Hello ladies and gents, I did some country style ribs the other nite and had trouble reaching interior temp of 190. Here is my setup I used 22' weber kettle Indirect heat Water filled drip pan 275 degrees Top vent 1/4 open Bottom bent 1/4 open After they been on for 2 hrs I checked interior temp and was at 160 They looked done, so I took one off and let it rest then cut it and it wasn't as moist as I would like but still good. What interior temp do you guys perfer on this meat and also cooking temp? Should I lower the pit to 250???