Simultaneous beef ribs and baby backs, with a holding question.


 
J

Jon Des.

TVWBB Gold Member
I'm planning to cook 4-5 racks of baby backs and a rack of beef ribs on Saturday. I know I could get away with high heat for the BBs, but probably not the beef. And just to complicate things, I'm going to need to hold and transport them to my parents' house for dinner. I have experience cooking both on my kettle in smaller quantities, but this is will be the second cook in my new WSM. Here's what I'm trying to figure out:

1- What's a good temperature range to cook them all together?

2- Will the cooking times be close for beef and pork?

3- How long can I get away with holding them foiled in a cooler before they start to get overdone?

4- Water in the water pan, foil, or pick up a clay bottom when I'm looking for a rib rack and wood chunks?

Thanks in advance for your help!
 
1) I would go about 300 and would probably foil
2) Depends on the size of both but the beef will probably be much faster
3) Take them off just before they are your desired doneness, put them in a pre heated cooler and don't worry, wrap them in towels as well. They won't over cook if you take them off a tinge early.
4) Whatever you want, I would go empty but I usually do.


Clark
 
Thanks for your help Clark. It turns out the pork ribs will be a center cut and not BB, so I guess this will be a slower cook after all.
 
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