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Smoking meat below 220 F

post #1 of 5
Thread Starter 

Hi everyone,

 

 

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?

 

Thanks,

 

 

Gustavo.


Edited by GACP - 10/26/13 at 8:51pm
post #2 of 5
I have ~ a 30 yr old Texas Monthly cookbook that describes the old timers cooking lower than the boiling point to make the meat more moist. As long as you get to 140 within 4 hours I say go for it and see what you think.
post #3 of 5

What I would do, is marinate those ribs for 24 to 36 hours, then rinse off, dry off, apply a glue (I use Honey) then your rub.  At this point wrap in plastic and put in the fridge overnight.  Next day take ribs out, unwrap them, apply more rub if needed.  Go start your smoker, bring it to temperature, them do the 2 - 2 - 1 method of smoking them at 225.  They will still be moist and good when done.

post #4 of 5
Thread Starter 

Thanks for the advice. 

 

I will try smoking meat with different approaches and I will post the results.

 

Gustavo

post #5 of 5

Yes, at altitude, your water boils sooner.

 

But it boils at a lower temperature.  That can have a dramatic effect on your cooking and food safety.

 

I offer:

 

http://whatscookingamerica.net/boilpoint.htm

 

Good luck and good smoking.

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