For my recipe, I tested combinations of temperatures ranging from as low as 140°F (60°C) to as high as 180°F (82°C), with timings ranging from 4 hours and up to 48. Unsurprisingly, I found that the lower the temperature, the longer it takes for tough connective tissue to soften, and the more moisture the meat retains. Ribs cooked at a higher temperature have a more traditional texture than those cooked at a lower temperature, but both have their advantages.
For extra meaty, succulent and tender ribs: I like giving my ribs a good rub with a homemade spice blend, letting them rest for 4 to 12 hours to allow the salt to penetrate the meat, then cooking them at 145°F (63°C) for 36 hours for an extra-meaty bite.
For tender, traditional BBQ ribs: At a higher temperature, you can recreate the classic, backyard BBQ rib texture with well-rendered fat and meat that shreds as you eat it. To get this style, I cooked the ribs at 165°F (74°C) for 12 hours which resulted in a traditionally tender, slightly shreddy texture that pulls easily from the bone with just the slightest bit of resistance.