Well, I tried the combination of 250 degrees for 3 hours, and the results were still not quite right. Now that I have completely fixed the flame-up problem, I am going to revert to the original cooking recipe: 3 hours at 275 degrees. That being said, on FoodTV last evening I did hear quotes from professional BBQ chefs saying that their preferred cooking temperature is 250 degrees.
Another alternative would be for me to cook the ribs covered in foil, to trap the moisture and hopefully speed up the process of tenderizing the meat.
Although the ribs were decent, they still were not quite 'fall off the bone' tender.
I also think I'm going to investigate new spice rubs and sauces. The 'Al Roker Rub' tastes good, but doesn't pack enough punch as we like. I just need to find a rub/sauce recipe that allows me to easily convert it to low/no-carb.
The adventure continues...
