The times are a CONCEPT--not a recipe!!!!!!!!!!
You will find times and temps on your cooker that start the process just fine.
I double wrap in HD Foil.
At an hour or so into the wrap portion, I lift the slab at the center.
The foil adds stiffness--if it does not bend at all, I just put them back on for another 15-30 minutes.
If they droop at all--I open the top of the foil and do the classic bend test on each slab.
From that, I decide if they need more time in foil, more time unwrapped, or if I need to pull them as "done"!
Easier to do than to write about!
Once I started doing this, we went to "high ranked" rib scores in almost every comp and about 6th in the FBA TOTY for ribs.
I do the same thing at home cause my friends and family deserve the best I can deliver.
Not Rocket Science--just "feel" and understanding the process.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.