Smoking in a Heat Wave

[insominacsmoker]

Hi folks! One of the great grilling/smoking holidays is upon us and it’s looking to also coincide with the worst heatwave in a decade. Normally I’d smoke my ribs day of, but with Real Feel temperatures of 102-107 degrees Fahrenheit this entire week, I’m really trying to not get heatstroke or heat exhaustion. For additional context, I’ve been put on medication that makes me really sensitive to high temperatures, but I will not be denied my smoked ribs!

I’m thinking doing the 3-2-1 method starting on July 3, except pulling them after the initial 3, cooling them safely, wrapping them tightly, and then finishing on 4th of July itself in the oven. I’m also thinking about this from a practical standpoint as we are hosting a bunch of people. I plan to do four racks as I’m providing the only protein. Normally I start my smoke around 8 am to get ribs done by the early afternoon.

Thoughts, tips, considerations, and well wishes are greatly appreciated!

 

[sandyut]

What kind of ribs? I only do baby backs, I cook them at 250 straight through. no messin around, rub, cook, eat with sauce.

I used ot live some where much warmer, I bought a huge umbrella to cover the smoker, me and the flag stones. made a big difference.

 

[normanaj]

We're looking at high 90s possibly 100 by Friday. All those knuckleheads in Bristol can have the parade as I sure as hell won't be there!

 

[insominacsmoker]

What kind of ribs? I only do baby backs, I cook them at 250 straight through. no messin around, rub, cook, eat with sauce.

I used ot live some where much warmer, I bought a huge umbrella to cover the smoker, me and the flag stones. made a big difference.

I’m doing spare ribs as it’s the ribs I’m most familiar with! I was thinking about getting the umbrella out too. I figured that just being in the direct sunlight would also screw with my temperatures.

I just saw 105 for my area. God help us all

 

[insominacsmoker]

We're looking at high 90s possibly 100 by Friday. All those knuckleheads in Bristol can have the parade as I sure as hell won't be there!

It’s too hot for outdoor shenanigans! I’m definitely taking the umbrella advice from Sandyut! If I didn’t already advertise ribs, I would have said f*** it and gone in another direction. Also I am already hankering for some ribs so I’m committed!

 

[forktender]

Our summer heat is often high 90s up to 115*, I've had heatstroke so many times that I'm very susceptible to it, and I don't like feeling like
$h!t. So I smoke pretty much smoke everything at night the night before I need it. I leave the sauce off, reheat in loosely wrapped foil, or paper, then tack up the sauce on my gas grill, I swear they turn out better this way. I thin down the sauce with corn whiskey/Shine, so it's more of a glaze than heavily sauced. I have a bottle of peach shine/ the real stuff, that found its way to NorCal that I use. Man is it good stuff, I wish I could get more out here.

Personally I can't stand the 3-2-1 method, I think the ribs turn to mush, unless your smoking them at 210-220*. Even my comp ribs only take 3 hrs total. I check for doneness by temping the meat between the bones at 185-190* for the perfect bite. My smoke temp runs between 250- 275*, so they are done in 3 hour or less.

I'll be doing 4 racks of ST Louis ribs and a pork butt for my Mom's 85th Birthday on the 4th of July, what a cool B.D. to have.

I just bought a new Recteq Beast pellet puker, I'm excited to see how it compares to my old Camp Chef pellet grill. I think I'm gonna really like it, it holds temps much more consistent, and there is way more room.
I'm using Lumber Jack Hickory/ Cherry blend this time around.
Normally I use Pecan, so I'm curious how they compare.

I have a contest the following weekend, that I won the last time I entered, this time I'm doing ribs and butts.
I'm confident in my ribs, not so much butt's, as I don't really know what the judges are looking for in their butt meat. LOL!!!
So the 4th will be a good trial run for the contest the following weekend.

Hey, it's just an excuse to drink beers anyhow, so have fun with it.

Enough of my random babbling.
Dan.

 

[insominacsmoker]

Our summer heat is often high 90s up to 115*, I've had heatstroke so many times that I'm very susceptible to it, and I don't like feeling like
$h!t. So I smoke pretty much smoke everything at night the night before I need it. I leave the sauce off, reheat in loosely wrapped foil, or paper, then tack up the sauce on my gas grill, I swear they turn out better this way. I thin down the sauce with corn whiskey/Shine, so it's more of a glaze than heavily sauced. I have a bottle of peach shine/ the real stuff, that found its way to NorCal that I use. Man is it good stuff, I wish I could get more out here.

