I used to cook them lower, but now I'm in the 275*-300* range, sometimes even higher. I don't really know the times -- that seems to vary more rack to rack than temp. I usually foil, about an hour or so, but maybe not, it all depends. Usually, I cook BBs, but sometimes spares, and I always trim and pull off the membrane. Times, ... uh, I don't really keep track of that too much. All I really know is that they're done when they're done. Afterall, they're ribs. It's not like it's rocket science or brain surgery.
I know that's a load of good information there, so anytime I can be of assistance, just let me know.
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