Thanks guys.I tried different ways of doing it. Started 175* for a few hours then bumped it up to hurry the time but I wound up burning the ends and overcooking the ribs. Now it's 175* looking for the shrinkage on the bones and flex on the meat for done. Sauce is added last 1/2 hr. Summers over and it's only my 3rd time doing ribs. âšī¸