msavard
Full Fledged Farker
- Joined
- Jan 3, 2011
- Location
- Memphis, TN
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.
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.