Hi there. Sure you get some differing opinyawns as there a lot of ways to skin a cat and a lot of theories on how to cook ribs. I'm not a big fan of trying to cook at anything less that about 250..actually prefer 260. Can you maintain those temps? If so give it a try. Cook meat side down until they are done..don't flip and dont spill the juice which will collect on the bone side. Now you can give the racks a spin or sideways scoot if you need to distribute the heat evenly. Test for doneness I use is to reach in and try to pull apart of coupla of adjacent bones in the middle of the rack. If the meat between the bones tears apart easily thats a clue they are done. Once they pass that test wrap em in foil and stick in an insulated box..empty ice chest etc with folded up newpapers on bottom and top and let them rest for an hour or two or three. Cook time usually runs between 4-6 hrs. depending on the size of the ribs..temps etc.
bigwheel
bigwheel