My 008 only gets to about 245. I have cooked ribs at 240 instead of 225 and there's not much difference except in time. I start my ribs, close the door and don't open again for 4 hours, no spritzing or anything. At four hours I can decide how much longer they need to go. I then put the ribs in a pan. Baste them top and bottom with some butter, honey and a little apple juice concentrate. I may or may not cover the pan with foil depending on how the bark looks. When I think they are ready, give them a bend test and go from there to eating or letting them go a little longer.
I've tried 225, 250, 275, and found I like the results better at 225, just in terms of tenderness and uniformity of doneness. In my SM066, the temp difference doesn't seem to affect the amount of smoke very much. I never sauce, baste, or wrap.
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