So when you guys say to probe for tenderness. Just stick a toothpick in and it should feel like pork ribs? Don't even bother with an IT then?
I think I'll just shoot for 250-275 and start checking it around 4-5 hours and see how it feels. No wrapping either? I typically don't wrap my spares or baby backs. Don't like my ribs too mushy... i like some bite.