I smoke at 8,000 feet, where water boils at 198 degrees. I just started using a Camp Chef Smoke Pro 24DLX. The "high smoke" setting cooks at about 225 degrees.
The last time I smoked baby back ribs on this machine using the 3-2-1 method, the ribs were fall-off-the-bone tender, but dry.
What steps do I need to take at this altitude to get ribs that are fall-off-the-bone tender but still have some moisture left?
The last time I smoked baby back ribs on this machine using the 3-2-1 method, the ribs were fall-off-the-bone tender, but dry.
What steps do I need to take at this altitude to get ribs that are fall-off-the-bone tender but still have some moisture left?
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