So, after seasoning my new MES 30" digital yesterday with no issues, I hit the grocery store and picked up some meat and chicken, including three large boneless country style ribs. This morning I rubbed them with mustard, then a liberal amount of rub, and let them set in the fridge. This afternoon I preheated my smoker to 235°, put in the ribs, and gave them about 45 minutes before I started adding hickory chips. Everything seemed to be going fine. The smoker temp stayed around 230-245. I was figuring on 3-4 hours before they hit 165 IT. After 3 hours I checked and they were only at 146. I gave them another hour and they had only gone up a couple degrees. By this time (4 hours) I was beyond hungry, so I pulled them out, rolled them in sauce, sealed them in foil and finished them in the oven. So, any thought on why they were taking so long to reach 165°? It was pretty cool out today, around 42° with a good breeze. If that was the reason, why would the smoker temp say 235+? Should I put a thermometer in the smoker to see how far off the displayed temp is? Let me add...once they came out of the oven and rested a bit, they were moist, tender, and slap your mama delicious! Best country style ribs I've ever had. I'd just like to know what I can do, if anything, to not have to finish the meat in the oven.