Cooking Ribs and shoulders together


 
A

AHurt

TVWBB Member
I did a search on cooking Ribs and shoulders together, but really didn't find (I guess) what I was looking for.

Me being brand new to the WSM world, I was just wondering if you guys&gals recommend cooking both together? Even though ribs can take 3-4 hrs, and shoulders can take 12-16 hrs.

If you do recommended cooking together would you place the ribs on the top rack and shoulders on bottom. I have access to two smokers if I need to separate the items for the cook.

Also, when cooking two items like these together do you recommend using water in the water pan, or using the clay saucer method.

This will be my first cook on my 22.5. Can't wait.
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Thank you for the help guys&gals I've learned quite a bit the short time I've been here.
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absoloutly can cook them together. Do you want them done at same time? timeing is key. Put ribs on about 4 hours before you think but will be done. I would put butts on top just cause its easier to take temp if you dont have a remote therm. Other wise dont realy matter. Lately ive just been using a empty foiled water pan and its been working great.
 
Thanks for the reply. I was thinking about cooking the ribs and shoulder together and eating the ribs first.

Of course your suggestion of cooking the ribs the last 4 hours sounds good. I just didn't know if I cooked them together, would it matter if the shoulder drippings were dripping on the ribs.

For the very first cook, I may try water in the pan, not sure if I can keep temps down on the first cook from what I've read in several threads.
 
You can run them together. I would suggest getting a remote thermometer or a digital one to help you keep track of time. I find that it will take me 4 hours to get from 170 to 185 on my butt, I pull at 185. If the butt is done early and gets thru the plateau quickly you just pull it, wrap it in hd foil & towel and put it on a cooler until the ribs are ready. I do my butts at 250 and my ribs usually at 275. Again if the butt is done early I will ramp the temp up to 275 on the ribs to get a nice bark. Look at this link, I did a butt, brisket and ribs over a 16 hour period. What temp do you plan on cooking at?
 
Your food in the link looks great.

Richard, I was looking at buying the Maverick ET732 in the next couple of days. Since I'm new to the BBQ scene, I'm not sure what temp I will cook at. I guess I'll cook what the norm is.

To be honest, I've only done one shoulder before on my Brinkmann gourmet smoker a couple of year back, and it took seems like 12-14 hrs.

The next time I cook a shoulder I would like to start cooking it at night, so it would be ready around lunch the next day, and not close to midnight like the one I did on the Brinkmann's..

The wife didn't like that. lol

Since it will be my first cook on the 22.5, not sure how I need to approach it. Just cook the ribs one weekend, and then the next weekend do the shoulder, so I can get the hang of the cooker.

Also, do you think I need to use the water pan when I cook both the ribs and shoulder? I bought a 16" clay saucer, but don't know if I need it now or not.

What do you suggest?

Thanks for the help.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AHurt:
Since it will be my first cook on the 22.5, ...

Also, do you think I need to use the water pan ...
What do you suggest? </div></BLOCKQUOTE>I suggest using the water pan with water as per Webers instructions until you get the hang of temperature control. It is a skill you need to master and having water in the pan will make control easier.

many more experienced smokers recommend no water ...
 
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