Ribs at 225 or 250

I cook at 250 for three to four hours, then foil for an additional hour. That is just the way that I like them. Hope that I didn't confuse anyone.

Have not tried bb's. For big "bronto" spares - around 5 lb per slab I've found six and a half hours at 250, remove from the 008 and then immediately double wrap in heavy duty foil. Wrap in a towel and leave to rest on the counter top for an hour. Voila - fall off the bone ribs.

Also tried the same method at 225F. Not much noticable difference except for maybe slightly less crust on the rib.

If you're in a hurry and the crowd you're cooking for is as wrestless as a pack of hungry hyenas then you could try wrapping in plastic wrap before foiling. This seems to accelerate the "sweating" process....

I do babybacks at 225* for 4 1/2 hours. I hang them in my AmeriQue, then foil them and wrap a towel around them, place them in a cooler and let them sit about 1 hour. They always come out to everyones liking. I have 2 6 1/2 lb. brisket flats on since 8:30 last night, when they are done in the next hour or so, I plan on doing 4 slabs of babybacks. Good luck.

I think I will give that a try. 225 for 4 1/2 hours.

I actually cook mine at 275 in the FE.

If you want fall off the bone, you need to just cook it longer. Will be easy to tell, pull a bone and when it comes out...

Good luck.