Can You Smoke Pulled Pork and Ribs Together: Tips for a Delicious Meal

Yes, you can absolutely smoke pulled pork and ribs together! With the right techniques, you can achieve perfect results for a delicious, hearty meal. Here are some tips to ensure both meats turn out great.

Cooking Times

Pulled pork usually requires a longer cooking time, particularly when compared to ribs. Pork shoulder typically takes 8 to 12 hours at low temperatures around 225°F to 250°F. Ribs, on the other hand, generally take about 4 to 6 hours. To manage these different cooking times, you can start the pulled pork first and add the ribs later in the cooking process. This approach allows you to ensure both meats are perfectly smoked without overcooking one at the expense of the other.

Temperature Control

Maintaining a consistent temperature is crucial for successful smoking. Both pork and ribs will thrive in a smoker maintained at 225°F to 250°F. This is the ideal temperature range for low and slow cooking, which is essential for achieving tender, flavorful meat.

Placement in the Smoker

Placement in the smoker is key to ensuring even cooking. If you're using a vertical smoker or a multi-level smoker, consider placing the pork shoulder on the bottom rack, as it will take longer to cook. The ribs can be placed on an upper rack to benefit from the smoke while staying a safe distance from the heat source.

Wrapping and Foiling

If you notice that the ribs are cooking faster than the pulled pork, you can wrap them in foil to slow down the cooking process while the pork finishes smoking. This technique helps to balance the cooking time and ensures that both meats are fully cooked and tender.

Flavor Compatibility

Using a complementary rub and sauce is crucial for both meats to taste harmonious. Whether you opt for a specific wood like hickory or applewood, make sure it complements the flavors of both pork and ribs. This will result in a well-balanced and delicious meal.

Resting Before Serving

After cooking, allow both meats to rest before serving. Resting allows the juices to redistribute, enhancing the flavor and tenderness of the meat.

By following these steps, you can successfully smoke pulled pork and ribs together, resulting in a memorable and delicious meal.

Additional Tips for Smokers

The short answer is yes, you can fit as many different meats as your smoker can accommodate. The key is to adhere to the "low and slow" principle. Regardless of the size of the smoker, you can fit a variety of meats and achieve great results. I have a four-layer smoker, and I often run multiple types of meat together, even on a single go.

I've successfully smoke-chicken wings, ribs, and brisket simultaneously. The chicken wings usually take about 90 minutes and work their way through the cooking process last. The ribs, on the other hand, require approximately 5 hours and can be wrapped to continue cooking after the smoke session. The brisket, which takes a full 12 hours, is started first and results in excellent sandwiches that last several days when reheated.

Remember, the most important rule is to keep the smoker at a low and slow temperature. This ensures that all the different meats are cooked perfectly without any one of them being overcooked or undercooked. Whether you're smoking a single type of meat or multiple types together, the principles of low and slow smoking remain the same. Happy smoking!