competetion ribs recipie question

[Tom Raveret]

I am trying to cook a variant of this recipie today with some large baby backs. I didnt do the rub because I had a ton of a homade brown sugar based bbq rub froima cook last month. What is the reason for keeping the tempps no higher than 230?? and what is the advantage of the 215-225 temps. These seem a little low to me.

Also are there any comments about the amount of smoke on these??

 

[Al Silverman]

Tom,

I would ignore that 230° requirement and use the temp that you normally use for ribs. The recipe that was on the food network, given by Chris Lilly , had them in an oven at a much higher temp.

I cook mine at around 235° and they seem to come out O.K.

Al