Ok I think they were good. If pulling them sooner is going to make them even better then I'm in love!!!! They were for the most part very tender and I did not think they were dried out. I cooked between 325-350* for just over 1hr 15 minutes. I did not use the water pan and cooked them on the top grate per Larrys advise. Some of the ribs were almost at 180* but as I said they were good. They looked very much like the picture Larry posted. I used a mustard base with some rib rub. Then sauced with some sweet baby rays at the end. One question for you Larry. Which cut do you prefer more, the loin or the shoulder ribs? Thanks for the last minute tech advise. As always dinner was great. Vince
