Holding one meat while cooking a second


 
J

John Solodar

New member
Really enjoying my new (to me) smoker. Had some really great cooks on ribs, chicken, and pork tenderloin. All of these have been single cooks, meaning just one meat.

For Thanksgiving weekend, I want to cook two meats. Ribs (4-1/2 hours at 225) and pork tenderloin (1-1/2 hour at 300).

One option is to cook one meat first, pull it off, and then cook the other. Can you hold meat at a warming type temperature without it drying out? For this setup, it would be cooking ribs first, then switching to pork tenderloin.

Other choice is to cook both at the same time, but not sure how long the pork would take at the lower temp. Also introduces other logistics of which goes on top versus bottom, not having rib sauce drip on pork tenderloin, etc.

Any advice is appreciated.

Happy smoking.

John
 
John, welcome to the forum. Most folks do not hold ribs for very long after they are done. I would think that your pork tenderloin will cook just fine at the same temp as the ribs. If you are planning on 1.5 hrs @ 300 then the tenderloin should be done @ 3 hrs at 225, perhaps sooner. I would try to time it so both meats are done about the same time but I would hold the tenderloin tented for about 15 min before service. As far as the rib sauce dripping onto the tenderloin, if you don't mind the sauce on the tenderloin no problem. When I cook ribs I apply my sauce/glaze only at the very end of the cook and apply sparingly so I don't think it really drips but your method may vary. Put the tenderloin on the top if you are concerned.

Happy Holliday Smokin'

Mark
 
Are you talking about pork tenderloin or pork loin. The tenderloin is a rather small piece of meat and only takes about 20 minutes or so on the grill indirect to be done. The loin is much larger, but in my opinion lends itself to a higher heat cook than 225º.
 
Talking about pork tenderloin. Yes, it is much faster on the grill, but it came out so much better on the smoker. I cooked it on my smoker around 300 F. If I cook the same time as the ribs, it would be at the lower temp. If all it does is take longer and the result is the same, I am fine with that.
 
Cook the ribs at the same temp as the tenderloin. That would be what I would do. 300-350.

Conversely, if you cook the ribs first don't bother trying to hold them. Let them cool. When the tenderloin comes off for its rest, put the ribs on to reheat for the same time, roughly, at it takes the tenderloin to rest. Then serve.
 
Yeah, I wouldn't worry about holding the ribs. I usually will do a glaze of some sort at the finish. What I typically do is pull them as I would normally an into an aluminum pan to "hold" them. I'm actually just storing them not trying so much to keep them warm. I've even covered and placed in the fridge if I was going to use them next day.

But always to room temp before the finish on the grill with the glaze (indirect). This usually warms them up nicely and no need to nuke or warm them in the oven etc.

I might sprinkle just a little more rub on them depending, before placing on the grill to glaze.

While storing or setting I leave them whole. I split them before the final glazing on the grill. You could do the same in the WSM as well but I would jack the heat up to around 350.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Cook the ribs at the same temp as the tenderloin. That would be what I would do. 300-350 </div></BLOCKQUOTE>

I was thinking about this today and the question came to mind - would it be neccessary to use a sugarless rub for the ribs if cooking at these temps? I'm not sure what rub you plan to use, but the ones I use for ribs have sugar in them. I'm not exactly sure at what temp sugar begins to burn. Could you use turbinado maybe? Or is this even an issue to worry about?
 
Table sugar caramelizes ~320, burns >350. Evaporative cooling means the surface temps will be somewhat lower than ambient cooktemps.
 
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