WSK - temperature control advice needed - smoked beef short ribs w/pics

[ChuckO]

Here we are - after 3 hours of smoke, 1 hour unwrapped resting in a 170F oven, not tender at all. I wrapped in foil w/butter and beef broth. Bark was lookin' pretty good!

What temp was the ribs when you put them into the 170F Oven? As I understand it, you have to allow your cook to cool to about the hot-hold temp. If you go into the hot-hold too hot, it will over cook