chesster51
New member
I'll be performing my second smoke on Saturday which will feature pork ribs and a 3lb mock tender beef roast. I'm a greenhorn and have questions about different meats that call for different temps and cook times. I see the ribs call for 6-7 hrs. at 235 and the roast calls for 2-3 hrs. at 200. Also, ribs call for 2.5 to 3 oz. of wood and the roast calls for 4-5 oz. Here is my plan: I want to eat at 5:00 so I'll put the meat in at 9:00 am with 3.5 oz. of wood and remove the roast about 3hrs. later when done and wrap and store/rest until time to sear. I plan on having the door open as briefly as possible and then let the ribs continue for another 4 hrs. I have the ribs marinating in mixture of two quarts of apple juice mixed with about a cup of claudes brisket marinade. Tomorrow night I'll take them out of the marinade and coat them with mustard and rub. For the roast, tomorrow night I'll inject it with a mixture of beef broth and claudes and some spices and then coat with mustard and rub. Does this sound like a good plan? Also, I know the meat should be as high in the smoker as possible and I'll be using the upper two racks, which should go on top, ribs or roast? Sorry for the long post but I have people coming and don't want this $45 worth of meat to be as good as possible.
Thanks, Rick
Thanks, Rick