>>> 2.) Cook the ribs until done for food safety - 195F, on reheat do
>>> not let
>>> them exceed that temp and keep foiled and moist.
>>
>> 195° is way beyond food safety. Does anyone cook ribs by temp?
>>
> It is indeed, but it's where ribs need to go for the fat to render
> and make them tender.

No way. I cook my ribs at 170 deg F, so they can never get beyond that
temperature. All the fat is rendered; they are succulent and practically
falling apart.

-- Larry