Cooking ribs tomorrow and need some advice

I just did 3 slabs of baby backs at 350 to 400 in just over 2 hours and they were awesome. I also did a turkey breast and there wasn't much left when we done eating. My nice said she doesn't usually like ribs, but these are good. If you want to do low and slow it could take 4 to 6 hours at around 225-250. Finish temp is 165 so time depends on how much the weight is of the ribs.

If you don't have that long, search for turbo.  It takes about half the time and can come out just as good.  Give yourself extra time...it always takes longer than expected, and you can FTC them for a bit if you finish early.

Sir I will offer what advice that I can as I am no expert. I find when cooking spares low and slow that I yield a better product when I cook them between 265 & 275 degrees. Seems to me that they render better and the texture is usually spot on at these temps rather than at the lower temps. Now this rule does not apply to larger cookers that give very little reflective heat. In large units I find 225 to be perfect. As far as time I never give advice because there are many factors that can and will come in to play. If you go with 265-275 just start checking around the 4 hour mark. That old saying if you are looking you ain't cooking is absolute nonsense. Look all you want brother. I hope this helps my friend and good luck.

I do agree opening the unit will a add to the cooking time. But this is the only issue. There are certainly times that the cooker should be opened. Examples- Checking for color, checking for doness, spritzing, basting, mopping, saucing, adding meat, rotating meat, emptying drip pan, adding water to drip pan if using, wrapping or what ever else that may need attention inside the smoker. This is just a few examples of a countless list. My only point was that it's not a mortal sin to keep a eye on things as they can and will go bad quick at times. I'm of the belief that an inexperienced person should look often until he learns and gets the feel of what he is doing. All the above is just my opinion and what has served me well thru the years on countless cooks at home and around the country cooking both comps and charity fund raisers. I offer it as a alternative only. The advice I give is given with the hope of helping some one, not as the only way or law. I hope this helps to clarify things.

Brother I didn't take it as you disagreeing and I hope I didn't give you that impression as that certainly was not my intent. I was just trying to tell a new guy that I believe he should monitor his cook close until he gets things figured out. If some how I offended you I certainly apologize and ask your forgiveness . It is my sincerest hope that I never disrespect or anger anyone especially you fellows on the forum. Again I didn't take it as you disagreeing I was just trying to help. God bless my friend and I hope this clarifies things brother.

I give you my word brother that I will never try to offend you, but I will go out of my way to help you in any way that I possibly can.

@SGH just droppingin to say that you seem like the friendliest person I could ever hope to meet. God Bless back at you.

hey fellow eggheads I am new to the forum and new to the world of the big green egg I am cooking 3 slabs of baby backs tomorrow. hope they turn out good great to read all the comments I have a lot to learn