<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Rogers:
I bought an 8lb butt and a couple slabs of back ribs for my second smoke with the WSM. Is it ok to put the butt on the lower rack and the ribs up top during the same smoke?
Also does everyone recommend foiling the ribs or is it okay to just let them stay in there without foiling until they're tender? Thanks. </div></BLOCKQUOTE>
Yes it is okay and it is okay with any meat for that matter. You just need to ensure that whatever meat is ontop MUST be fully cooked or at least to a safe internal temperature BEFORE you remove the meat below it.
This is a big big misconception by people, that you can't cook poultry overtop of another meat. Sure, you can with a little common sense!
What you don't want to do is add the raw meat (in your case ribs) too close to the butts being finished cooking, otherwise you will have uncooked pork drippings on your thoroughly cooked butts (cross contamination). Same thing with chicken or turkey or other poultry.
Bottomline......as long as both meats are thoroughly cooked and properly handled, you can put whatever you want on top or bottom. The only thing that you may not like is the flavor of the meat above dripping onto the meat below.
Now to your foiling question. Foiling is a tool and a matter of preference to most people. I like and prefer to foil my ribs and briskets, but not shoulders. Foil will give you consistent consistent consistent results, therefore in my opinion it's a great tool.
