Pork Ribs are too Dry

Started by eon, November 09, 2008, 03:41:41 PM

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I'm going with 1.6 hours of smoke.  The bradley is having a tough time coming up to temp.  Its been in there close to 45 minutes now and i'm only back up to 145 degrees. 

Since this is the "danger" zone how long before i get concerned?

Habanero Smoker


If the meat was handled properly prior to placing it in the smoke I wouldn't be too concerned; salt and smoke provide and extra buffer of time.

The slow temperature rise is puzzling. Are you just doing one rack of ribs, or do you have more food in the smoker? Did you let the ribs set at room temperature for 1 - 2 hours prior to placing them in the smoker?



Mick, start your Bradley with a pan of very hot water.gets the temp up.
I  like spriting with Apple juice often also.