Help! I screwed up some great looking short ribs a couple of days ago and need to know what I did wrong. I evoo'd, liberally sprinkled with seasoning salt (my own recipe), garlic powder and covered with Bone Suckin Sauce, wrapped them in Alum Foil with 1/4 cup of water added and sealed. Put on the BGE to cook indirect. Dome temp at 230. Because of some other problems, they were not pulled off the egg until the internal temp. was 190. When pulled off, the alum foil packet was full of liquid and the ribs were cooked down to tough hunks of meat. Taste was excellent but tough, tough. Probably cooked to long. What internal temp should i shoot for to have them edible for me? Cancer has left me with a swallowing problem. My wife was able to eat them without a problem though she agreed that the meat was very tough. Any suggestions from all you eggers would be appreciated.