My wife has asked me to smoke a ham and 3 racks of spareribs for a party this weekend. She wants to serve about 4 pm on Saturday. I have the 18 inch WSM. My question is how to cook both since they cook at different temperatures. I usually smoke my ribs at 250-275. I have never done a ham, but see recipes for ready to cook hams that call for a temp of 325 or ready to eat and a temp of 225. So would you cook them at different times to accommodate the different temperatures, if so, which would you cook first? On ribs I usually use the 3-2-1 method. I have never done a ham, but from what I have read it will also need between 5 and 6 hours. If I do them separately I will need to get one of them started by 3 am to have both ready by 4 pm. Or would you cook them at the same time and compromise on the temp and cook both of them at 300? What would you suggest?
Thanks, Larry
Thanks, Larry