The wife is starting to give me hints that I might be smoking too much Salmon so I'm seriously thinking of coming over to the dark (pork) side and try this rib recipe you posted here. It would be a nice change, for sure. Can't remember when I have ever gone out and bought any pork ribs but I assume just the basic rack? I do agree that doing something like this by IT vs time will generate a more consistent end product. So what the heck!
I think the only thing I'll do differently is to minimize the amount of BBQ sauce at the end so I can get more taste of the meat. Also I believe you use red oak. Have you tried white oak? I have access to a lot if it and might give it a try as well.
White oak is good too. I have oak trees in my back yard & use the old dead branches off them.
another believer here... did some SL's Sunday (sorry not a big pic person) ... I let mine go nekkid (no foil) till the end on a mini wsm.. no sauce (dipping sauce) ... took exactly 6 hrs @225` to get to 195` IT... I will say that they could have won a competition... "perfect" my friend.... will be done this way from here on out...
It only makes sense to go by IT... I mean what do we take our pulled pork up to.. temp wise...
I think as more people try this it will really catch on.