Vent: That 'low and slow' rule for ribs might be a myth

I was reading through some old BBQ forums last weekend and stumbled on a post from a guy who tested pork ribs at different temps. He cooked three racks at 225, one at 275, and one at 350. The 350 rack was done in under two hours and supposedly came out just as tender. That blew my mind because everyone online swears by 225 for hours. I've been doing 225 for six hours on spare ribs for years now. Tried the 275 method on a rack last Sunday and it was done in four hours. Honestly tasted the same to me but with a better bark. Anyone else try cranking the heat up on ribs or am I missing something?

2 comments

2 Comments

grace_allen6d ago

Yeah tried 275 last month. Same result. Faster with better bark.

rubyk866d ago

Ngl @grace_allen, I gotta push back a little lol. Is the bark really that much better at 275 vs 250? I've done both and honestly couldn't tell a huge difference on my last brisket. Maybe my eyes just ain't trained for it. People act like 25 degrees is life or death but I bet 9 out of 10 folks couldn't pick it blind.