Smokin' Pork Ribs and Beef Ribs Together

Ribman Mike · February 28, 2013, 05:56:01 PM

I'm new to smoking but I'd like to do up some pork ribs in the same smoker with beef ribs. Anybody have any suggestions on what to look out for? Thanks in advance!

classicrockgriller · February 28, 2013, 06:14:26 PM

I would start with beef top and pork bottom.

At least for a cple hours. Then you can rotate like you want.

mikecorn.1 · February 28, 2013, 06:14:36 PM

Smoke'm for three, wrap'em in foil for two, finish them out the foil for one or less depending on how firm you want them.
All numbers are hours ;D

Sauce them if you want at the last stage. Look for the meat pulling back off the end of the bones.

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classicrockgriller · February 28, 2013, 06:18:21 PM

This is good read and an excellent way to do Pork or spare ribs.

http://forum.bradleysmoker.com/index.php?topic=10182.0

Ka Honu · February 28, 2013, 07:55:20 PM

I do pork (St. Louis or baby backs) and beef (dino bones) together fairly often. Like they say, pick your method(s) and put the cow on top. I like a little more "tooth" to the dino bones so don't cook them as done as the pork but the concepts are identical.

beefmann · February 28, 2013, 07:59:42 PM

beef ontop to begin with

Ribman Mike · March 01, 2013, 07:44:49 PM

Awesome replies from everyone! Thank you for your hospitality. I prepped tonite with a simple maple syrup cure on all of 'em. Heating my new Bradley around noon. Cows over pigs. 3-2-something. I'll try to get a decent photo.

classicrockgriller · March 01, 2013, 08:30:04 PM

Quote from: Ribman Mike on March 01, 2013, 07:44:49 PM
Cows over pigs. 3-2-something. I'll try to get a decent photo.

I like it!

Ribman Mike · March 02, 2013, 11:38:42 AM

We're two hours into the smoke boys. The meat is looking better than I had a right to hope, this being my first time. The oven is holding nicely at 225 given the door openings and such.

Ribman Mike · March 02, 2013, 11:39:11 AM

I don't know about the meat's temp. Let's just say it's at the stage that first excites my salivary glands.

Ribman Mike · March 02, 2013, 02:20:37 PM

I'm in the final hour. De-foiled and slathered. One more slather in 10 minutes. Having trouble keeping the temp up so I started the smoker. Seems like that might add some heat to the oven.

mikecorn.1 · March 02, 2013, 02:33:38 PM

Quit looking! ;D ;D pic?

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Ribman Mike · March 02, 2013, 02:46:35 PM

I haven't figured that bit out yet! I'm getting the pics, but I'll have to post 'em later. Unless I screw this up! Twenty minutes to done...

Rib gods don't fail me now!

Ribman Mike · March 02, 2013, 02:47:42 PM

Are they gods or goddesses?

Ribman Mike · March 02, 2013, 03:10:58 PM

They are done and they are perfect! I snuck a bite off one of the pork racks while I'm waiting for our friends to arrive. They better not be too late! My first smoked ribs! (I sliced a bit of the short rib too. It's mouthwatering.) Is this considered bragging or just pride of ribsmanship? Cause that's what I feel.

Smokin' Pork Ribs and Beef Ribs Together

beefmann