How To Smoke Pork Shoulder And Ribs At The Same Time On Weber Smokey Mountain

Smoking Pork Shoulder and Ribs Together on Weber Smokey Mountain

Smoking pork shoulder and ribs at the same time on a Weber Smokey Mountain can be a delicious and rewarding experience. The combination of flavors from the two different cuts of meat creates a mouthwatering feast that is perfect for any barbecue or outdoor gathering. Here’s a step-by-step guide on how to achieve the perfect smoked pork shoulder and ribs on your Weber Smokey Mountain.

Preparation

Before you start smoking, it’s essential to prepare the pork shoulder and ribs properly. Here’s what you’ll need:

• Pork shoulder
• Ribs
• Dry rub or marinade of your choice
• Charcoal
• Wood chunks for smoking (hickory, apple, or cherry work well)
• Aluminum foil
• Meat thermometer

Seasoning

Season the pork shoulder and ribs with your favorite dry rub or marinade. Make sure to coat the meat evenly and allow it to sit for at least an hour to absorb the flavors.

Setting Up the Smoker

Prepare your Weber Smokey Mountain smoker by filling the charcoal ring with charcoal and adding a few wood chunks for smoking. Light the charcoal using a chimney starter until it turns ash gray. Once the charcoal is ready, assemble the smoker and fill the water pan with hot water.

Smoking Process

Once the smoker is set up and at the right temperature (around 225-250°F), it’s time to add the pork shoulder and ribs. Place the pork shoulder on the bottom grate and the ribs on the top grate. Close the lid and let the smoker work its magic.

Monitoring the Temperature

It’s crucial to monitor the temperature throughout the smoking process. Use a meat thermometer to check the internal temperature of the pork shoulder and ribs. The pork shoulder should reach an internal temperature of 195-205°F, while the ribs should reach 190-203°F for the perfect tenderness.

Wrapping and Resting

Once the pork shoulder and ribs reach their target temperatures, it’s time to wrap them in aluminum foil and let them rest for at least 30 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender end product.

Serving

After the resting period, it’s time to slice the pork shoulder and ribs and serve them to your eager guests. The combination of smoky, succulent pork shoulder and flavorful ribs is sure to be a hit at any gathering.

Conclusion

Smoking pork shoulder and ribs at the same time on a Weber Smokey Mountain is a fantastic way to create a mouthwatering feast for your friends and family. With the right preparation and attention to detail, you can achieve tender, flavorful results that will have everyone coming back for more. So fire up your smoker, gather your ingredients, and get ready to impress with your smoking skills!

Happy smoking!