Does anyone split racks of BabyBacks into thick part and thin part?

[Dr. Pepper]

I am smoking 4 racks of beef short ribs and three racks of baby back pork ribs this weekend, on my KBQ (225 F). I plan on using Clint's CCC rub on the beef, (dry brining the day before), and following Meathead's recommendation to divide the beef into 2 rib sections (since some of the racks have 5 ribs, I will need to make some major choices: 2 + 2 + 1 or 2 + 3!!) I plan to add the baby back pork racks about 90 minutes later. My question: since the Costco (Swift) baby backs are so large on the thick end, I was considering dividing each rack into thick end and flatter ends, and starting the thick ends about 45 minutes earlier. Has anyone done this? Any advice, warnings, condemnation? Thanks, all.

[Steve R.]

If there is a ton of loin meat on those racks, consider trimming it off to get a more uniform thickness. That has worked for me.

[Dr. Pepper]

Thanks, Steve. What do you do with the loin meat? Throw on the smoker for a 'chef's treat'?

[JGo37]

NO say it isn't SO... Dr. Pepper when I trim meat, if there is enough meat, I chop the veggies I have on hand for chili for two.

[Steve R.]

There is usually enough for a few bites for me and my dogs who love to hang around the smoker. You know, just in case something were to fall out on the ground.

[JGo37]

I always split them, but use temperature probes to pull sets off as they're done. If you can start them a bit later, do, but I think 20 minutes later is better, not 45 because I don't have that big a gap between like meats when beeping me. Regardless, use thermometer probes and you'll be right as rain.

[Dr. Pepper]

Well, I owe it to the pit to let you all (excuse me, y'all....I'm still learnin' up here in Seattle!) know how it turns out. Thanks.

[JGo37]

Well, technically, ya'll is for 2 - 5, > 5 & it's 'all y'all'.

Head over to Lake Desire and pull out some rainbows for me...