Dgilleece
Well-known member
I did some ribs last night and they were good but I have smoked ribs in the past few months that were way better. I just got my smoker back in July so this is my first Autumn and Winter that I will be smoking things. The last time I did 3 full racks of ribs I smoked them for 5 hours at around 225 and they were fantastic. I did 3 more full racks last night and I smoked them for 5 hours at about 225 and they were fair at best. Bought them at the same place, Kroger. The only real noticable difference was yesterday was about 20 dgrees cooler (still in the upper 50's to lower 60s) and it was very windy. So here are my questions.
1) With the cooler outside temps should I have cooked them longer?
2) Was the high winds more of a factor than the cooler temps?
3) Should I have cooked them hotter?
4) I had a real hard time keeping the temps up to 225. In the cooler weather months should I use less water or liquid in the drip pan?
I smoked a turkey breast about 2 weeks ago that turned out great (outdoor temps were in the low 80's) and I plan to do one at Thanksgiving so I need to find out if y'all think the outdoor temps make a difference with smoking meats.
1) With the cooler outside temps should I have cooked them longer?
2) Was the high winds more of a factor than the cooler temps?
3) Should I have cooked them hotter?
4) I had a real hard time keeping the temps up to 225. In the cooler weather months should I use less water or liquid in the drip pan?
I smoked a turkey breast about 2 weeks ago that turned out great (outdoor temps were in the low 80's) and I plan to do one at Thanksgiving so I need to find out if y'all think the outdoor temps make a difference with smoking meats.