Chicken and Ribs

[Beaver Believer]

I'm doing pork short ribs for the first time and i had an empty rack so i threw a couple of whole chickens on there.  I'm following 10.5 pictoral guide for the ribs.  I've been rotating the racks each hour and i'm almost to the end of my three hours of smoking.  Following his 3 - 2 - 1 process do i really need to worry about temperature or just follow the 3-2-1 timeline?  With my pork butt everything was based on temp so i'm a little cautious about just following the timeframe.  I seem to remember someone writing up a post about the ribs "being ready when they were ready", based upon the meat pulling back from the bone.  I couldn't find that post but that would seem to be the best guide.  Any thoughts???

Thanks,

[FLBentRider]

After the -2-, if they haven't pulled back, add 30 minutes. Repeat as necessary.