Hi Everyone. I need some advice regarding pork ribs. In the past 2 weekends, I have made baby backs, as well as spareribs--both with the same issue.... they seem to be getting done too quickly. I am using an MES with a smoke daddy and the internal temp fluctuates around 220 - 240 degrees (I used a second probe to keep an eye on this, so I am pretty confident). Let me start with the baby backs.. After removing the membrane and coating with mustard and Jeff's rub (love it), I proceeded with the 3-2-1 method. But, since it is baby backs, I did the 2-2-1 method. So, after 2 hours smoke and then 2 hours wrapped up, I decided to check the temp of the meat before the final hour and (expecting it to be around 165)... it was almost 180. So, I decided not to put them back in the smoker and just wrapped them back up and let them rest before cutting them. Now, they tasted great, but I am just curious why everyone talks about how long each step is in the process and not so much about what internal temp to reach before moving to the next step. Wouldn't temp be a better measure of this since everyone's setup is different? This past weekend I did the same with the spareribs, but with 3-2-1. And again, once I pulled them out of the foil (after the 3 and the 2), the temp was way above 172. So, I forewent the final hour. Did I do the right thing? Or should I just relax and let it cook longer? It certainly wasn't dried out and they tasted great, but I just feel like they could have been a bit more tender. Any advice?