I live on high altitude, at the height level I live the water start to boil at 197.6 F so the meat water starts to run out early than sea level.
I am thinking smoking some baby ribs at 190 to 200 F in order to keep the meat moister. I don't intent to smoking below 190 F because I think the ribs will never get a internal temp to be ready to eat.
Do you guys have a reason why I should not try to smoke at 190 to 200 F?
Edited by GACP - 10/26/13 at 8:51pm