225 to 275. Aim for 250.

225 to 275°F. That’s the window. If you’ve heard people argue 225 is the only way or 275 is too hot, ignore them. Both work. I think 250°F is the sweet spot.

Why? Ribs are forgiving. At 225 they take longer—maybe 5-6 hours. At 275 they finish faster, 3-4 hours, and you get slightly more render on the fat. I’ve done both. I can’t tell the difference in a blind taste test. The key is keeping your charcoal grill steady in that range, not chasing a magic number.

Don’t obsess over the exact temp. Your grill will fluctuate. Use a two-zone setup (coals on one side, ribs on the other). Keep the lid on. Add wood chunks for smoke. If it drifts to 240 or 260, don’t panic. The ribs will be fine.

Better to focus on doneness—bend test or probe tender—than stress over 5 degrees.

Stay on top of your charcoal and airflow. That’s where most people mess up.