I'd been wanting to try doing ribs at a higher temperature. Finally got around to it this week. 275˚ for a little over 2 hours, then foiled for an hour or so, then another 45 minutes or so without foil. BOOM, nailed it!! No fatty taste, moist and juicy with just the right tug. Plenty of smoke flavor as well. Granted, I was using Hickory chunks, so I'm not sure if a milder wood would be the same, but I think it would probably be ok.
So it takes less time and renders the fat much better. I'm extremely pleased with the results. Sorry no pics, but we were with friends and I didn't have a chance to take any.