Pitmaster Pro Tips: Temperature Tips for Cooking Multiple Proteins at Once
I adjust proteins to cook together at the same temp, or adapt to quicker times for last minute cooks or for hassle free cooks. I always tell people that truly learning BBQ has a lot to do with adapting to your environment.
For example, I recently posted a hot and fast rib cook while smoking wings simultaneously.
- First things first, I did not separate my wings, or cut the tips. I kept them fully intact, so that no juices would run out of the cut parts of the wing. It’s also easier to flip with the tips on.
- For the ribs, I went with a heavily marbled spare rib. Which means the fat protects the meat at a straight through higher temp cook.
- For this cook in particular, I ran wings and ribs at 275°F and 350°F. The wings I cooked 25 minutes each side at 275°F, then finished them off about eight minutes each side at 375°F.
- The ribs I cooked at 275°F, placing them on first, while I seasoned the wings. Then I kept them on for an additional one hour at 375°F after I took off the wings. 2.5 hours total for the ribs.
- To shorten the cook on a pork butt, I would still smoke it low the first 1 to 2 hours to pick up the smoke, then up the temp to 325°F uncovered for 2.5 hours.
Bbq is way more flexible than you think!