After almost 5½ hours, I looked on-line to see what the recommended BBQ time is for pork ribs cooked in a pan. I didn't find anything that really matched what I'd done. The closest was a recommendation for 4-5 hours at 250°, at which point the rack should be tested to see if it easily bends. But my ribs weren't a rack. Also, the photo suggested that the rack was cooked directly on the grill. Substantially different but maybe close enough to still be right.
Given that my hibichi had been kept around 270° and had already cooked the meat for longer than the recommended 4-5 hours, I thought it wise to try the meat. I did; it looked cooked, so I brought it in.
Our opinion? (Yes, we agreed.) The seasoning is delicious but the meat is a little too dry. Not way dry, but not perfect. I agree with what I found on-line: The meat would have been better after 4 to 5 hours, not 5½.
Okay, so lesson learned. Next time, I'll cook it the same way but for 4½ hours.
I'll also baste or turn the ribs. You can see from the photos how the juice level fell, even though it wasn't depleted and continued to boil even at the finish. I'd have preferred the ribs to be moist throughout, not crusty on top.
My two last photos from this enjoyable experiment follow.
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