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I use the bend test and check temp with an instant read thermometer.
The following is a good read on the subject: http://www.amazingribs.com/tips_and_technique/are_they_ready.html
If you are not already doing this ( or haven't much in the past) - I would recommend probing your meat.
Poke it with the thermapen ( or a skewer or a toothpick) when it first goes on. See how it feels. Start to get a feeling for how the meat feels different as it cooks.
Time helps me plan my cook.
Temp helps me know when to start probing (or bending with ribs)
Probing tells me its done.
Just my .02 worth.
Bend test is good for full racks but I have moved to the toothpick test since occsionally I cut the racks or if you are also cooking the flap meat from trimmed spares toothpick worlks for me. No resistance in or out and you are there. YMMV-
@Badong _ I don't foil unless guest preference, but I have found that if you run for around 3-4 hrs w/o foil, then foil for an hour or so they are usually (unless overly meaty) fall off the bone by then. Here's a good read that may give you some worthwhile info-
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html Check out the bottom three articles of the pork recipe section.