Here is where I stand. I have read everything I can find on this board (not sure how much I remember) on ribs. I have read everything I can in Steven's books (HTG, Sauces, BBQ USA) and I am really trying to find a basic way of cooking ribs that I like. I have tried two racks of spare ribs the HTG way. I didn't really like the basic rub and definitely didn't like the way I cooked them. First time was in a smoker. Cooked them approximately 5 hours at 250. They came off tough and dry. Second time, indirect grilled them on my Platinum at about 325 for 2 1/2 hours. Better than the first but much to be desired. Still dry and didn't much like the flavor of the rub. Yesterday, did a baby back rack with the "Lord of the 'Que" from BBQ USA. Wife loved them, but I thought they were too sweet. The problem with them was a I forgot to wipe off the ribs and the rub turned into a sort of spice paste that stayed on too thick. I cooked this ribs for 3 hours at 260, wrapped them in foil for 1 hour more, and then put them over direct heat to give them a "bark." Liked the way they were cooked but not the rub. I feel like I have an idea of how to cook baby backs now but still haven't had a successful run with spare ribs. I have to cook two racks tomorrow for my in-laws so I hope they turn out well.
My questions are:
What is the difference between cooking ribs at 225 and 300? I know one is indirect and the other "barbeque" but how different is the product?
Has anyone tried ribs with just salt and pepper? How did they come out? I have had enough sweetness on ribs for a while so I need to find an alternative.
Would a mop that is used for pulled pork be just as good on ribs?