Pretty much. For ribs, I look for good color and the beginning of retraction, then wrap. When I have my fire under control, that's usually about 3 hours.
I wrap, put them back on, and will check about every 30 minutes for more retraction. For beef, I stuck a temperature probe in there and let that be my guide. For pork, I just watch for retraction (plus I'm usually butting up against dinner time). When I sauce at the end, I only put them back on the smoker for ~20 minutes to let the sauce tack up.
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