I'm making ribs for the game and I only made them once or twice before. I made them before and I used the Texas cruch(aluminum foil). They turned out great. Well, I forgot to cover them this time after rubbing them and letting them sit for a day. The ribs released quite a bit of fluid as I don't remember from last time. I am cooking them at 225 and they've been in for an hour and a half so far. i just went to rotate the racks and I noticed they looked awfully dry. I ripped a piece of meat from the end and it was already done and chewy! Good flavor but...Similar to jerky. I just wrapped them in foil and stuck them back in. Am I done for at this point or what? Any suggestions would be greatly appreciated as there are 5 racks there amid much anticipation from family. At this point I plan on cooking them for another hour to hour and a half as this was the time and temp I cooked the good batch before.