Drew Baker
New member
I have a bunch of guys coming over Saturday night to watch some college football and play some cards.
I'm somewhat of a newbie, I've done pulled pork twice and ribs twice, never both. Here's what I have:
2 smallish butts (in the packaging, they are 7 pounds each, after trimming maybe 6?)
3 racks of baby back ribs.
18.5 WSM
Plan to eat around 8:00-8:30 pm.
Am I right in remembering that the general rule of thumb is that the butts need 1.5 hours per pound? I will be guaging temp to know the doneness, but as a guage, is that correct?
My basic question is - if those were your meats, how would you time your day?
Basic question number 2 - Do you guys do butts and ribs in the same smoke session, or am I biting off too much?
Here was my tentative plan:
Start WSM early, maybe 6:00. Have butts on by 7:00-7:30.
Based on size of Butts, they should be done sometime between 4-6. Take them off, wrap them, sit in the cooler.
Put Ribs on at 3:30 or 4:00. Take out around 8:00 or so to eat.
Thanks for your help!
I'm somewhat of a newbie, I've done pulled pork twice and ribs twice, never both. Here's what I have:
2 smallish butts (in the packaging, they are 7 pounds each, after trimming maybe 6?)
3 racks of baby back ribs.
18.5 WSM
Plan to eat around 8:00-8:30 pm.
Am I right in remembering that the general rule of thumb is that the butts need 1.5 hours per pound? I will be guaging temp to know the doneness, but as a guage, is that correct?
My basic question is - if those were your meats, how would you time your day?
Basic question number 2 - Do you guys do butts and ribs in the same smoke session, or am I biting off too much?
Here was my tentative plan:
Start WSM early, maybe 6:00. Have butts on by 7:00-7:30.
Based on size of Butts, they should be done sometime between 4-6. Take them off, wrap them, sit in the cooler.
Put Ribs on at 3:30 or 4:00. Take out around 8:00 or so to eat.
Thanks for your help!