My first smoked ribs were terrible. You could have used them for tank treads. Then I found this forum and tried the 3-2-1 method. They were great but they were also fall off the bone and She Who Must Be Obeyed likes some bite. So, I cut back to 2-2-1 and got a bit more bite but still not perfect. Then I tried cooking using the bend and toothpick tests and no foiling. Both were better but not exactly what I was looking for. So, the experimenting continues.
I was reading up on my Thermapen and their site suggested smoking the ribs to an internal temperature of 185 F and then letting them sit until the cool to an internal temperature of 155 F and serving them.
I rubbed the ribs with Cabela's KC rub and put them in the Bradley over Whisky barrel oak smoke at 230 F and cooked them up to an internal temperature of 175. I gave them a coating of Cabela's KC sauce and let them heat up to 185. The hard part was measuring the internal temperature. I put my Maverick in the thickest part of the meat being careful not to touch bone. However, it is so close to two bones it read about 10 degrees higher than the Thermapen and they are usually pretty close. So when the Maverick read 175 F, I tested several places with the Thermapen and was getting 165F. I moved the Maverick to a new spot and got 165 F but it went up quicker than the Thermapen.
If you are going to try this, I suggest you use the Maverick to get you close but rely on the Thermapen or another instant read in several places.
When it got to 185 F, I pulled it and it took about 15 minutes to get to 155 F.
The Verdict, this is the method I will use from now on. The pork was tender, tasty and bit off the bone as opposed to fall of the bone.
Before I get a nasty emoticon, here are some pictures of the smoke.