Hey All I just wanted to say how great this site is for smoking info. I have done a ton of research and searching. I will be using the 3-2-1 method later today to smoke my first spare ribs that I trimmed down. I rubbed them last night and stuck them in my fridge. My question is after the time has elapsed is there any specific temperature I need to check the ribs for? I saw the bend method, but being that its pork I really feel more comfortable knowing I hit the right internal temperature. Sorry if this is a repeat question.