Originally Posted by pull_my_butt
Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.
The reason your ribs were dry was that the fat and connective tissue hadn't broken down yet. The higher temps just do this quicker. Like others have stated, overlooked ribs are too soft, sorta mushy.