If you are short time the solution is to add time to your cook or increase the temperature. Another thing to consider is putting your ribs in a Cambro once they are done. We had the same issue as you so we bumped the temp up 25 degrees, put them on an hour earlier, and then put them in the cambro to stay warm. The ribs scored really well and we didn't have the stress worrying about are our ribs going to finish in time. The only meat we cook to the last minute is chicken and we know exactly what those thighs are going to do and how fast they will increase in temperature. Ribs, brisket, and pork is all a crapshoot if you only use times in my opinion.
|
