Sorry I'm just now getting to this post, I hope to God your ribs still aren't on the smoker! In situations where your food is getting done quicker than you expected you can use a "faux cambro" to keep it warm for hours and I do mean hours. A "faux cambro" is wrapping the meat tightly in aluminum foil, wrapping that in towels then placing the whole thing in a plastic cooler (without ice). If you have enough room I would stuff more towels or blankets inside. I recommend using old towels or blankets in case your food starts leaking out of the foil for some reason. Doing this will keep your food nice and hot for a longer period of time. An example of how long it will keep it warm, I had a pork butt get done at 11:30 a.m. and we were planning on eating dinner around 7ish that evening. I wrapped in foil, wrapped in a couple of towels then put a towel on the bottom of the cooler, placed the towel/foil wrapped meat in the cooler, then put another towel on top. Kept the plastic cooler closed until 7 p.m. and then when I opened it and pulled the pork butt out, it was still too hot to handle with my bare hands, had to use my BBQ gloves. There was steam coming off it and everything. It's better to be done early and do the faux cambro than it is to be done late. The closer to dinner time you get and the more anxious you get, the more you'll be opening the smoker to check on the food. The more you do that, the longer it will take. You're releasing all the heat every time you open it and so you're making things a lot worse for yourself. Hope this helps out in the future since it obviously didn't help with this smoke.
Question for you guys..
I have ribs on the smoker right now, and some of them I'm starting to get a pretty good bend (they are a little thinner than some of the others, and maybe they were on a hotter spot on the grill). They are JUST starting to crack on the surface a tiny bit, but down pretty much vertical when I grab them 1/3 of the way in.
A couple other racks still don't hardly bend, and maybe only hang down at a 45 degree angle.
What do I do with the ones that are ready, when I still have others that aren't? Just take them off and lay them on a pan and leave them on the kitchen counter until they are all done?
Then sauce/glaze and put them all back on at the same time for another 15 mins, then sauce again and repeat for 15 more mins?
New here and came across this old thread via google. I smoked some St. Louis style ribs this past weekend, they were literally falling away from the bone when I barely touched them with the knife. I'm just wondering why this is a bad thing? Unless it's just for aesthetic reasons? The meat was incredibly tender and I didn't mind eating it in more of a pulled pork style.