How do yall smoke your ribs?

Byrons butt rub
Dome temp 250-275
Cook till they pass the bend test

Car Wash Mike Ribs

I started off following this.

I cook at about 250 and use approximately the 3-2-1 method if folks are coming over who want them "falling apart" tender. Many do.

If it is just us, I'll cook for less time in the foil (or not foil at all) and leave more tooth in them.

I like a combo of hickory and cherry wood for smoke. Apple is good too. I don't bother to spritz or mop.

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Here is a compilation of methods advocated by experts.

Meathead at Amazing Ribs says 225 (in his babyback recipe): "It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F." As for foiling: "Almost all competition cooks use the crutch to get an edge. But the improvement is really minimal and I never bother for backyard cooking." And: "On the rare occasion that I crutch ribs, I crutch for only 30 minutes. Push ribs much beyond 30 minutes and you risk overcooking the meat and turning it mushy."

Harry Soo says 275: "275 degrees renders the fat better and faster. Faster is good so the rib does not dry out. Also, bark forms better at 275 degrees on ribs." Harry also spritzes every 15 minutes after the bark forms a couple hours in. After 2 hours, he foils for 1.5 hours.

Aaron Franklin says 275 in his video series. He sauces and spritzes after a couple hours. Then he foils with spritz and sauce for a couple more hours. Unwrap to test for readiness. When done, rest 20 or 30 minutes loosely wrapped in the foil.

Myron Mixon's book: 275 and spritz (apple juice, vinegar, imitation butter) every 15 minutes after the first 45 minutes of cooking. He says to start the ribs in a foil pan and then, after 3 hours, foil with apple juice for 2 hours. He then kills the fire, sauces, refoils, and lets rest one hour inside the cooling smoker.

Chris Lilly's Big Bob Gibson book: 250 for about 4 hours. Sauce and return to 250 for 20 minutes.

Gary Wiviott's Low and Slow: He keeps it simple for beginners by not giving temps, just vent settings. Spritz with tart wash (cranberry juice, olive oil, rub) 4 hours in. Check for readiness at 4.5 hours. Spritz and repeat every 30 minutes if they need to keep cooking. No foil involved.

Smoke & Spice: Has several rib recipes that call for smoking at 200 to 220. They say mopping/basting on a water smoker is not necessary, but they do it for flavor every hour or two, or if lid is off for another reason. See page 49, "To Mop or Not".

Peel membrane, rub, hang in Pit Barrel Cooker for about 2 and a half to 3 hours. Pull them out, then enjoy.

Dry rub, no sauce, no foil. Usually hickory or apple. 4-5 hours at 250 for st Louis. I like the meat to pull off the bone. If I don't nail it, I'd rather a little meat stay on the bone as opposed to falling off.