Peter Newman wrote:

> I am doing some pork ribs on Monday. They're St. Louis cut. My wife and I
> decided to invite a friend over and, in order to put enough meat on the
> table for three people I went to the store and picked up a package of "Beef
> Back Ribs." Big guys but it was a small package and just right to stretch
> things out for the three of us. I've done a rub on both and will smoke them
> tomorrow but I'm concerned about timing. My pork ribs usually take 4-5
> hours for one rack. Any idea of how long the beef will take? It's just a
> small amount (1.5lbs) but will it take longer or less time than the pork?
> Of course adding the beef to the pork will likely add to the total time in
> any case but I don't want to overcook one or undercook another. Any advice
> would be appreciated.

My experience ia that beef back ribs take about the same
time to cook as pork spares of the same size.

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