I'm entering a "backyard" competition next month. I need help with my strategy for preparing pork and ribs on a single WSM (18.5"). The turn in times are about an hour or so apart, I believe. Assuming 12-14 hours for a pork cook and 4-5 hours for ribs, how should I go about this? It seems things could get pretty busy if I'm trying to time them to be done at about the same time. Would planning to take the pork off prior to starting the ribs, then holding it in a cooler be OK or detrimental? I don't really want to buy a 2nd WSM for something I may never do again...borrowing one is a possibility.
Open to suggestions!
Thanks.
John
Open to suggestions!
Thanks.
John