That depends on the heat you are using, I go two hours at between 225 and 250 degrees. When the meat pulls back from the bone ends yu will know your are there. Then rest them covered with foil for 10 to 15 minutes before serving.
Silverskin? Not sure if thats what it is called but I know what you mean.TATERDAVID said:Don't know if you know or not but there is a membrane on the back of ribs that should be removed. Yes it is a trial and error to see what you like. Also go easy on the rub it doesn't take a lot on ribs. I use very little on mine.