Yep, the common answers to that question will range from 200 to 220 degrees. I like 210.
Lower will just delay your cooking and won't hurt much if you stay close. Higher can dry your ribs out pretty fast so I don't let it stay up above 230 for very long. Lift the lid and let out some heat now and then until the coals die a bit.
When are they done? Ah, the eternal question.
I've heard two "methods".
1. "When the meat easily and cleanly separates from the bone." This is my method. I view this two ways.
You can slice off one or two ribs, stuff one in your mouth lengthwise, chomp down and see if the meaty part slides right off the bone into your mouth leaveing a clean bone in your hand. My personal test.
Or, you can grab the last rib sticking out and give it a twist and a tug. It should slide out of the rest of the rack without a problem. Not as much fun.
If the meat hugs the bone in either test, you need more cooking.
If the meat shreds, separates in to strands and goes everywhere...oops, your a bit late. It won't matter, it will still be good. Use more sauce.
You should get a chunk of moist meat and a clean bone when things are ready.
2. The other method is the "droop" method. You pick up the slab in the middle with a set of tongs and hold it out level in front of you. The ends should droop down well below the middle. It's really the same thing, I think. The meat is not tight to the bones.
Most racks ~ 3 pounds and under will be done in ~4 hours at 200 to 220F. Baby backs will take maybe 25-30 minutes less.
Enjoy! Don't forget the beer! You can't smoke ribs without a beer in your hand.
