Need some help properly fitting beef ribs timing into my memorial day gameplan
Hey y'all! Wife and I are hosting for memorial day and we got quite a few people coming in. As such I am trying to put together a gameplan for smoking all the meats. Ill be doing two briskets (each about 15lb currently untrimmed) and about 18lb of beef ribs which Ive never done before.
**The big disclaimer here is Ive never done beef ribs and I dont want to ruin the $100+ my friend spent on them and is trusting me to make. They also really wanted beef ribs despite me saying I hadnt tried it before**
-----------BRISKET INFO to use for judging when I should start ribs--------------------------
Information I can give based on doing two briskets last summer. They were each about 20lbs untrimmed. Total cook time was about 20hrs and I rested at 150 for about 4-5 hrs while waiting for the desired eating time for everyone. I will preface now it takes me so long because I like the low and slow and I start at like 185 temp.
So I am planning for it to be similar here but am mainly unsure where to throw in the beef ribs into the mix. Got plenty of room in the smoker by the way so that is not an issue.
The plan is to eat around 2pm-3pm on sunday.
I am going to start (meat on the smoker) at around 1pm-2pm on saturday, any extra time just means being held longer at 150.
It takes a while but I wait til 155 internal (usually like a bulk of the time) and then bump heat to about 235 shooting for 180 internal. It sounds backwards but I usually wait until after the stall to then wrap and keep it until 203ish internal. Lastly I then just do as mentioned earlier and keep it going at 150 til needed.
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-----------RIBS QUESTIONS------------------------------------------------------------------
So with all that background. I am trying to figure out when I should be starting the ribs. From other videos and posts Ive seen Beef ribs can take upwards of 12 hours. The ribs my friend bought are 18lbs and separated into what looks like maybe 8 racks inside the vacuum seal bag.
I have never done beef ribs and pork ribs ive only done once (My wifes dad was teaching me but I am a numbers and data kinda person and his methods were all just touching the meat to tell and man was I super lost). So honestly Im just really kind of lost here.
I do plan on taking the ribs and briskets out of the freezer on Wednesday and dry brining all of them on Friday afternoon/night.