Like I said: start the fire before the cooks meeting. Season as soon as they hand you the meat. Leave it out under a towel to start coming up to room temp, etc. etc. etc. Cook them around 250 for say four hours and then spray and foil or put in a baking bag - at this point I'd crank the heat up to 350 or so and see if you can get them to finish.
I'm guessing you can't technically start cooking until after the cooks meeting?? That cuts another 1.5 hours off your time. That's why I say grab the meat and season it and let is start coming up to room temp.
You gott use every trick to get the time for the meat to cook.
Regarding your last event: if they gave you frozen ribs they are morons! Any advice I gave was based on thawed ribs!! :D
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