I am over cooking my last few cooks with the above. I was thinking I was looking for a meat temp. of 200 degrees. I have a new Thermopen (sp). I understand the issue with the bones. I shot for the meaty portion and several readings were 185/190 degrees. Wrapped in foil for an hour to try to lessen the bark. The 185/190 temp. stayed there for 45 min to an hour. Wife said meat was overdone. Seems like the more I try the worse the ribs turn out. Thanks in advance.