Spares over flat and timing..

[Bill Berg]

So for Halloween, I'm going to put about a 7-8# flat and 3 or 4 racks of spares on the WSM.

I'm thinking the flat on the bottom rack, fat down with the spares in a rack on top and let the fat drip on the flat.

How do I time this out? I'd like to foil the flat at about 160. I really don't feel like opening the WSM more than needed, or having to move racks more than needed either.

Or...could I pull the whole deal off as a high temp cook. I know I can do a flat that size in the 4- hour range. High temp spares would run about 3-4 hours...right??

 

[K Kruger]

Either way would work. I would put the meat on at the same time, regardless. Pull the ribs when they are done, likely to be sooner than the flat at either low/slow or high, and allow to cool unwrapped. When the flat is done rest it; return the ribs to the cooker to reheat/finish a bit before you get the flat ready for slicing.

Depending on the starting method and come-up time, spares can be done in < 3 hours at high heat.

 

[Bill Berg]

Thanks Kevin. It looks easy when you explain it like that. I was over thinking it trying to make everything come off at the same time.