Ribs and brisket this weekend. Which goes on top shelf of cooker?
This Friday night I am putting on 2 briskets and saturday morning I am putting on 3 racks of baby backs.
I am thinking that the briskets should be on the top shelf and the ribs below. Being that the brisket will be done early afternoon. And the ribs around 5ish.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If I were you, yes. My theory has always been (aside from temp zones and all that) I'd rather have my peppery beef rub & juices drip on my pork than sweeter pork rub & juices drip on my brisket.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Gotcha! I wrap mine and finish in the oven to save pellets. I also rest my brisket for typically 4ish hrs so either way gives me ample time to cook my ribs... I know this though, you're going to be eating good!! :-)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I don't give a crap where the beef is nor where the pork is. I just don't want raw meat entering my cooker and getting on top of some other food that left raw hours ago.
This is truly the most important factor. I will be contrarian here. When I was cooking comps with a FEC100, butts and brisket went on at the same time, both raw. Pork was always above brisket. I am firmly in the Pork Fat Rules camp!
In my cooker, top shelf is hotter. I’d put the brisket up top because it can handle it. Then you can put the ribs beneath later and not worry about raw meat juice dripping on cooked meat.
I do this all the time however, it’s not really a problem for me since the Brisket takes so much longer to cook than the ribs do. I put the brisket on the bottom and sometime after I’ve gotten a good bark and have wrapped it in butcher paper. I put the ribs on the top. If for some reason, the brisket is cooking faster in the ribs slower I’ll swap them but my ribs don’t drip a whole lot and even if they do they’ll be dripping onto two layers of butcher paper
Ribs sweat and drip less. I have some demure sugar in my brisket rub, ribs will be done faster, and you won't have juice from an undercooked brisket dripping on a rack of ribs that are finishing
Comment