Personally I can't stand the 3-2-1 method, I think the ribs turn to mush, unless your smoking them at 210-220*. Even my comp ribs only take 3 hrs total. I check for doneness by temping the meat between the bones at 185-190* for the perfect bite. My smoke temp runs between 250- 275*, so they are done in 3 hour or less.

I'll be doing 4 racks of ST Louis ribs and a pork butt for my Mom's 85th Birthday on the 4th of July, what a cool B.D. to have.

I just bought a new Recteq Beast pellet puker, I'm excited to see how it compares to my old Camp Chef pellet grill. I think I'm gonna really like it, it holds temps much more consistent, and there is way more room.
I'm using Lumber Jack Hickory/ Cherry blend this time around.
Normally I use Pecan, so I'm curious how they compare.

I have a contest the following weekend, that I won the last time I entered, this time I'm doing ribs and butts.
I'm confident in my ribs, not so much butt's, as I don't really know what the judges are looking for in their butt meat. LOL!!!
So the 4th will be a good trial run for the contest the following weekend.

Hey, it's just an excuse to drink beers anyhow, so have fun with it.

Enough of my random babbling.
Dan.

Hi Dan!

I don’t go higher than 210 for the 3-2-1, but I am extremely tempted to smoke at a higher temp this time around to get out of the heat as fast as possible. Most likely starting late afternoon to early evening because I also suck at getting up early since I am clearly an insomniac (it’s currently 3:46 am hahah).

I’ve been keeping an eye out for pellet smokers that someone is willing to offload, but also a part of me is stubborn and wants to do it in the ways of old hahah. Hickory and cherry will be a super interesting mix. I’m doing an applewood with maybe a little hit of cherry in there. The shine idea for the sauce sounds awesome! I wish I could but fun fact I am super duper allergic to all things alcohol and the last cocktail I had sent me to the hospital so haven’t touched anything in almost a decade. I know Old Smoky moonshine is widely commercially available, but can’t say if it would be a good stand in for your classic moonshine and I’m curious if you tried it. I wish it was possible for maybe someone else here from that part of the country to ship you some, but it’s sadly prohibited. I know how it feels to have to ration something because of availability. There’s this coconut moonshine I get from my family overseas and the taste is divine but it hits like an American moonshine. Since I can’t drink I share with my friends and it’s led to many fun nights and horrible hangovers the next day hahah.

Ooo good luck with the competition next week and I’m glad you get a dry run prior. I never competed and I ended up smoking in the first place because where I am, good bbq is in short supply. Also happy 85th birthday to your mom and I hope you enjoy time with the family despite this BS heat wave! Thanks for sharing your tips and experience with me!

 

[Elf@shore]

Hi Dan!

I don’t go higher than 210 for the 3-2-1, but I am extremely tempted to smoke at a higher temp this time around to get out of the heat as fast as possible. Most likely starting late afternoon to early evening because I also suck at getting up early since I am clearly an insomniac (it’s currently 3:46 am hahah).

I’ve been keeping an eye out for pellet smokers that someone is willing to offload, but also a part of me is stubborn and wants to do it in the ways of old hahah. Hickory and cherry will be a super interesting mix. I’m doing an applewood with maybe a little hit of cherry in there. The shine idea for the sauce sounds awesome! I wish I could but fun fact I am super duper allergic to all things alcohol and the last cocktail I had sent me to the hospital so haven’t touched anything in almost a decade. I know Old Smoky moonshine is widely commercially available, but can’t say if it would be a good stand in for your classic moonshine and I’m curious if you tried it. I wish it was possible for maybe someone else here from that part of the country to ship you some, but it’s sadly prohibited. I know how it feels to have to ration something because of availability. There’s this coconut moonshine I get from my family overseas and the taste is divine but it hits like an American moonshine. Since I can’t drink I share with my friends and it’s led to many fun nights and horrible hangovers the next day hahah.

Ooo good luck with the competition next week and I’m glad you get a dry run prior. I never competed and I ended up smoking in the first place because where I am, good bbq is in short supply. Also happy 85th birthday to your mom and I hope you enjoy time with the family despite this BS heat wave! Thanks for sharing your tips and experience with me!

FYI: When you use Alcohol products, then cook.
The Alcohol evaporates!

 

[Steve H]

It's gonna be a scorcher. The plan for us is I'll get the outdoor kitchen put up this Friday and Saturday.
And hopefully break it in with surf and turf Saturday night.

