Baby Backs for the Super Bowl

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kurt boutin

Smoke Blower
Original poster
Apr 3, 2011
Southern NH
So, I'm in the middle of cooking them.  I'm in NH where it's cold outside. I've got my smoker stabilized at about 230 degrees.  I'm fine with this, but when I put the ribs it, the temp had dropped to 170 and took more than an hour to get where it is.  From a timing standpoint, how do I account for that?

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