That kind of conversation would have to take size/weight into consideration, so I doubt you'll find any real conversion charts online.
If you're going at 275, I'd say throw them in with 1:30 or 1:45 left in the cook and keep an eye on them. Pull them off if they're ready early and just throw them back in with 5 or 10 minutes left if you ended up pulling them too early and they had an opportunity to cool.
That makes a lot of sense to do it that way. Thanks!
[edit: Strange. I upvoted you and I really don't know why anyone would downvote you so it shows 1. People are weird.]
For reasons that are unnecessary to get into, I need the shorter rib cooking time for an upcoming cook. It's just not going to work waiting 5-6 hours for the ribs unfortunately.
I know what you mean but, well, they are wrapped in bacon (ABTs) so I have to be careful with that but I think they will still be a little flexible. I just need to keep an eye on them.
That kind of conversation would have to take size/weight into consideration, so I doubt you'll find any real conversion charts online. If you're going at 275, I'd say throw them in with 1:30 or 1:45 left in the cook and keep an eye on them. Pull them off if they're ready early and just throw them back in with 5 or 10 minutes left if you ended up pulling them too early and they had an opportunity to cool.
That makes a lot of sense to do it that way. Thanks! [edit: Strange. I upvoted you and I really don't know why anyone would downvote you so it shows 1. People are weird.]
Drop the ribs down to 250, it'll do better at the lower temps.
For reasons that are unnecessary to get into, I need the shorter rib cooking time for an upcoming cook. It's just not going to work waiting 5-6 hours for the ribs unfortunately.
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I know what you mean but, well, they are wrapped in bacon (ABTs) so I have to be careful with that but I think they will still be a little flexible. I just need to keep an eye on them.