I have been cooking my first rack of ribs ever on my wsm and used the 3-2-1 method with temps ranging 225-245 mainly around 240. My question is I have 0 pull back on the bones and also the bend test doesn't show any splitting between the ribs at the bend. It's been the full 6 hours plus another 30 mins. I know IT doesn't get tested with ribs but I did it anyways because I was curious. It says 160*. I would figure 190 would be closer to what I want. Someone please help salvage this dinner.