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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-05-2019, 08:04 PM | #1 |
Full Fledged Farker
Join Date: 01-03-11
Location: Memphis, TN
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HELP! Baby Back Ribs at 8400ft Altitude - in ECUADOR?!
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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The Usual Saucepects Competition BBQ - Memphis,TN |
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08-05-2019, 09:26 PM | #2 | |
Full Fledged Farker
Join Date: 12-10-18
Location: SoCal
Name/Nickname : RCAlan
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Quote:
https://bbq-book.com/bbq-at-altitude/ https://www.smokingmeatforums.com/th...titude.170646/ http://www.bbqaddicts.com/topics/tec...tude-grilling/ I hope the info helps and good luck with Your high altitude bbq adventure.
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Char-Griller 980 GF… Pellet Pro Austin XL and a few more mods... In SoCal and Always... Semper Fi |
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08-05-2019, 09:28 PM | #3 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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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
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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08-05-2019, 09:52 PM | #4 |
is one Smokin' Farker
Join Date: 11-01-15
Location: Milwaukee, WI
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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? Do you have a chance to practice before the big event?
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Peoria Custom Cooker-Backyard Offset w/ insulated firebox, 22 and 26in Weber Kettles |
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08-05-2019, 10:48 PM | #5 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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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!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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08-06-2019, 01:10 PM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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On his blog thirdeye has some information that has to do with elevation
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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08-06-2019, 01:39 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-06-2019, 04:09 PM | #8 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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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.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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08-06-2019, 04:21 PM | #9 |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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My advise would be Good Luck!
And take layers. Wool is good.
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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08-06-2019, 04:45 PM | #10 |
Knows what a fatty is.
Join Date: 02-14-19
Location: Holmes, NY
Name/Nickname : John
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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.
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08-16-2019, 10:38 AM | #12 |
Full Fledged Farker
Join Date: 01-03-11
Location: Memphis, TN
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Sorry guys I had been traveling and hadn’t Checked back. Very good feedback here thus far. Love the folks who cook at these altitudes saying they don’t see much change/issue. Thank you for that!
Yes we will have a chance to practice. A local restaurant down there (cuchi suco bbq) will have us cooking for a big dinner the night before, we will be doing ribs, brisket, pork belly burnt ends, and a smoked bologna slider. I think we are going to try to get a batch of practice ribs in earlier in the week as well to be safe! Third eye had some good input on moisture and is checking with some comp buddies on times. We will be wrapping early, misting and topping off water pan periodically (quickly). We will be on Oklahoma joe highland offsets I believe (still waiting on confirmation) Thank you and keep me coming! I’m happy to keep updates coming as well. One month out!
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The Usual Saucepects Competition BBQ - Memphis,TN |
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08-16-2019, 10:43 AM | #13 |
Full Fledged Farker
Join Date: 01-03-11
Location: Memphis, TN
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Went with these for on stage presentation shirts:
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