HELP! Baby Back Ribs at 8400ft Altitude - in ECUADOR?!

msavard said:

What's up guys!

In a month myself and a buddy will be challenged with smoking Baby Back ribs on an offset smoker (OK Joe Highland) at over 8400ft altitude in Cuenca Ecuador as part of an exhibition event.

Everything I read states that with the decreased boiling point of water, cooks take significantly longer, and moisture loss is a much larger challenge. Some suggest cooking at higher temps... others lower.

We plan to try to utilize water pans, mist the ribs periodically, foil the slabs, etc. However what I'm reading is it can still be a challenge to smoke at that altitude.

So, we come, hat in hand, humbly seeking advice and tips from those of you who might have experience smoking at high altitude...bonus points if the advice is specific to smoking pork ribs.

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Here’s a few good tips for you about bbqing and Slow Smoking at high altitudes...

https://bbq-book.com/bbq-at-altitude/

https://www.smokingmeatforums.com/threads/success-at-altitude.170646/

http://www.bbqaddicts.com/topics/techniques/basics-high-altitude-grilling/

I hope the info helps and good luck with Your high altitude bbq adventure.

I live at 1500' and have run my offset at 7500' also. I was expecting to need to make adjustments but I didn't really notice much difference, maybe a tad bit longer but it ran a little lower heat

I just read the first link which recommended cooking them at a lower temp, something in the 210s. I’m not sure how helpful lowering temps would be, because I tend to cook mine hotter. It’s possible to get good ribs with hot or cooler temps.

I would guess, like the article mentioned, that the dryness of the air will be the biggest factor. I think if you just have to monitor your bark development, and then wrap once you get to where you like it. Once it’s wrapped, its safe. Just make sure to take out the ribs when they feel cooked to the proper tenderness.

If I had to make another guess...I don’t think you gave to worry about “drying” out the meat. Ribs are thin, water evaporates out of them quickly, probably all of it by the time it’s done cooking. What makes ribs juicy is the melted collage inside when they are cooked properly. What Im saying is that ribs will be dried out only if you overcook them and all the collagen melts out.

Oh wait!!! Darn, you said baby back ribs....ugh... sorry, poor reading comprehension. That’s a different ball game. Much less collagen in those so those might be easier to overcook. Any chance you can cook spare ribs instead? :tongue:

Do you have a chance to practice before the big event?

I live in the 4000s and routinely smoke spares and a few baby backs...

I do like a bit more moisture (I get by a Texas crutch/wrap with apple juice/rub/butter), but changing temps hasn't been a factor on this end.

I don't think you need to make any big changes, but "you do you."

Keep the updates coming, brother. Absolutely LOVE the competition team name. Had a good chuckle. Well done!

On his blog thirdeye has some information that has to do with elevation

Big George's BBQ said:

On his blog thirdeye has some information that has to do with elevation

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He already sent me a PM about this, and to summarize my reply I noted the boiling temp of water at 8400' is 196°, so getting meats to 200° might not be possible. I also think keeping meats moist and wrapping sooner than usual might be something to consider. And I would agree that belly ribs would be easier to cook than back ribs.

I've always cooked at 6800' and everything seems pretty normal to me, not that I would know the difference as I've never cooked at any other altitude, but the times seem in line with what you guys report.

My advise would be Good Luck!
And take layers. Wool is good.

Routinely cook ribs in an offset smoker at 9000 feet in the Colorado mountains. No problems. Just open your air flow a little more and keep your eye on things. You'll figure it out easy enough.

I cook at 7200 ft. and I don't see much differences in time or temperature.