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Beef Ribs and Pork Ribs

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Bluedawg357
Bluedawg357 Posts: 12
in EggHead Forum
Thinking of cooking pork ribs and beef ribs in the same cook. Has anyone ever done this? Is it a good idea or not? I have never even tasted beef ribs but I want to try them. ANY advice will be greatly appreciated
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  • lousubcap
    lousubcap Posts: 32,384
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    What type pork and beef ribs...I have done this cook on a few occasions.  I cook indirect at around 250-270*F on the calibrated dome thermo.  Depending on pork rib and beef rib cut you can eggspect around 5 hours or so to the finish line.  I use the toothpick test to determine the finish-line.  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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  • SGH
    SGH Posts: 28,791
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    First let me ask what type of pork ribs do you have? Spares, bb or country style? What type of beef ribs? I ask a because the have different finishing characteristics and I don't want to give you ill advice.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
    edited May 2014
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    @lousubcap‌
    Sorry brother. Didn't realize you were answering.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 32,384
    edited May 2014
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    @SGH-posts pass in the ether...and I'm of the opinion that there are several ways to get any BGE cook to the finish-line.  The more inputs the better as that allows eggsperimentation.  So, fire away as you always have eggcellent inputs... (edit for spelling)
    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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  • SGH
    SGH Posts: 28,791
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    @lousubcap‌
    Thank you for the kind words brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 9,844
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    I've done it several times.  Sometimes low and slow, sometimes turbo.  There are numerous people here who are more expert at rib cooking of each type than I am.  However, one basic principle I've learned is that if I can get each type of rib to have roughly the same cut and amount of meat they will cook in similar timeframes and make the cook easier so the rib selection has become very important on this cook. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • td66snrf
    td66snrf Posts: 1,822
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    As long as you're cooking beef back ribs with pork baby backs, St. Louis or spare ribs I don't see an issue. They cook pretty much the same IMHO.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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