Baby Back Ribs and Italian Sausage

[bigblueh20]

Hello,
I'd like to cook/smoke a rack of baby backs pork ribs today and approxiamtely 8 Italian sausages...Can I do both at the same time? Can someone recommend the times and temps I should use? also a dry rub?

Thanks for the help.

[Consiglieri]

Welcome, Blue:

I see no reason why you couldn't smoke the Italian sausage with the ribs.  Here's a couple of links for ribs.  One is Iceman's method of cooking; the other is a summary of information I compiled (mostly from here)

Iceman's competition Ribs post:

http://forum.bradleysmoker.com/index.php?topic=4290.0

Summary:

http://forum.bradleysmoker.com/index.php?topic=5348.msg49957#msg49957

The recipe site has some great recipes for rubs and slathers:  http://www.susanminor.org/

Good luck.

[Habanero Smoker]

I'm assuming that the Italian sausage is fresh (not cured). If so make sure your smoker is at least 200°F. I can't give you any time frames, but the sausage will be done much faster then the ribs. The internal temperature of the sausage should be around 152°F fully cooked.