Hey Jake, I do my ribs as Tony suggested, also I use a temp. of 235. And will check them at the 4.5 hour mark. This is one meat that you will do by time and not an IT as the meat is too thin and close to the bone. I use a toothpick to check for doneness. Insert the pick between the bones, if it goes in like a knife in warm butter they are done, also move the pick up and down pulling a little on the meat if you can do this without breaking the pick their done. You can sauce them and cook an additional 30min. if you wish or pull and sauce as you serve. Good luck.