 

[in. pred]

just wear a wet shirt and swim trunks around on those hot days. that does wonders when i work outside. and as far as "feels like" they can shove it. everyone is different in what it feels like. its just another term to help freak people out about weather. whats the next term gona be "die in so many hours outside" ? lol my wife works in air and has trouble when outside in the heat. myself im outside and acclimated to it. natures way to get you ready. that in itself helps loads. my trouble with heat is my asthma. its feels like breathing water up here in the humid north.

probably already in your head but you could also smoke them hotter than usual. when im short on time ill do that with great results. you can turn out tender ribs in a n hour. grill them over your smoking fire till nice and charred. then wrap tight with some beer inside and put it rt back over the heat.

 

[insominacsmoker]

FYI: When you use Alcohol products, then cook.
The Alcohol evaporates!

Unfortunately I have tested “zero proof” alcohol in a doctor’s office and still needed to be treated for body hives, difficulty of breathing, and heart arrhythmia. Believe me I’ve tried. I’ve tried 43 different types of alcohol including beers and wine and every time it was an issue. I’ve also been give food in the past by people who had the same notion and it cost me an ER trip and a horrible night of pain.

Also that statement has been proven to not be true. They have done testing and it really depends on the alcohol content and methodology of the cook. Here’s a nice synopsis from Idaho State University:

No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?

The holiday gathering featured family favorites with a twist. My friend infused each recipe with the unique profiles of booze: beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. However, this feast worried...

www.isu.edu

And the study: https://www.ars.usda.gov/northeast-.../mafcl-site-pages/nutrient-retention-factors/

 

[insominacsmoker]

FYI: When you use Alcohol products, then cook.
The Alcohol evaporates!

Unfortunately I have tested “zero proof” alcohol in a doctor’s office and still needed to be treated for body hives, difficulty of breathing, and heart arrhythmia. Believe me I’ve tried. I’ve tried 43 different types of alcohol including beers and wine and every time it was an issue.

Also that statement has been proven to not be true. They have done testing and it really depends on the alcohol content and methodology of the cook. I can have beef bourguignon but only with lower proof wine and I cook mine at 350 for almost four hours even after letting the pot simmer for an hour after adding in the wine initially and stirring to help the alcohol cook off. Here’s a nice synopsis from Idaho State University

No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?

The holiday gathering featured family favorites with a twist. My friend infused each recipe with the unique profiles of booze: beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. However, this feast worried...

www.isu.edu

It's gonna be a scorcher. The plan for us is I'll get the outdoor kitchen put up this Friday and Saturday.
And hopefully break it in with surf and turf Saturday night.

View attachment 736713

that is a beautiful set up and if I had that - I’d be the happiest person in the world. I’m really leaning more and more towards doing a sunset/night smoke with a 3 hour smoke that someone suggested.

 

[insominacsmoker]

just wear a wet shirt and swim trunks around on those hot days. that does wonders when i work outside. and as far as "feels like" they can shove it. everyone is different in what it feels like. its just another term to help freak people out about weather. whats the next term gona be "die in so many hours outside" ? lol my wife works in air and has trouble when outside in the heat. myself im outside and acclimated to it. natures way to get you ready. that in itself helps loads. my trouble with heat is my asthma. its feels like breathing water up here in the humid north.

probably already in your head but you could also smoke them hotter than usual. when im short on time ill do that with great results. you can turn out tender ribs in a n hour. grill them over your smoking fire till nice and charred. then wrap tight with some beer inside and put it rt back over the heat.

It’s the asthma, high blood pressure (genetic unfortunately), and a heart issue I have that makes me suffer from this kind of heat. I also get heat trigger body hives which is as uncomfortable as you can imagine.

Yeah I’m gonna go for a higher temp smoke and GTFO of the heat. I also mentioned I was hosting with my significant other and I tend to miss the bulk of the party tending to the smoker. For reference I have an offset charcoal smoker - don’t have a fancy pellet smoker where I can set it and forget it.

 

[Steve H]

that is a beautiful set up and if I had that - I’d be the happiest person in the world. I’m really leaning more and more towards doing a sunset/night smoke with a 3 hour smoke that someone suggested.

Thanks! I've been wanting something like this for years. Finally said. Yeah, it's time! Can't wait to get it up to the camp. Unboxed. And put together. Comes in 8 big boxes. Set up weighs just shy of 1200 pounds.

 

[clifish]

I have been laying down smoke on ribs for a couple hours, then vac pack and into the freezer. When we want them I set up the sous vide and cook to desired temp (fall of the bone in this house). Remove, sauce and into the broiler for a few.