Babyback question

Furall

 First off let me introduce myself. My name is Jason (furall) and I have had my egg almost a month. I am in the process of doing some ribs and have a question. My target temp was 325 and something came up and I had to leave for 40 minutes. When I returned it was 380. I have it under control now but my question is. If I intend to cook for one more hour at 325 does anyone have any idea what the internal temp of the ribs should be? That was confusing let me restate this. If cooked at 325 for 2 hours what should the ribs be sitting at temperature wise? Anyone have a decent guess?

IrishDevl

forget temp, take a toothpick and stick it in the meat.  If it pulls out easy it is done.  Or do the pull test, can tell that way.  

ChokeOnSmoke

Yeah, never heard of measuring rib temp, too thin.  

Like IrishDevl said or use one of these other tests:

http://www.amazingribs.com/tips_and_technique/are_they_ready.html

Furall

 Yeah, I figured that out. Think they will be fine after I throttled it down. Thanks you two for the help.

Eggdam

Rib temp would be similar to pulled pork temp.  200 plus minus 5