Smoking Different Meats, Different Racks
Well, to conserve time and fuel and get a couple different things on the table Im'a smoke a 7 lb. bone-in Boston Butt and a rack of St. Louis spare ribs on my mini WSM and was wondering what rack I need to put what on? I assume that the lower rack that is sitting on the terra cotta heat diffuser will run hotter than the top rack that is probably hanging about 1/3 of the way down into the pot.
Would it be better to cook the ribs down low or the Boston Butt? I know that the ribs will be done a LOT quicker than the butt, so just want to get it right that way I don't end up with one of them being overcooked or cooked to fast and it not break down the collagen and them never get tender. I kinda thought the Boston Butt up top so it would drip fat on the ribs, but maybe it should be the other way around. Anyways, gonna fire it up in about two hours so let me know if ya see this before 6:00 central time!
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.