Dear rookie: I'm still looking for your dumb question and I don't see one. Oh this site, there is no such thing, just a skill you haven't learned yet.
Now, to the meat of your question (can't pass up a pun). You cooked it and got pull back and were satisfied with the results. The internal temp is ok if it was measured correctly. The meat is usually fairly thin and it might be difficult to get a true meat temp. For the most part, we cook by appearance (pull back) when dealing with pork spare ribs. You'll find all kinds of methods for time schedules, foiling and no foil, no pull back, some pull back, some tug on the chew, no tug on the chew and we haven't even begun to talk about rubs, sauces, etc, etc. Oh, and you didn't mention the type of spares you were Qing: Full rack of spare ribs, St. Louis Cut, or Country Spares (which really aren't a spare rib) What you need to do is find a starting point from which you can reach out with your "finding the path" you're comfortable with, that produces the results you're looking for, and most importantly (in my book anyway) doesn't make your family, friends or neighbors sick from improper handling or cooking.
I think you've got your starting point established. It's in the quote below. 2.75, chamber temp 225*, pleasing pull back. Tasted great. I've found that keeping notes on each smoke helps with the remembering part down the road, especially when I finally get it right, for a change.
Others will be checking in with their views on the subject matter which are valid for "them". Your task is to find what works for you, move on from there to new techniques and just keep moving forward. Oh, and if you have a question, please ask. Few people here play "I got a secret".
Now, go smoke something on the "Q".
Originally Posted by Captok
I'm a rookie at smoking ribs. So sorry if this is a dumb question.
I put the ribs in the smoker for 2.75 hours with a constant 225* temp. When I look at the ribs the meat is starting to pull back from the bone and I have a internal temp on the ribs of 170. My question is...can you eat them then??? I did and they tasted great.
Sense I already have an internal temp or 170 will putting them in foil with apple juice for another 2 hours and then out of foil for another hour will this over cook the ribs?
thanks for any info.