I am eatting while reading this, possibly the very best spare ribs I have had all year long!
I did 'em at 220 and it ended up 4/2/2. AND they didn't fall off the bone, but were tender with the perfect bite and had just little drawback. So why did I smoke 'em this long and get such great ribs. I looked at the ribs. I poked and bent, I didn't cut one but would have had there been any question.
Remember that we we talk about here is great and normally works fine but don't get so locked into the ABC's that you forget to look at the meat yourself. Stick it with a knife if in doubt, poke it with a toothpick, hell my Pop always had the pit's share usually when he was doing alot or away from home or on a differnt pit or whatever. We always over cook, thats cook more meat than needed, use it and enjoy it
Seriously 4/2/2 and they still had a bite to 'em! Perfect ribs. But I waited till the skin cracked when bent, that's my go to check with ribs.
Don't get looked into time/temp it will work great till when its an important smoke and you'll get that Oh Sh*t and it will need more. Develop you skills of sight, smell, hearing, touch, they all talk to you when cooking. Never put all your faith in a battery!
Sorry about your CSR's, but know that we have all done it before, some of us more than others, hard-headed is all I can say....LOL Things be going good and you forget some small thing that changes the whole smoking profile and if you don't use your experience, knowledge, and a dash of good ol'common sense not only will you not reakize it, but you'll never recover. Everyone talks about how easy it is smoking meat, but you got to think just a little bit about it.
I am babbling again...... so know we all have done it, remember what you want to change, and try it again.