Whether you’re grilling a big meal for your family or a feast for some friends, you may be wondering how well it works to cook more than one piece of meat at the same time.
So, the short answer is yes, it is possible to do, and you can still make tasty barbecue. When smoking or grilling more than one piece of the same kind of meat or different kinds of meat, there are a few things you should remember to make sure everything goes well. Especially if you want to try and have everything finish together so it is served hot.
In this article, we’ll break down what you need to know to cook multiple pieces of meat together. Let’s take a look:
The Complete Guide to Cooking Beef and Pork Ribs Together
As a barbecue enthusiast, I love cooking up big meaty racks of ribs. Both pork and beef ribs have their own unique flavors and textures that make them so delicious. But can you actually cook pork and beef ribs together at the same time?
The short answer is yes, you absolutely can! Cooking beef and pork ribs together is totally possible with the right techniques. While they require slightly different approaches, beef and pork ribs can harmonize beautifully on the grill or smoker when done properly.
In this complete guide I’ll explain everything you need to know about cooking beef and pork ribs together. Let’s get into it!
The Benefits of Cooking Beef and Pork Ribs Together
But first, let’s talk about why you might want to cook both kinds of ribs at the same time:
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Don’t waste space on your grill; smoke several types of meat at the same time.
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Add variety and give your guests options by serving both pork and beef ribs.
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Monitor doneness more easily by stacking different ribs.
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Infuse extra flavor as juices from beef ribs drip onto pork ribs.
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Get perfect doneness on each rib type by arranging them properly.
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Reduce or eliminate time spent waiting for your grill or smoker to reheat between batches.
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Show off your advanced cooking skills by flawlessly executing two types of ribs.
As you can see, cooking beef and pork ribs together offers convenience, efficiency, and lots of added flavor potential. Once you learn how to balance their different cooking needs, you’ll be amazed at how well they complement each other.
Choosing Your Ribs
Before firing up the grill, take some time to choose your ribs carefully:
Pork Ribs: Opt for baby back or St. Louis-style ribs which cook faster than spareribs. Look for ribs with nice marbling between the bones but minimal excess fat.
Beef Ribs: Choose plate ribs for more tender meat or back ribs for heartier texture. Look for good marbling and a substantial meat-to-bone ratio.
Sizes: Try to pick racks of similar dimensions so they stack properly and cook evenly.
Amounts: Cook equal amounts of pork and beef ribs so one doesn’t dominate the other.
With well-matched ribs picked out, you’re ready to start cooking!
Seasoning Your Ribs
To lay a flavorful foundation:
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Season several hours or up to a day ahead of cooking.
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Use spices and aromatics that complement both pork and beef like garlic, pepper, paprika.
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Dust ribs evenly with a rub that isn’t too sweet or salty.
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Let ribs rest after seasoning so flavors absorb fully.
Applying a balanced dry rub ensures you’ll end up with well-flavored ribs of both varieties, not clashing or competing flavors.
Arranging Ribs on the Grill
Proper rack arrangement is critical for efficient cooking:
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Place beef ribs bone-side down on lower grill grates.
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Stack pork ribs bone-side up on upper grates above beef ribs.
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Alternate ribs in a row so drippings baste ribs below.
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Leave some space between ribs for air circulation.
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Use ribs of similar sizes so they stack properly.
Stacking the ribs bone-side down and up allows barbecue smoke and heat to circulate while preventing the pork ribs from drying out.
Maintaining Temperature Control
Cooking at optimal temps ensures tender, fall-off-the-bone ribs:
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Maintain a steady temperature between 225-250°F.
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Keep the lid closed as much as possible.
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Add more coals or wood halfway through if needed.
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Use water pans or spritz ribs to prevent drying out.
Controlling the temperature and moisture level of your grill or smoker is key to achieving the best results with both rib types.
Monitoring Doneness
It’s critical to check for doneness frequently:
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Gauge doneness by protrusion of meat between bones.
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Check pork ribs around the 3 hour mark, beef around 4-5 hours.
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Use a meat thermometer for most accurate readings.
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Pork ribs are done at 190-203°F, beef ribs at 195-205°F.
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Remove each rib type when ready to prevent overcooking.
Paying close attention to doneness times will ensure your pork ribs don’t get overcooked or dried out before the beef ribs finish cooking.
Allowing Time to Rest
Never underestimate the importance of resting your ribs:
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Let ribs rest for at least 15-30 minutes after removing from heat.
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Tent loosely with foil to retain heat if resting for longer.
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The rest time allows juices to redistribute evenly.
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Cut and serve ribs after adequate resting time.
Letting the ribs rest properly after cooking completes the process and makes for juicy, tender ribs that hold together perfectly when you slice into them.
