Yeah, I think a little hotter seems to work better......mostly for the reasons Ron said......trying to run down at low heat, I see people time & again say that it took forever, or I kept getting chugging white smoke, or the coals were 'almost out', or a number of things like that.....if it'll run there, fine, cook there, but if the therm is just a little off, you might be cooking @ 200 & beside taking a long time, ribs in particular, will end up chewy from the rendering just not going smoothly enough.........
beef ribs @ 265....
Pork ribs, next door @ a little hotter............
they come out fine like that, pretty well tenderized & rendered out, but still juicy enough..............................
Irv's look great @ 250 with a bit of 280.......nice cookup !!!!
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