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.
You've been corrupted by the "low and slow" mantra. I was there once too, these guys will set you on a path to see the light. Except bacon, I haven't barbecued anything in several years under 275, just gave a brisket the 325 treatment this weekend and it was outstanding.