Doing the Tear Test +, checking meat temp
Most would agree, on a baby back rib smoke, 190 degrees is a good ending temp, but the real test of doneness is the tear test, pulling a rib to see how easy it tears away or not. If the bone falls off, they're over done, but can still be good eating. What you want is some resistance to tearing, but with a little tug, the bone and meat will come away from the rest, but checking with a thermometer is good too, and there is enough meat on back ribs, you can actually get a good reading w/o hitting a bone
Doing the Tear Test +, checking meat temp
Most would agree, on a baby back rib smoke, 190 degrees is a good ending temp, but the real test of doneness is the tear test, pulling a rib to see how easy it tears away or not. If the bone falls off, they're over done, but can still be good eating. What you want is some resistance to tearing, but with a little tug, the bone and meat will come away from the rest, but checking with a thermometer is good too, and there is enough meat on back ribs, you can actually get a good reading w/o hitting a bone