I am in a quandary...I followed a baby back pork rib recipe that had me cooking my rubbed ribs at 300 over indirect heat on a gas grill for 1.5-2 hours. I checked on them at the 1.5 hour mark and they were good but overdone/dry. The next time I cooked them the same and checked them at the 1 hour mark, they were already done but better than before. This last time I used spare ribs, and looked at a few recipes that all told me 275 for 2-3 hours. Since they were a bit bigger I thought, "maybe," but I checked them after 1 hour anyway and the meat was already pulling back from the bone. They were possibly a bit underdone as they were a bit tougher than I had hoped but were certainly cooked. I put them on a cookie sheet and wrapped them in foil for 15-20 minutes and then we demolished them, but they were not "perfect."
so, in your experience, how long and at what temp do you cook your porkies? If I left them on longer would they be more tender or would I cook the juices right out of them? Why is it that the suggested times and temperatures appear to be way over kill for me? I just saw a recipe for 275 for 4-6 hours...I think I would only have charcoal if I left them on that long...
P.S. I am using a Brinkman 4 burner and have my meat on one side and use the 2 burners on the other, holds nicely at 275-280. Nothing special in the rub, no sauce, no mop, no spritz, no smoke and I leave the lid down.