Mr Brown and ribs?


 
R

Ross S

New member
Ok so Im having some friends in from out of town tomorrow. I'd like to try and get a Mr Brown going late tonight and throw 2 BB racks on tomorrow around noon. I plan on putting everything on the top grill.

Is this too ambitious? Any suggestions?
 
Need to know more info.

How much does the bb weigh?

What temp are you plannin on cooking?

What is your target time for eating?

How much do the ribs weigh?

Are you foiling either meat?
 
Pork butt weight
7-9 pounds. Thinking about putting it in at 7am now.

What temp are you plannin on cooking?
225-250

What is your target time for eating?
6-7pm

How much do the ribs weigh?
2 pounds each rack. 2 racks. Put those on at 12pm.

Are you foiling either meat?
No
 
At those temps your going to be looking at 1.5-1.75hrs per lb after you reach your target temp.

Your ribs at that weight should not take but 4-5 hrs max.

You could cut the butt in half, that would help. I would plan on putting the ribs on at 1:30. If your a night owl you could put the butt on at midnight. I don't like holding a butt more than 5-6 hrs max and thats double foiled and wrapped in 2 towels in a good cooler.
 
Ok Glen. Thank You!! Im off to the butcher.

I am a night owl. So I think Im gonna throw it on at midnight or later.
 
Your welcome Ross. I would add that if you carry the butt to perfectly tender to tent under foil for 20-30 min before holding or it will continue to cook and could dry out on you!

Same on the ribs, if there done before company is there tent then foil. I always make my company wait on the ribs, they are sooooo much better when fresh off the pit!

Good luck and keep us posted
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Update:

So far so good. Woke up this morning. 9 hours in.

-Added water
-Smoker temp 225
-Pork temp 150.
-Going to add more fuel in about an hour. Its Looking pretty empty in there.

Im going to put the ribs on about 10-11. I all add another half a chimney and some more wood.
 
No, just don't worry about keeping low temps. A shoulder that size will stall for hours, let your WSM cook at 250 to shorten the plateau if you want. Sounds like you have it on the bottom rack if your going to add ribs? Don't forget the small ribs you have won't take long.

Good luck
 
Butt is on the top right now... I was going to put the ribs on the bottom. Any reason I shouldnt?

I was guessing the butt would be done at about 14 hours?
 
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