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I think we need to qualify our responses to the type of meat, and type of cut and approximate weight. For an average rack of St. Luis style pork ribs, I use an infrared thermometer (240F), peachwood smoke, and smoke for about 3 hours. I remove all of the silverskin. I finish with a steambath of apple cider to give the ribs a carmelized apple flavor, 45 mins at 220F. The ribs will have enough structure to be sliced apart and they will stay on the bone until you pull the meat off with the tip of a fork or your teeth.
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