Hello All, Tomorrow will be my 2nd try at doing the 3-2-1 or rather the 2-2-1 thing on some baby backs. I know I'm supposed to watch for the meat to pull back from the bone on the first 2 of the 2-2-1 series. Last time I depended on the temp gauge on my GOSM and kept the temp throughout the process at what I thought was at 225. The ribs were ok but if I remember correctly, the meat did not recede from the bone as much as it should have. From from what I have read here the gauge may have been off. (Thank you forum members!) I didn't get a chance to get an oven temp gauge today, so tomorrow, knowing that the temp gauge may be off, should I use the gauge and heat up the smoker to 250-275 ?....and watch to make sure the meat recedes 1/4 inch before going to the foiling stage? Or....?