ChefTalk.com Top Picks
At 250F check for bendyness at 3.5 hours. Im not saying it is done, I am saying check and make decisions. Around that time I will probably wrap them for half an hour. Then glaze and crank the temp higher until it sets.
Fyi i am checking
-Bend test. Pick up the rack with tongs 1/3 of the way through. If it bends more than 45 degrees its prob done. More than that it is over. Less and it is not cooked enough
-Bark. What is the color? Dark? Too dark? Is it hard, soft etc. Sometimes you need to wrap your ribs with some butter and honey, sometimes you dont. Its a game time decision. I prefer parchment paper or butcher over foil. Foil gets too steamy.
Pro tip: if you see the bark crack when you pick it up thats a good sign
Start to finish id say 5-5.5 hours for ribs. Depends how meaty, fire temp etc
I ate at a place once that the menu said they smoked their ribs (baby backs!) for 12 hours...my first thought was WTH?!? My second thought was, ~Do I really want to eat here?~
Even at the lower cooking temps they should not take more than 5-6 hours...and that's longer than I want to give them.
MillionsKnives gave good advise above...I won't repeat it.