That's a really good point! At 275 you would be looking at a 4 hour cook at least, so the temp might be a lot higher than you think! I'm a low and slow guy, so I always cook my ribs at 250 or less with a water pan for moisture ( moisture makes the smoke stick) and let them take their time. I feel that putting the meat into really high temps sears the meat and doesn't allow smoke to penetrate as well. There are a lot of guys who would disagree with me on this forum but I've been doin' it that way for about 30 years and my ribs turn out tender and flavorful every time.Are you sure you are cooking at 275F? I rarely get ribs done at that temperature in 3 hours, much less to falling off the bone. If you are cooking hotter with very dry wood, you are looking at very little smoke. Could the thermo be off?
+1. Sounds like you are running hotter than you think.Are you sure you are cooking at 275F? I rarely get ribs done at that temperature in 3 hours, much less to falling off the bone. If you are cooking hotter with very dry wood, you are looking at very little smoke. Could the thermo be off?
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