« Reply #18 on: September 12, 2014, 12:48:15 PM »
I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done. No way are mine done in two hours. My vent is adjusted to a 1/4 open. I also don't sauce mine so mine stays in the cooker the entire time.
Wayne
I'm thinking that the direct sunlight of the desert heat in excess of 100F that my PBC was sitting in during this cook may have been the factor in the much shorter cooking time.
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)