We have a variety of ways to make ribs. One of my methods is to use a "home-size commercial smoker where the temp is set at 200f to 205f and I smoke for about 3 to 4 hours depending on the size and weight of the ribs.
I also consulted with my partner, Chris (the Wine Slob), who is our in house grill master. Chris indicates that generally ribs are cooked between 200 and 325, however he recommends that one should never cook pork over 300 degrees.
When making baby backs ribs, the cooking temp is between 225 and 275 and he checks them periodically until they soften (the test is to pick them up up and when they loosely "droop", they're ready!). at that point, Chris puts BBQ sauce on the ribs and wraps them in tented, heavy duty aluminum foil. Sometimes he'll even put them in a warmer oven at about 175-200 for up to another 2 hours in this condition. Without exception the ribs are always allowed to rest tented, even if not in the warmer, for at least 45 minutes.
