Peter Newman wrote:

> Hi all,
>
> 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.
>
> Peter
>
>
You should be able to treat the two (beef ribs & pork spare ribs) about
the same. My only concern would be if the partial slab of beef ribs is
much smaller than your St. Louis cut spares or if they've been cut in
such a way that the meat between the bones is real thin, it might start
to dry out first, I'd keep an eye on that, and if it begins to happen,
take 'em off, wrap 'em in foil, wrap the foil in a towel, and stash them
in a spare cooler to keep warm till the spares are done to your liking.