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Beef rib and pork rib question

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Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I have a neighbor who wants to bring over the meat and have me cook on the Egg.  Great with me.  I suggested St Louis ribs, and he says "how bout some beef ribs too?"  I have never done beef ribs, read up a bit on the forum here.  Could I do both at the same time and expect a good result, or should I stick to one kind of meat (I have only one egg)?
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
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    Spares and beef ribs are fine together.

    I like oak for beef and hickory for pork, but for both in the same environment, I'd try hickory before oak, cherry before hickory, pecan in a pinch, and apple or pear on a whim

    I have not done them simultaneously, but recall that each require approximately the same amount of time.
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    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • lousubcap
    lousubcap Posts: 32,336
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    You may find that the beef ribs will need  a "finish foil" where the pork ribs don't but as above, never run both at the same time although  they should finish fairly close.  If you have to go with "one or the other" I would go with the beef ribs.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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