Great advice above. I don’t use one either, for ribs at least.
I like to write down all of my cooks in a book to reference for future use. I’ve got to the point on some things, I just know what to set the temp at and know on approx time. Ribs are one, although I have started to cook at a hotter temp so I’m relearning a little there.
But the 5 hour mark is about what I had with my cook a few weeks back with 250* then wrapped for about 1-1.5 hours in a cooler. The meat came off perfect and left a clean bone, which is how I like them.
Keep smokin! And enjoy and keep posting your cooks as well!! That’s what makes this forum so fun!