Originally Posted by SmokinAussie
Yep... 250 for 5 hours is too long in general. However, we have all made that mistake when starting out, so just enjoy them. Plenty more ribs out there to gain perfection!
They were actually only four hours at 250F pit probe temp though the probe was in the dead center of the grill above the plate setter and the spares were big enough that they extended all the way out to the edges.
If I'm shooting for no foil, so I drop temp to around 225, or should I keep it around 250 but start checking them for doneness around hour three?