Thanks for everyone's input. The beef and pork did smoke at about the same
rate. It came out great and I'm some sort of local hero. I tell everyone
that it's pretty mediocre Q compared with what you can do with more skill
and a better smoker but I guess it beats what people are used to in
restaurants. Go figure...

Peter
"Peter Newman" > wrote in message
...
> 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
>
>