G
Guest
Guest
I used my WSM for the 4th time today. Started the coals a 'la Minion, added hickory, water, 2 racks of spares and 4 chicken quarters. Using a Polder electronic the temp in the middle of the smoker never rose above 210F. After 3.5 hours the rib temp was 180 and the chicken 185 F. The meat on the ribs is pulling off the bone and I don't want them to overcook.
How did they cook so fast at such a low temp? The outside temp is very high today - upper 90's, but that shouldn't effect the cooking time. Last time I made ribs they took 6 hours.
Help!!
How did they cook so fast at such a low temp? The outside temp is very high today - upper 90's, but that shouldn't effect the cooking time. Last time I made ribs they took 6 hours.
Help!!