Originally Posted by LoneStarMojo
I am with the hot n fast rib cookers. 275-325. The short cook time doesnt give em time to dry out or get mushy.
I'm right there with you. 300 degrees minimum does nothing to dry them out. At my farmer's market I'd cook at that temp. All my customers were really happy with the results (except the one clown that said I was cooking them far too hot), and it saves a ton of time....