Cooking for Fathers Day need some help

The pork butt will take appox 12 hrs @ 225.

Babybacks (you didn't mention a weight) will go 4 hrs at 275...assuming they're really loin backs in the 2.5 lb range. If the ribs are true babybacks (less than 1.5 lbs) cut the time to 2+ hrs.

Tri Tips...you're on your own...I always grill mine.

As for holding the butt, if you foil and towel and hold it in an Igloo, you can get your baby/loin backs done in time. Don't forget, you'll need some time to let the PB cool, pull it and add some finishing sauce.

Hope that helps.

I've never tried this, so you really some suggestions from others (like MaxQue above), but you could overlap your butt and ribs if you have room in your smoker. Babybacks will only take about 3 to 4 hours. I usually cook butts at 250 and ribs at 225, so I'd just reduce the cooking temperature to 225 when I put the ribs in. Although 250 would probably be fine for the ribs too.

I don't know what kind of meat will hold the best, but I'd FTC (foil/towel/cooler) the butt rather than put it in the oven. It won't dry out that way. In a small preheated ice chest with plenty of extra insulation thrown in, it should hold for 4 or 5 hours.

If you go the oven route, double wrap the butt in foil, put it on a pan to catch any leaks, and set your oven on the lowest temp it will go. On most modern ovens that'll be around 170.

I don't know about tri-tip.

Thanks guys.
Skip If I was to overlap as you suggest, I take it I would just guesstimate when the Butt has around 4 hrs to go and then put in the ribs. If I do this should I reload the box with wood to get smoke on the ribs.

Your Tri Tip will smoke to an internal of 130* in apprx. 2 hrs. at a smoker temp of 235* if the Tri Tip starts with roughly a 42* internal temp. Put the tri tip on after the ribs.

I find tri-tip to be extraordinary when lightly seasoned and grilled like a thick steak (which it basically is) and contrarily, most are disapppointed with tri-tips done in the smokers.

Just a thought for your consideration...

plus it would eliminate one of your smoker timing issues if you use your grill for the tri-tip.

My 2 cents.

Do the overlap and if the butts get done then FTC them, don't hold them in an oven.

Depending on the size of the BB they could be done in as little as 3 or take 5 or more; size does matter in ribs when guessing for time.

Some truth to what Thousand Oakie says. Smoke the tri tip to an internal of 100* then finish on the grill. They're delicious. A little over an hour in the smoker and 15 minutes on the grill with medium heat. I did that last night for my out of town company and got rave reviews.

Tim, Smokin' answered your question about timing the overlap; basically you don't have to be that precise since you can FTC the butt when it's ready.

Yes - put in more wood for the ribs. The butts won't take any more smoke at that point, but the ribs need them.

I just got my CS and I'm still working out the amount of wood to use, but for BBs, I'd put two medium sized chunks of wood in the box for the ribs.

Thanks again guys.I think I got it now.

If I do the Tri- Tip on the grill, would I sear it and the cook it indirect till 130 internal?

You got the tri tip down perfectly. Should turn out nice and juicy.

Thanks again guys. Everything turned out awesome.
Even the Tri-tip on the grill was great but the product out of the CS had everyone wanting more.

Congratulations. It's always sweet when everything works out as planned.