Ribs - Low and Slow

Hatchling

It's 7;35 AM, minus 25 and I am about to put on my Ribs for this afternoon's football game.[p]The last time I did ribs, I cooked them at about 300 for 3 hours. Taste was amazing, but they were a little tough.[p]This time, I am planning 200 - 225 for 4 hours.[p]Will this be enough?[p]Thank you in advance for your advice.[p][p]Score:[p]Hatchling: 2
BGE: 1

WessB

Hatchling,
You didnt say wether they are backs or spares...however I do loin backs and at the temps you mention you should figure 5 - 6 hours...You can see how I do mine on my website in the "cooks" section..HTH[p]Wess
[ul][li]WessB`s[/ul]

BBQBluesStringer

Hatchling,
I do spares for 5-6 hours, and baby backs (loin backs) for 4 hours. I let some baby backs go for 5 hours yesterday and they were a little too done (literally fall apart tender).

Hatchling

<p />They're on![p]See you in 4 hours.