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Brisket and ribs

BoneDaddy'sBoneDaddy's Posts: 256
edited 6:32PM in EggHead Forum
So I have a nice 6lb brisket (flat) and a good set of babybacks. I was thinking of the briket for about 10-11 hours and thowing the ribs on for 3-4 hours at the end. Will that be a good time schedule? I was planning on putting the wrapped brisket in the cooler for an hour before serving.
Bone Daddy's Competition BBQ & Catering


  • FidelFidel Posts: 10,172
    Ribs always take longer than 3-4 hours for me
  • so maybe 5-6 on the ribs?
    Bone Daddy's Competition BBQ & Catering
  • FidelFidel Posts: 10,172
    baby back or spares?

    spares generally take 1-2 hours longer than back ribs.

    just like that brisket, they'll be done when they're done. I hate to sound trite, but that's just the way it is. 5-6 hours is a good idea for back ribs. some take longer, some are done quicker.
  • ZippylipZippylip Posts: 4,713
    Bone, I did something similar this past weekend, take a look at this it may be helpful:
    happy in the hut
    West Chester Pennsylvania
  • NCSU-QNCSU-Q Posts: 104
    I did a 5.5 pound flat this past weekend and it took 6 hours at 225-250. I put baby back ribs on a raised grid above the brisket and they were done in about 4 hours.

    pulled the brisket off at 193 degrees internal temp, wrapped in foil with some seasoned broth, then wrapped in towels, then into the cooler. Sliced and served 3 hours later (still plenty hot even after 3 hours in the towels and cooler). No way a flat should take 10-11 hours unless your dome temp is 200 or lower.
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