Ribs have been cooking for 1+ hours at 235 and I cannot regulate temp down to 225..thoughts??
Smoker temp stuck at 235, should I reduce 3-2-1 timing...help???
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Looks good from here! As for the temperatures, I couldn't agree more with what Brooksy said. Great BBQ is a result of both time and temperature, and there is no magic number for either. I like to do ribs at 275˚. I smoke them until I like what I see, then I wrap for around 45 minutes, then I put them back on the grate to firm up and set the sauce if I'm using it. If my temperature goes down, my time goes up, and vice versa. The fun of this hobby is in the tinkering, experimenting and fussing over every last detail. We all have our own tried and true ways, at least until we find a new tried and true way. If there was one specific formula to it, it wouldn't be any fun.