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[okie smokie]

Decided that  the shorter hotter cooks were not giving me the texture and proper rendering I liked.  Don't get me wrong; made some great ribs in 3-4 hrs at 260-275* but not consistently so.  Soooo today I did St. Louis ribs (Costco) at 225, the whole way; 3 hrs naked, 2 hrs foiled, and 1hr (actually 45 minutes) painted and naked.  Results below.  They were "perfect" texture and the fat was gone except at the remaining riblet on a couple of them. (If I had trimmed them better, that would have been gone.).      Just FYI

[triplebq]

Nicely done

[Bar-B-Lew]

To each his own - everyone's needs to find a method they enjoy the most.  That is the beauty of BBQ.  Most of the time, there is more than one successful method to make the same dish.  Here are mine at 275° for about 4-4.5 hours.

[triplebq]

 

[urnmor]

Looks good i also prefer the longer cooks

[pmillen]

 

I think ribs are like chili.  All recipes are different.  And all are good.

[okie smokie]

I think you are all correct. Since I am retired (aka retarded) I have the time for the loslo cook. Ready for a brisket soon!

[Bentley]

Would you say this method has more or less tug on the bite then the higher temp cook?

[okie smokie]

Would you say this method has more or less tug on the bite then the higher temp cook?

Less!  Nothing fell off but bites were clean and came right off the rib.  Figures to me; longer slow cook, less collagen at the end. Not sure that always happens but isn't that what the guru's say?  They were very moist. (just don't overcook.)