Serving Suggestions
When it’s finally time to eat these meaty masterpieces:
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Slice ribs between bones into individual portions.
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Arrange on a platter together or keep separate.
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Offer barbecue sauce on the side.
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Pair with classic barbecue sides like coleslaw, beans, cornbread.
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Provide wet wipes for messy fingers and faces!
Serve your perfectly cooked beef and pork ribs with pride. Your guests will be amazed at how well the two complement each other.
Common Questions about Cooking Beef and Pork Ribs Together
If you’re feeling hesitant about tackling both types of ribs at once, these answers to common questions can help:
Is it okay to use the same rub on beef and pork ribs?
Definitely! Choose a complementary, balanced blend of spices without very strong flavors. Apply the rub judiciously so one type of rib isn’t overpowered.
Should I sauce the ribs during or after cooking?
Hold off on sauce until the very end to allow the meat’s natural flavors to shine through. Brushing with sauce too early results in caramelized stickiness.
How can I tell if my ribs are done without overcooking?
Use a digital meat thermometer in different spots to accurately gauge doneness. Check progressively starting at 3 hours for pork and 4 hours for beef.
Do I need to flip or rotate the ribs during cooking?
There’s no need to flip ribs as long as you arrange them properly from the start. Occasional rotation can help ensure even exposure to smoke and heat.
What’s the best way to reheat leftover ribs?
Place ribs on a sheet pan and cover tightly with foil. Warm in a 250°F oven for 15-20 minutes until heated through. Don’t microwave.
Cooking beef and pork ribs together does require some special attention, but the results are oh-so-worth it. Just follow these tips and you’ll be biting into the ultimate barbecue feast in no time. Now fire up those coals, grab some cold brews, and get ready for rib heaven!
Getting Your Timing Right On The Cooking
As an example, you know how long it usually takes to cook a full packer brisket, a slab of ribs, a whole chicken, etc. Then, it will just take some planning to figure out how to cook several pieces at the same time and when they are all done.
Being rushed to cook everything and having people wait for you is the last thing you want to happen. When you have to start rushing is when mistakes are often made.
The Timing For Multiple Pieces Of Different Types Of Meat
It will take a little more math to get the timing right if you are cooking more than one kind of meat at the same time. Some meats cook much faster than others. Once you know how long you need to finish each piece, you can figure out how long the whole process will take.
That’s when the fact that you’ve cooked different kinds of meat of different sizes on your grill before comes in handy. Most of the time, you should know how long it takes to cook a certain piece to the right temperature. When you know this, you can use a simple math formula to figure out when to put each kind of meat on the grill or in the smoker. The formula is:
Start time of each piece = Target finish time – Time to cook to temperature
Example:
Let’s say you wanted to have everything ready by 4:00 PM on Saturday. You know that:
– A brisket in your smoker normally takes 1. 6 hours per pound and your brisket for this cook is 10 pounds.
– A full slab of ribs in your smoker normally takes 6 hours
– A whole chicken in your smoker normally takes 4 hours
To use the above formula, you would first put the brisket in on Friday night at 10 p.m., which gives you 16 hours (based on the 1 6 hours/lb) plus a 2-hour buffer. The ribs would then go in at 8 a.m. on Saturday. This gives you 6 hours plus 2 hours of extra time for them to rest while wrapped and in the cooler to get even more tender. Then, the chicken would go in right on time at 11:30 AM on Saturday. That gives you 4 hours plus 30 minutes, which gives it time to rest as well.
If you’re cooking more than one piece of the same or a different type, ALWAYS leave some extra time in case something goes wrong. Start earlier than you think necessary. Giving yourself about 2020% more time to cook would give you a good buffer that you could use if you needed it.
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FAQ
Can you cook beef and pork ribs the same?
Can you cook pork and beef at the same time?
Can I smoke pork and beef ribs at the same time?
Which cooks faster, beef or pork ribs?
Can you cook beef & pork together?
The only way to offset the risk of infection is to cook ground meat to at least 160 degrees all the way through. This is easy enough when you’re browning the meat in a skillet, but if you’ve made burgers or meatloaf, it’s important to use a thermometer. Do Beef and Pork Taste Good Together? Absolutely.
Can one eat pork ribs if they have diabetes?
It is not recommended. People with diabetes should limit or avoid high-fat cuts of meat, such as hot dogs, sausage, bacon, and pork ribs, as they are high in saturated fats. These can increase body weight and deregulate blood glucose levels.
What goes well with grilled pork ribs?
A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes. These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang.
Can you cook beef & pork on the same grill?
Although this is generally a low-risk, you should always be extra prudent when it comes to food safety. So it’s absolutely safe to cook beef and pork in the same pan so long as both meats reach an internal temperature of 145°F before you remove either from the pan! Can You Cook Beef And Pork On The Same Grill?