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Starting SLC ribs 3-4 hours into a pork butt cook

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    Starting SLC ribs 3-4 hours into a pork butt cook

    Currently using an 18" Weber Smokey Mountain and would like my pork shoulder to be done at the same time as my SLC ribs. I'm planning on starting the pork shoulder on the lower level, then throwing the ribs on the upper level 3-4 hours into the cook. Is it ok for the rib juices to drip on top of the butt as it cooks? Any contamination concerns there?

    #2
    Welcome Greatrush2112

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      #3
      Welcome to The Pit. As long as you are cooking at normal smoking temps, there should be no problem with cross contamination. Once the surface temps of the meat reaches ~ 160*, the nasty critters are killed almost instantly.

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      • Greatrush2112
        Greatrush2112 commented
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        Awesome. Thanks. That's what I figured.

      #4
      Welcome Greatrush2112! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you!

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