Cooking Butt and Ribs Together

craigs720Member

This weekend I am going to cook a Pork Butt,Ribs and Beans together in my Amerique. I did a search of the forum and I gather the consensus was to cook them at the same time. It usually takes me 12 hours to cook the butt and four hours for the ribs and beans. That would require me to wrap the ribs in foil and put them in the cooler. But then they would be in there for eight or more hours (the beans I could refrigerate and reheat I guess). That doesn't sound safe to me.

On the other hand if I put the ribs in the Amerique at the eight hour mark with the beans do I add more wood and wouldn't that over smoke the butt?

I'm still a novice so I come here for the experts advice.

Thanks.

10/8/146:19 PM

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andyjMember

I think you should be fine adding the extra wood. By that time the butt should be in the stall and won't take on any more smoke. If you're worried, you can wrap it in foil.

10/8/147:32 PM

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joemMember

Cook the butts in advance overnight then FTC. Put the ribs, beans, & new wood in & cook while the butt rests. When the ribs are done & you're cleaned up pull the pork and have a cool one!

10/8/148:04 PM

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craigs720Member

Thanks Joe, but the BBQ is a nighttime event so I have the same problem. If I put the butt in at midnight it'll be done at noon leaving it to sit FTC for 7½ hours or so. Of course, I could get up at 3:00AM and do it but then I'd be a zombie :-).

Andy, thank you for your suggestion as well.

10/9/146:43 AM

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joemMember

I've FTC'ed butts for 8 hours and the meat was still too hot to handle without gloves.

10/9/147:10 AM

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cal 2Member

quote:
Originally posted by CraigS720:
This weekend I am going to cook a Pork Butt,Ribs and Beans together in my Amerique. I did a search of the forum and I gather the consensus was to cook them at the same time. It usually takes me 12 hours to cook the butt and four hours for the ribs and beans. That would require me to wrap the ribs in foil and put them in the cooler. But then they would be in there for eight or more hours (the beans I could refrigerate and reheat I guess). That doesn't sound safe to me.

On the other hand if I put the ribs in the Amerique at the eight hour mark with the beans do I add more wood and wouldn't that over smoke the butt?

I'm still a novice so I come here for the experts advice.

Thanks.

Experts???

What temp are you cooking your PB at?

Some of us comp cooks were taught to cook the big meats at night at lower temps(180*) and then kick the temps up in the morning. You know, we like to sleep too....

10/9/148:35 AM

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craigs720Member

Thanks Cal. Normally I cook the butt at 250. Hadn't thought of starting the cook at 180. If I did that I suppose it would delay the finished butt by a couple of hours. Then I wouldn't feel so squeamish about leaving the meat FTC for eight hours. :-)

10/9/148:54 AM

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padrefan98Member

I am with Joe M on this one. For a night time serve I would plan the PB to be done at 1 PM. Put ribs in 5 to 5.5. hours ahead of service time. I too have FTC butts for 6-8 hours. Make sure you use HD foil. Wrap 3 times and place in a towel in a hot cooler. You will be amazed how the hot the meat will still be. And so will your guests. Most never have seen the FTC trick.

10/9/1411:58 AM

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