Used to do 225˚ like everyone said I should. Was never quite happy with the results (not enough fat rendering leading to greasy, heavy tasting ribs). Bumped my temp to 275˚ and like the result much better.## The fat renders out better, allowing the flavors of the meat and rub to be the star of the show. Another benefit is a shorter cook time, usually well under 4 hours total. I usually** do around 2 hours in the smoke, wrap for just under an hour then back on the grate for a half hour or so to firm up and set the sauce if I'm using it.
## I also add ginger to my rubs and sauce to counteract the heavy greasy flavors.
**All times are approximate and WILL be different for you. I usually leave the ribs in the smoke until they get the color I like. Depending on how they look before foiling, I adjust the time in foil based on pullback, tenderness, color, bark etc... I personally don't like a lot of pullback on my ribs, nor do I like "fall off the bone". I try to go for plump, juicy ribs that are ridiculously tender yet are still meaty and cling to the bone.