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I messed up, but what can I do now?
I started a mess of spare ribs over an hour ago and was planning on Gordon's 3/1/1.5 About 20 minutes into it the temp had nor recovered to 225 so I openned the vents - still not coming up and then I discovered the therm tip was buried in a piece of meat. Pulled that out and repositioned meat and the dome immediately shot to 300 and has stayed there now for an hour + in spite of having it sitting with just hairline oppenings. Any suggestion on cooling it down or do I just plan to let it stay put at 300 and reduce my cooking time to compensate for higher temp? Any idea how much less time? Any tables to refere me to would be appreciated. Gordon or anybody out there???
L, M, S, Mini