What's the difference between Smoking Ribs 250 or 275 Degrees?

[No Limit]

I've been smoking pork ribs at least 3 times a month and I see many recipes that suggest smoking at 250 degrees and a few others suggest smoking at 275. Is there a preference for the best ribs?

[Mosca]

Pork ribs? I do 225! No real reason other than that's how I started doing them, and that's how I get consistent results.

[Jerod Broussard]

I know restaurant guys that prefer 275 just to speed things up a tad.

I've done all my meats from 225-350, whatever is needed. I like to go slow and just chill when I can.

Gotta watch closer the higher you go, especially with something as thin as ribs.

[LA Pork Butt]

Time more than anything else.

[CeramicChef]

+1^ and not a thing else.

Cooking at 275 is called a "Turbo Cook" and is done at a lot of competition cooks where you can be under time pressures. To really power through a lot of folks will also wrap their ribs, brisket, or butts.

As for me, smoking is more about the relaxing journey to meat heaven rather than the end. I cook all my low-n-slow stuff at 225.

[Spinaker]

​No Limit I cook my ribs at 275 F. The "Turbo Cook" is a great way to develop crust on the ribs as well. Sauces caramelize nicely at this temp. I like doing most things at 225 F. But ribs.....they go on at 275 F.

[No Limit]

Thanks for ya'll feedback. I really appreciate it.

[Strat50]

I'm with Jerod on this one. If I'm pressed for time, 350 works well. If I'm puttering around, then 225-250 also works. No wrong answer really, from a culinary standpoint, at least. I just ask myself when I want to serve, and plan accordingly. They always turn out fine.

[Craigar]

Since there have been some very good answers, I will go down a different tangent. If my wife requests both ribs and chicken, like she has for this weekend, I will try to run around 275 to accommodate both. Chicken doesn't do as well at 225 and 325+ is way too hot for ribs, IMHO. So I split the difference and try to run at 275. Normally for ribs I will run between 225 & 250.

[ChrisSpencer71]

225-250 are very forgiving temperatures to cook at and probably a good place to start. But I think it's a mistake to chase temperatures. Every pit is different. My Pitmaker is not happy running under 250 unless I use water. It really purrs at 275 when cooking dry. Gotta know your pit instead of trying to dial in a specific temperature.

[Jon Solberg]

No Limits if your running 3 a month maybe run one at each with a rack or half? I mean at this point you got the skillz to know where you need to get to.

I tend to be a 220. 221 whatever it takes guy. : )

[Medusa]

I prefer to keep mine in the 230's, 225ish if possible. OK if in 240's, but I don't want a long cook at 250 or above. See below...

[Medusa]

Hi @Zappe'sBBQ,

I follow MH's recipe. Dry Brine for a few hours, Rub of your choice a few hours. After successful bend test, paint both sides with favorite sauce and then over direct heat for just a few minutes to caramelize them. Brown Sugar in rub is key! --Ed

[Medusa]

Bend Test. Look at the bigger slab ( the 1 in front ). You can see where it "cracked" about dead center. Crosswise following the bone.

[Medusa]

I prefer to do SLC's when I can get them, otherwise Pork Loin Back Ribs, which these are.

[CandySueQ]

Those are beauteous baby backs! I think higher temps work a bit better to render fats out of spare ribs, but I've eaten good ribs that are cooked in the entire range. Best spare rib I ever ate was in March at HPBexpo when I got one hung in a drum at 300 degrees, cooked for 2 hours. Absolutely incredible!

[Danjohnston949]

CandySueQ, Is that what they call Eating Your Own Mistakes?
Eat Well and Prosper! From Fargo ND, Dan

[Medusa]

Thanks CandySueQ ! I learned to cook from y'all on this site! BTW, can't wait to get your recommended Onion Holder ( for pricking wings ) -- Ed