BB Rib Sunday - a matter of trust

Here is where the trust sets in. I trusted that after reading all your posts, successful or otherwise, that as a newbie, I could keep myself from opening the dome at any point to check on things.  First two hours I could smell the mustard base as they began to cook.  They looked perfect as they went into the eventually foil covered pan. No liquid added, just straight ribs. 

Again, I trusted y’all that everything would go according to plan. After a few minutes the temp spiked to 260, so instead of panicking I went back to the forum and found a thread saying this is normal. Whew, crisis averted and dome left shut. I just left them there with the dome gauge reading 260. 

Two more hours passed, I pulled them out of the pan and back on the rack for basting  they are looking great.  Basted them again at 20 min and left them for 40 till the end. Temp immediately dropped to 235 and held there for the rest of the cook.  I think the foil pan may have increased the dome temp somewhat since it sits nearer to the gauge. Lesson learned for the future. 

In the end, they came out perfect, a little bite yet you could pull the entire piece right off the bone in one bite if you chose to. Thank you all for posting up your stories for the rest of us to trust and follow.