That's funny CrazyMoon. Congrats on reflexes tho'.
Been there, done that. A couple of years ago. Probably will happen again. LOL
KC Chiefs Fan, I hate your team! LOL (I'm a Tigers Man.)
However, we are all on the same team in these forums.
Here are some ribs I smoked a few hours ago.
Ribs on smoker
Pull Back.... Not a trustworthy indicator for doneness, but always nice when it happens!
Bend Test. Reliable, when used along with the toothpick test.
I mowed an entire acre of lawn carrying my Maverick 732 while ribs were smoking, and my remote never lost signal.
I only used it to monitor smoker temp.
Even when the house and van was between me and the sending unit @ the smoker, I didn't lose signal. Awesome!
I foiled these ribs after 4 hours of 240*-275* smoke temps. Foiled at 250*, for 1 1/2 hours.
Sauced, and put back in smoke @ low temp of 190*-225* for 30-40 minutes to set sauce.
Turned out fantastic! Tender, yet still had bite texture. Not mushy at all.
I usually don't foil. or sauce my ribs. I offer sauce to those who want it. But this time I decided to do both.
Nobody wants the same flavor all the time. Right? I like them both ways. But un-sauced & un-foiled is my favorite.
I don't usually temp probe my ribs because you'll get different reading between each rib.
However, a couple of days ago, I did some for my daughter. She had a full slab, and I was too lazy to trim it to KC cut, so I used Therm-a-pen to check thick end. It read 185* when I pulled them. Told her they would be just right, after heating them for her and hubby, next day in 275* oven for an hour.
I hope this helps you out a bit KC.
(I still hate your team) LOL