Hot and fast ribs? Results?
who cooks ribs (specifically baby backs or St. Louis) 275° or hotter? what are your results? how much does it cut down on your cook time? how long straight on the grate and how long in foil (if...you foil..)? and...just as tender as lower and slower cooks around the 200° - 225° range?
i've been reading a lot of good advice on this forum about not being afraid of cooking briskies and pork shoulders at higher temps and have had really great success so far with testing that out, but haven't played around w/ a hot and fast rib cook.
lemme know and thanks in advance for any info!
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