I had the opportunity to eat ribs that were cooked by a good friend @ roughly 225-250 and they were amazing. I don't remember the cook time, but the texture was perfect.
I had always done 275-300 for my spare ribs and I've had trouble with overcooking. It was hard to nail the right cook times: usually 2 hours then .5 hrs in a foil. Sometimes it would be way too easy to overcook and sometimes it would be decent.
Has anyone had experience with either temperatures?
I had always done 275-300 for my spare ribs and I've had trouble with overcooking. It was hard to nail the right cook times: usually 2 hours then .5 hrs in a foil. Sometimes it would be way too easy to overcook and sometimes it would be decent.
Has anyone had experience with either temperatures?