For years I've been doing my ribs at 275 degrees and spritzing with AJ every 1/2 hour after the first hour.
Has anyone found a method they like better?
TNX,
mm
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The cookshack environment is so moist, I never spritz. Every opening of the door prolongs cook time so I avoid opening it. That being said, I typically cook at 250. Spares go 5 hours and BB go 4, on average. If time is tight for me, I will cook at 265 or 275 to speed things up. No right or wrong-- just what works for me. I have an Amerique.
Like Soleman, I also have an Amerique, and I agree with his approach. I do find that if time permits, the loin backs I cook tend to be a little juicier if cooked at 225.
I do 3-4# loin backs at 275 x 3 hours then wrap in foil for another hour.