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10 HOUR RIB COOK ???

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infredible
infredible Posts: 27
edited November -1 in EggHead Forum
Today I'm cooking 3 racks of spare ribs from Sam's club - I started doing the 3-1-1 method but when the first "1" was finished , they didn't look "done' as far as they should have so I gave them a second foiled hour ... ...that was 5 hours ago?? They still appear to not be done ... dome temp has been at 225 for the entire time ...it is 17 degrees out .... is it possible I cooked them too much ?? I 'm a newbie but have done 3 or 4 batches with perfect results. This is the coldest day/night I have cooked on the egg. Gimme a hint how to salvage these guys ... they are just sitting there ...no bone-ends showing yet!
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