BchrisL
Senior Cook
My son-in-law cooked some ribs last friday, just as a monster storm came through and it was raining steadily and most of the day. He was cooking on my old New Braunfels Hondo, an offset cooker. I told him the temps would go lower when the cooker got wet, but he didn't know just how slow the cooker would get. He was cooking at 275 for 3hours, then foil for 90 minutes and then sauce for 30. The ribs were cooked, but hardly done and tender, like we like them.
Even though he kept the thermometer at 275, the temps in the cooking chamber got much lower than they usually do because of the steady stream of water cooling the metal sides.
This is how we learn!
Even though he kept the thermometer at 275, the temps in the cooking chamber got much lower than they usually do because of the steady stream of water cooling the metal sides.
This is how we learn!