So before finding this forum I had terrible luck with ribs. This was mostly because I didn't know how to properly set up my ECB nor did I actively measure the temperature, which I'm sure in many cases was either way to hot or way too cold.
But since learning a few things and buying a new offset smoker. I have had some great luck. I haven't had a bad smoke since joining these forums and reading the articles on Smoking-Meat.com.
With that said, I see that it's recommended over and over to smoke @ 225. I actually have been having a hard time keeping my smoker below 250 with a full charcoal basket. I've been experimenting with using less and less lit coals and it seems to be helping.
Anyway, with all this said. I was watching some BBQ competitions and all the guys smoking the ribs were cooking @ 275-290. So what's the difference besides cooking time? Have any of you noticed that cooking at higher temps changes the texture of your final product? I haven't had bad results cooking @ the 260-275 range. So I may just keep smoking @ those temps since my smoker seems to want to cook at about those temps. But what am I missing out of by cooking at these higher temps? Smoke flavor?
But since learning a few things and buying a new offset smoker. I have had some great luck. I haven't had a bad smoke since joining these forums and reading the articles on Smoking-Meat.com.
With that said, I see that it's recommended over and over to smoke @ 225. I actually have been having a hard time keeping my smoker below 250 with a full charcoal basket. I've been experimenting with using less and less lit coals and it seems to be helping.
Anyway, with all this said. I was watching some BBQ competitions and all the guys smoking the ribs were cooking @ 275-290. So what's the difference besides cooking time? Have any of you noticed that cooking at higher temps changes the texture of your final product? I haven't had bad results cooking @ the 260-275 range. So I may just keep smoking @ those temps since my smoker seems to want to cook at about those temps. But what am I missing out of by cooking at these higher temps? Smoke flavor?
