I try to stay around 225 with ribs.  Internal temp is a hard thing to do with them, since the bone temp can influence what you read on the meat.  Grab a hold of them with some tongs and bend, if the meat cracks and tears, you're good.



Time, usually something like 5-6 hours for a slab of spare ribs or St. Louis cut, 3-4 hours for baby backs.



Rubs, I really like Meathead's Memphis Dust from Amazingribs.com:

3/4 cup of firmly packed brown sugar

3/4 cup of white sugar

1/2 cup of paprika

1/4 cup of garlic powder

2 tbsp each of fresh ground pepper, ginger powder, onion powder

2 tsp of ginger powder



This recipe used to have salt in it, but the creator took it out and recommends that you salt your ribs to your tastes, and I agree.  I usually go with a little vegetable oil on the slab, a couple heavy pinches of kosher salt, then the rub.

I haven't found a mop or sauce yet, store bought or my own, that I'm really happy with yet.