Butt of Ribs or Ribs over Butt


 
i concur. start the butt on the lower rack.. if you are planning the ribs to be done at the same time, add the top rack and ribs when you need to start them.

Sometimes i make ribs as an appetizer
 
Again, I agree. If you have one, put a probe thermometer in the butt and basically forget about it until... The ribs are a little easier to plan for timing. Cook them all at 225 - 250* and add/remove the ribs as you want. If adding them late, just add chunks at that time.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sometimes i make ribs as an appetizer </div></BLOCKQUOTE>

And Mike, what do you eat for the main course after you have put away a rack of ribs as an appetizer?
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Just kidding, they'd make a H**L of an appetizer.
 
I agree with the rest of the experts. I often add a rack of ribs part way through smoking some butt. I put them on the top rack and enjoy eating them while the butts finish.

Mike
 
I am wanting to do the same iype cook this weekend. (I am planning on having some friends over to watch the playoffs Saturday night.) I plan to put the butt on the bottom, ribs on top. I was looking at the cooking topics the other day, and came across the recipe for grilled spiced apples. I think I am gonna give 'em a try as my 'post rib appetizer'
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take some sweet onions and some garlic bulbs. cut them in half and drizzle olive oil on them. wrap them all up in foil and place them on a grate while all of that is cooking too. delish.. spread that on bread to go along with the rest of it.
 
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