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Originally Posted by damaticous
i do put a pan of water in the smoker.
at what tempature are the ribs considered done? It is possible that I am over cooking them...but most of the time they are pretty pink/redish.
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Don't worry about temperature when smoking ribs. It's more of an appearance and pull test. You never want the meat "falling off the bone." A general rule of thumb is that the meat should expose about 1/4" of the rib bone when done.