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What type of cooker?
Were the thermos calibrated or verified for accuracy?
Direct or indirect heat?
Were the bones slightly exposed?
Were the bones slightly moveable when tugged?
Did the rack's crust crack when bent?
Any moisture (spritz) applied?
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD