Greg,
I don't think they were done Greg. Your pit temp of 215 was a little low for a 5 hour rib cook. You can get "fall of the bone" texture, if that's what you want, without foil, you just need to cook them a little longer.
I cook baby backs with a pit temp of 225-235 for 4 1/2 hours and while not fall off the bone, they will come clean from the bone with the bite.
Foil is the easiest way to get fall off the bone and the easiest way to get mushy meat if you're not careful. For your next cook, try 3 hours outside foil at 225, then 45 minutes to 1 hour, in foil, then remove, sauce or glaze, then back on for another 30-45 minutes. If you do foil and you add liquid to the foil, be careful of the amount, I recommend only a quick spritz with apple juice and another light dusting of rub. Too much liquid will lead to the ribs steaming and the meat becoming mushy. GOOD LUCK!!
I don't think they were done Greg. Your pit temp of 215 was a little low for a 5 hour rib cook. You can get "fall of the bone" texture, if that's what you want, without foil, you just need to cook them a little longer.
I cook baby backs with a pit temp of 225-235 for 4 1/2 hours and while not fall off the bone, they will come clean from the bone with the bite.
Foil is the easiest way to get fall off the bone and the easiest way to get mushy meat if you're not careful. For your next cook, try 3 hours outside foil at 225, then 45 minutes to 1 hour, in foil, then remove, sauce or glaze, then back on for another 30-45 minutes. If you do foil and you add liquid to the foil, be careful of the amount, I recommend only a quick spritz with apple juice and another light dusting of rub. Too much liquid will lead to the ribs steaming and the meat becoming mushy. GOOD LUCK!!