Ribs and Turkey

[Kevin K]

I think I'm going to try and squeeze 6 slabs of ribs (rolled) and a couple of turkey breasts on my bullet this week.

I noticed Chris cooked his turkey breasts at a lower temp than he usually does ribs (although he did mention he did 1 slab at the same time).

Any suggested temps? I don't care how long it goes. Will the higher temp just cook the turkey quicker (or lower temp cook ribs slower), or does either approach ruin one of the meats?

k

[This message has been edited by Kevin K (edited 06-26-2001).]

 

[Jim Minion]

The main consideration is you want the turkey to get to internal temp of 140? in less than 4 hours or you need to use a cure, you don't need to worry about the ribs as much. I do know that there are a lot of good cooks that cook ribs in the 275? range.
Jim

 

[Chris Allingham]

Kev,

I'm cooking most everything now at 245-250*F at the lid. I would do the boneless turkey breast for 3-1/2 to 4 hours and check the internal temp. Last one I did I pulled at 3-1/2 hours at 163*F. Baby backs, just like we did at RibFest 2001, 5 to 5-1/2 hours til they pull apart easily.

Chris

[This message has been edited by Chris Allingham (edited 06-26-2001).]