The ribs I ended up eating were way underdone and tough.
I cooked the ribs for 6.5 hours at 225. As the cook went on it seemed to me that the ribs were looking dry frequently and so I spritzed every 20-30 minutes. I was shooting for an internal of 195 but have always struggled probing ribs for temp, and this was no different.
1) Was the spritzing necessary? I know people spritz to prevent dryness, but I also know if you're looking you ain't cooking, and I'm assuming the amount of times I opened the lid negatively impacted the cook.
2) How exactly do you do a good bend test, and when? I've tried to use it but have always been worried about the rack snapping in half after having that happen on my first go around. Yesterday based on the bend I had holding the rack in the middle, and based on time, I figured the collagens had to have melted, but they clearly didn't.
Any thoughts from those who like a no wrap method?