If you have limited funds such as myself, and have only one cooker, and you're doing butts and ribs in a SCBA event, do you want to get your 'long term' meats such as butts off the cooker before putting on ribs or is it OK to add them before the butts are done?

Yes, if you have room, they can be on at the same time. Many pitmasters cook 4 catergories on one cooker. You need to know how your cooker cooks and where hot a cold spots are to place meat accordingly.

Normally, the butts and the ribs are turned in within about 30 - 45 minutes of each other. Having a single cooker almost requires putting them on before the butts come off. With my cooker, I can put them on the opposite side and don't have to worry about the ribs dripping onto the butts. But, maybe that is what I have been doing wrong

Hope this helps
Rick

While it would be nice to have a smaller second cooker for things like ribs or chicken, it takes up space for other gear necessary to participate in events.

I guess what I'm trying to figure out is a schedule that I can use which allows for butts and ribs on the cooker at the same time but allows me minimal holding time after the butts are taken off and pulling the meat for the turn in box while the ribs cook. I know the first few hours ribs don't require too much attention so that would give me the opportunity to let the butts rest and get the meat pulled.

I don't think I will be wrapping my ribs as most times when I do, they get too soft. How long can you keep a butt wrapped before it goes to mush or will it?

I'm thinking, allowing 12 - 14 hours for the butts depending on weight and other conditions. If turn in for butts is at 10AM, then I would need to get them on by 6 - 8PM. Pull and wrap them at 8AM. Put the ribs on 4 - 5AM assuming a 11AM turn in for them. This should give me time to get the pork box turned in and be back to start getting the ribs sauced.

What do ya'll think?

Thanks!!

All of your questions require more information. What temp will you be cooking both meats at and will you be optimizing the results cooking them the same temp, do you have the room, what kind of cooker you are using. All of these and more are pertinent information. If you would like to, call me at 864-229-4227 after 9 pm. We can have a chat if you like.

Thanks, Ronnie!!

Will give you a call.

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