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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.
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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??? Roll Eyes

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....
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.

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