Ribs and a Ham?


 
J

Jody Condor

New member
I am wanting to cook ribs and a spiral ham for the superbowl this weekend, how do I go about cooking both? Dinner is at 5ish so can I cook the ham on the bottom and ribs on the top or do i need to cook the ham wrap and then the ribs? Looking forward to hearing what y'all think. Thanks.
 
Jody, I assume that the ham is uncooked? Or does it just need to come up to temp? I personally have not cooked a raw ham on the WSM and it has been so long since I did one in the oven that I don't remember.

Let us know your plan ie, target cook temps and weights and perhaps we can give you specific help?
 
The ham is marked as "Ready to Eat" and the recipe calls for 225-250 for 3-4 hours to achieve an internal temperature of 120. The ribs last time took 4 hours following the beginner ribs at a temp around 225. I'm not sure on the amount of fuel to use for this cook.
 
Jody, if you want to cook your ribs at 225-250 and the hame takes 3-4 hrs at that temp, I would say the ribs, assuming they are spares, will take 5-6 hrs. So I would put the ribs on 1st and after about 2 hrs put the ham on. I am assuming that you are using a WSM? If so I always fill my coal ring with coals, whatever you don't burn will go out and be good for the next cook. Assuming you close all the vents after your cook.

Mark
 
I would do them at the same time. If you have to pull the ham early then foil and wrap it a toss it in the cooler.
 
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