Advice for Cooking Pork Butt and a rack of ribs

[Troy Gamm]

It has been quite a while since I have used my WSM 18". I am having some family over this Saturday for some BBQ and a Pork Butt and a rack or two of ribs is on the menu. I am planning on firing the WSM up late friday night and putting in the Pork Butt and setting the Heatermeter at 225 and let it do it's thing overnight. I prefer the unfoiled ribs and am looking for advice on when to add them to the WSM and at what temp should I set the Heatermeter to after adding the ribs and letting them and the pork butt cook at the same time.

Any ideas or advice?

Thanks,
Troy

 

[Dwain Pannell]

http://virtualweberbullet.com/storing.html

This is what I would do: plan 1.5 to 2 hrs per lb if you don't wrap the butt. Once you put it on calculate when it will be done. Take the butt finish time and backwards plan 6 hrs for the ribs.

 

[Troy Gamm]

Thanks Dwain. would you leave it set at 225 the whole time?

http://virtualweberbullet.com/storing.html

This is what I would do: plan 1.5 to 2 hrs per lb if you don't wrap the butt. Once you put it on calculate when it will be done. Take the butt finish time and backwards plan 6 hrs for the ribs.