are my last beef backs. I did them alongside some pork babybacks. I treated the beefs like spare ribs and went 321. Turned out perfect for me

Beef ribs/pork baby back ribs and peach beans

Evening smokers. Had some beef back ribs and baby back pork ribs dying to get on the smoker today. Here are the beef ribs. Membrane removed and rubbed with my beef rub Onto the smoker at 225 using pecan and cherry After an hour rubbed down a rack of baby backs and put on smoker The Tennessee...

www.smokingmeatforums.com

You are planning to smoke at a higher temp than I did but you can adjust cook times. Beef and spares will get done at about same time

 

[gitaryzt1985]

These are my last beef backs. I did them alongside some pork babybacks. I treated the beefs like spare ribs and went 321. Turned out perfect for me

Beef ribs/pork baby back ribs and peach beans

Evening smokers. Had some beef back ribs and baby back pork ribs dying to get on the smoker today. Here are the beef ribs. Membrane removed and rubbed with my beef rub Onto the smoker at 225 using pecan and cherry After an hour rubbed down a rack of baby backs and put on smoker The Tennessee...

www.smokingmeatforums.com

You are planning to smoke at a higher temp than I did but you can adjust cook times. Beef and spares will get done at about same time

thanks! Got them on the grill this morning about 10am. I didn’t anticipate the slow n sear taking as long as it did to get up to temp, but I’ve been at 250 for about an hour and a half now. I’ve got the nice clear blue smoke and everything seems to be moving well. Shooting for about a 6 hour smoke.

One interesting thing that I noticed is that the slow n sear seems to provide a pretty good barrier between the meat and the fire. The Kettle typically has no problem maintaining temps, but the temperature over the fire is about 50 degrees hotter than the meat side. With the slow n sear, I’m getting temps around 400 over the fire, with the food side measuring 250. Just an interesting observation.

 

[gitaryzt1985]

Well.....disaster ensues lol. Kind of.

my troubles getting the kettle up to temp are self induced. I opened the lid to check at the 3 hr mark and the beef ribs are done and I’m about out of fuel. I apparently ran it way too hot because I knocked my temperature prob down into the kettle somehow. Probably when putting the lid on and moving the wires. I lost my clip for the prob and had to make one out of foil. Bad idea.

so for anyone interested, yes you can smoke beef ribs for 3 hours at 350-400 lol. I snuck a taste and they are fine. The spares have another hour or so by the looks of them. Beef ribs poked like butter and read out 204 in the center poking nicely through the membrane.

 

[tallbm]

Well.....disaster ensues lol. Kind of.

my troubles getting the kettle up to temp are self induced. I opened the lid to check at the 3 hr mark and the beef ribs are done and I’m about out of fuel. I apparently ran it way too hot because I knocked my temperature prob down into the kettle somehow. Probably when putting the lid on and moving the wires. I lost my clip for the prob and had to make one out of foil. Bad idea.

so for anyone interested, yes you can smoke beef ribs for 3 hours at 350-400 lol. I snuck a taste and they are fine. The spares have another hour or so by the looks of them. Beef ribs poked like butter and read out 204 in the center poking nicely through the membrane.

Hehehehe, you are learning what I always preach which is that ribs (beef or pork), pork butts, beef chuck, and briskets dont care what temp they are cooked/smoked at.

U accidentally cranked up the heat and lookie they are just as good and ready a lot faster :)

 

[gitaryzt1985]

Hehehehe, you are learning what I always preach which is that ribs (beef or pork), pork butts, beef chuck, and briskets dont care what temp they are cooked/smoked at.

U accidentally cranked up the heat and lookie they are just as good and ready a lot faster :)

we just got done eating a bit early since they were done. Fall of the bone, tender, and just all around quite tasty. Next time I’ll be more prepared, but overall a successful 3 hour cook time. They sat in a cooler for 2 hours and I sauced them on the gas grill before serving.