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Butt and ribs at the same time

SmokeyPitt
SmokeyPitt Posts: 10,490
edited November -0001 in EggHead Forum
I am planning on doing a pork butt cook this weekend and I was thinking of throwing on 2-3 racks of ribs to cook along side the butts. I would be interested in any feedback on doing this.

Here is my general plan:

I am gonna cook two 8ish lb butts at 250ish dome temp indirect with plate setter. Approximately 3 hours before the butts are complete (see question 1), I will add the ribs. After the butts readh 195-200, I will pull them and wrap in foil/towels and place in a dry cooler for the next couple of hours. While the butts are resting, I will finish cooking the ribs at which point me and my guests will be in swine heaven.

So a few questions that arise:

1) Any thoughts on what internal temp I should look for to gauge about 3 hours from finishing (shooting for 195-200 finish at 250 dome)?

2) Rib placement- Should I just lay the ribs across the butts? Lean the ribs against the butts? I have the BGE 3 tier rack, so I could try to use that.

3) Should I consider foiling the butts when I add the ribs? I haven't used foil in my previous butt cooks, and I know some are opposed to it...but since I will be forced to open the dome to add the ribs (thus breaking a cardinal rule of butt cooking), I thought it might be a good idea to help retain some of the moisture and heat that will be lost when I open the dome.

Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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Comments

  • highpress
    highpress Posts: 694
    Are they spares or BB? if spares, i might consider putting them on earlier. I let spares go on for 6 or 7 hours, and BB's about 5 hours.

    To me, i would figure 8 hours x 1.5 = 12 hours for butts to cook. Working backwards, if you were doing spares, 12 - 5 = 7 hours into cook put your spares on. If your butt holds true to 1.5 / lb, they should finish approx 2 hours before the ribs. Least that would be my plan.. i think. Let's see what some of the vets say..HTH.
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  • Capt Frank
    Capt Frank Posts: 2,578
    The only problem I see is that butts can be unpredictable, some take 1.5hrs and some will go 2 or more. I would not be hell bent on having everything finish at once, you may get frustrated. Relax, have plenty of beverages on hand, give it your best shot.
    I have the three tier rack also and you should have no problem using that. I have a small rib rack that will straddle the center post of the BGE rack. Here is a shot of it with tenderloins and a fattie smoking on the bottom :)
    4809182451_48ee58244a_b.jpg

    Hope this helps,

    Capt Frank
    Homosassa, FL
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  • Rascal
    Rascal Posts: 3,923
    I wouldn't be concerned about opening the lid now and then. I do it every hour or so on long cooks just to keep an eye on things, replenish the liquid in the drip pan, and spritz the pork with ACV/Apple Juice. Have fun!!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Thanks Jimmy- I left that detail out! I am doing BB ribs.

    I was planning for about 5 hours as well for the ribs.

    Thanks for the other replies as well. Capn Frank- that small rib rack on the top tier looks perfect.

    I agree- trying to get it all out at the same time could be a little frustrating. I guess if I have two courses then so be it!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Capt Frank
    Capt Frank Posts: 2,578
    That rack is a Weber product, You can probably pick one up at any big Box or Hardware that sells Weber grills :)

    Glad I could help. Let us know how it works out.

    Capt Frank
    Homosassa, FL
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    I second the Captain's suggestion, especially for a moderately-large butt. I'd plan on putting the ribs on about when the butt's 185 or so. If you're an hour off, it shouldn't matter too much so long as you wrap the finished butts well in the cooler.

    All in all, a good plan.
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