OK, First things first, I ordered a cajun bandit door for my WSM 22.5 and it came in a week and a half ago. So last weekend was my first smoke with the new door. I did some st louis ribs. I very impressed with the cajun bandit door. Right of the bat, I noticed all the smoke I wasn't loosing. I also was able to control temps better. Thank you cajun Bandit!
Now, on to my question.....
I's going to smoke some more ribs this weekend coming up. My brother made his own beer so I want to pair his home made beer with my home made ribs.
I am going to do the st louis ribs, but I also wanted to do some beef ribs. I've never done beef before.
I'm sure this has been done so I'm looking for input. What are the pros and cons of doing beef and pork at the same time? With the pork, I will do a 3-2-1 recipe and with beef I'm pretty sure it's a straight cook time with no wrapping. I can't imagine it would, but does one affect the other in any way?
Now, on to my question.....
I's going to smoke some more ribs this weekend coming up. My brother made his own beer so I want to pair his home made beer with my home made ribs.
I am going to do the st louis ribs, but I also wanted to do some beef ribs. I've never done beef before.
I'm sure this has been done so I'm looking for input. What are the pros and cons of doing beef and pork at the same time? With the pork, I will do a 3-2-1 recipe and with beef I'm pretty sure it's a straight cook time with no wrapping. I can't imagine it would, but does one affect the other in any way?