Temperature offset during cold temps??

[banff_springs]

Good morning,
Curious to know if there is a guideline to follow when it comes to hot smoking in the extreme cold? I tried the 2-2-1 method on thawed (previous frozen) pork side ribs. The results were less then desirable. They were smoked @ 170*F for the first two hours, wrapped in foil and hot cooked for a further two hours (same temp) and then the foil was removed and hot smoked for the remaining hour. Internal temp remained consistently above 160*F. Had done a previous batch 3 months ago..same method..same temp (meat was fresh however) and the meat was smoked/cooked perfectly. Meat fell off the bones, guests ate everything right up and even asked me to cook more, this batch was anything but stellar. Not impressed. Did I do something wrong? Was it the cold temp's that did it (the day I smoked it was -27*C). Tips, suggestions, idea's would be appreciated.

Thank You.

[GusRobin]

I am not sure on the effect of cold temp. I have cooked when the temp was in the teens (F) with no discernable difference. It may be the lower temp you are cooking at. I do ribs at 210-230*.

[Tenpoint5]

Like Gus I tend to be in the 220-30 range

[ArnieM]

Did you smoke/cook at 170 by choice or because the cabinet wouldn't get any hotter?

[beefmann]

im thinking your issue is low temperature. i agree with the temps in the 220 - 230 f range

[banff_springs]

Odd. The previous recipe suggested a low and slow speed for cooking the ribs. I checked my log and it claims I cooked it at around 165-170 for 5 hours. If it's supposed to be higher, then it makes me wonder how my first batch turned out..Thanks for the feedback.

[goblism]

Lucky you didn't get sick...those are low temps to be cooking without cure