Ribs at 225 or 250?

[turfy49431]

Maybe I'm weird, but I lime mine fall off the bone and melt in your mouth like cotton candy.

I like em when the bones will pull clean but the meat still holds together a touch. When they get to tender they are a little mushy for my liking. Just want a little chew, but not too much

my 2-2-1 suggestion up above is strictly baby backs. Another thing I have done to tenderize them (my wife likes em fall off the bone) is to put a touch of beer in the foil wrap

[06 SB]

Holy smokers, Batman! I do them at 235 and plan 4 hours at the max. I use the 4-0-0 method. Toss them in, throw them on the plate. Never under cooked. Tender with a little 'pull'.

Spare...



St Louis...



Baby Back...

I do it this way too. Keep it simple.

[Transom]

I shoot for 225 but sometimes the fire gets stoked so it runs hot. As long as it is below 275 you are good to go.