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I don't have any sliced pics because they were way overdone. Bones pulled right out. Wife said there is no such thing as too tender but when you can't slice them, it's too tender. On the other hand, flavor was awesome.
So far I've always foiled my ribs with liquids and try to keep my smoker cooking grate temp close to 225°F, especially during the foil phase. If temps are too hot during those two hours you'll definitely have fall off the bone ribs and you'll be lucky to get them back on the smoker in one piece for the last hour.