Ribs are done! I did something I never do this time - I sauced them at 4 hours with my St Louis sauce. At 5:30, I pulled them. They weren't quite as done as I like them, but I was hungry! Good pullback on the thinner ends, but the thick ends were still not as "fall off the bone" as I like them. I probably should have gone another :30. They had good pull, but still not too tough. I'd say they were a 8.5 out of 10. Not my best, but far from my worst!
A thin sauce coat was really good. I usually prefer to smoke them dry, and add the sauce later, as most sauced ribs I've ever had are way too gummy and sticky. My sauce is not real thick, so it was more of a sweet glaze. No additional sauce needed!
