Smoking meats at different start times

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Original poster
Feb 2, 2017
I have a question. I'm using a masterbuilt electric smoker. I am wanting to make pulled pork and spare ribs. I know they have different cool times, which is where my dilemma is. I know the pork butts are going to take longer, so I want to start my ribs later. How or what can I do to keep pork butts cooking, but not over smoke when I put my ribs in later? Wrap them in foil? Or would it be best to cook separately?
You can cook them both together. The butt will take about 2 hours per pound at 225 & the ribs 5 to 6 hours.

Whenever I smoke something I let the smoke roll the whole time.

I've smoked large butts that took 22 hours & had smoke on them for that long without a too smokey flavor.

There is a lot of meat in a butt & only the outside 1/2" or so is going to get a smokey flavor.

So when you pull it. All that flavored meat gets mixed in with the rest of the meat.

Like Al says, I roll the smoke the entire time.

His time at the temp is correct. If you want dinner at 5 put your spare ribs on 7 hours before dinner time. Even using the 3-2-1 method you want a buffer. Hopefully your pork butt will be done by then.

I always smoke my pork butts for pulled pork a day or two ahead. I think it tastes better. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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