In my WSM, I've done hundreds of racks of ribs, both baby back and St. Louis cuts. My goto temperature has always been in the the 250* - 275*. I've never tried anything above this range. On the Weber website, there are a lot of videos by Jamie Purviance, who is an expert chef at cooking/grilling/smoking. The other day, I noticed that on some of videos, he suggest smoking ribs at the range of 250* - 300* (the Basic Baby back rib on the Weber site); however, on the same site, he recommends cooking spare ribs at the range of 350* - 450* over direct heat (spareribs with maple mustard glaze) and I've seen a recommendation of his to cook spareribs at the 225* - 250* range. I understand that at a higher temperature, food will cook quicker; however, is there a difference in the final out come of a higher temperature vs. lower temperature? Thanks much!