Need Help Fast

Not by a long shot. How long has it been at that temp?

Set the vents like my previous post and monitor the temp every fifteen minutes. Let the cool down be your guide, if it's back to 250 in 25 minutes then wait one hour and open one of the packages. You really want to see the meat on the middle bones pull back about 1/2 to 1" and the ribs to be very flexible. Might take an hour, might take 1.5 hours. once they are as flexible as you want remove from foil and back on, sauce after 15 minutes and keep saucing every fifteen minutes until they are firmed up to your liking.

No is the answer

:laugh: that's always your answer :evil:

Now when did I tell you NO? I might have quit pouring to early for you. :evil: :evil: :laugh:
Mike

Pull a package after 1/2 hour, make sure to close the lid after you do, and start checking every 1/2 hour from there.

Why don't you tell him to put some ice on the outside of the egg? :ohmy: :woohoo: :woohoo:

Mike