Ok EggHeads, I know that many would argue that pork ribs cooked, to the point of falling off the bone, are actually over cooked. While I am not one to challenge the opinions of the BBQ Gods, I have yet to find my own personal preference. I have smoked some baby backs (that were dynamite), but that were not "fall off the bone." Now that I want to try them over cooked, as some would say, does anyone have a good combination of time and temp?
I have ready through the pork forums, but haven't found what I am looking for. I know the trick is "low and slow," but also know that that sometimes goes hand in hand with "dry."
Anyone have a simple strategy?