Originally Posted by Rover >~<>
i always hear 225 degrees when talking about temps but it seems ribs might benefit from slightly higher temps even up to 275 as just stated . My main worry is that they will come out dry and chewy when i really want melt in mouth texture.
there's no magic #... Ask a guy who swears by 225 on the nose, and they won't be able to justify why that temp is best, other than personal opinion and experience. Chances are, that's the temp they first cooked at, or attempted a different temp and didn't manage it right or are just mentally stuck on the perfect #.
If you're friends want "falling of the bone" and you want "melt in your mouth" you might be better off foiling as it will surely get the meat softer & wetter with the braise/steam like effect.
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