Gang,
On the Weber website, there are alot of videos by Jamie Purviance, who is an expert chef at cooking/grilling/smoking.
The other day, I noticed that on some of videos, he suggest smoking ribs at the range of 250* - 300* (the Basic Baby back rib on the Weber site); however, on the same site, he recommended cooking spare ribs at the range of 350* - 450* over direct heat (spareribs with maple mustard glaze) and I've seen a recommendation of his to cook spareribs at the 225* - 250* range.
I understand that at a higher temperature, food will cook quicker; however, what is the difference in the final out come of a higher temperature vs. lower temperature? I've always cooked ribs at 250*. I've never tried any in the 300+ range... I always thought that was taboo and as a result, my smoker would be taken away from me.
Thanks much!