Over done or not they look great!!! I find perfect ribs are hard to achieve. The last ones I did were St. Louis cut and pretty meaty. They came out the best I have done in a while. I did 2 hours of smoke, 1 1/2 foiled, 1 1/2 unfoiled and went to 275 deg and then 300 the last half hour for total of 5. They were just right, not fall apart but pulled clean. I check temp between the bones and use a prod to see if it goes in like butter. Don