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Pork back ribs- problem

post #1 of 9
Thread Starter 
Hey guys. First time poster here and just have a question for you about smoking some pork Back ribs. I am trying out the 2-2-1 method for the ribs. Added my rub last night and it's now in the smoker. My problem is I can get my temps up to 230 where I want them because of the cold
Weather. Can I just keep smoking at 180 and add more time? Is there anything else I should do? Thanks everyone!
post #2 of 9
You could do the first 2 hour leg on the smoker to get the smoke on them. Then transfer to a 225-250 oven for the second leg. Then possibly finish on the grill to reset the bark.
post #3 of 9
Thread Starter 
Good idea, just frustrating I can't do it all in the smoker like I wanted. I have a Bradley electric and I don't know why it won't get up to temp.
post #4 of 9

Bradley has pretty good service, I'd give them a call.

post #5 of 9
Thread Starter 
I just went to their website and did some looking around. My smoker is currently in my back Shed with a few other things Using electricity that are plugged in. I unplugged them to see if I'm Having an amp problem. Who knows I'm not an electrician lol but it's worth a try
post #6 of 9
Thread Starter 
Hey. Just a quick update. Around the 2 hour mark I was at about 200 so I decided to keep it in the smoker. I wrapped the ribs in foil and put them back. About 30 minutes later I checked on it and the temp spiked to 250 where I couldn't get it earlier. The only differences were my smoke was done and I closed the damper. Thoughts?
post #7 of 9

do you have a thermometer you trust for the smoker temp or are you relying on the bradley one? The thermometers that come with smokers are notorious for being way off. If you have another meat therm that you know is accurate check it out. I am going to say, not looking at the size of the ribs, that you may want to go a bit longer out of foil at that temp. if that is the actual temp of the unit. If you have not done so get yourself a good reliable probe setup like a Maverick et 732 or 733. You will love it. 

post #8 of 9
Thread Starter 
Ya I just normally trust the built in thermometer. Great advice tho I will look into picking up a better more reliable thermometer. Ribs are almost finished and look pretty good. I ended up doing 2.5-2-1.5 instead of the normal 2-2-1 just to be sure they are cooked through. Thanks for everyone's help. Love this site.
post #9 of 9

rMiller, hello. I feel your problem , IMHO , I'd go to a Welding shop and get a Welding Blanket and cover the Smoker ( it won't burn , at the temps. you get it can't catch. But still watch out). That  or fashion a windbreak around the Smoker . Wind-chill does a job on cooking outside. That's why I built a shelter (Q-Bana) to do Winter Smoking . Being 66 , I don't like cold much anymore , I'm not about to stop Smoking .

 

I will cover the Lattice with cheap plastic tarp when it gets cold...The heat off my pit will warm the inside to a comfy temp.

 

That reminds me , when cooking with a blanket or windbreak , use a probe therm. to track your temp. don't go by time , it is only a time frame for judging you time needed. Sometimes it will run over the time.

 

Be safe , have a good Holiday Season and as always . . .

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